Mexican Pozole

Mexican Pozole
Prep time
Cook time
Total time
Cuisine: Mexican
Serves: 5

  • Chili Sauce:
  • About 10 Red Dried Chilis
  • ½ tsp of Cumin Powder
  • ½ tsp of Salt
  • 1½ of tablespoons of Sesame Seeds
  • Can of White Hominy of 20oz

  • Meat:
  • 1-2lbs of Beef Stew Meat
  • Small Onion cut in half
  • 1 tsp of powdered beef base
  • 1 garlic clove
  • 1 tsp of Kosher Salt or more to taste
  • 3 Bay Leaves

  • Garnish
  • Finely Shredded Cabbage
  • Lemon
  • Avocado Slices

  • Avocado Dip:
  • 1 Large Avocados
  • 2 oz of Cream Cheese
  • 1 tbs of fresh Cilantro
  • 1-2 juice of limes
  • ½ tsp of pepper
  • 1 Large jalapeno
  • ½ tsp of salt or to taste
  1. Boil meat on a medium-large pot with enough water, onion, salt, bay leaves, garlic until tender for about 1-2hrs.
  2. To make chili sauce:
  3. Remove stems from chilis and boil in water on a medium sauce pan until soft. Using a blender, combine chilis, pepper, salt, cumin powder, sesame seeds until well blended. You will need a food mill to make the sauce or you can use a mesh strainer to get the sauce out of the mixture. Set aside.
  4. Once meat is ready, add chili sauce and (drained and rinsed) hominy.
  5. Remain in medium heat until is boiling.
  6. To make avocado dip:
  7. Blend all ingredients in a blender until creamy.
  8. Serve Pozole with fresh cabbage, avocados and limes.
  9. Refrigerate leftovers; make sure the pozole is cool when stored in the refrigerator.