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Pork Hominy Soup Recipe

Traditional Mexican pozole (posole) is a rich, brothy soup made with pork, hominy, and red chiles. Pile your bowl with toppings like shredded cabbage, radishes, cilantro, lime, and avocado! Try this Pork Hominy Soup!
4 from 1 vote
Prep Time 5 mins
Cook Time 55 mins
Total Time 1 hr
Course Soup
Cuisine Mexican
Servings 6 persons


  • Pressure Cooker


  • pound pork shoulder, boneless and fat trimmed cut into 4-inch pieces
  • 2 small onions chopped
  • 3 garlic cloves minced
  • 2 tbsp chili powder
  • 4 cups chicken broth
  • 2 cups water
  • 2 cans (15 oz) hominy drained and rinsed
  • 2 tbsp olive oil extra virgin
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 4 oz avocado and lime wedges diced
  • Freshly chopped cilantro for garnish


  • Preheat the pressure cooker and add a tablespoon of olive oil in it. Season the pork with salt, and cook until pieces are browned on all sides, about 8 minutes. Then, transfer to a plate.
  • Add one more tablespoon of olive oil, onions, garlic, and chili powder and sauté until soft, 4 minutes. Add broth and water,cook, stirring and scraping up browned bits from the bottom with a wooden spoon. Return pork to the pressure cooker.
  • Clove and lock the lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook until meat is tender, about 45 minutes.
  • After that, turn off the cooker and lower the pressure using natural pressure release method. Remove the pork to a plate and shred it using two forks, then stir in hominy and heat through.
  • Serve with avocado and lime and garnish with cilantro.