Nourishing Quick Pozole

Pozole (also spelled posole) is a hearty stew, often served at Christmastime in Mexico and the Southwest. Using leftover Carnitas de Lia turns what's typically a long-cooking dish into a weeknight-friendly supper. Feel free to substitute shredded or cubed cooked chicken for the pork. If you want to keep this vegetarian, use vegetable both in place of chicken broth, and substitute 1 can of rinsed and drained pinto or black beans for the meat. You can prep the garnishes while the pozole simmers, and dinner is on the table in about 20 minutes. Serve with warm tortillas or crusty bread and a tossed salad of romaine lettuce and our easy Lime Caesar Dressing.


  • 1 tablespoon extra virgin olive oil
  • 1 onion, chopped
  • 1 teaspoon oregano, dried
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chipotle chile powder (more if you like it spicy)
  • 2 cloves garlic, minced
  • sea salt and freshly ground black pepper, to taste
  • 4 canned tomatillos, drained and chopped
  • 3 cups chicken stock
  • 1 can hominy (15 ounces), rinsed and drained
  • 2 cups Carnitas de Lia, coarsely chopped or shredded
  • 2 limes
  • green cabbage, shredded (for garnish)
  • 1 avocado, chopped
  • 3 radishes, thinly sliced
  • cilantro (for garnish)
  • hot sauce (for garnish)


  • Heat oil in a large saucepan over medium-high heat. Add onion, oregano, cumin, chile powder, garlic, salt and pepper, and sauté 3 minutes. Add tomatillos, and cook 2 minutes. Stir in broth and hominy. Bring to a boil, reduce heat, and simmer 15 minutes.
  • Stir in carnitas, and cook 1-2 minutes, or until heated through. Stir in juice of 1 lime. Ladle evenly into 4 bowls. Garnish with cabbage, avocado, radish, cilantro and hot sauce. Cut remaining lime into wedges, and serve with pozole.
Servings: 4
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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.

I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!


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