Try this 30-minute Mexican-inspired Pozole Recipe with hominy, pulled pork, and plenty of toppings! Authentic versions take hours, but this one’s ready in under 30 minutes.
author’s note
The Shortcut Pozole That Still Wows!
I first fell in love with pozole after having a traditional bowl at a friend’s family gathering years ago. It was rich, hearty, and packed with toppings. You could build your own bowl any way you wanted. The only catch? It simmered for hours on the stove. As much as I love authentic pozole, those long cook times just don’t always work for me on busy weeknights.
That’s how this recipe came to be! I wanted something I could pull off in 30 minutes that still hit all the right flavors like hominy, pork, chiles, and plenty of toppings. The shortcut? Using pre-cooked carnitas. My kids especially love this version because they get to pile on the tostada shells, avocado, and all their favorite extras.
Ingredients
| Ingredient | Swaps or Tips |
|---|---|
| Hominy | If you can’t find hominy, use canned corn, but this pozole recipe won’t be quite the same. |
| Pork Carnitas | Use leftover pulled pork, rotisserie chicken, or shredded beef. |
| Chili Powder | Be sure to use mild American chili powder, not hot chili powder or chile flakes. |
| Chicken Stock | Swap with vegetable stock if you want a pork and veggie balance. A high-quality stock makes all the difference. |
| Fire-Roasted Diced Green Chiles | Regular diced green chiles work too, but fire-roasted adds more richness. |
Pozole Recipe Toppings
Pozole is meant to be brothy because the toppings are where the magic happens. Here’s a list to inspire your own setup:
- Tostada shells: grab some at the store or make your own! (This bean tostadas recipe shares how to quickly make tostada shells).
- Fresh lime: This adds brightness and helps cut through the richness of the broth.
- Avocado or guac: This adds a nice creaminess.
- Cilantro: Cilantro adds a bright and fresh citrusy flavor.
- Shredded green cabbage or shredded romaine lettuce
- Thinly sliced radishes: These add a nice crunch!
- Salsa
- Diced white onions
- Sour cream: Lite or fat-free work fine here too!
- Pickled red onions
- Cheese: Crumbled Cotija cheese or Queso Fresco are two of our favorites.
Shortcuts
Pozole Short-cuts
In order for this recipe to be ready in about 30 minutes, I rely on a big shortcut: already cooked and seasoned pork.
My favorite in Pozole is Del Real Foods Carnitas. It’s great in this soup and makes overall prep time a cinch!
Storage
- Fridge: Store pozole recipe (without toppings) in an airtight container for 3–4 days.
- Freezer: Freeze soup (without toppings) for up to 3 months. Thaw overnight in the fridge, then reheat. Fresh toppings are best added after reheating.
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Pozole
This quick 30-minute Pozole has all the flavor of the classic with hominy, pulled pork, and tasty toppings—ready in a fraction of the time!
Video
Equipment
Ingredients
- 2 tablespoons olive oil divided
- 1-1/2 cups finely diced red onion 1 large onion
- 1 tablespoon minced garlic 4 cloves
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder see note 1
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 5 tablespoons tomato paste
- Salt and pepper
- 5 cups chicken stock like Swanson’s, divided
- 1 (4-ounce) can mild diced green chiles
- 1 (15.5-ounce) can golden hominy drained and rinsed
- 1 (15.5-ounce) can pinto beans drained and rinsed
- 1-1/2 cups precooked shredded pork see note 2
- 1 bay leaf
- 1/4 cup finely chopped cilantro optional finishing touch
- 1 lime optional finishing touch
- Toppings as desired see note 3
Instructions
- Finely dice onion and mince garlic. If using packaged and pre-cooked pork, remove it from packaging and microwave for 90 seconds. Remove and set aside to cool, remove fat/gristle, measure out 1-1/2 cups, and set aside.
- Add 1 tablespoon oil to a large pot over medium heat. Add onion and sauté until tender and transparent, about 5–8 minutes. Add garlic and sauté for 30 more seconds. Add remaining 1 tablespoon of oil and flour. Cook, stirring constantly, 1 minute. Add seasonings: chili powder, cumin, oregano, garlic powder, and salt/pepper to taste (I add 3/4 teaspoon salt and 1/4 teaspoon pepper). Add tomato paste. Continue to cook, stirring constantly, 3–4 more minutes or until deeply fragrant. (This is supposed to be dry! Keep stirring so it doesn’t burn. If anything is burning, lower heat slightly or add a small splash of water). Don’t rush this—this process adds loads of flavor!
- While stirring constantly, gradually add 2 cups of chicken stock. Whisk until mixture is smooth and thickens, about 3–4 minutes. The mixture should start to slightly bubble at the edges. Once this happens, add undrained green chiles, drained and rinsed hominy, pinto beans, and pork (briefly shredded—see note 2). Add bay leaf and remaining 3 cups chicken stock. Mix to combine, increase heat to high until soup is simmering, then reduce heat to medium low and simmer for about 10 minutes or until beans and pork are fully heated. If desired, add in cilantro and 2 tablespoons lime and mix through. Taste and adjust salt/pepper to preference—flavor should be rich!
- While the soup is simmering, prepare the toppings. My must-haves: tostada shells, lime, cilantro, pickled red onions, cotija, and lots of ripe avocados! Remove soup from heat and ladle into bowls. Add desired toppings to individual bowls and enjoy immediately.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Be sure to use chili powder—not to be confused with chilli powder, which is very hot. I’m using American chili powder (I use McCormick, which is very mild).
Note 2: My favorite already cooked and seasoned pork in this recipe is Del Real Foods Carnitas. I microwave it for 1 min and 30 seconds up to 2 mins, then give it a quick shred (removing and discarding fat) with forks before measuring and adding.
Note 3: Toppings: Queso fresca or cotija, pickled red onions, additional chopped cilantro, diced ripe avocados, quartered limes, thinly sliced radishes, tostada shells or tortilla chips/strips.
- Here is how to make quick pickled red onions: In a medium bowl, combine 1 cup (75g) thinly sliced red onion, 2 tablespoons (28g) red wine vinegar, 1/2 teaspoon fine salt, and 1-1/2 teaspoons sugar. Toss to coat; leave at room temperature and toss every 5 minutes or so while preparing the rest of the soup.
Nutrition
Serving: 1serving | Calories: 347kcal | Carbohydrates: 49g | Protein: 17g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 14mg | Sodium: 870mg | Potassium: 768mg | Fiber: 11g | Sugar: 10g | Vitamin A: 1040IU | Vitamin C: 12mg | Calcium: 84mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Pozole Recipe Tips
- Use fire-roasted diced green chiles for extra flavor with no extra work.
- Use American chili powder (like McCormick, mild) not hot chilli powder.
- Sauté tomato paste and spices well to deepen flavor.
- Recipe is mild and kid-friendly; add 1/4 tsp cayenne for more heat.
I was looking for a quick recipe for my High School cooking class. Would this be possible to make vegetarian? Would I add 1 more can of beans?
Yes, that should work fine!
Loved this recipe! So easy to make and the flavor is incredible. Perfect for a quick and delicious lunch. Definitely adding this to my rotation!
I am so thrilled to hear this! Thanks so much! 🙂
As your sister, I have to say this pozole soup is unbelievably delicious, it tastes like authentic Pozole and my whole family went crazy for it! Thanks for another great recipe chelsea!!
So happy to hear! Thanks Callie! 🙂