the life and times of J T Frey

Pork Pozole Soup


  • 3 guajillo chiles, deseeded and torn into pieces
  • 2.75 to 3 lbs butt-sliced southern style pork ribs (bone-in, ideally)
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp oregano
  • 4 cup chicken stock
  • 1 lime, juiced
  • 15 oz can white hominy, drained and rinsed
  • 2 tbsp cilantro
  1. Briefly toast the chile pieces in a hot pan, then allow to cool and crumble.
  2. Season the pork portions with salt and pepper, then sear on all sides in the hot pan with a tbsp of olive oil. When done move the pork to a 6 qt. crock pot set to low.
  3. Add a tbsp of olive oil back to the pan and begin cooking the onions. Once they begin to soften add the garlic and cook another two minutes.
  4. Add the onion and garlic mixture plus the chile pieces, oregano, and lime juice to the crock pot.
  5. Pour the chicken stock into the pan and bring to a boil to deglaze. Pour the hot stock into the crock pot.
  6. Cover the stock pot and cook for 3.5 hours or until the port is tender and falling off the bone.
  7. Remove and reserve the pork portions. Transfer the broth and solid to a blender and puree then return to the crock pot.
  8. When cool enough to handle, shred the pork. Return the meat to the crock pot with the hominy and cilantro. Cover and cook another 15 to 30 minutes.

Written by Jeff Frey on Thursday May 9, 2024
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