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Monterrey-Style Pozole

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  • Prep 10 min
  • Total 3 hr 0 min
  • Ingredients 12
  • Servings 4
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The chilly autumn mornings are here, and it's the perfect time to enjoy spicy stews and soups. If you ask me, there's nothing like a steamy bowl of Monterrey-style pozole for breakfast after a long night out… especially after New Year's! Families typically gather around hot pots filled with pozole and garnish it with chopped cabbage, thinly sliced radishes, freshly chopped onions and strong oregano flakes. I recommend accompanying this soup with corn tortillas to give yourself the perfect start to the new year!
by Ericka Sanchez
Updated Sep 28, 2015
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Ingredients

  • 3 pork loins
  • 16 quarts water
  • 1/2 onion
  • 2 garlic cloves
  • 15 dried guajillo chiles, stems removed and seeded
  • Salt to taste
  • 1 (8 oz) can white hominy, drained and rinsed
  • 1 teaspoon dried Mexican oregano
  • 1/2 teaspoon cumin

For garnish:

  • 1/4 cabbage, finely chopped
  • 2 radishes, thinly sliced
  • Lemon wedges

Directions

  •  
    1
    In a large stockpot over medium heat, boil the pork loin in 16 quarts of water with the half onion and 1 garlic clove for approximately 1 1/2 to 2 hours, or until the pork is tender.
  •  
    2
    Remove the pork from the broth and set aside. Let the broth cool but do not discard.
  •  
    3
    In a large saucepan, boil 5 cups of water. Add the hominy and dried guajillo chiles in boiling water for 5 minutes until the chiles hydrate and become tender.
  •  
    4
    In a blender, combine the guajillo chiles, 1 garlic clove and salt to taste. Blend until smooth. Run the chile sauce through a strainer and discard any leftover skin and seeds. Add the chile sauce, oregano and cumin to the pork broth.
  •  
    5
    Cook for 15 minutes or until all ingredients have combined.
  •  
    6
    In a large bowl, shred the pork loin to bite-sized pieces with hands or two forks. Place the shredded pork back into the broth and cook for 10 more minutes. Garnish with chopped cabbage, radishes and a squeeze of lemon juice, and serve immediately.

Expert Tips

  • tip 1
    You can use lettuce instead of cabbage.
  • tip 2
    I suggest you accompany the pozole with Mexican bolillo bread. Delicious!

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • The chilly autumn mornings are here, and it's the perfect time to enjoy spicy stews and soups. If you ask me, there's nothing like a steamy bowl of Monterrey-style pozole for breakfast after a long night out… especially after New Year's! Families typically gather around hot pots filled with pozole and garnish it with chopped cabbage, thinly sliced radishes, freshly chopped onions and strong oregano flakes. I recommend accompanying this soup with corn tortillas to give yourself the perfect start to the new year!
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