Pozole - Mexican Stew

Authentic Posole - Mexican Stew Recipe

Authentic Posole - This recipe for posole is truly perfection in a spoon. Cooking it slowly renders a deliciously savory and flavorful stew.
Course Lunch or Dinner
Cuisine Mexican
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8
Calories 259
Author Souper Chef Deb


  • 5-6 pound pork shoulder cut in large chunks
  • 1 bay leaf
  • 1 tbsp salt
  • 1 tbsp garlic chopped
  • 1 28 oz. can red chili sauce (Las Palmas) NOT Enchilada sauce
  • 1 tbsp red chili powder
  • 1 tsp cumin
  • 2 24 oz. cans hominy


  • Add meat to a large Dutch oven (7 quart) and fill with water leaving a couple of inches from the top.
  • Add bay leaf, salt, and garlic. Bring to a boil and continue to cook for 3-4 hours lowering the heat to prevent the water from boiling over. Add water if the water evaporates too quickly.
  • When meat is tender and shreds easily add red chili sauce, chili powder and cumin. Break up meat into the bite size pieces (your preference).
  • Add hominy and cook for an additional ½ hour to 40 minutes.
  • Taste and add additional salt if needed.


Calories: 259kcal | Protein: 33g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 115mg | Sodium: 1021mg | Potassium: 613mg | Vitamin A: 305IU | Vitamin C: 1.4mg | Calcium: 30mg | Iron: 2.4mg