For Cinco de Mayo – How to Make Pozole

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This Mexican pozole rojo, or red pozole, is rich and warming. Serve it with lettuce, radish, avocado, lime and of course tortillas.

Cinco de Mayo is approaching and I’m nowhere near Mexico! But I’ve learned how to make pozole so that’s second best.

Granted Cinco de Mayo is more of an American holiday than one in Mexico but it is celebrated in some regions in Mexico. And really do we need an excuse to make pozole? 

Posole is surprisingly easy to make. It was one of my favourite things to eat in Mexico.

In fact it was one of the best things I ate in Mazatlan and the second lunch I ate in Playa del Carmen.

I’ve always said I wanted to make it at home but I had no idea making posole would be so simple.

 

two bowls of Mexican soup called pozole in white bowls garnished with sour cream and avocado

Mexican Pozole Soup

 
bowl of Mexican soup called pozole in white bowls garnished with sour cream and avocado

Mexican Pozole Recipe

Yield: 6-8 people

This Mexican pozole rojo, or red pozole, is rich and warming. Serve it with lettuce, radish, avocado, lime and of course tortillas.

Ingredients

  • 5 lb pork shoulder
  • 2 lbs white hominy drained and rinsed
  • 2 oz dried Mexican chiles
  • 1 vidalia onion
  • 3 cloves garlic
  • 1.5 tablespoon Mexican oregano
  • 1 tablespoon cumin
  • 3 bay leaves

Instructions

  1. Remove seeds from chiles and toast in a cast iron pan. Soak chiles in a bowl until tender and then take liquid and blend until smooth.
  2. Chop onion and garlic. Cube meat into 1 inch pieces.
  3. Heat a bit of oil on medium high heat and sear pork shoulder. Transfer it to a bowl.
  4. Saute onion with cumin, oregano and bay leaf for 2 minutes add garlic and saute an additional minute.
  5. Add seared pork shoulder, hominy and chile liquid back to pot. Simmer for one hour.
  6. Add salt and pepper to taste. Don’t forget the condiments! Posole is all about the condiments so make sure you have small bowls of this on hand: sliced radishes, raw onion, avocado, lime, tortillas, thinly sliced cabbage, cilantro.

Notes

You can substitute chicken in this recipe or make it vegetarian with no meat at all.

Nutrition Information:
Yield: 8 Serving Size: 1 Amount Per Serving: Calories: 105Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 397mgCarbohydrates: 21gFiber: 4gSugar: 5gProtein: 2g

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although BaconisMagic.ca attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

 

Pin it For Later: Red Pozole Rojo

 

Join the Conversation

  1. Lisa - Wee Wanders says:

    THANKS for sharing! This looks delicious 🙂

    1. Ayngelina Author says:

      It’s a really easy recipe and so delicious.

  2. That looks so good! #Drool. Will have to try it when we’re in Mexico later this year – or give it a go ourselves beforehand… it looks so easy to make.

    1. Ayngelina Author says:

      It’s everywhere in Mexico and so delicious, you can get it as rojo (red as above) or just regular.

  3. wow, relatively simple ingredients for such a delicious meal. Thanks for sharing – I think I will try making it soon!

    1. Ayngelina Author says:

      So easy to make, let me know how it goes!

  4. Oh that looks so good… I can’t find most of those ingredients here in China but I might have to remember the recipe for later in life.

    1. Ayngelina Author says:

      And you have so many delicious dishes in China too!

  5. Marie @ Budgeting for Travel says:

    I should try this one out, it’s look so delicious. That would be my first time to try Mexican food! 🙂

  6. Aw, wow, I’m getting hungry just when reading the ingredients! Do you think other kind of meat could go with it, since I am not a pork eater?Thanks!

    1. Ayngelina Author says:

      Absolutely I’ve seen chicken pozole many times.

      1. Great! Will do that once we stop on the road in the flat with a kitchen 🙂
        Cheers!

  7. Melissa @ Suitcase and Heels says:

    I’m cursing the lack of interesting ingredients here in Newfoundland. This looks really tasty but I have a feeling finding hominy, dried Mexican chilies and Mexican oregano will be pretty tough. I’m going to keep an eye out though.

  8. Martine @ Chompchomp says:

    Ooooh big fan of Mexican food. Excluding the tex mex style of food, real Mexican has only taken off in Perth over the past 3-4 years but I love it!

  9. The dish looks good. I hope I can execute the dish at home. It is my first time to cook Posole. Wish me luck. 🙂

  10. I am making this. Like right now. Or maybe tomorrow actually because I have to go to the store.

    I love mexican food, particularly AUTHENTIC mexican food! Yum!

    Really happy to have found your blog, btw. Food + travel = my two favorite things on this earth.

    <3 Daryl
    Unlost
    Current Post: Foodie Travel – Let’s Talk About Buffalo Wings.

  11. Alana - Paper Planes says:

    Love how simple, yet clear, this video is!

  12. Kae Lani | A Travel Broad says:

    Congrats! This is gonna be this week’s Thurs-Date Night dinner!

  13. This is very nice, easy to prefer and looks really delicious.. Thanks for sharing, definitely will try this one..

  14. Will definitely be trying this. I’ve eaten it many times when I lived in Texas and it’s still one of the best things to eat – ever 🙂

    Nice blog, btw.

  15. I’ve been living in Mexico for just over 3 years now and had such a “blah” experience with pozole the first time that I’ve never given it another shot.

    But the dish I was served looked nothing like what’s in your photo. That looks incredible….I’ll have to ask around and find out the best place to eat it around here.

  16. Ever since tasting the most incredible Pozole on my recent 3 months of travels in Mexico, this recipe is TOP OF THE LIST! Can’t get enough of it…actually I have fallen in love with Mexican cuisine all together. This recipe takes me right back to that little restaurant in Oaxaca where I first tried it!! Love how travel does that! Thank you!

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