Jul 14 2026
Restaurants›La Ristra New Mexican Kitchen›Pozole (red Or Plain) Recipe

Pozole (red Or Plain) Recipe

Inspired by La Ristra New Mexican Kitchen
Time2h 30m
Serves8

Hominey soup with pork. Served with onion, cilantro, and red chile flakes. (3 Quarts)

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Ingredients

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Soup Base

Garnishes

Method

Preparing the Soup Base

  1. 1

    Cook the Pork

    In a large pot, add the pork shoulder and cover it with chicken or vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 1.5 to 2 hours until the pork is tender.

  2. 2

    Add Aromatics

    Once the pork is tender, remove it from the pot and set aside. In the same pot, add chopped onion, minced garlic, bay leaves, cumin, salt, and black pepper. Cook for about 5 minutes until the onions are translucent.

  3. 3

    Incorporate Hominy

    If using canned hominy, rinse and drain it. If using dried hominy, soak it overnight and cook it according to package instructions. Add the hominy to the pot and stir well.

  4. 4

    Mix in the Pork

    Shred the cooked pork and return it to the pot with the hominy mixture. Stir well to combine and let it simmer for another 30 minutes to allow the flavors to meld.

Garnishing and Serving

  1. 5

    Prepare Garnishes

    While the soup is simmering, prepare the garnishes. Chop fresh cilantro, slice the radishes, and cut lime into wedges.

  2. 6

    Serve the Pozole

    Ladle the pozole into bowls and allow each guest to add garnishes of their choice: diced onion, fresh cilantro, radishes, lime juice, and red chile flakes to taste.

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