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So Simple "Authentic" Pozole - Mexican Hominy Stew

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Make It

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  • Option 1 - Easiest
  • Place thawed pork roast in a large covered roasting pan. Press garlic clove over roast and rub in, Add all ingredients (except cabbage) with out draining the hominy.
  • Cover and bake at 350° for 2-3 hrs until roast is fully cooked and tender to where it will pull apart. Serve with chopped raw cabbage over soup. (Depending on the roast and your pan, when finished cooking you may need to add some water to create more broth.
  • Option 2 – Ideal for a leftover pork roast – Quicker
  • Shred or pull apart the cooked roast and place in a large pot with the broth from the roast (If no broth was leftover, add a can or two of chicken broth). Add all remaining ingredients (except raw cabbage) without draining the hominy to the pot.
  • Cover and simmer for 30-60 minutes. Serve with chopped raw cabbage over soup.


Serve the soup with warm corn or flour tortillas for dipping and optional to squeeze a quarter of a lemon or lime over soup bowl to add more authentic taste.

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