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lime being squeezed over a bowl of pork pozole.
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4.95 from 19 votes

Pork Pozole Recipe (Pozole Rojo)

This easy Pork Pozole Recipe is made with tender pork, hominy and a flavorful red broth using enchilada sauce as a shortcut. Serve this hearty Pozole Rojo with cabbage, radishes, avocado, cilantro and fresh lime.
Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
Course: Dinner, lunch, Soup
Cuisine: Mexican
Servings: 8
Author: Kellie
Cost: $15

Equipment

  • 1 stockpot

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon kosher salt
  • 2 teaspoons ground cumin
  • 1 tablespoon oregano
  • 2 1/2 pounds boneless pork loin
  • 1 1/2 cups diced onion
  • 3 garlic cloves minced
  • 6 cups low-sodium chicken stock
  • 1 cup enchilada sauce
  • 3 15- ounce cans hominy drained and rinsed
  • Salt and pepper to taste
  • Diced avocado shredded cabbage, diced onion, sliced radishes and fresh cilantro, for serving

Instructions

  • Heat the olive oil in a large Dutch oven over medium-high heat. Combine the salt, cumin and oregano and season the pork with the mixture.
  • Add the pork to the pot and brown on all sides. Transfer to a plate and set aside.
  • Add the onion to the pot and cook until softened. Stir in the garlic and cook for 1 minute.
  • Add the chicken stock and enchilada sauce and bring to a simmer. Return the pork to the pot, cover and simmer for 2 hours, or until the pork is tender enough to shred easily with a fork.
  • Transfer the pork to a plate and shred. Return it to the pot and stir in the drained hominy. Cover and simmer for 1 additional hour.
  • Ladle into bowls and serve with avocado, cabbage, onion, radishes, cilantro and your favorite toppings.

Notes

  • Drain and rinse the canned hominy before adding it to the soup.
  • Pozole tastes even better the next day, making it a great make-ahead meal.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze for up to 3 months and thaw overnight in the refrigerator.
  • Store fresh toppings separately and add them just before serving.
  • If the broth becomes too thick after chilling, add a splash of chicken stock while reheating.

Nutrition

Serving: 1g | Calories: 306kcal | Carbohydrates: 17g | Protein: 37g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 89mg | Sodium: 1477mg | Potassium: 753mg | Fiber: 2g | Sugar: 4g | Vitamin A: 215IU | Vitamin C: 3.1mg | Calcium: 44mg | Iron: 2.3mg