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Mexican Pozole II (Posole) Recipe
by Salad Foodie

Mexican Pozole II (Posole)

This is the second installment on my mission to try different methods of making pozole. It has similar ingredients as the first one I posted (see “Useful Links” below), is less spicy and requires a longer cook time. Here are some things I liked about this one: (1) ease of preparation - just dump everything in the pot (2) a generous ratio of meat and vegetables to liquid, and (3) a thicker broth. The jury is still out on which version is better. For now I am taking a break from Mexican soups!

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Mexico Mexican
Cook time: Servings: 6

Goes Well With: heated flour tortillas, cornbread, salad


  • 1 pound boneless skinless chicken thighs (or pork shoulder), trimmed and cut in bite size pieces
  • 1 20-ounce can red chile sauce (red enchilada sauce works fine)
  • 4 cups chicken broth
  • 1 medium onion, chopped fine
  • 1 to 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 to 1/2 teaspoon dried red pepper flakes (optional)
  • 1/8 teaspoon ground black pepper
  • 1 bay leaf
  • 1 30-ounce can Mexican style hominy, undrained
  • Garnishes: chopped cilantro, radishes and onions


  1. In a 4 quart saucepot, stir together chicken, chile sauce, chicken broth, onion, garlic, oregano, cumin, salt, red pepper flakes (optional), black pepper and bay leaf.
  2. Bring to a boil, cover, reduce heat and simmer for 40 minutes.
  3. Remove lid and add undrained hominy. Bring again to a boil, reduce heat and simmer UNCOVERED, stirring occasionally 30 to 40 more minutes or until broth reduces and is slightly thicker. (If soup becomes too thick at any point, add a little more water or broth to maintain desired consistency.)
  4. Serve with bowls of garnish choices.