Why You’ll Love this Hearty Pozole
When cold weather hits and you need something that’ll warm you from the inside out, this pozole delivers exactly what your soul craves.
I’m talking tender pork that practically melts in your mouth, hearty hominy that fills you up right, and those perfect spices that make your kitchen smell like comfort itself.
Pure satisfaction, honestly.
What Ingredients are in Hearty Pozole?
Getting this pozole on the table requires ingredients that you probably already have hanging around your kitchen, plus a few specialty items that’ll make this soup sing. The beauty of pozole lies in its simplicity – we’re talking basic pantry staples that come together to create something absolutely magical.
- 2 tablespoons olive oil
- 2 lbs boneless pork shoulder, cut into 1 inch pieces
- 2 medium zucchini, cut into 3/4 inch slices
- 1 medium onion, chopped
- 1 fresh jalapeño pepper, seeded and minced
- 2 garlic cloves, minced
- 3 cups water
- 2 2/3 cups condensed chicken broth
- 1 1/2 teaspoons dried marjoram
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (16 ounce) can hominy, drained and rinsed
- Grated Monterey Jack cheese (for garnish)
- Chopped pickled jalapeño pepper (for garnish)
- Sliced black olives (for garnish)
Now, about that hominy – don’t panic if you’ve never worked with it before. It’s just dried corn kernels that have been treated with lime, and you’ll find it sitting pretty in the canned goods aisle next to the regular corn. The pork shoulder is your star player here, so don’t skimp on quality, but also don’t break the bank since the slow cooking process will turn even a tougher cut into tender perfection. If marjoram gives you trouble at the store, you can swap it for a bit more oregano, though the marjoram really does add that authentic depth that makes this pozole special.
How to Make this Hearty Pozole
Making this pozole is like conducting a delicious orchestra where every ingredient gets its moment to shine, and trust me, even if you’re the type who burns water, this recipe will make you look like a kitchen wizard. Start by heating 2 tablespoons of olive oil in a big non-stick skillet over medium-high heat, then brown those 2 pounds of pork shoulder pieces on all sides – and I mean really brown them, not just warm them up like they’re sunbathing. You might need to work in batches because crowding the pan is the enemy of good browning, and nobody wants pale, sad pork in their pozole. Once the pork is gloriously golden, transfer it with a slotted spoon to your 4-quart slow cooker, where it’ll wait patiently while you work on the supporting cast.
Now comes the fun part where your kitchen starts smelling like a Mexican restaurant. Toss those 2 medium zucchini slices, 1 chopped medium onion, and 1 seeded and minced fresh jalapeño into the same skillet – don’t you dare clean it first because all those beautiful browned bits are flavor gold. Sauté everything for about 5 minutes until the onion goes from sharp and angry to soft and sweet, then add 2 minced garlic cloves and cook for just 1 minute because garlic goes from perfect to bitter faster than you can say “oops.” Transfer all these aromatic vegetables to your slow cooker with the pork, then add 3 cups of water, 2 2/3 cups of condensed chicken broth, 1 1/2 teaspoons each of dried marjoram and oregano, plus 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Give it all a good stir, cover that slow cooker, and let it work its magic on low for 5-6 hours while you go live your life.
When the timer goes off, stir in that 16-ounce can of drained and rinsed hominy, let it heat through for about 10 minutes, then ladle this liquid gold into bowls and top with grated Monterey Jack cheese, chopped pickled jalapeños, and sliced black olives – because life’s too short for naked pozole. For an even faster cooking method, you could use an Instant Pot Pro Plus to cut the cooking time significantly while still achieving that perfect tender pork and rich broth.
Hearty Pozole Substitutions and Variations
The beauty of pozole lies in its incredible flexibility – it’s like having a recipe that comes with its own built-in permission slip to get creative and make it your own.
I swap chicken thighs for pork when I’m craving something lighter, or throw in leftover turkey after holidays.
White beans work perfectly if hominy isn’t available.
What to Serve with Hearty Pozole
While pozole absolutely shines as a complete meal on its own, pairing it with the right sides transforms your dinner into something that feels like a proper Mexican feast. I love serving warm corn tortillas alongside for scooping up every last bit.
Fresh avocado slices, crisp radishes, and lime wedges make perfect cooling contrasts to the rich, hearty broth.
Final Thoughts
Honestly, few dishes deliver the same soul-warming satisfaction as a steaming bowl of pozole on a chilly evening. I love how this recipe transforms simple ingredients into something magical, rich broth hugging tender pork and hominy.
It’s comfort food that doesn’t require fancy techniques, just patience and good ingredients working together beautifully.
