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Pozole is enjoyed in Mexican American households on Christmas Day and other special ocassions. Garnished with chopped green onion and mixed greens, it is a satisfying, hearty bowl of soup.

Pozole Verde Soup

Pozole is a traditional Mexican soup made with tender pieces of pork, ancho chile and hominy.
Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 50 mins
Course Appetizer, Main Course, Side Dish, Soup
Cuisine African American, Mexican
Servings 10 people


  • Paring Knife
  • Cutting Board
  • Large Knife
  • Large Wooden Spoon
  • Large Pot


  • 10 cups Water
  • 1 lb Pork Tenderloin, cubed
  • 1 lb Pork Baby Back Ribs Cut into individual ribs
  • 30 ounce Organic Hominy, canned
  • ¾ cup Dried Ancho Chile or Chile Powder
  • 1 small Organic Red Onion
  • 6 cloves Organic Garlic
  • 2 tbsp Frontier Co-Op Mexican Seasoning
  • 2 tbsp Frontier Co-Op Organic Harissa Seasoning
  • 2 tbsp Dried Cilantro
  • 2 tbsp Cumin Seed, crushed
  • 1 tbsp Jane's Krazy Mixed-Up Salt
  • 1 tbsp Dried Oregano
  • Salt to taste
  • Organic Green Onions, chopped Garnish
  • Fresh Organic Cilantro Garnish
  • Organic Mixed Greens, torn Garnish
  • Lime wedges Garnish


  • Place dried ancho chiles in a small bowl and cover with water. Soak 5 minutes. Retain water and add to the soup.
  • Crush cumin seeds with a mortar and pestle or a coffee grinder reserved for spices.
  • Rough chop the chiles then add them and all ingredients into a large pot and bring to a boil on high heat.
  • Reduce heat to low and cook for 1½ to 2 hours.
  • Serve with chopped onion, mixed greens, lime wedges and fresh tortillas.
Keyword Christmas, Easy Soup Recipe, Holidays, Mexican Food, New Year's Day, Thanksgiving