Sour cream and lime wedges add extra flavor to this posole recipe.
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4.77 from 13 votes

Posole Recipe

This authentic Mexican pozole recipe is easy to make and perfect for families eating on a budget. As a bonus, it tastes just as good or even better the next day!
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Dinner
Cuisine: Mexican
Keyword: Mexican, pork, Posole, Pozole
Servings: 12
Calories: 353kcal


  • 4 pounds pork pork shoulder, cut into bite-size chunks
  • water
  • 1 bay leaf
  • 1 tbsp salt
  • 3-4 cloves garlic crushed
  • 28 oz chili sauce red
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 48 oz hominy drained


  • Place chunks of meat to a large Dutch oven, sear as I did if desired. Add enough water to cover the meat plus another inch or so.  Add bay leaf, garlic, and salt and bring to a boil and reduce heat to low simmer. Continue to cook on low for at least 4 hours.
  • Once the meat is tender and shreds easily, shred the pork to your desired consistency and add remaining ingredients. Continue to simmer for another 30 to 60 minutes.
  • Serve with sour cream and avocado if desired.



Trim any fat from pork prior to using. At the end of the simmering process, use a slotted spoon to skim any excess fat from top of the broth.
I cooked this pozole recipe in a covered Dutch oven. If you don not use a cover, be sure to replace water as necessary, in case of evaporation.
Add more salt, to taste.
Suggested garnishes include:
Sour cream, avocado, sliced radishes, shredded cabbage, cilantro.
If you've ever asked, "How to shred cabbage?" This link from Healing Tomato does a great job of showing you!


Calories: 353kcal | Carbohydrates: 29g | Protein: 31g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 90mg | Sodium: 1967mg | Potassium: 786mg | Fiber: 6g | Sugar: 9g | Vitamin A: 645IU | Vitamin C: 10.8mg | Calcium: 51mg | Iron: 3.3mg