The Best Mexican Pork Pozole Soup
Prep time: 
Cook time: 
Total time: 
Serves: 10 servings
  • 1 tbsp olive oil
  • 1 chopped onio
  • t tsp garlic paste
  • 2 tsp dried oregano
  • 1½ tsp dried cumin
  • Pork stock from cooked pork loin or roast
  • 1 large can white hominy
  • 28 oz. mild enchilada sauce
  • 3 cups pork roast cooked and shredded
  • 1 lime
  1. Cook your pork loin or roast in a crockpot for 8 hours on medium. Remove pork and shred. Save stock.
  2. Add the olive oil to a large pot. Saute the onion and garlic paste for 5 minutes on medium heat. Turn the heat to low and add the spices. Saute 1-2 minutes, continue stirring.
  3. Add the pork stock, hominy, and enchilada sauce. Return heat to medium and bring soup to a boil.
  4. Reduce the heat to low and add the shredded pork. Simmer for 15 minutes until hot.
  5. Serve with sour cream and lime wedge.
Recipe by Fencerow to Fencerow at