Scratch-Made Pozole (Recipe)

I have the most delicious scratch-made Pozole recipe for you.

Yep, this one gets 💯out of 💯.

Pork Shanks from our pasture-raised pigs create the base of nourishing broth and savory bites of pork. Blended with tender hominy and a mild kick from green chilis, plus an array of beautiful fresh ingredients added to hot bowls at the table.

Seriously, all I can say is YUM. And our entire family agrees, which is saying something with three little Farmhands in the house.

But it’s not just a favorite with our little brood. I’ve tested it out at multiple gatherings on dozens of people – and it always gets rave reviews.

I know you’re going to love it, too. Especially when it’s made from scratch by YOU with my simple step-by-step instructions.

This is a truly wholesome meal.

But that’s not why Farmhand Eli requested it for his birthday party (for 25 people). LOL.

He chose it because it tastes so good.

I’m happy to comply because it’s easy to put together, and because I know how healthy it is.

Gluten free and dairy free, it’s also a great dish for many people with food sensitivities. And each person gets to choose fresh additions to add to their own hot bowl, so it’s endlessly customizable.

Actually, in reflection, I think that might be half the reason the little Farmhands like it so much. THEY get to choose what goes in their bowl. How fun is that! 😊

When I make it for our family, I always make a big batch because everyone wants it for a second meal. And it holds nicely in the fridge, so why not!

I know you prioritize clean, ethical, sustainable eating, so I know you’re going to love that you’re making your own broth at the same time you braise the meat.

No yucky sneaky ingredients hidden here, like in store bought broth. Just nourishing deliciousness in every spoonful. The super simple ingredients keep it clean and healthy.

You’re absolutely going to love how easy and delicious it is.

Pro tip - planning ahead:

Making the Pozole itself (Step 2) is a fairly quick process and can even be done on a weeknight. But making the broth (Step 1) takes at least 3 hours.

You can make the broth and diced meat several days in advance and refrigerate it until you’re ready. Just make sure to debone the meat before refrigerating. It is a much more time-consuming process once the meat is cold (ask me how I know).

You can also make the Pozole completely in advance then refrigerate and reheat when you're ready (just don't add the fresh toppings). It holds really well in the fridge - we always make enough for a 2nd ready-to-heat meal.

Toppings can also be chopped and prepared ahead (except the avocado).

Pozole

Pork Broth Ingredients (Step 1)

2 Pork Shanks, approx. 4 lbs total

1 tsp salt

8 C water

Pozole Ingredients (Step 2)

2 T oil

1 large onion, diced

2 cloves garlic, chopped

1 T cumin

½ tsp black pepper

2 T chili powder

1 tsp salt

½ tsp oregano

30 oz can hominy (approx. 3 C), drained

8 oz (1 C) canned green chilis, diced

Broth reserved from Step 1 – approximately 6 - 8 C

Chopped pork reserved from Step 1 – approximately 3 - 5 C

Additions – pass around the table & add to hot bowls of Pozole

Green cabbage (head cabbage, not savoy), finely sliced

Cilantro, chopped

Radishes, finely sliced

Jalapeno, finely chopped

LOTS of Lime wedges and/or lime juice

Avocado, diced

Green onions, sliced

Tomatoes, diced    

Warm corn or flour tortillas

Directions

Step 1 – make pork broth

(This step can be done the same day you’re making the pozole, or several days in advance.)

Add pork shanks, 1 tsp salt, and water to a large kettle. Partially cover with a lid. (Speed tip – shanks can be added to the pot while still frozen. Just add a few minutes to the cook time.)

Bring to a boil, then reduce heat to a low simmer for 3 hours. Meat should be fork tender and pulling off the bone.

Remove cooked shanks from broth and set aside to cool.

If making pozole immediately, leave broth in pot on stovetop to keep warm. If making in advance, cool broth and store in fridge for later use.

When shanks are cool enough to handle, remove meat from bone and dice into bite size pieces – approximately ¾ - 1”. (Pro tip: If making meat and broth in advance, debone meat while still warm before refrigerating. This is much faster and easier than deboning cold refrigerated meat.)

Reserve meat.

Step 2 – make Pozole

Preheat a large stock pot over medium heat. Add oil and onions and sauté, stirring occasionally, until translucent.

Add garlic and sauté, stirring occasionally, for two minutes.

Add spices (cumin, pepper, chili powder, salt & oregano) and stir for one minute.

Stir in reserved broth and diced pork from Step 1, hominy and green chilis.

Cover and bring to a simmer for 1 hour.

Taste for salt/seasonings. Adjust if necessary.

Step 3 – Prepare and serve.

Slice, dice or chop the fresh additions while the Pozole is simmering.

Serve the Pozole piping hot in large bowls.

Let each person add the fresh additional ingredients to their hot bowl, as desired.

Click here to buy Pork Shanks.