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Pulled Pork Pozole

A comfort soup with pulled pork, hominy, and delicious spice flavors.
Prep Time 15 mins
Cook Time 30 mins
Course Soup
Servings 8


  • 2 Tablespoon oil
  • 2 cups chopped onion 1 large onion
  • 3 cloves garlic, minced
  • 2 teaspoons Mexican chili powder
  • 1 teaspoon smoked paprika pimenton (Spanish paprika)
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon cumin
  • 1/2 teaspoon Mexican oregano
  • 2 cans (4.5 oz) chopped green chilis heat level is your preference
  • 1 can (28oz) can petite diced fire-roasted tomatoes
  • 3 can (15.5oz) can hominy, drained, and rinsed your preference of white or yellow. Or a mix
  • 4 cups chicken broth
  • 1 pound pulled pork
  • 1 teaspoon kosher salt and pepper


  • 1 avocado, sliced into small cubes
  • 1 handful crushed tortilla chips
  • 2 radishes, thinly sliced
  • 2 limes, juiced
  • 1/4 cup chopped cilantro


  • In a Dutch oven, heat oil over medium-high heat. Add onion and cook until softened, about 8 to 10 minutes. Stir in pork, and cook for 15 minutes. Add salt to taste. Garnish with radishes, tortilla strips, lime wedges, and cilantro, if desired.
  • Add garlic, and cook for 1 minute. Add chili powder, paprika, cumin, cayenne pepper, and oregano. Allow to heat through in oil and mix. Add in a pinch or two of salt.
  • Add canned chiles, tomatoes, and hominy. Sprinkle a few pinches of salt. Stir and make sure everything is well mixed. Then add in broth. Bring to a boil and then reduce to simmer for about 30 minutes. Stir occasionally.
  • Stir in pork, and cook for 15 minutes. Add salt to taste.
  • In a small bowl, mix together the radishes, avocado, lime juice, and cilantro. Give a few pinches of salt and stir together. Garnish the soup with a spoonful of radish avocado mix and broken tortilla chips.