Mexican Pozole

Maybe it’s the first time you’ve seen this dish, but we can guarantee it won’t be the last. This ultimate Mexican comfort food is a traditional soup oozing with warmth. I mean, anything that starts with tomato, garlic, jalapeno and onion is a winner for us. The extra layers of spice, hearty nuggets of hominy and notes of BBQ from our Pit Boss transform this recipe into one of our all-time favorite soups, no matter the forecast. Mas Pozole, por favor.


  • 10 oz. Pit Boss
  • 1 medium onion – medium dice
  • 2 jalapeno – deseeded and small dice
  • 4 cloves of garlic – sliced thin
  • 1 large tomato – medium dice
  • ½  tablespoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon cayenne
  • ½ teaspoon mexican oregano
  • 4 oz. diced green chilis – canned
  • 2 cans white hominy – drained and rinsed
  • 32 oz. vegetable broth
  • ½ bunch of cilantro – chopped

Garnish: radish, lime, cilantro, tortilla chips

The How-To

  1. In a large pot over medium heat saute onion, garlic, jalapeno, and tomato until onions are translucent.
  2. Add chili powder, cumin, cayenne, mexican oregano, green chilis, and Pit Boss.  Stir together to form a paste.
  3. Add vegetable broth, hominy.
  4. Cover and let cook on medium for 15 minutes.  Remove from heat and stir in cilantro. Salt and pepper to taste.
  5. Serve with Radish, lime wedge, and tortilla chips.
See more awesome ways to cook up some badass Plant Meat here. View Recipes

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