Mexican pozole Recipe
Mexican pozole
Flavors of Mexico
Total time: 1hr to 2hr

Prep. time: 15 minutes
Cooking time: 1 to 2 hours

Difficulty: Easy
Chef's Note

An avolicious variation of a traditional Mexican stew enjoyed on Mexican Independence Day among other festivals.

- 500 g – 1 kg / 1-2 lbs stewing beef
- 1 small onion cut in half
- 1 tsp bouillon cube
- 1 clove garlic
- 1tbsp Kosher salt
- 3 bay leaves

Chili Sauce
- 1 red dried chili
- 1/2 tsp cumin powder
- 1/2 tsp salt
- 1 (591 mL / 20 oz) can white hominy

- Avocado dip
- freshly shredded cabbage
- limes
- avocado
- Radishes
- lettuce
  1. In a medium-large pot with enough water, boil meat, onion, salt, bay leaves, garlic. Add broth cube.
  2. Cook until tender, about 1- 2 hours. 

Chili Sauce

  1. Remove stem from chili and soak in 200 ml broth or water until soft.
  2. Using a blender, combine chili with macerating broth, cumin powder, salt, sesame seeds until well blended.


  1. Once meat is ready, add chili sauce and (drained and rinsed) hominy. Bring to a boil. Remove from heat.
  2. Prepare the garnishes: slice radishes and avocado, shred cabbage, cut lettuce in fine julienne, cut the lime in quarters.

Serve Pozole with avocado dip and tortillas.

More recipe ideas

With the collaboration of Avocados from Mexico -
Adaptation : MSCOMM

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