I swear, Pozole is food of the Gods.  Living in the Southwest, you get exposed to lots of things.  Some good, some bad, some GREAT.  Menudo is pretty close to perfection, but folks get weirded out on the ingredients.  So, we stick with Menudo’s kissing cousin.  Pozole.


Pozole var: pozolé, pozolli, or posole ), which means “hominy”, is a traditional soup or stew from Mexico, which once had ritual significance. It is made from hominy,with meat (typically pork), and can be seasoned and garnished with chile peppers, onion, garlic, radishes, avocado, salsa and/or limes.

Pozole was mentioned in Fray Bernardino de Sahagún’s “General History of the Things of New Spain” c. 1500. After colonization by the Spaniards, the ingredients of pozole changed, but the staple maize remained. It is a typical dish in various states such as Sinaloa, Michoacán, Guerrero, Zacatecas, Jalisco, Morelos, State of Mexico and Distrito Federal. Pozole is served in Mexican restaurants worldwide. Pozole is frequently served as a celebratory dish throughout both New Mexico and Mexico, including quinceañeras, weddings, birthdays and New Year’s celebrations.


Now Hominy has its own little weird bit of history and science.  Fascinating stuff. Learn something here.

So how do you make it?  Simple step by step instructions for our version as follows: Get in car.  Top up or down – don’t matter.   Guess it does if it is raining?


Go to store.


Buy this shit to make your Pozole:

One 7oz can of Chipotle peppers in adobo sauce



Two dried red California chili pods.


Four thick cut boneless pork chops or pork shoulder, tenderloin, etc.   Shop cheap.  More than $10.00 and your gringo is showing.


Four – 14oz cans of chicken broth.


One can of Rotel diced with Chili Peppers.


One Large white onion (set some in bowl for later)

One stick of butter

Three 15 oz. cans of hominy – white / gold – don’t matter.


Crushed garlic – about a tablespoon

Cumin – just a bit

Oregano – Mexican if you can, else just oregano.

Get to cooking up some Pozole.



Don’t make this overly complex.  Take the butter, toss in large pan.  Chop the onion, that goes in there too. (Set some aside for later)   Cut / cube pork into tasty bite size morsels.  Toss it in there.  Let it cook for a bit un covered.  If the onions clear and the pork browns just a bit – perfection.  Else, no worries.

While that happens take the can of Chipotle peppers put onto cutting board with sauce.  Chop it up but don’t lose the sauce – gooey mess.  Toss the chopped up peppers and sauce into pan.  Take dried red peppers, remove stem.  Crush / chop dried red peppers and toss it in there.  (Don’t jack with making the “reconstituted red peppers”  – what a waste of time.  Some yuppie will be crushed, but screw em. )


Add chicken broth, hominy, garlic, whatever else is on the list.  Simmer for about three or four hours.  Covered, un covered, don’t matter.  Add water if you want more soupy, let reduced if you want more stewey.


Now, personally, I prefer to add this bit of goodness right towards the end.  Half an hour or so.  Don’t want the tomato bits getting mushy.  So, open this up, drop it in:


Right before you get ready for the goodness make a plate of this shit up to put on the Pozole:

Pozole Garnish:

  • Half a small cabbage, thinly sliced
  • One bunch cilantro, chopped
  • 1/2 white onion, chopped
  • 2 avocados, chopped
  • 4 limes, quartered
  • Sour Cream
  • Tortilla Strips
  • Red radishes, sliced thin




Find a friend or two. They will be happy to share in the Pozole Goodness and smile from ear to ear.

Pozole Goodness.



Smiling, happy, like this dude.  No, I dont know him, but he looks happy like he just ate a bit of Pozole.


Jeeping with dogs, #JeepingWithDogs.

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