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The ultimate Mexican comfort food, this Easy Pork Pozole Rojo (Posole) recipe is the perfect family dinner. Bright, vibrant flavor that will keep you coming back for spoonful after spoonful. Healthy, hearty and satisfying.
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A few years ago we went on a family vacation to Mexico over Thanksgiving. I was totally apprehensive about traveling to a foreign country over the holiday because I’m all about the food…..but I’m also all about Mexican food. The resort we went to was all inclusive and had gigantic buffets in just about every corner but I didn’t feel like I they had authentic Mexican food….even being in Mexico. Crazy right?
It wasn’t until we went into town that I actually tried and tasted some of the most amazing and flavorful Mexican dishes I had ever had. And this Authentic Mexican Pozole Rojo (Posole) was truly one of the most insanely vibrant recipes I tasted and it’s been on my mind ever since.
I’m not really a big fan of Mexico but I’d love to go back and give it another try. We had a not so great experience but I refuse to make my final decision on Mexico until I have more than ONE visit.
But in the meantime, I’ll be whipping up this easy Pork Pozole (Posole) recipe on the regular because it’s insanely simple to make and it’s great for chilly nights to warm your belly and your soul.
What is Pozole Rojo (Posole)
Pozole, which means “hominy”, is a traditional Mexican stew or soup made with hominy, meat and a flavorful broth. Also known as Posole Rojo, it’s served with an assortment of fresh garnishes like cabbage, avocado, radishes and lime.
Pozole Rojo is usually served around Christmas Eve and then on Thursdays and Saturdays the rest of the year. The Authentic Pozole Rojo recipe is simmered for hours so it’s most often made in large batches. My Posole recipe is quick and easy so small batches can be made on the fly during the week.
How To Make Pork Pozole
Authentic Pozole Mexicano is a simple stew made of just pork and hominy. I made my version super simple by skipping the homemade chili sauce and using my easy Enchilada Sauce. It’s not traditional but it really gives you the flavor without having to make absolutely everything from scratch.
The longer it cooks, the better it gets and if you make it a day in advance….well, you’re in for a full on flavor bomb.
And this Easy Mexican Pozole Rojo is perfect for a family gathering because you can just serve the whole thing in the pot you cooked it in. Serve with a huge assortment of garnishes like shredded cabbage, jalapeños, avocados, cilantro, green onion, lime and radishes…it’s really about the garnishes, right? And make your own Posole soup the way you want….with spice or without…with crunch or not so much…with avocado…lots of avocado.
To ensure the pork is tender, I like to use a boneless pork loin cut into bite sized pieces. It soaks up the flavors of the broth brilliantly and gets all buttery, tender and amazing in the soup.
- Cook the pork. Heat the olive oil in a large dutch oven over medium-high heat. Whisk together the salt and cumin. Coat the pork loin in the salt mixture and add to the pan. Brown the pork on each side until golden brown. Transfer the pork to a platter and cover with foil to keep warm.
- Start the broth. Add the onion to the pan and cook until softened. Stir in the garlic and cook for 1 minutes. Add the chicken stock to the pot and bring to a simmer. Stir in the enchilada sauce.
- Finish the Pozole. Return the pork to the pot, cover and simmer for 2 hours. Remove the pork and shred. Return the pork to the pot. Stir in the hominy, cover and continue simmering for an additional hour.
- Serve. Ladle the stew into bowls with the avocado, cabbage, onion, radish and cilantro.
Easy Pork Pozole Soup is a pretty healthy dinner already but if you want to cut calories even more you can totally substitute the pork loin with a lean pork tenderloin.
Ingredients for Pozole
A traditional Pozole (posole) recipe calls for a lot of time and ingredients. This Easy Pozole recipe cuts the time drastically and the ingredients are easy to find right in your own kitchen.
- Olive Oil – Olive oil is a great neutral oil which is a pantry staple. You can substitute with avocado oil or another variety of oil.
- Seasoning – Ground Cumin, oregano, salt and pepper season the stew perfection without overpowering the flavor. The enchilada sauce also has it’s own seasoning profile which boosts the deliciousness.
- Pork Loin – You can use a Boston butt for a longer braise time or pork tenderloin for a leaner cut of pork.
- Onion – Onion adds a sweet, yet peppery, flavor to the stew.
- Garlic – Fresh garlic cloves are a must. Crush with the side of a knife or mince finely.
- Chicken Stock – I like to use homemade chicken stock or chicken broth but your favorite store bought stock works well, too.
- Enchilada Sauce – Again, I love using homemade enchilada sauce but your favorite brand of enchilada sauce is definitely a time save.
- Hominy – A dried corn kernel that’s been soaked in a lime solution that causes it to plump up, hominy is a staple in most Central American kitchens. You can find it in the canned goods section of the grocery store.
It’s a simple to whip up dinner with mostly pantry items and you’re family is going to LOVE this soup.
How To Serve Pozole
The secret to perfect Pozole is really in the garnishes. I like to set out a spread of crunchy vegetables, herbs, lime and avocado so guests can load up with whatever they want.
My favorite Pozole Toppings
- Radishes
- Cabbage
- Cilantro
- Easy and Quick Pickled Red Onions
- Green Onion
- Lime
- Avocado
How to Store Leftovers
You can totally freeze this easy Pozole Rojo recipe. Simply double the recipe and store half in a freezer safe container in the freezer for up to 3 months. You can reheat your Pozole in the microwave or in a saucepan until heated through and hot.
This Easy Mexican Pozole Rojo is perfect for a family gathering because you can just serve the whole thing in the pot you cooked it in. Serve with a huge assortment of garnishes like shredded cabbage, jalapeños, avocados, cilantro, green onion, lime and radishes…it’s really about the garnishes, right? Kind of like a Mexican charcuterie with soup. right? No?
More Easy Pork Recipes
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Pork Posole Recipe (Pozole Rojo)
Equipment
- 1 stockpot
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon kosher salt
- 2 teaspoons ground cumin
- 2 1/2 pound boneless pork loin
- 1 1/2 cups diced onion
- 3 garlic cloves, minced
- 6 cups low sodium chicken stock
- 1 cup enchilada sauce
- 1 tablespoon oregano
- 3 15- ounce cans hominy, drained and rinsed
- Diced avocado, shredded cabbage, diced onion, sliced radishes and/or fresh cilantro, for topping
Instructions
- Heat the olive oil in a large dutch oven over medium-high heat.
- Whisk together the salt and cumin. Coat the pork loin in the salt mixture and add to the pan.
- Brown the pork on each side until golden brown.
- Transfer the pork to a platter and cover with foil to keep warm.
- Add the onion to the pan and cook until softened.
- Stir in the garlic and cook for 1 minutes.
- Add the chicken stock to the pot and bring to a simmer.
- Stir in the enchilada sauce.
- Return the pork to the pot, cover and simmer for 2 hours.
- Remove the pork and shred. Return the pork to the pot.
- Stir in the hominy, cover and continue simmering for an additional hour.
- Serve the stew with the avocado, cabbage, onion, radish and cilantro.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe doesn’t say when to add oregano. I love this recipe. I’ve made it 4 times.
thank you, Rita! I’ll update that today, we usually mix it in with the other spices.
Added a little sugar and green peppers and made my enchilada sauce..it was perfect!
I’m so happy you liked it!
The recipe states that this is ready in just 30 minutes. I didn’t read above that where it says total cook time is 3 hours. Also oregano is listed in the ingredients but never mentions to add it to the pot. Started it at 5:00 tonight thinking we would eat at 6:30 but will have it tomorrow .
It’s hands on time, I need to change that. I’m so sorry for the oversight. That is a disappointment and I hope it turned out for you.
Very good and way simpler and quicker than a traditional recipe.
Thank you so much! That was the goal.
You never say when to add the oregano.
But I kind of doctor this a bit anyway.
It goes in with the other spices. I’ll make the update, thank you for letting me know!
This tastes better than anything you would find in a restaurant!! So flavorful & hearty, my family loves it!
So so good!! SO much flavor and a very simple to follow recipe.
I’m so glad you liked it!
Loved this soup recipe! Just what I was looking for on the first day of fall. So delicious!
Thank you so much! It’s one of our favorites.