How To Make Pozole Soup - Authentic Mexican Stew

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast reduces fat content while still providing protein.

hominy

🥗Healthier: quinoa

💰Cheaper: canned corn

Quinoa is a healthier grain alternative, while canned corn is more budget-friendly.

Heat a large pan over high heat and add vegetable oil. Add the beef and sear it all over. Once it’s ready, remove it from the pan and set aside.

In the same pan, fry the onion and garlic slowly over low heat and set aside.

Add the meat to the slow cooker, with the cooked onions, bay leaves, oregano, beef stock, water, coriander, and Chipotle Paste, until the contents are submerged. Stir in the salt and freshly ground black pepper, and set the heat to high for 2 hours.

After 2 hours, remove the fat at the top of the liquid with a spoon and discard.

Pick the meat out of the slow cooker and shred it into smaller bite-size chunks. Once the meat is ready, put it back into the slow cooker alongside the hominy and cook everything on high for 1 more hour.

Serve your pozole hot with everything on the side ready to assemble: shredded iceberg lettuce, sliced radish, roughly chopped fresh coriander, wedges of lime to squeeze, and Smoky Chipotle Fajita and Taco Mix for that perfect final touch.

Cooking Techniques

Equipment Needed

Spice Level: