This authentic Las Palmas pozole recipe brings the soul-warming comfort of traditional Mexican cuisine right to your kitchen 🔥. I’ve perfected this rich, hominy-based soup over years of cooking, and you’ll love how the tender meat, aromatic broth, and fresh garnishes come together in every satisfying spoonful 😋.
Ingredients for las palmas pozole
Gather these essential ingredients to create an authentic, hearty Las Palmas pozole that’ll warm your soul.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Shoulder 🥩 | 2 ½ lb | Cut into 1-inch cubes |
| Las Palmas Red Chile Sauce 🌶️ | 28 oz | One large can |
| White Hominy 🌽 | 29 oz | Drained and rinsed |
| Yellow Onion 🧅 | 1 whole | Diced |
| Garlic 🧄 | 6 cloves | Minced |
| Chicken Broth 🥣 | 8 cup | Low sodium preferred |
| Bay Leaves 🌿 | 2 whole | Dried |
| Oregano 🌿 | 1 tbsp | Mexican oregano preferred |
| Ground Cumin 🧂 | 2 tsp | Freshly ground recommended |
| Salt 🧂 | 2 tsp | Or to taste |
| Black Pepper 🧂 | 1 tsp | Freshly ground |
[recipe_ingredient_scaler]
Look for Las Palmas Red Chile Sauce at Mexican grocery stores or well-stocked supermarkets like Whole Foods. Choose quality pork shoulder from your local butcher for the best results. Mexican oregano can be found at specialty spice shops.
If Mexican oregano isn't available, Mediterranean oregano can work as a substitute. When selecting pork, look for meat with good marbling and a pink-red color. Fresh garlic cloves should be firm and unblemished.
Store unused Las Palmas sauce in an airtight container for up to one week. Leftover pozole can be refrigerated for 3-4 days and often tastes better the next day.
Step-by-Step Instructions for Las Palmas Pozole
Let me walk you through creating this hearty Mexican soup, ensuring you get that authentic flavor in every bowl.
🔥 Step 1: Prepare the Hominy and Meat
I always start by rinsing 2 cans (25 oz each) of Las Palmas hominy thoroughly under cold water. This removes any excess sodium and starch, giving us a cleaner taste in our final dish.
For the meat, I trim any excess fat from 2 pounds of pork shoulder and cut it into 1.5-inch cubes. Season generously with 1 tablespoon each of salt and pepper.
🍳 Step 2: Create the Base
In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Working in batches, I brown the seasoned pork for 4-5 minutes per side until we get that beautiful golden crust.
Once all the meat is browned, return it to the pot and add 8 cups of water, 2 cans of Las Palmas red chile sauce, and the drained hominy. This combination creates our signature rich broth.
⏰ Step 3: Simmer to Perfection
Bring the mixture to a boil, then reduce heat to low and let it simmer, partially covered, for 2-2.5 hours. I check the meat’s tenderness at the 2-hour mark – it should easily shred with a fork.
During the final 30 minutes of cooking, I taste and adjust the seasoning with additional salt if needed. The broth should be rich and deeply flavorful, with the hominy perfectly tender.
🥘 Step 4: Final Touches and Serving
Once the pozole is ready, I let it rest for 10 minutes off the heat. This allows the flavors to settle and the broth to achieve the perfect serving temperature.
Serve in large bowls, making sure each portion gets plenty of meat, hominy, and that beautiful red broth. Set out traditional garnishes like shredded cabbage, sliced radishes, lime wedges, and oregano for everyone to customize their bowl.
Dietary Considerations for These Flavors
For those following a gluten-free diet, traditional pozole is naturally gluten-free when made with pure hominy and Las Palmas sauce. However, I always recommend double-checking your hominy brand’s label, as some may be processed in facilities that handle wheat products. When selecting garnishes, ensure any tortilla strips or tostadas are made with certified gluten-free corn products to maintain the dish’s gluten-free integrity.
If you’re watching your sodium intake, you can make several adjustments to this Las Palmas pozole recipe. I suggest using low-sodium chicken broth as your base and reducing the amount of Las Palmas sauce by 25%, then adjusting to taste. You can also enhance flavor without extra salt by increasing fresh herbs like oregano and adding more lime juice. Consider offering salt-free garnishes like fresh radishes, cabbage, and avocado.
For my vegetarian and vegan friends, this recipe can be beautifully adapted by replacing the pork with hearty mushrooms (portobello or oyster work well) and vegetable broth. Ensure you’re using the green (verde) Las Palmas sauce, as the red variety may contain chicken stock. You can also add extra protein with cubed firm tofu or your favorite meat alternatives. The traditional garnishes remain vegan-friendly, making this adaptation just as satisfying as the original.
Those following a keto or low-carb diet will need to make more significant modifications since hominy is high in carbohydrates. While it won’t be traditional pozole, you can create a similar experience using cauliflower florets or hearts of palm in place of hominy. Keep in mind that Las Palmas sauce contains some carbs, so you may need to adjust portions or find alternative seasonings to maintain your desired carb limits.
Nutrition Facts
485kcal
[recipe_ingredient_scaler]
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
- Recipe for Boneless Pork Chops in Cast Iron Skillet: Sear and Baste to Juicy Perfection - October 3, 2026
- Recipe for Boneless Cross Rib Roast: Slow-Roasted Beef with Herb Crust - October 3, 2026
- Hamburgers in Sauce Recipe Crock Pot: Slow-Cooked Savory Delight - October 3, 2026