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Pork Pozole in a Tomatillo Broth

Pork pozole with a fresh corn twist!
Course Soup
Cuisine Mexican
Prep Time 25 minutes
Cook Time 2 hours 40 minutes
Total Time 3 hours 5 minutes
Servings 5 Servings


  • 1 1/2 pounds pork shoulder or boneless country ribs sliced into 1 inch pieces
  • 4 cloves garlic left whole plus 4 minced
  • 2 bay leaves
  • 2 teaspoons oregano separated
  • 2 teaspoons salt more to taste
  • 6 cups water
  • 1 small white onion diced
  • 2 to 3 jalapeños diced (I used pickled peppers, was out of fresh)
  • 4 cups fresh tomatillo diced
  • 1 cup fresh tomato diced
  • 2 cups hominy
  • 2 cups fresh corn off the cob uncooked
  • Juice of 1 lime
  • 1 1/2 cups water or chicken broth
  • 1 teaspoon cumin
  • 1/3 teaspoon pepper
  • For Garnish
  • lime wedges
  • Avocado slices
  • Crushed red pepper flakes
  • Oregano and fresh cilantro
  • warm corn tortillas


  • In a large pot, add the pork, 4 whole cloves of garlic, 2 bay leaves, 1 teaspoon oregano, 6 cups of water and 2 teaspoons of salt. Bring to a boil then reduce heat and continue cooking for 1 1/2 hours, skimming the top as needed.
  • Using a slotted spoon remove the pork onto a plate. Strain the broth and return it to the pot. Add the pork back in along with all of the remaining soup ingredients, minus the corn and hominy.
  • Add a little more water or chicken broth if you like(about 1 1/2 cups). Cook at a low simmer for another 45 minutes or until the meat is tender. Add in the hominy and corn and cook for another 20 minutes. Taste for salt as it cooks down. Garnish with your favorite toppings. Serve with warm corn tortillas or tostadas