Taco Cabana Pozole Calories & Copycat Recipe

Pozole is a hearty Mexican soup made with hominy, tender pork, and a rich, chile-spiked broth, traditionally served with shredded cabbage, radishes, and lime. This copycat version captures the comforting flavors of Taco Cabana’s pozole while giving you control over the calories and ingredients. It’s a satisfying, warming meal that’s surprisingly simple to make at home, and the whole family will love it.

Ingredients

2 lbs (900 g) boneless pork shoulder, cut into 1-inch cubes
1 tbsp (15 ml) olive oil
1 medium yellow onion, chopped
4 cloves garlic, minced
2 (15 oz / 425 g) cans white hominy, drained and rinsed
8 cups (1.9 L) low-sodium chicken broth
2 dried guajillo chiles, stems and seeds removed
1 dried ancho chile, stem and seeds removed
1 tsp (5 g) ground cumin
1 tsp (5 g) dried oregano
1 bay leaf
Salt and black pepper to taste
For serving: shredded cabbage, sliced radishes, diced white onion, chopped cilantro, lime wedges, and warm tortillas

Instructions

In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Season the pork cubes with salt and pepper, then brown them in batches, about 4-5 minutes per batch. Do not crowd the pan; remove the browned pork to a plate and set aside.
Reduce heat to medium. Add the chopped onion to the pot and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more.
While the onion cooks, toast the dried chiles in a dry skillet over medium heat for 30-60 seconds per side until fragrant. Place the toasted chiles in a bowl, cover with hot water, and let soak for 10 minutes until softened.
Transfer the softened chiles to a blender with 1 cup (240 ml) of the soaking water. Blend until smooth. Pour the chile puree through a fine-mesh strainer into the pot, discarding the solids.
Add the browned pork back to the pot along with the hominy, chicken broth, cumin, oregano, and bay leaf. Bring to a boil, then reduce heat to low and simmer partially covered for 1 hour 30 minutes, or until the pork is tender and easily shreds with a fork.
Remove the bay leaf. Taste and adjust seasoning with salt and pepper. If you prefer a thicker broth, simmer uncovered for an additional 15-20 minutes.
Ladle the pozole into bowls and serve with the cabbage, radishes, onion, cilantro, lime wedges, and tortillas on the side.

Tips

Substitutions: If you can’t find guajillo or ancho chiles, use 2-3 dried New Mexico chiles or 1 tbsp (15 g) ancho chile powder plus 1 tsp (5 g) smoked paprika. The flavor will be slightly different but still delicious.
Make it ahead: Pozole tastes even better the next day as the flavors meld. Store it in the refrigerator and reheat gently on the stovetop.
Common mistake: Don’t skip browning the pork. This step builds a deep, savory flavor that is essential to a rich broth.
Spice level: For a milder pozole, remove the seeds from the chiles thoroughly. For extra heat, add a pinch of cayenne or a chopped chipotle in adobo.

Serving Suggestions

Serve pozole as a main course with a side of warm corn or flour tortillas. Offer a platter of toppings so everyone can customize their bowl: shredded cabbage, sliced radishes, diced white onion, chopped cilantro, lime wedges, and maybe some sliced avocado or a drizzle of crema. It’s also great with a simple side salad or Mexican rice.

Variations

Chicken Pozole: Replace the pork with 2 lbs (900 g) boneless, skinless chicken thighs. Cook for 30-40 minutes, then shred and return to the pot.
Vegetarian Pozole: Omit the meat and use vegetable broth. Add 2 cans of hominy and extra vegetables like zucchini or mushrooms for heartiness.
Red vs. Green: This recipe uses red chiles for a classic red pozole. For a green version, use 2 poblano peppers and 1 jalapeño (roasted and peeled) instead of the dried chiles.

Storage and Reheating

Store leftover pozole in an airtight container in the refrigerator for up to 4 days. Reheat in a pot over medium heat, stirring occasionally, until hot (165°F / 74°C). You can also freeze pozole for up to 3 months; thaw overnight in the refrigerator before reheating. The hominy and pork freeze well, but the broth may separate slightly; stir well as it reheats.

Frequently Asked Questions

How many calories are in a bowl of Taco Cabana pozole? A typical serving (about 1.5 cups) from Taco Cabana is estimated to contain 300-400 calories, depending on the exact recipe and toppings. This homemade version is similar, but you can reduce calories by using lean pork, trimming visible fat, and skipping high-calorie toppings like crema or cheese.

Can I make this in a slow cooker? Yes. After browning the pork and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the pork is tender.

What is hominy? Hominy is dried corn kernels that have been treated with an alkali (like lime) to remove the hull and germ, making them puffy and chewy. It’s available canned or dried; canned is convenient and ready to use.

Is pozole gluten-free? Yes, this recipe is naturally gluten-free as long as you use gluten-free chicken broth and check the labels on your spices. Serve with corn tortillas to keep it gluten-free.

Can I use pork loin instead of pork shoulder? Yes, but pork loin is leaner and can dry out. Cook it for a shorter time (about 45 minutes to 1 hour) and check for tenderness early. The broth may be less rich than with pork shoulder.

How do I thicken the broth? If you prefer a thicker broth, you can mash some of the hominy against the side of the pot, or mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in during the last 10 minutes of cooking.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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