posole pozole

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4.3 from 6 reviews


  • 3/4 pound fresh tomatillos
  • 1 jalapeño
  • 1/4 pound diced bacon
  • 1 medium onion, fine diced
  • 2 tablespoons minced garlic
  • 1 pound pork stew meat, cut into about 1” cubes
  • 1 teaspoon ground cumin
  • 1 teaspoon dry oregano
  • 1/2 teaspoon anise seed
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 1 quart chicken stock
  • 1 30 ounce can hominy
  • 2 medium zucchini or calabaza squash, sliced 1/2 inch thick
  • Garnishes: shredded green cabbage, diced onion, jalapeños, cilantro, avocado, queso fresco, tostadas or tortilla chips, radishes


  1. Peel, rinse and quarter the tomatillos. Cut the jalapeño in half. Lay all skin side up on a broiler pan and broil on high for 5-10 minutes until soft and beginning to blacken.
  2. Meanwhile, cook bacon in a large pot over medium heat until some fat has rendered out. Add the onion and garlic and continue to cook several minutes until onion is softened.
  3. Make a well in the center of the onions and add half the pork cubes, so that they are touching the pot. Brown over high heat for 2-3 minutes, then turn and brown the other sides.
  4. By now your tomatillos should be done, if they haven’t caught fire already, so go ahead and add them plus the pepper, plus any juices on the broiler pan to the pot. Leave the pepper whole because you will remove it later before serving.
  5. Add all the spices, plus the remaining pork, plus a quart of chicken stock.
  6. Drain and rinse the hominy and add it to the pot.
  7. Cover and bring to heavy simmer. Simmer one hour.
  8. Add zucchini and simmer, covered, another 30 minutes.
  9. Serve


This recipe calls for NO additional salt because the bacon, stock and hominy are all salted already. Salt to taste once the stew is finished.

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