Jose Giles’S Pozole

This classic Pozole is a comforting, savory stew that brings the warmth of Mexican home cooking to your table. Rich with slow-simmered pork, garlic, and hominy, it offers a deep, satisfying flavor profile. The dish is traditionally served as a communal meal, allowing guests to customize their bowls with fresh toppings like lime, avocado, onion, and crispy Fritos. Ideal for holidays, family dinners, or any occasion where you want to share a hearty, protein-packed meal that feels both festive and nourishing.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Mexican

Courses: Main Courses

Difficulty: Advanced

Servings: 8

Calories: 1098.7

Dietary: Gluten-free

Description

This classic Pozole is a comforting, savory stew that brings the warmth of Mexican home cooking to your table. Rich with slow-simmered pork, garlic, and hominy, it offers a deep, satisfying flavor profile. The dish is traditionally served as a communal meal, allowing guests to customize their bowls with fresh toppings like lime, avocado, onion, and crispy Fritos. Ideal for holidays, family dinners, or any occasion where you want to share a hearty, protein-packed meal that feels both festive and nourishing.

Ingredients

4 pound fresh ham or pork loin
2 cloves garlic, crushed
2 tbsp coarse salt
4 qt water
4 cans (14 oz each) whole hominy
4 large limes, cut into eighths
4 medium avocados, diced in 1-inch chunks
1 large spanish onion, diced
2 packages Fritos corn chips
2 packages fried bacon rind
1/4 cup crushed red chile
1/4 cup dried oregano

Directions

1
In a large kettle or stockpot, combine the pork, crushed garlic, coarse salt, and water.
2
Bring the mixture to a boil over high heat, then reduce heat to low and simmer until the pork is tender and easily shreds, approximately 2 to 2.5 hours.
3
Remove the pork from the broth and shred it into bite-sized pieces using two forks.
4
Allow the broth to cool slightly, then skim off any accumulated fat from the surface.
5
Place the shredded pork in a large, flat baking dish.
6
Ladle approximately one cup of the reserved broth over the pork to keep it moist.
7
Cover the baking dish tightly with aluminum foil and set aside.
8
Return the remaining broth to the kettle and bring to a boil.
9
Add the canned hominy to the boiling broth, discarding half of the liquid from each can.
10
Simmer the hominy in the broth for 20 minutes to allow flavors to meld.
11
Preheat oven to 350F (175C) and warm the covered pork dish in the oven for 15-20 minutes before serving.
12
Serve the hot pozole in large soup bowls, adding a portion of shredded pork and hominy with enough broth to fill about half the bowl.
13
Arrange toppings (lime wedges, diced avocado, onion, Fritos, bacon rinds, red chile, oregano) in separate bowls for guests to add to their liking.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1098.7kcal

% Daily Value *
Total Fat 63.6g98%
Saturated Fat 22.7g114%
Cholesterol 363.2mg122%
Sodium 281.5mg12%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 122.6g246%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To prevent diced avocado from turning brown, place an avocado pit in the serving dish with the diced avocado.

If preparing onions and limes in advance, cover them with foil or plastic wrap to maintain freshness.

Fried bacon rinds and Fritos can be added whole or crushed, depending on personal texture preference.

This dish is designed as a "free-for-all" communal meal; encourage guests to experiment with different combinations of toppings to find their perfect flavor balance.

The hominy step can be reserved until just before serving to maintain texture.

Keywords: pozole, mexican stew, pork hominy, traditional recipe, holiday meal, comfort food, garlic pork, hominy stew, festive dish, family dinner, slow cooked, avocado topping, lime garnish, fritos crumble, shredded pork, spicy stew, meat broth, party food, hearty soup, mexican cuisine

Read it online: https://www.chefs-mate.com/recipe/jose-giless-pozole/