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Pork Pozole

Learn step-by-step how to make a traditional Red Pork Pozole, perfect for celebrating the holiday season!

Serves 12
Prep Time 30 mins
Cook Time 1 hr


  • 1 lb Pre-cooked Hominy
  • 1 lb Pork Meat
  • 5 oz Fried Pork Rind, in pieces
  • 1 1/4 Onion
  • 5 Guajillo Chiles
  • 2 Ancho Chiles
  • 2 Garlic Cloves
  • 2 Bay Leaves
  • 2 tbsp Oregano
  • 1 tbsp Olive Oil
  • 2 cubes of Tomato Bouillon
  • 1 tbsp salt
  • 3 Radishes
  • 1/4 Cabbage, chopped
  • Pepper to taste
  • Chopped Onion
  • 2 Avocados, cubed


  1. Place the pre-cooked hominy in a colander and rinse. Transfer the hominy from the colander to a pot. Add the pork, ½ onion, 1 clove of garlic, 2 bay leaves, and 2 cubes of Tomato Bouillon. Add water and ½ Tbsp salt until all ingredients are covered. Bring to a boil over a high heat. When it comes to boil reduce to medium heat. Cover the pot and let cook for approximately 1 hour or until the pork is well cooked. Remove the scum at regular intervals.
  2. While the meat is cooking, remove the seeds from the chiles and boil them in water for 5 minutes. Place the chiles in the blender. Add water and add ¼ of the onion, 1 clove of garlic, and chiles to taste. Once blended, heat 1 Tbsp of olive oil in a pot over a medium heat and add sauce to boil for 5 min. Once the meat is done, remove from pot to cool. Shred it.
  3. Return meat to pot with the hominy, sauce, salt, and water. Stir and cook for another 10 minutes over a medium heat. When done, remove the ½ onion, garlic cloves, and bay leaves.
  4. Serve with oregano, ground fried pork rind, lemon, radishes finely diced, cabbage finely diced, chopped onion, and avocado.
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