First-time Pozole

an attempt to recreate the wondrous, warming pozole of mi suegra.

First-Time Pozole



  • 3 pounds pork shoulder ribs, well marbled
  • 48 ounces, hominy (two 24 oz cans, or fresh)
  • 1 1/2 white onions, diced
  • 8 cloves garlic, peeled and chopped
  • 4-8 ounces, diced green chiles (ancho)
  • 2-4  jalapeños, diced
  • 1 teaspoon, cumin
  • 1 teaspoon, fresh oregano
  • 1 teaspoon, cayenne
  • 2 tablespoons, chile powder
  • 2 tablespoons, oil
  • salt, to taste
  • pepper, to taste
  • 1 package, tostadas
  • green cabbage, shredded
  • bunch cilantro, diced
  • six-eight limes
  • radish as desired, sliced into nickels
  • avocado, sliced
  • cholula or other mexican hot sauce


  • drain and rinse hominy
  • place meat in large pot with salt and enough water to cover
  • add 1/2 onion, garlic, pepper, cumin, oregano to pot
  • bring to boil over medium-high heat, cover and simmer for 45 minutes
  • remove meat, allow to cool for chopping
  • remove broth to add back later
  • Saute 1/2 onion and garlic in oil until translucent
  • add the remaining spices, stir
  • cut the reserved pork into cubes, add to the pot
  • add hominy, pork broth, green chilies and jalapenos  to pot
  • simmer for an ninety minutes, the flavor will deepen as you cook
  • add salt if necessary
  • garnish with: lime, radish, cilantro, cabbage, onion, avocado
  • eat with tostada shells and enjoy!

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