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Photo of pozole in a bowl
Ready In: 2 hours 15 minutes
Serves: 4
Dairy-freeGluten-freeLow Added Sugar
This traditional Mexican soup is a great recipe to make for birthdays or special occasions!

What you'll need

Large pot
non-stick spray
Sharp knife
Cutting board
Measuring cups
Measuring spoons
Cheese grater (to shred cabbage)


Serves 4
of Nonstick Cooking Spray
1 pound Pork lean, cut into small cubes
1 1/2 cups Onion chopped
2 cups Chicken Broth reduced-sodium, divided
16 ounces Tomato Sauce canned, no added salt
4 Ancho Chiles dried, stemmed, seeded, and torn into strips
2 cloves Garlic
1 teaspoon Cumin ground
1 teaspoon Oregano dried
1 1/2 cups Hominy canned and drained
Optional Toppings
of Cabbage shredded
of Radishes sliced
of Onion chopped
of Oregano dried


1.Spray a large pot with nonstick cooking spray and place over medium-high heat. Add pork, turning to brown all sides.
2.Add onion and cook for 5 more minutes to brown onion.
3.Put 1 cup broth, tomato sauce, chiles, and garlic in a blender container and cover with a tight fitting lid. Blend until mixture is smooth. Add mixture and remaining cup of broth, cumin, oregano, and hominy to the pot.
4.Bring to a boil; reduce heat and simmer, covered, for 1½ hours or until meat is very tender.
5.Serve hot with cabbage, radishes, onion, and dried oregano, if you like.

Chef's Tips

  • This dish is even more flavorful served the next day! Add a little water or more broth if you like a thinner pozole.

Nutrition Facts

Serving Size 1.50 cup

Serving Per Container 4

Amount Per Serving
Calories 320
% Daily Value*
Total Fat 7 g9%
Saturated Fat 2 g10%
Sodium 550 mg24%
Total Carbohydrate 37 g13%
Dietary Fiber 9 g32%
Protein 30 g

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

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