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Pulled Pork Soup | A Pozole Pork Hominy Stew

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Pozole pork hominy stew is a delicious Mexican soup that is the perfect recipe for leftover pulled pork soup! I discovered it while on the hunt for ways to use leftover pulled pork. Then, I tweaked a few different pozole recipes until I created a recipe my family would enjoy. I hope you enjoy this simple dinner recipe for the whole family!

Pulled Pork Soup | A Pozole Pork Hominy Stew

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How to Make Pozole Pork

Mexican pozole recipes are extremely numerous. If you’ve never had pozole pork soup before, you’ll find that it’s very similar to a chili or stew.

It is very easy to make. Most of the pozole ingredients are just dump and go to create a delicious pulled pork soup!

You can make pozole stew with pork or chicken, however I love using my smoked pork leftovers to create this pozole pork hominy stew.

Posole or Pozole?

If you’re new to this dish, you may wonder at the different spellings. Which is accurate, posole or pozole?

Pozole pork soup on a stove

The traditional Mexican spelling is pozole. Posole tends to be used around borders as an American spelling.

However, both mean the same thing. It is a Mexican soup/stew with hominy as the main staple ingredient.

Pulled Pork Soup | A Pozole Pork Hominy Stew

Leftover Pulled Pork Soup

I first discovered pozole when I was trying to find ways to use my leftover pulled pork. We smoke pork shoulder/butt often in our household, and usually have a significant amount of leftovers.

You can see all my husband’s tips and tricks for how to smoke pork butt in my recent YouTube video! Plus, I walk you through how to make this yummy posole recipe.

This pozole recipe with pork was born from me taking out traditional pozole ingredients and making it something I knew my family would eat without question.

Pork pozole

It’s a very simple pulled pork soup and is mostly hands-off.

I hope you enjoy this simple weeknight dinner recipe!

Pozole Pork Hominy Stew Recipe

First, gather all of your ingredients.

Since I specifically created this recipe to use up leftover pulled pork, I use smoked pork leftovers.

You can cook your pulled pork to your liking. However, if you are using a dutch oven, a very easy way to cook a pork shoulder for this meal is in the oven. You can cook it on 275 for 5-6 hours in a dutch oven, or you can cook it in a slow cooker.

red onions cooking in a dutch oven

I love this dutch oven. It is heavy duty cast iron, coated in enamel. It is SO easy to clean compared to traditional cast iron dutch ovens and I’ve loved its versatility. This dutch oven also comes in multiple colors, which you can shop here.

Pozole Pork Ingredients List

You can find a printable recipe at the end of this post for your convenience.

Pozole soup dish

Here is what you will need for this weeknight dinner recipe.

  • 2 lb. pork shoulder, shredded and seasoned with:
    • 1 tbsp cumin
    • 1 tsp garlic powder
    • 1 tsp paprika
    • salt and pepper to taste
  • 1 tbsp canola or olive oil
  • 1/2 red onion chopped
  • 4 cloves minced garlic
  • 2 roma tomatoes, chopped roughly
  • 6 cups chicken or vegetable broth
  • 14 oz white kidney beans, drained and rinsed
  • 14 oz black beans, drained
  • 14 oz canned corn
  • 28 oz hominy, drained
  • 28 oz diced tomatoes, undrained
  • 1 tbsp oregano
  • 2 tsp cumin
  • 1 tbsp green jalapeño sauce
  • 1 tsp kosher salt
  • pepper to taste

Pozole Recipe Instructions

Cook the Pork

First, cook your pork per your preferred method, or use leftover pork like I do. If you choose to cook your pork specifically for this meal, you can place your pork in your dutch oven with the above spices and 1/2 cup of water.

Roast it, covered, at 275 for 5-6 hours. Once it is cooked, remove it from the dutch oven, shred the meat and reserve the cooking juices.

Chopped roma tomatoes

Prepare Ingredients to Sauté

Next, when it’s about an hour from dinner time, chop your red onion and roma tomatoes. I love that this is the only “chopping” that needs to be done for this stew!

Once you have prepared your ingredients, heat oil in your dutch oven and sauté the red onion on medium heat for about 3 minutes.

Then, add garlic and sauté about 1 minute, followed by adding the roma tomatoes and sauté for 2-3 minutes.

Dump and Go!

Now it is time to dump!

Roma tomatoes sauteed

Add all of the remaining ingredients to your dutch oven and stir well. Bring to a boil and then reduce heat and cook for 30 minutes, stirring occasionally.

Add pozole pork to soup

Finally, add in your shredded pork and stir well to combine. If you cooked your pork for this dish, add the reserved pork juices as well. Simmer for 30 more minutes.

At this time, you can add salt and pepper or other spices to taste.

Pulled pork soup with tortillas

Top with Garnishes

After it has finished cooking, serve your pozole pork hominy stew topped with cheddar cheese and flour tortillas on the side. You can also garnish with cilantro and lime juice if desired.

I usually skip the cilantro and lime juice because my kiddos aren’t a huge fan of those flavors. This pulled pork soup is extremely flavorful, even without the garnish.

Pulled pork pozole

Plus, my specific recipe is NOT spicy; which is great for the kiddos. If you want to kick up the heat factor you could use hotter hot sauces or add in things like chopped jalapeños or other peppers.

Pulled pork pozole soup

Other Easy Weeknight Meals

I hope that you enjoy trying this pozole pork recipe! If you’re looking for more easy weeknight meals, make sure to check out the recipes below.

modern farmhouse kitchen

Printable Pork Pozole Recipe

Pork hominy stew
Pulled pork pozole

Pulled Pork Soup | Pozole Pork Hominy Stew

Yield: 6-8
Prep Time: 10 minutes
Cook Time: 1 hour
Additional Time: 6 hours 5 seconds
Total Time: 7 hours 10 minutes 5 seconds

Pozole pork hominy stew is a delicious Mexican soup that is the perfect recipe for leftover pulled pork soup! I discovered it while on the hunt for ways to use leftover pulled pork. I hope you enjoy this simple dinner recipe for the whole family!

Ingredients

  • Pork:
  • 2 lb. pork shoulder, shredded and seasoned with:
  • 1 tbsp cumin
  • 1 tsp garlic powder
  • 1 tsp paprika
  • salt and pepper to taste
  • Pozole Ingredients:
  • 1 tbsp canola or olive oil
  • 1/2 red onion chopped
  • 4 cloves minced garlic
  • 2 roma tomatoes, chopped roughly
  • 6 cups chicken or vegetable broth
  • 14 oz white kidney beans, drained and rinsed
  • 14 oz black beans, drained
  • 14 oz canned corn
  • 28 oz hominy, drained
  • 28 oz diced tomatoes, undrained
  • 1 tbsp oregano
  • 2 tsp cumin
  • 1 tbsp green jalapeño sauce
  • 1 tsp kosher salt
  • pepper to taste

Instructions

      1. First, cook your pork per your preferred method, or use leftover pork like I do. Place your pork in your dutch oven with the spices and 1/2 cup of water. Roast it, covered, at 275 for 5-6 hours. Once it is cooked, remove it from the dutch oven, shred the meat and reserve the cooking juices.
      2. Chop your red onion and roma tomatoes.
      3. Heat oil in your dutch oven and sauté the red onion on medium heat for about 3 minutes.
      4. Add the garlic and sauté about 1 minute, followed by adding the roma tomatoes and sauté for 2-3 minutes.
      5. Add all of the remaining ingredients to your dutch oven and stir well. Bring to a boil and then reduce heat and cook for 30 minutes, stirring occasionally.
      6. Add in your shredded pork and stir well to combine. If you cooked your pork for this dish, add the reserved pork juices as well. Simmer for 30 more minutes.
      7. Adjust salt and pepper or other spices to taste.
      8. After it has finished cooking, serve your pozole pork hominy stew topped with cheddar cheese and flour tortillas on the side.
      9. You can also garnish with cilantro and lime juice, if desired.

Notes

You can adjust this recipe to accommodate chicken instead by simply swapping out the meats. Pinto beans can also be used as substitute beans.

Nutrition Information:
Yield: 6-8 Serving Size: 1 1/2 cups
Amount Per Serving: Calories: 500

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Be blessed!

Sarah Signature

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