This delicious easy hominy stew. is the perfect soup for getting through a cold winter! The recipe is modernized from the traditional Mexican soup made with hominy and pork. It’s easy to make in one pot and incredibly flavorful!
When planning our Christmas Eve meal this past year, we wanted to do something different than the normal ham and sides. In Mexico, a traditional meal is tamales served with a large pot of pozole.
This is a flavorful soup made with meat, hominy, seasoning, and broth. It’s truly so flavorful, and warm and could not be better served with tamales.
There are several different versions you can make, like Verde pozole or Rojo pozole. You can also make it with chicken or pork. However, for this recipe, we used pork sausage in the soup. Similar to a kale and sausage soup we love.
What is hominy?
Hominy is corn that is processed in a totally different way to get a puffy, bean-like texture. The process is called nixtamalization, which you can read more about here.
How to Make Easy Hominy Soup
We’ve altered this pozole recipe several times to make this soup very easy to make. Using one pot only, everything cooks nicely in a dutch oven like this. It tastes super authentic and really good!
In addition to the dutch oven, you’ll also need a garlic press. This is a kitchen tool we use often! Here are the ingredients you’ll need and the directions:
Ingredients
There are very simple ingredients in this soup! Everything can easily be found at your local grocery store. Hominy is located in the aisle. It’s also incredibly affordable!
- Pork Sausage
- Onion
- Garlic
- Green Chilis
- Hominy
- Beef Stock
- Butter
- Cumin
- Oregano
- Pepper
Toppings
- Cilantro
- Lime
- Avocado
Steps To Make Pozole Soup Recipe
- First, prepare the ingredients. Chop the onions, peel the garlic, and measure the spices. Pour the hominy into a strainer and let the juice rinse out using water.
- After that, in a dutch oven, melt butter or lard.
- Then, add in pork sausage, and using a wooden spoon for a spatula, break the sausage into smaller pieces as it cooks in the dutch oven.
- Next, add in the chopped onions and saute with the pork sausage.
- Next, add the garlic using a garlic press and the rest of the spices. Continue cooking over medium heat, stirring as all of the ingredients brown.
- Once the hominy is rinsed, add the hominy and green chilis (drained).
- Cook for another minute.
- Lastly, add the beef stock and simmer.
- Simmer the soup for an hour to two hours on the lowest simmer setting with the lid on the dutch oven.
- The flavors will cook together nicely. Add salt to taste. Serve with cilantro, lime wedge, and slices of avocado.
How to Store Hominy Stew
This soup tastes just as good the next day. Store in the refrigerator in an airtight sealed container.
To warm it up, pour it back into any pot or saucepan and heat it on the stovetop.
What to Serve with Hominy Stew
As we mentioned before, pozole goes amazing with tamales. Even store-bought tamales! Don’t feel like you have to make everything!
You can also serve it with our taco salad, which would be divine! The dressing for that salad is unreal! Those two dishes with our margaritas are the perfect meal!
Recipe Tips
There are a few things to keep in mind when making pozole, however, to ensure that your dish turns out perfectly. Here are some tips for making the best recipe:
- Make Pozole with a white or yellow hominy. Do not use canned corn for this dish, as it will not taste the same (unless nothing is available at your disposal).
- Simmer for at least three hours to allow the flavors to meld together.
- You can make it chicken, pork, or beef. Choose whichever meat you prefer, or mix and match for a more interesting stew.
- Pozole should be served with shredded cabbage, diced onions, and fresh cilantro. Other toppings, such as sour cream, avocado, or lime juice, can also be added.
- It can also be made ahead of time and reheated before serving. It will actually taste even better the next day.
More Dinner Recipes You’ll Love
In addition to this incredible pozole recipe, check out these delicious dinner meals that are easy to make!
Sausage and Pepper Sheet Pan Meal
The Most Delicious Turkey Meatball Recipe
One Pan of Basil and Tomato Pasta
Simple Green Salad that Goes with Everything!
Classic Wedge Salad with THE BEST DRESSING EVER!!
The yummiest carbonara recipe!
Let us know if you make this easy posole soup by leaving a comment and review below. It’s so delicious. We know you’ll love it!
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Easy Hominy Soup
Ingredients
- 16 oz pork sausage
- 1 tbsp butter, salted
- 1 large yellow onion , chopped
- 2 cloves garlic, pressed
- 8 oz green chili peppers, canned, chopped, drained
- 27 oz hominy , large can, rinse
- 32 ounces beef stock
- 1 tsp ground cumin
- 1/2 tsp ground oregano
- 1 tsp black pepper
- 1/2 tsp salt
Toppings
- 3 avocados, ripe
- 3 limes, cut into wedges
- 1 bunch cilantro
Instructions
- First, prepare the ingredients. Chop the onions, peel the garlic, measure the spices. Pour the hominy into a strainer and let the juice rinse out using water.
- In a dutch oven, melt butter or lard.
- Add in pork sausage and using a wooden spoon for a spatula, break the sausage into smaller pieces as it cooks in the dutch oven.
- Add in the chopped onions and saute with the pork sausage.
- Next, add the garlic using a garlic press and the rest of the spices. Continue cooking over medium heat, stirring as all of the ingredients brown.
- Once the hominy is rinsed, add the hominy and green chilis (drained).
- Cook for another minute or two and then add in the beef stock.
- Simmer the soup for an hour to two hours on the lowest simmer setting with the lid on the dutch oven.
- Serve with cilantro, lime wedge and slices of avocado.
That’s not pozole and more like soupy chili. Stop white washing cultural foods and learn how to actually make the dish from the people who actually grew up making these dishes. And don’t even bother saying that this is “your” version because this version is nowhere near to the original pozole recipe.
Nancy, we are so sorry you’re hurt by this! We’ve changed the title to call it Hominy stew 🙂
Do you drain the cooked sausage?