A Different Pork Pozole Recipe

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This is a different take on Pozole that I concocted over the weeked. It is heavy on pork/chorizo with less Hominy than most recipes. I smoked the pork/chorizo with Mesquite wood for added flavor but browned in oil would be fine if you don't have a smoker. I also added celery, carrots and a couple of red potatoes. I used canned Tomatillos for the sauce base. Our local grocers did have fresh but frankly they didn't look that great so I opted for canned. I served the stew with a tossed salad; warm flour tortillas and topped the stew with chopped Cilantro rather than the more traditional cabbage and radish. As for wine I elected a Tempranillo- 2008 Fenestra Lodi Tempranillo.

Prep time:
Cook time:
Servings: 6


Cost per serving $3.76 view details
  • 3 cups chicken stock
  • 29 oz tomatillos, drained and rinsed
  • 29 oz hominy, rinsed and drained (I used white but golden is fine)
  • 4 oz roasted green chiles, diced
  • 1 bunch cilantro, chopped
  • 10 oz red potato, large chop
  • 3 oz carrots, diced
  • 2 stalk celery, diced
  • 1/2 red bell pepper, diced (for color)
  • 8 oz onion, diced
  • 5 oz green pasilla chile pepper, diced
  • 3 clove garlic
  • 8 oz chorizo--two links (use a good chorizo that is made with pork not fillers and innards. Better yet make your own.)
  • 2 1/4 lb pork trimmed and cut into large chunks about 1 1/2 inches square. I used a cheap loin cut that had some fat. Shoulder would be better but I opted for less fat.
  • 3 tb olive oil
  • 2 tb ghee
  • 1/2 tsp ground red pasilla pepper
  • 1/2 tsp ground New Mexico chili pepper
  • 1/2 tsp Mexican oregano
  • 1/2 tsp ground ancho chili pepper
  • 1/2 tsp ground cumin
  • 1 tsp dried epazote
  • salt/pepper, to taste


  1. Combine chicken stock and tomatillos in blender. Puree until totally combined. Strain with a fine mesh strainer into a bowl to remove tomatillo seeds.
  2. Saute onion and vegetable until translucent. Add garlic and saute about a minute until fragrent.
  3. Cut chorizo links in half. Season pork with sa/t/pepper and sprinkle with one of the chili powders. It doesn't matter which one. Hot smoke with 2 ounces of Mesquite wood for 1 hour at 225^.
  4. Add tomatillos mixture and roasted diced green chili to pot with the sauted vegetables. Simmer covered on very low temperature while the pork is smoking.
  5. After one hour add the smoked pork to the simmering liquid base and simmer covered on low for 1 hour. The pork will be tender but still in one piece.
  6. Cut the halfed chorizo links in half again. Add chorizo and potatoes to the pot and simmer for 15-20 minutes or until the potatoes are tender.
  7. Add hominy and heat through.
  8. Taste for seasoning. Adjust if necessary.
  9. Dish is ready for service.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 671g
Recipe makes 6 servings
Calories 514  
Calories from Fat 201 39%
Total Fat 22.66g 28%
Saturated Fat 6.99g 28%
Trans Fat 0.0g  
Cholesterol 84mg 28%
Sodium 635mg 26%
Potassium 1428mg 41%
Total Carbs 42.4g 11%
Dietary Fiber 9.1g 30%
Sugars 10.97g 7%
Protein 35.32g 57%
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  • Salad Foodie
    December 9, 2011
    Your writeup and photo pictorial are amazing. As a child I hated hominy and used to hide any can in the pantry way to the back so mom couldn't easily find. I hadn't any inclination to try it as an adult til a year or so ago when a friend shared some homemade posole. That was all it took. Her recipe is easier so I'll start with that one. But thanks for your super posting, and striking a chord of my childhood food prank,

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