Texas Pozole Recipe

Name: Texas Pozole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs pork loin rib ends; 4 lbs boneless pork shoulder, cut into 1-inch; 3 (28 ounce) cans white hominy, drained and rinsed; 1 red onion, diced; 2 tablespoons olive oil; 6 dried ancho chiles; 4 large garlic cloves, Minced; 2 teaspoons ground cumin; 1 tablespoon dried oregano; 1 tablespoon sea salt; 1 bunch cilantro, Chopped; 8 radishes, Thinly Sliced; 12 head red cabbage, Shredded

Servings: persons

3 lbs pork loin rib ends
4 lbs boneless pork shoulder, cut into 1-inch
3 (28 ounce) cans white hominy, drained and rinsed
1 red onion, diced
2 tablespoons olive oil
6 dried ancho chiles
4 large garlic cloves, Minced
2 teaspoons ground cumin
1 tablespoon dried oregano
1 tablespoon sea salt
1 bunch cilantro, Chopped
8 radishes, Thinly Sliced
12 head red cabbage, Shredded

1
["Boil pork rib pieces in 4 quarts of water for one hour.", "Strain cooked down bones and reserve liquid.", "You can discard the rib bone pieces.", "Boil two cups of water and pour into bowl with ancho chiles.", "Place plate or smaller bowl on top of chiles to hold them under water.", "Steep for 30 minutes.", "Drain liquid from chiles and reserve.", "Seed and stem the peppers and place in blender with reserved liquid.", "Blend until smooth.", "Cut pork shoulder into ~1"" pieces.", "Heat olive oil over medium high heat and add pork shoulder pieces in batches to brown.", "Once all pork has been browned add to pot of liquid reserved from cooking rib pieces.", "Add in half of onion, all three cans of drained/rinsed hominy, all spices(except cilantro) and pepper to taste.", "Bring to boil and hold for fifteen minutes.", "Reduce heat to low simmer for approximately three hours until meat is super tender.", "Serve with garnish of shredded cabbage, radishes, and cilantro."]

2171

kcal

Calories

120

Fat

Carbs

222

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

You need 13 ingredients. The key ingredients include: 3 lbs pork loin rib ends, 4 lbs boneless pork shoulder, cut into 1-inch, 3 (28 ounce) cans white hominy, drained and rinsed, 1 red onion, diced, and more.

Yes, Texas 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!

Texas Pozole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions