Until I met my husband I have never even heard of this incredible stew. I am so saddened that I spend the first quarter of my life without ever tasting it. I remember the first time Kurt described it to me.  I was new to Mexican cuisine and had no idea what he was talking about. We drove out to a local Mexican restaurant in hopes of tasting this incredible dish, but to my disappointment they did not have any. Determined I found the recipe on my IPhone, stopped at the grocery store and a few hours later I had a bowl of my first ever Pozole. It was so good, i was in love and it became a new staple in our house. Over the last few years as I really focused on learning to cook Mexican dishes it became more apparent to me that my Pozole was far from the real deal. And that’s when I discovered Roberto Santibanez’s Pozole. I changed some of the ingredients to make it a little easier to make. The best way you can understand what I’m talking about is to simply make this dish. Trust me!


Don’t be discouraged by the ingredients, they are actually quite simple to find. The prep work is worth it as well. Either pork or chicken works great as well. I would love to tell you to make a batch and freeze it, but I don’t know if thats possible. At least not in this house, never makes it – we eat it all. :)

Start with roasting tomatoes about 15-20 minutes in the oven.


While tomatoes roast, cut the stem off and discard the seeds from the dried guajillo chiles. You can find them in latin supermarkets or specialty stores. Then heat up a skillet and let the chiles toast a few minutes on each side.


Once toasted transfer to a bowl, top with hot water and cover with a plate. The hot water and the steam will rehydrate and soften the chile and the smell in the kitchen will be divine. Don’t worry guajillo chiles are not spicy and barely have any heat but they do have a nice smoky flavor with berry undertones.


Combine roasted tomatoes, guajillo chiles, onion and garlic in a blender. If you have time the onion slices and garlic can be charred for extra flavor. Add 1/4 cup chicken stock, vinegar and salt and blend together until very smooth. (It can even be strained at this point)


Heat up a Dutch oven or a heavy pot and cook the mixture for about 15 minutes on medium low heat until its slightly thicker. This is also the time to add cinnamon, nutmeg and cloves. As you are simmering the sauce if need be add more chicken stock to keep it the same consistency. When the sauce is ready add pork chunks, remaining chicken broth, hominy, beans, oregano and cilantro. Simmer until pork if fully cooked, adjust salt if necessary and serve with avocado, lettuce, onion and lime.


I am not going to suggest any wines with this one. This is a deeply flavorful dish and requires a shot of tequila. :) Kurt and I collect tequila, especially in pretty bottles like these that we brought back from Mexico.


Check out Shine Supper Club to find other recipes of One-Pot Meals.


Pozole Recipe
  • 3 medium tomatoes
  • 4 dried, guajillo chiles, stem cut and seeds discarded
  • 1 large onion, sliced thick
  • 4 garlic cloves
  • 1 1/2 lb pork or chicken
  • 2 tbsp white vinegar
  • 1 tbsp chili, preferably a chili mix
  • 4 cups chicken stock
  • 1/8 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/4 tsp oregano
  • 2 cloves
  • 1 14oz can hominy, rinsed
  • 1 14oz can kidney beans, rinsed
  • fresh cilantro to taste
  • salt and pepper to taste
  • Avocado, lettuce, lime and onion - toppings
  • 1. Preheat oven to 400 degrees. Cut an x at the top of each tomato and roast about 15 min.
  • 2. Toast guajillo chiles in a skillet about 3 min on each side and move to a bowl. Top with hot water, cover with a plate and let sit about 25 min.
  • 3. In a blender, combine roasted tomatoes, drained chiles, vinegar, onion and garlic. Simmer the sauce about 15 minutes adding more chicken stock if necessary to keep the same consistency.
  • 4. Season with cinnamon, nutmeg, chili powder, cloves and salt.
  • 5. Add pork, hominy, beans and remaining chicken stock. Simmer until pork is fully cooked.
  • 6. Serve with toppings: avocado, onion, lime and lettuce



  1. says

    Wow looks amazing! Mexican food is my ultimate favorite!!!I can’t wait to try this! But just a quick question for clarity. Is it 1/4 tsp of EACH cinnamon and nutmeg, or is it a total of 1/4 of cinnamon/nutmeg combination? Also since Clove spice comes whole are you adding whole cloves into the soup mixture or grounding them up before tossing in with cinnamon and nutmeg?

  2. says

    This sounds amazing! My husband and I just moved into an apartment sans oven (crazy, i know) and I’ve realized how dependent I was on making the same old thing, baked, in the oven. Now that I am relegated to stove-top cooking, I have discovered a whole new world of flavor! I can’t wait to try this recipe (just made with pre-roasted tomatos :-). Thanks for taking the time to post it!

    • says

      Rebecca – If you don’t have an oven you need to get a crock pot. You can do almost anything that you usually cook low and slow in the crock pot, you just have to brown the meat sometimes.

      I always brown the pork for my posole, but that’s just the way I’ve been seeing it done all my life so I follow the old timers’ methods. My god-mother makes the best Mexican food (she’s Mexican) and she’s been teaching me since I was able to crawl. As someone else commented, I’ve never heard of posole with beans, but if I can see it being good. I might even try it.

      I wonder how leftover turkey would taste in it. I’ve never had chicken posole, although I have heard of it. I’ve got lots of ripening avocados from my tree on the counter so it might be fun to experiment. A twist on a turkey soup and posole combination.

  3. says

    This isn’t all that new, and it isn’t just Mexican, it is an integral part New Mexican holiday foods. Few people in NM go to this much trouble, they just use canned tomatoes and red chile but it MUST be made with pork, not chicken.

    • says

      You are right about authentic Pozole not having kidney beans. However, this recipe is not authentic but my own from experience and a combination of a fantastic Pozole recipe from a Mexican chef and his book called Truly Mexican.

    • says

      Yep Di I thought the same thing! I used to live in Texas and had many Mexican families make pozole for me and never did any of them use kidney beans.

  4. says

    Kathy, you should try “cocido” soup. There are many ways of making it but some people in La Paz Baja calif. add bananas. We in Sonora add lots of chile tepin.

  5. says

    Finally something new and easy and sounds delicious. I get bored with the same old “crock -pot” meals. I cannot wait to make this and am sure the fam will love it! I usually get scared to try and cook something with an ethnic twist because the recipe’s seem difficult and ingredients are so unfamiliar. I can’t wait to cook this up. This is something I definitely feel comfortable trying to cook. THANKS for sharing!

    • says

      Lori I can completely understand. I sometimes feel the same way and get discouraged if the ingredients are too complicating. My goal with this recipe was to make it easier to make but maintain the flavor. I truly hope you enjoy it. And thank you for a great comment.

  6. says

    This recipe looks amazing and I am so excited to try it. The recipe calls for 4 cups chicken broth, but it only mentions 1/4 cup with the photos and it’s not clear on the written instructions. Since it’s a staple for you, I would love to know your trick since some ingredients seemed time sensitive. Looks amazing and thank you!

    • says

      Dee you are absolutely right. Thank you for bringing that to my attention. You will add the rest of the stock with pork and hominy step 5. As to tricks I would suggest roasting tomatoes and soaking chiles as you are prepping the rest of ingredients Thank you so much

  7. says

    Have you ever tried this recipe with turkey? Thanksgiving is just around the corner and I would love to make this with the leftovers.
    Thank you for sharing your recipe!

  8. says

    So basically, the recipe needs to be modified to say 1/8 t each cinnamon & nutmeg (for a combined total of 1/4t?) That explains alot, since I made it w/ 1/4 t each, as that is the wording I’m accustomed to. Also, you mention organo and cilantro in the illustrated instructions, but not in the ingredients list. How much, please? It appears from the photos that you peeled the tomatoes, and I assumed that was necessary, but it’s not in the directions, either. Finally, since the chilis rest for 30 minutes, it makes sense to preheat the oven, prep the chlis first as step 1 and then roast the tomatoes while they soak. Just trying to tweak it for next time. I think it’s worth making again, but I’d like to get it right the second time around.

    • says

      A, thank you for the suggestion. I modified the recipe to 1/8 tsp cinnamon and nutmeg. As far as the tomatoes are concerned, you can get the chiles going while the tomatoes are roasting or vise versa. No matter what you will need to wait for the chiles. Peeling tomatoes is not necessary, the blender will take care of the skin. But if you like you can even strain the mixture as I mentioned. 1/4 tsp oregano and fresh cilantro to taste.

  9. says

    I make pozole with chicken usually but I wanted to make it with pork and I came across your recipe. It tastes delicious! I added a bit of epazote while cooking and fresh radishes for serving instead of avocado. Plus dried oregano and siracha and tostadas of course. Thanks for the recipe!!!

  10. Sarah Marie says

    This is a wonderful recipe! Made this for a potluck and it was devoured, there was none left. I like mine a bit spicier, so I added some chili in adobo and extra chili powder. Thanks for posting such a delicious soup :)

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge