La Taqueria’s Pozole Soup

Pozole, which is a traditional slow cooked pork soup, is a special occasion dish in Mexico, especially in Guerrero State. The word “pozole” is Nahuatl in origin and means “foam”, since the Aztecs believed the white corn, or “hominy,” resembled a foamy froth. This stew is also well known as a cure for hangovers.

  • By La Taqueria
  • February 2, 2017
  • Yield: 4-6 people



150 grams pork butt

3-4 cups water

¼ tsp fresh thyme

½ tsp dry ground oregano

2 bay leaves

1 clove garlic

½ yellow onion

50 grams canned hominy (white corn)

Salt and pepper, to taste


Red Sauce (Broth)

2 dried guajillo chilli peppers, roasted, seedless and soaked in

hot water for 10 minutes

2 dried pasilla chilli peppers, roasted, seedless and soaked in hot water for 10 minutes

4 garlic cloves

2/3 cup chopped yellow onion



¼ cup iceberg lettuce, julienned

1 radish, finely sliced

¼ cup onion, finely chopped

1 lime, quartered

Ground dry oregano, to taste


1. Cut the pork meat into small cubes.

2. Place all ingredients, except the hominy, in a large pot. Slow cook the meat until it is tender and breaks easily with a fork. This can take about 2-3 hours.

3. Strain the pot, saving the liquid for broth.

4. Discard all other ingredients except for the pork. Return the pork to the broth.

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