Easy Pozole

Pozole is usually made with a pork roast that has been slow-cooked until tender, then shredded and made into a soup, along with hominy and chilies. It's a hearty and delicious, albeit time-consuming recipe. This version uses ground pork, for a quick and easy soup very similar in taste, that you'll be able to have on the table in about 30 minutes.

Pozole, which means hominy in English, is a traditional soup or stew from Latin America, made with hominy and meat, usually pork. Not sure what hominy is? Hominy is hulled corn from which the bran and germ have been removed by bleaching the kernels in a lye bath. It results in a deliciously chewy kernel, that has an almost creamy texture.

The simplicity of this recipe makes it an ideal weeknight meal, when time is short, but you want to feed your family a warm and tasty meal. Once you have the soup simmering, prep the toppings and in about 30 minutes supper is on the table. The recipe can easily be doubled or tripled, and served to a crowd. Fill a crockpot with the prepared soup, turn it to the "warm" setting, place a selection of toppings around the crockpot, and you have an amazing meal for a casual dinner party. (A list of suggested toppings can be found below).

Easy Pozole


3 tablespoons olive oil
2 pounds ground pork
1 small onion, chopped
2 teaspoons ground cumin
1/4 teaspoon salt
2 tablespoons all-purpose flour
6 cups vegetable broth (Chicken broth may be substituted)
2 - 15-ounce cans white hominy, rinsed and drained
1 - 7-ounce can diced green chilies
1/4 cup cilantro, chopped
1 teaspoon salt
Fresh ground black pepper to taste.


Heat oil in a large pot over medium heat.
Add pork, onion, cumin, and 1/4 teaspoon of salt. Saute until pork is browned, about 5 - 7 minutes.
Stir in flour and cook for 2 minutes, stirring frequently.
Pour in broth, hominy, chilies, and cilantro and stir to combine. Bring to a boil, then reduce heat to a simmer and cook until slightly thickened, stirring occasionally. (About 20 minutes).
Taste for seasonings and serve with your choice of toppings. Good choices are chopped cilantro, onion, avocado, sour cream, lime wedges, and crushed tortilla chips.

Cooks note: This is a fairly mild soup. If you'd like to spice it up a bit, add chili powder to taste.

Recipe adapted from: Bon Appetit

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  1. This looks delicious - I'll have to give it a try! Found you on the This is How We Roll link party.

  2. I love the flavors in pozole!! And quick is good! Would love to have you come share at the "What's for Dinner" linky party!

  3. Mmmm! This sounds amazing! I will definitely have to try this unique recipe :) Thanks!!

  4. This looks absolutely delicious! Thanks for sharing at the Tips and Tricks Link Party :)

  5. I absolutely love hominy! When we were growing up my mom would saute it in a bit of butter and add salt and pepper, so good, so simple. This soup sound exactly like something my family will love! I've saved it to add to my shopping list! And that avocado took it over the top! Delish!

    1. My mom used to do the same thing Nikki. Unfortunately I didn't appreciate hominy back then the way I do now. Hope you enjoy the recipe.

  6. Thanks so much for sharing your post with Full Plate Thursday and have a great day!
    Come Back Soon,
    Miz Helen

  7. This looks delicious - love hominy and this sounds so delicious!

    1. It sure is Debra. I was never a fan of hominy until I became an adult, but now I love it.

  8. We had this last night...super easy and delicious! Thanks for the great recipe!

    1. So glad to hear that you enjoyed the recipe Tracy. Thanks for letting me know how it turned out for you. :)


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