This pozole recipe will bring the warmth of Mexican cuisine straight to your kitchen.

Pozole is one of the most hearty and delicious soups found in Mexican cuisine.

Traditionally made with hominy (dried maize kernels), the dish has variations of white or red broth, and can be made vegetarian or with meat.

It is typically served with shredded cabbage, lime wedges, avocado, onion, cilantro and warm tortillas.

For our #TastyTuesday series, People Chica is bringing you classic recipes that will delight tummies, minds and souls everywhere.

Credit: Getty Images


  • 1 tablespoon canola oil
  • 1 (2 pounds) boneless pork loin roast, cut into 1-inch cubes
  • 2 (14.5 ounces) cans of enchilada sauce
  • 2 (15.5 ounces) cans of white hominy, drained
  • 1 onion, sliced
  • ½ cup green chilies, diced
  • 4 cloves garlic, minced
  • ½ teaspoon cayenne pepper, or to taste
  • 2 teaspoons dried oregano
  • ¼ cup cilantro, chopped
  • ½ teaspoon salt


  1. Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes.
  2. Place the meat in a 4-quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper and oregano. Pour in enough water to fill the slow cooker.
  3. Cover, and cook on high for 6 to 7 hours. Stir in the cilantro and salt. Cook on low for 30 minutes more.

The original recipe can be found here.