Tag Archives: Posole

Hominy Soup Cheri’s Style (Pozole)

We love Hominy soup or  Pozole , but since I don’t use recipes, I have refined this to our tastes.  I have used the recipes on the web, and in the books, but found a way to cut some time, and it tastes great.  This takes a while to make so I start it at lunch time, a crock pot can be used too. This is pretty much a monthly meal now.

Hominy Soup or Pozole  is one of those meals that you can garnish with what ever you really want.  I don’t like hot hot hot foods, but can handle some sting This has a slight sting. My husband hasn’t found a limit to the heat  yet, (hence the Habanero growing in the garden!)

The following is how I made the soup tonight. I used the Ham Hocks we had bought for beans instead of the pork that I usually use. And it turned out awesome!

3 Ham Hocks (usually I use lean pork or Chicken with Wright’s Smoked Flavoring)

2 qt water

2 large cans of Mexican Hominy drained and rinsed well.

1 can (or jar) Enchilada sauce

1.5  cup frozen peppers and onions (pepper stir fry)

2 cans chili beans not drained

1 can Rotel (green chilies and tomatoes)

1/2 teaspoon Garlic powder

1 tsp Sea Salt if smoked meat is not used. Or salt to taste.

If using pork Or chicken sere in 6 qt pan over high heat until lightly browned. Add 2 qt water,

Rinse the Hominy very well, add to pot, add the rest of the ingredients except the enchilada sauce. Bring to a boil, and boil for about one hour.  Reduce heat and simmer for at least 2 more hours. Add Enchilada sauce and cook on low for another hour or until desired consistency is reached. I prefer a ‘stoup’  like consistency. (stew and soup , slightly thick)

Note, since I used the Ham Hocks, I boiled for about half an hour and skimmed a lot of the fat off the top.

Some of the garnishes we have used is


Mexican Cheese

Corn chips

Tortilla chips

Sour Cream

Green onions

Cabbage shreds



Jalapeno Topping- Recipe following

Jalapeno Topping  

This stuff is good enough to eat by itself! 

1/4 cup Sliced Pickled Jalapeno or small can drained

1/2 cup Sour Cream

Thoroughly drain Pickled peppers add sour cream and stir until well mixed.

That’s it!  Enjoy!  Use as a dip for tortilla chips , or as a topping for your favorite dishes.