"I looked through a variety of recipes before settling on this combination. It's a favorite of mine now, and since my family was evidently frightened by a hominy when young, I get it all to myself."
Pozole created by Mamas Kitchen Hope
Ready In:
1hr 50mins


  • 2 tablespoons vegetable oil
  • 1 garlic clove, minced
  • 12 onion, chopped
  • 1 12 lbs pork, cubed
  • 1 teaspoon oregano (Mexican if possible)
  • 2 tablespoons chile powder (ancho powder)
  • 3 -4 cups chicken broth
  • 1 (30 ounce) can white hominy, drained
  • salt and black pepper


  • Saute onion and garlic in oil until clear and soft.
  • Add pork and sear.
  • Add broth.
  • Simmer until tender. (Depends on cut.).
  • Add remaining ingredients and cook for 30 more minutes.
  • Add broth or water for consistency desired. Traditionally, it's soup, but I like it thicker -- stew-like.
  • Salt and pepper at the end to taste.
  • Serve with cornbread or tortillas.
  • Chile Powder is not a mix, but powdered roasted dried chiles. I use a mix of anchos, pasillas, and guajillas that I roast and grind myself, but ancho chile powder is usually easy to find in the spice section.
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"My wife and I live just outside of Atlanta, GA. Two daughters live in town, one with my two grandsons. My son is living in California. I'm a retired environmental manager at a manufacturing facility. My Mom and Dad would have loved this site. Dad was a huge collector of recipes and was in the food industry. Mom was a terrific cook as well. Another influence was a roommate at the Universtiy of Arkansas that was an excellent cook. Today I enjoy barbecuing and grilling year round and cooking in general. My latest adventure is in bread baking. I'm loving it and going to school on it right here on the bread forum. I'm active in a terrific church and also love fly fishing and fly tying."

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  1. duonyte
    This was delicious. I first seared the pork steak I had, while chopping the onion. I softened the onion in the same pan while cutting up the meat. I had some dried pasilla, so softened one, chopped it and added it with the meat. I used a little chili powder from the Mexican market, plus some ancho and chipotle powders. Delicious. But, Red my dear, no way is this 10 servings. Four for me, admittedly big servings, still.......
  2. jailsway
    Pozole Created by jailsway
  3. jailsway
    I cut up a unpeeled potato so I could check on doneness and some baby spinach for color!
    • Review photo by jailsway
  4. Mamas Kitchen Hope
    WOW! This was fantastic! DH rates it right up there with some amazing posole we had in Costa Rica! His eyes rolled in the back of his head and he said "Oh yeah baby!" lol That is a good thing! This smelled divine as it was simmering on the stove and was so very easy to throw together! Just the right amount of spice too! Being in Texas I am lucky that I can get and keep stocked- Mexican oregano. I added a few more garlic cloves and had yellow hominy rather than white. DH added a bit more heat to his bowl just because he is a chili head! Thanks for an amazing recipe RAG!
  5. Mamas Kitchen Hope
    Pozole Created by Mamas Kitchen Hope

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