Mexi-Cajun Pozole Recipe

Name: Mexi-Cajun Pozole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons corn oil; 1 1/2 lbs pork butt; 1 1/2 cups onions, chopped; 1 tablespoon garlic, minced; 2 cups tomatoes, peeled and chopped; 2 -4 teaspoons salt-free cajun seasoning; 1 pinch red pepper flakes, crushed; 1/2 teaspoon Mexican oregano; 1/2 teaspoon ground cumin; 2 quarts pork stock (8 cups) or 2 quarts chicken stock (8 cups); 1 (29 ounce) can hominy, drained; salt, to taste; pepper; Garnishes; 1/4 cup radish, julienned; 1/2 cup white onion, diced small; 1/4 cup fresh cilantro, finely chopped; sliced serranos or sliced jalapeno; sour cream or Mexican crema; diced avocado; sliced black olives

Servings: persons

2 tablespoons corn oil
1 1/2 lbs pork butt
1 1/2 cups onions, chopped
1 tablespoon garlic, minced
2 cups tomatoes, peeled and chopped
2 -4 teaspoons salt-free cajun seasoning
1 pinch red pepper flakes, crushed
1/2 teaspoon Mexican oregano
1/2 teaspoon ground cumin
2 quarts pork stock (8 cups) or 2 quarts chicken stock (8 cups)
1 (29 ounce) can hominy, drained
salt, to taste
pepper
Garnishes
1/4 cup radish, julienned
1/2 cup white onion, diced small
1/4 cup fresh cilantro, finely chopped
sliced serranos or sliced jalapeno
sour cream or Mexican crema
diced avocado
sliced black olives

1
Alternate method: Cook pozole in a Dutch oven, covered at 350u00b0 for 1 hour to 1 1/4 hours.
2
Heat oil in a heavy pan. Sear the meat on all sides for about 10 minutes. Remove pork and set aside.
3
In same pan, saute the onions for 2 minutes. Add the garlic and saute 1 minute. Transfer the onion and garlic to a large crock pot.
4
Cut up the meat into large chunks and place in the crock pot along with the tomatoes, Cajun seasoning, red pepper flakes, oregano, cumin, stock and hominy.
5
Cook on LOW for 6 hours.
6
Before serving, add salt and pepper and adjust other seasonings if necessary.
7
Arrange the garnishes on a serving platter and pass around. Serve with warm corn tortillas.

591

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 tablespoons corn oil, 1 1/2 lbs pork butt, 1 1/2 cups onions, chopped, 1 tablespoon garlic, minced, and more.

Yes, Mexi-Cajun Pozole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexi-Cajun Pozole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions