mexican pork & hominy stew

mexican pork & hominy stew

Cinco de Mayo is a great excuse to drink a lot and eat like crazy — what’s not to like? I think it’s funny that this day we hold close with such tequila soaked reverence isn’t actually celebrated in Mexico! This soup is a great option for casual entertaining. I owe  this recipe to Rica; one day she surprised me with this terrific soup and it’s since been a family favorite.

Pozole is a traditional Mexican pork and hominy stew. It has a rustic vibe with a fresh, spicy flavor that is simply delicious. When it’s time, I like  to ladle this into bowls and load it up with the garnishes and then hand to my guests with a wedge of lime.  What makes this soup especially fresh and delicious are the garnishes, so even if they seem a little different— don’t skip out, the layering of flavors and texture is fantastic. Your guests will be so impressed, you don’t have to share how easy it is to prepare.


Rica’s Pozole

Serves 6

1 whole pork tri-tip

5 pork neck bones

3 whole cloves of garlic

1/2 medium white onion, chopped in half

5 dried chilies

1 16 oz. can of hominy drained and rinsed

1 cup green cabbage, shredded
6 radishes, sliced
3 green onion sliced
1 teaspoon fresh oregano (you can use dried, too)
2 limes cut in wedges


Cover meat, bones, garlic and onion with water and bring to boil. Turn heat down to medium and cook covered for two hours.


Soak dried red chilies in hot water until soft.  Put in a blender and puree into a paste (you can add a bit of the water you boiled the chilies in if it seems too dry.


After the pork is finished cooking, add hominy and pureed chili to the stock. Cook for another ten minutes. Just prior to serving the soup, pull apart and shred the chunks of meat (I like to use two forks).  Discard bones and large pieces of onion.

Garnish each bowl of soup with shredded cabbage, diced green onion, chopped radishes, a sprinkling of oregano and a lime  wedge.