Homemade Pozole Rojo
A hearty, slow-simmered Mexican soup with hominy, pork, and traditional spices, served with lime and avocado for a creamy finish. This Mexican recipe, ready in about 150 minutes, pairs pork shoulder, hominy, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs pork shoulder
- 1 cup hominy
- 2 medium onion
- 4 cloves garlic
- 2 medium tomato
- 2 tbsp chili powder
- 1.5 tsp cumin
- 1 tsp oregano
- 4 medium lime
- 2 medium avocado
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Instructions
- Step 1: In a large pot, cook pork over medium heat with 2 tbsp oil until browned, 15 minutes. Add diced onion and garlic, sauté 5 minutes until fragrant.
- Step 2: Add chopped tomatoes, chili powder, cumin, and oregano. Simmer 10 minutes, then add hominy and 6 cups water. Bring to a boil, then reduce heat and simmer 1.5 hours until pork is tender.
- Step 3: While simmering, blend 2 limes and 1/4 cup water into a smooth dressing. Slice avocado and serve alongside.
- Step 4: Ladle soup into bowls, top with lime dressing, avocado slices, and a sprinkle of chili powder.
