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Pozole (Pork and Hominy Soup)
By Melissa's Corporate Chefs


2 tablespoons Canola Oil 
2 1/2 pounds pork shoulder cut into 1 inch pieces 
1 Onion chopped 
3 cloves Peeled Garlic minced 
10 cups Chicken Broth 
1 tablespoon Dried Oregano 
2 teaspoons Salt 
3 tablespoons Dried Anaheim Chiles 
3 cups Canned White Hominy drained 
Garnish Radish thinly sliced 
Organic Iceberg Lettuce shredded 
Onion chopped Organic Limes cut into wedges 


Heat the oil in a large Dutch oven over medium-high heat. 

Add the pork and cook, turning, until browned on all sides, about 5-10 minutes. 

Remove the pork with a slotted spoon and keep warm. 

Reduce heat to medium, and add the onion and garlic to the pan, cooking just until onion softens, about 3 minutes. 

Return pork to Dutch oven and add the chicken broth, oregano, salt and ground chiles or chili powder. 

Reduce heat to low, cover, and simmer for 1½ to 2 hours until pork is tender. 

Check seasonings and add more chile powder or salt according to taste. 

Ladle into soup bowls and pass garnishes. Serve with hot corn tortillas.