You probably know what Pozole is, but just in case you don’t, it’s a delicious, somewhat spicy, savory, brothy Mexican soup that's usually made with pork, hominy (dehydrated corn that’s plumped up after it’s been soaked in lye), chilies, and garnished with shredded cabbage, onions, and radish. (If you’re like me and can’t have hominy, you can always swap with garbanzo). I love making it, and can definitely say that it’s one of my most favorite soups in the world!


In order to prepare the soup, you need to do three different processes at once, but they're all very simple steps to execute. First, you'll need to simmer the pork butt to get that rich, flavor-loaded broth. What’s great is that you don’t need to cook it for long to achieve this. Second, you need to simmer the chilies, and thirdly, if you're going with the authentic hominy, you'll need to simmer them for a while. I’ve reworked the traditional recipe (that usually takes hours), so you’ll be able to have this soup ready in 1 hour!

Makes 4 servings

This recipe is:

  • gluten-free
  • dairy-free
  • soy-free
  • refined sugar-free
  • xanthan gum-free
  • guar gum-free

If you make this recipe, be sure to tag me #glutenfreeglobalicious so I can feature you in my IG stories!


For the Pork

  • 2 pounds of pork butt, trimmed of excess fat, cut into bite-sized pieces
  • 1/2 of an onion, sliced
  • 3 bay leaves
  • 8 cups of water

For the chilies

  • 3 dried guajillo chilies, halved seeds and stems removed
  • 3 dried ancho chilies, halved, seeds and stem removed
  • 1/2 of an onion, sliced
  • 4 garlic cloves, halved
  • 3 cups of water

For the Hominy

  • 2 25-oz cans of white hominy (you can easily swap with chickpeas or white beans. If choosing beans, there is no need for simmering).
  • 4 cups of water
  • Sea salt and pepper for seasoning
Garnish Options 
  • fresh chopped oregano 
  • fresh chopped cilantro
  • shredded green cabbage
  • sliced radishes
  • chopped green onion
  • diced pickled red onion
  • crumbled cotija cheese

How To

  1. PORK: In a medium pot, simmer the pork butt pieces in 8 cups of water. Add half of the onion, garlic, and bay leaves, to the water. Bring water to a boil for 10 minutes, then reduce to a simmer for 45 minutes. While the pork is simmering, prepare the chilies and hominy. 
  2. CHILIES: In a small pot, add the dried chilies, remaining half of the onion and garlic to 3 cups of water. Bring to boil for 10 minutes and simmer for 35 more minutes. 
  3. HOMINY OR BEANS: If you are going to make authentic Pozole with hominy, drain cans. Rinse and drain 2 times. Simmer hominy in 4 cups of water for 30 minutes. If you are using chickpeas or white beans, drain and rinse and set aside. Wait for your pork and chilies to finish simmering. 
  4. When pork is simmered, remove from broth and shred into bite-sized pieces. Return pork to the broth. 
  5. When soft, blend chilies, onion, and garlic into a paste by pulsing 5 to 8 times in blender or food processor. Strain through a sieve to extract the flavorful liquid from the pulp. Add the liquid to the pork broth. Discard the pulp.
  6. Drain the hominy or beans. Add to the pork broth. Stir well to combine ingredients. 
  7. Ladle Pozole into individual bowls and garnish. Season with salt and pepper. Serve while hot.