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Pozole - Mexican pork and hominy stew Recipe

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This recipe for Pozole - Mexican pork and hominy stew, by , is from Out of this World Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Rachelle Hinrichs



1 1/2 to 2 pounds Pork shoulder or roast
2 to 3 cups Canned or fresh hominy, rinsed
3 to 5 cloves Garlic
2 teaspoons Ground cumin
2 teaspoons Salt
6 cups Water or stock


Cabbage or iceberg lettuce, shredded
Onion, finely diced
Radishes, thinly sliced
Limes, cut into wedges
Avocado, diced
Cilantro, chopped
Oregano, dried
Chile piquín, ground

Add the pork, hominy, garlic, cumin, salt and stock or water to a large pot.
Bring to a boil over medium-high heat, and then reduce heat to low and simmer for 1 1/2 to 2 hours, or until the meat is very tender.
Remove the pot from heat. Take the pork from pot and set aside to cool.
When cool enough to handle, remove the meat from its bones and shred it with your hands.
Add the meat back to the pot and simmer for another 10 to 15 minutes.
Adjust seasoning and serve with little bowls of your choice of garnishes so each dinner can garnish his or her own serving.

Personal Notes:
Personal Notes:
The word pozole is Nahuatl in origin and means "foam," as the
Aztecs believed hominy resembled a foamy froth.




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