Pozole is a traditional Mexican soup thickened with hominy. This version, from Karen Bell, chef and owner of Bavette La Boucherie in Milwaukee, only gets better the next day, so keep extra slaw around for round two.

Source: Midwest Living


Credit: Brie Passano

Recipe Summary

20 mins
1 hr 50 mins
13 cups


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°. In a large bowl, toss pork shoulder with 1 teaspoon salt, the ancho pepper, cumin and cayenne pepper.

  • On a rimmed baking sheet, toss tomatillos, onion, poblanos, jalapeños and garlic with 1 tablespoon olive oil. Roast until soft and browned, 30 to 35 minutes. Cover with foil; let stand 10 minutes. Peel and discard skins from peppers. Place all vegetables in a food processer or blender. Add cilantro with stems and the remaining 1 teaspoon salt. Process until smooth.

  • Meanwhile, in a Dutch oven, heat remaining 1 tablespoon oil over high. Brown pork, in batches, about 5 minutes per batch. Discard all but 1 tablespoon of the drippings. Return pork to Dutch oven. Add wine, scraping up any browned bits. Bring to a boil; boil gently until reduced by half, about 5 minutes.

  • Add tomatillo mixture and stock to Dutch oven. Bring to a boil; reduce heat. Simmer, uncovered, 20 minutes. Add hominy. Continue cooking until pork is tender, about 20 minutes. Stir in sugar; season to taste with salt. Serve pozole with sour cream, queso fresco, cilantro and/or Marinated Slaw.

Marinated Slaw

A quick cabbage slaw makes a tangy, crunchy topping for this soup. Toss together thinly sliced cabbage and radishes with splashes of lime juice and vegetable oil, chopped cilantro, a pinch of sugar, and salt to taste. Let stand while cooking the pozole.

Slow-Cooker Method

Prepare as directed through Step 3. In a 6- to 7-quart slow cooker, combine pork mixture, tomatillo mixture, stock, hominy and sugar. Cover and cook on low 7 to 8 hours or high 3 1/2 to 4 hours. If desired, skim off any fat.

Nutrition Facts

525 calories; fat 19g; cholesterol 142mg; saturated fat 5g; carbohydrates 30g; mono fat 8g; poly fat 2g; insoluble fiber 4g; sugars 9g; protein 49g; vitamin a 801.6IU; vitamin c 122.9mg; thiamin 0.9mg; riboflavin 0.6mg; niacin equivalents 14.5mg; vitamin b6 1.2mg; folate 36.5mcg; vitamin b12 1.1mcg; sodium 1385mg; potassium 1426mg; calcium 91mg; iron 4.2mg.