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“This is amazing Pozole. My kids love it and ask me to make it all the time. I learned to make it from my kids grandmother when we were visiting in Mexico. For the enchilada sauce try using my recipe. Enjoy!”
3hrs 30mins

Ingredients Nutrition


  1. In a large pot combine pork shoulder, salt, garlic, and water. Bring to a boil, skim surface, and add oregano and chicken broth.
  2. Reduce heat, cover and simmer until pork is tender, about 2 hours.
  3. Meanwhile chop, shred, slice, and wedge limes, onion, cilantro, radish, and cabbage. Store in containers in fridge until time to serve.
  4. When pork is tender remove from pot and let sit until cool enough to shred or just chop it into bite sized pieces.
  5. Add rinsed hominy and bring to a boil.
  6. Return shredded pork to pot,
  7. Add enchilada sauce.
  8. Adjust salt to taste.
  9. Bring to a boil, reduce heat and simmer covered for 30 minutes.
  10. Garnish with cabbage, cilantro, onions, radishes, toastadas, and fresh squeezed lime juice.
  11. Enjoy!

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