Pork Pozole recipe
Prep Time
20min
Cook Time
1hr
Total Time
1hr 20min

A hearty and flavorful Mexican soup made with pork, samp, and a variety of garnishes.

Ingredients

4 Servings
(1 serving = 1 bowl)

Pork Soup

  • 2cups
    Pork neck steaks (cut into cubes)
  • 1/2cup
    Onion (finely diced)
  • 2piece
    Jalapeno’s pickled (remove stems & seeds)
  • 1cup
    Samp (cooked & drained)
  • 3clove
    Garlic (minced)
  • 2piece
    Bay leaves
  • 3tsp
    Ground cumin
  • 1tbsp
    Oregano (fresh)
  • 1can
    Tinned tomatoes (chopped)
  • 1/2cup
    Vegetable oil
  • Salt & pepper to taste

Soup Garnish

  • 1cup
    White cabbage (thinly shredded)
  • 1cup
    Avocado (cubed)
  • 1/2cup
    Radishes (thinly sliced)
  • 4piece
    Lime wedges
  • 1/2cup
    Coriander leaves (roughly chopped)
  • 1cup
    Nacho chips

How to make Pork Pozole

  1. Heat a wok and add a little oil. Brown the pork neck cubes on all sides in batches.

  2. When the last batch is nearly done, add half of the minced garlic to the pan. Transfer meat to a pot with the bay leaves, add salt and pepper to taste, and cover the meat with water. Cover the pot with a lid and simmer until meat is tender.

  3. Heat a medium saucepan and add vegetable oil. Add the chopped onions and sauté until golden brown.

  4. Add the jalapenos and the rest of the garlic. Add the cumin powder and oregano.

  5. Add the chopped tomatoes, salt, and pepper to taste. Simmer until the sauce has cooked through, then blend with a stick blender.

  6. When the meat is tender, add the tomato chili sauce to the meat and stock pot, as well as the samp. Simmer until all the flavors have infused. The soup will reduce a bit but it will still be a thin broth.

  7. Serve into soup bowls and place a bit of each garnish on top just before serving. Keep the nacho chips on the side.

Tips & Tricks

  1. For a spicier soup, leave the seeds in the jalapenos.

  2. You can substitute pork neck steaks with pork shoulder if preferred.

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Recipe by

Anna Middleton

(@chefanna)

I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I...