Pozole Soup Recipe

Name: Pozole Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs pork blade steaks (Deboned & 1-inch diced); 3 tablespoons extra virgin olive oil; 2 bay leaves; 3 tablespoons fresh garlic (Chopped); 2 serrano peppers (Seeded & Chopped); 2 cups red onions (Chopped); 1 cup carrot (Chopped); 1 cup celery (Chopped); 1 teaspoon chili powder; 1 tablespoon ground cumin; 4 tablespoons fresh oregano (Chopped); 1 tablespoon fine sea salt; 2 tablespoons cracked black pepper; 1 (12 ounce) can Corona beer (Room Temperature); 1 (28 ounce) can red chili sauce (Las Palmas, Mild); 2 cups Clamato juice; 1 (28 ounce) can mexican-style hominy (Drained); 2 cups homemade chicken stock; 2 cups cilantro (Chopped, Split); 6 cups green cabbage (Shreded); 6 cups red radishes (Sliced Thin)

Servings: persons

3 lbs pork blade steaks (Deboned & 1-inch diced)
3 tablespoons extra virgin olive oil
2 bay leaves
3 tablespoons fresh garlic (Chopped)
2 serrano peppers (Seeded & Chopped)
2 cups red onions (Chopped)
1 cup carrot (Chopped)
1 cup celery (Chopped)
1 teaspoon chili powder
1 tablespoon ground cumin
4 tablespoons fresh oregano (Chopped)
1 tablespoon fine sea salt
2 tablespoons cracked black pepper
1 (12 ounce) can Corona beer (Room Temperature)
1 (28 ounce) can red chili sauce (Las Palmas, Mild)
2 cups Clamato juice
1 (28 ounce) can mexican-style hominy (Drained)
2 cups homemade chicken stock
2 cups cilantro (Chopped, Split)
6 cups green cabbage (Shreded)
6 cups red radishes (Sliced Thin)

1
Heat olive oil in a Dutch oven add bay leaves, pork and saute 2-3 minutes. Add pork bones, garlic and saute 1-minute.
2
Add onions, carrots, celery, 1-tablespoon sea salt, 1-tablespoon black pepper and saute 2-3 minutes.
3
Add chili powder, cumin, oregano and stir well.
4
Add beer, bring to a boil and reduce to a simmer for 5-minutes.
5
Add red chili sauce, Clamato juice, hominy and chicken stock. Bring soup to a boil and reduce to a simmer for 2 hours.
6
30 minutes before soup is finished add cilantro. Season with fine sea salt and fresh cracked black pepper to taste.
7
Remove the pork bones, bay leaves and discard.
8
Serve in warm soup bowls.
9
Garnish with cabbage and radishes.

1418

kcal

Calories

Fat

Carbs

134

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 21 ingredients. The key ingredients include: 3 lbs pork blade steaks (Deboned & 1-inch diced), 3 tablespoons extra virgin olive oil, 2 bay leaves, 3 tablespoons fresh garlic (Chopped), and more.

Yes, Pozole Soup 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 Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions