Add to Recipe Box
Buy all ingredients to make this recipe from your local grocer:
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!Learn How It Works
Share this recipe using:
Pozole is a hearty Mexican stew of pork and chicken, simmered until tender, and GOYA® White Hominy (large corn kernels). Depending upon the region where it is made, different chiles are added, which affect the color and flavor of the dish. In this delicious version, we use GOYA® Guajillo Chiles, which contribute a rich, slightly smoky flavor, as well as a beautiful brick red color.
For the Soup:
boneless pork shoulder, cut into 1" cubes, or 2 lbs. boneless country-style ribs, trimmed
pigs’ feet, split (about 3 lbs.) or 2 lbs. pork neck bones, rinsed
chicken (3 lbs.), cut into 8 pieces
4 cans (15 oz. each)
GOYA® White Hominy, drained and rinsed
For the Guajillo Sauce:
GOYA® Guajillo Chiles, stems removed
onion, roughly chopped (about ¼ cup)
GOYA® Minced Garlic or 4 cloves garlic, finely chopped
allspice berries, freshly ground (about ½ tsp.)
For the Garnish:
limes, cut into wedges
head cabbage or iceberg lettuce, shredded (about 2 cups)
white onion, finely chopped (about 1 cup)
radishes, thinly sliced (about 1 cup)
GOYA® Oregano Leaf
1 pkg. (10 oz.)
GOYA® Corn Tortillas, warmed
Season pork with Adobo. Place pork and pigs’ feet in large pot; cover with cold water (about 16 cups). Bring water to a boil over medium-high heat; skim off any foam that rises to the surface. Add cilantro and Sazón. Lower heat to medium-low and simmer, uncovered, 1 hour. Season chicken with Adobo. Add chicken to pot; bring water to a boil, skimming foam. Lower heat to medium-low and simmer, covered, until chicken is cooked through and pork is tender, about 30 minutes more.
Meanwhile, in a small saucepan, bring guajillo chiles and 4 cups water to a boil. Lower heat to medium-low and simmer until chiles begin to soften, about 5 minutes. Remove pot from heat and let sit until chiles are soft, about 20 minutes.
Tear chiles into pieces. Transfer chiles, chile-soaking liquid, onions, garlic and allspice to a blender; puree until smooth. Strain chile mixture through medium-mesh strainer, discard debris; set aside.
Using tongs, transfer pork and chicken to bowl; discard cilantro. When meat is cool enough to handle, shred into small pieces. Discard skin, bones and cartilage. Transfer meat back to broth; stir in hominy and guajillo sauce. Bring stew to a boil; lower heat to medium-low and simmer, uncovered, until flavors come together, 5–10 minutes more. Season with Adobo.
Serve Pozole in large, deep bowls with toppings on the side.
Leftovers? No problem! Simply spoon room-temperature soup in 1 cup measures into freezer-safe, zip-top bags. Lay the bags flat in the freezer and freeze for up to 6 months. Then, next time a craving for this delicious stew kicks in, simply pull out a perfectly-portioned, single-serving bag and microwave 2 minutes, or until steamy.
No Reviews Yet