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Pozole from Paradise Pier Hotel

Rated as 4 out of 5 Stars

"Tender pork shoulder, hominy, and a rich chile sauce make a hearty warming meal on cool evenings."
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servings 242 cals
Original recipe yields 8 servings


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  1. Rinse diced pork under cold water until water runs clear. Transfer pork a large stock pot over medium-high heat; add 8 cups cold water. Bring to a simmer; skim off and discard foam and solids that float to surface.
  2. Stir in garlic, bay leaves, onion, cumin, and 1 tablespoon salt. Turn heat to medium to keep soup at a light simmer. Cover and simmer 90 minutes (do not boil). Periodically skim foam from surface.
  3. Meanwhile, remove and discard stems, seeds, and large veins from dried chiles. Break into large pieces in a medium saucepan and add 3 cups water. Top with sweet onion, tomatoes, and garlic cloves, keeping chiles submerged. Cover and simmer 10 minutes, then remove from heat and set aside 15 to 20 minutes.
  4. Working in 2 batches, puree chile mixture with cooking liquid in a blender until smooth. Pour mixture through a fine-mesh sieve into soup pot, pressing solids with back of spoon to extract liquid.
  5. Simmer soup for 90 minutes, then stir in black pepper, oregano, and hominy. Taste and season with additional salt, if desired.
  6. Remove a piece of pork and taste for doneness. If meat is not tender, simmer 15 to 20 minutes more.
  7. Serve hot soup with garnishes for topping.

Nutrition Facts

Per Serving: 242 calories; 11.7 g fat; 21.2 g carbohydrates; 14.7 g protein; 45 mg cholesterol; 1603 mg sodium. Full nutrition

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Rather than giving this recipe 5 stars, then talking about all the things I changed, I'll be honest and give it three stars. It needs chicken broth or some other stock substituted for half of t...