Pozole (Mexican pork and hominy stew) Recipe

Name: Pozole (Mexican pork and hominy stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pork chops, about 1 1/2 pounds; 2 chicken legs plus thighs, about 1 1/2 pounds; 6 cups water; 1 onion, about 1/4 pound, peeled and quartered; 1 large clove garlic, peeled; Salt to taste if desired; 2 tablespoons chopped hot green chilies, optional (see note); 12 peppercorns; 2 1/2 cups drained canned hominy, available in shops and supermarkets that deal in Spanish and Puerto Rican foods; 1 small head iceberg lettuce; 12 radishes; 1 lime; 1/2 cup finely chopped Bermuda onion

Servings: persons

4 pork chops, about 1 1/2 pounds
2 chicken legs plus thighs, about 1 1/2 pounds
6 cups water
1 onion, about 1/4 pound, peeled and quartered
1 large clove garlic, peeled
Salt to taste if desired
2 tablespoons chopped hot green chilies, optional (see note)
12 peppercorns
2 1/2 cups drained canned hominy, available in shops and supermarkets that deal in Spanish and Puerto Rican foods
1 small head iceberg lettuce
12 radishes
1 lime
1/2 cup finely chopped Bermuda onion

1
Cut bones from chops but reserve both meat and bones.
2
Cut meat into one-inch cubes.
3
Put meat and bones in small kettle and add chicken legs and thighs.
4
Add water, quartered onion, garlic, salt, chilies and peppercorns.
5
Bring to boil and cook, uncovered, 45 minutes or until meat is quite tender.
6
Remove pork and chicken.
7
When cool enough to handle, remove and discard skin and bones from chicken.
8
Cut meat into bite-size pieces.
9
Strain broth into another small kettle or saucepan.
10
Add meats, hominy and bring to boil.
11
Meanwhile, shred lettuce, slice radishes, quarter lime and chop Bermuda onion.
12
Serve in individual serving dishes, to be added to soup according to taste.
13
Serve soup in individual heated soup bowls.

487

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 13 ingredients. The key ingredients include: 4 pork chops, about 1 1/2 pounds, 2 chicken legs plus thighs, about 1 1/2 pounds, 6 cups water, 1 onion, about 1/4 pound, peeled and quartered, and more.

Yes, Pozole (Mexican pork and hominy stew) 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!

Pozole (Mexican pork and hominy stew)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions