Mexican Beef And Hominy Soup Recipe To Unleash Your Inner Foodie

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Savor the vibrant zest of mexican beef and hominy soup recipe, a hearty concoction that promises a fiesta in every bowl. Tender chunks of beef mingle with plump hominy, basking in a broth rich with chilies and spices. Garnished with fresh cilantro, radishes, and a squeeze of lime, each spoonful is an explosion of flavors, balancing heat, zest, and savoriness. Immerse yourself in this authentic culinary celebration and let your taste buds dance with delight!

I am an aficionado of culinary journeys. I found myself in Oaxaca, Mexico, tucked away in its cobblestone streets. The air buzzed with vibrant life, filled with tantalizing aromas. The sounds of the bustling marketplace intertwined with these aromas. My taste buds were intrigued by mexican beef and hominy soup recipe, and my stomach rumbled with anticipation.

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During my exploration, I stumbled upon a humble abuela. Her weathered hands crafted a symphony of flavors. She created an irresistible masterpiece – Mexican Beef and Hominy Soup. Each spoonful of this soup was a revelation. It instantly transported me to a world of robust flavors, tender beef, and crunchy hominy. 

The soup was drenched in a brothy elixir, creating a blend of tradition and taste. From the very first bite, I fell in love with this dish. Today, I share this cherished hearty meal that speaks volumes about Mexico’s rich culinary heritage. It’s a soup that warms the soul and invites you to savor life’s simple pleasures, one spoonful at a time. 

Immerse yourself in this delightful journey that fills not just your belly but also your heart.

What Is Mexican Beef And Hominy Soup Recipe?

Mexican Beef and Hominy Soup, known as Pozole, is a comforting soup steeped in history. You begin with beef, preferably a cut like a chuck roast, seared for depth of flavor. Onions and garlic add aromatic layers, followed by hominy, a type of dried maize, for a hearty substance. 

Traditional seasonings like cumin, chili powder, and oregano infuse the broth with warmth. It’s garnished with fresh cilantro, lime wedges, and radishes simmered until tender. A wholesome meal, this soup is a symphony of tastes and textures.

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Can You Vary The Mexican Beef And Hominy Soup Recipe With Other Ingredients?

Yes, Mexican Beef and Hominy Soup can certainly be adjusted to cater to various dietary preferences:

  • Vegan/Vegetarian Replace the beef with a hearty vegetable like mushrooms or beans for a meaty texture. Use vegetable broth instead of water for extra flavor.
  • Gluten-Free This recipe is naturally gluten-free, as none of the ingredients contain gluten. However, always check labels to ensure that some brands may add additives or fillers that contain gluten.
  • Keto Swap out hominy and potatoes, which are high in carbs, for low-carb vegetables like zucchini or cauliflower.
  • Paleo Replace hominy with another grain-free option like cubed sweet potatoes or cauliflower.
  • Whole30 This recipe is almost Whole30 compliant. Replace the corn (hominy) with another vegetable, like bell peppers or squash, since corn is not allowed on Whole30.
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Recipe Directions

Slow Cooker Version

  • Heat oil in a nonstick frying pan over medium heat. Sauté the beef until lightly browned, then transfer it to a slow cooker.
  • Add the next 11 ingredients to the slow cooker, starting with the onion and ending with the water.  
  • Cook the soup on the HIGH setting for approximately 3 hours.
  • In a small bowl, stir cornstarch and 3 tablespoons of water to create a slurry. Whisk the cornstarch mixture into the soup, ensuring it is well incorporated. 
  • Continue cooking the soup for an additional 30 minutes to allow the broth to thicken slightly.

Stove-Top Version

  • Follow steps 1-4 using a Dutch oven or a stock pot instead of a slow cooker.
  • Bring the mixture to a boil over medium-high heat.
  • Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1.5 hours or until the beef is tender.
  • Stir in the cornstarch slurry, and let the soup cook uncovered for another 10 minutes to thicken slightly.
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Variations, Add On, And Toppings

Certainly, here are some variations, add-ons, and toppings for your Mexican Beef and Hominy Soup:


  • Pork Pozole: Substitute the beef for pork shoulder or pork loin, traditional in many regions of Mexico.
  • Chicken Pozole: You can replace the beef with chicken for a lighter soup version.
  • Seafood Pozole: Add shrimp, scallops, or fish for a unique twist on the traditional recipe.


  • Beans: Adding pinto or black beans can increase the fiber content and give the soup a different texture.
  • Vegetables: Add bell peppers, zucchini, or carrots for added nutrition and color.


  • Cilantro: A sprinkle of fresh cilantro can enhance the soup’s flavor and add color.
  • Avocado: Diced avocado adds creaminess and is a healthy source of fats.
  • Lime wedges: Serving the soup with lime wedges allows people to add a squeeze of tangy freshness.
  • Radishes: Thinly sliced radishes add a crunchy texture and a peppery bite.
  • Cheese: A cotija or queso fresco sprinkle adds a delightful savory note.
  • Tortilla strips: Crispy tortilla strips can add a pleasant crunch.
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Can I Make Mexican Beef And Hominy Soup Recipe In A Slow Cooker Or Instant Pot? 

Yes, you can make Mexican Beef and Hominy Soup in a slow cooker and an Instant Pot.

Slow Cooker

  • After sautéing the beef in a frying pan until lightly browned.
  • Transfer it to the slow cooker, add the next 11 ingredients, and pour the water over all.
  • Cook on HIGH for 3 hours.
  • Stir the cornstarch and 3 tablespoons of water, whisk it into the soup, and cook for 30 minutes.

Instant Pot

  • Use the ‘Sauté’ function to brown the beef directly in the Instant Pot. 
  • Add the rest of the ingredients (except the cornstarch and 3 tablespoons of water), secure the lid, and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ on high pressure for 25-30 minutes. 
  • Allow for a natural pressure release. 
  • Mix the cornstarch and 3 tablespoons of water, turn the ‘Sauté’ function back on, stir in the cornstarch slurry, and let the soup simmer until it thickens slightly.
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Can I Use Store Bought Broth, Or Should I Make My Own?

You can use either store-bought broth or make your own when preparing Mexican Beef and Hominy Soup.

Store-Bought Broth

It’s a convenient, time-saving option that can still deliver a flavorful soup. Choose a high-quality, low-sodium beef or vegetable broth for the best results. Low-sodium versions allow you to control the salt level of your soup more easily.

Homemade Broth

You can make beef broth by simmering beef bones with vegetables and herbs. Homemade broth tends to have a richer flavor than most store-bought options, as you can adjust the ingredients to your liking and simmer it for a longer time to extract more flavor.

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How To Serve?

Mexican Beef and Hominy Soup, or Pozole, is best served hot, right out of the pot. Here are a few suggestions to enhance your dining experience:

  • Garnishes: Traditional garnishes include chopped onions, sliced radishes, chopped cilantro, lime wedges, and diced jalapeños. Some also enjoy shredded lettuce, chopped avocado, and crumbled queso fresco or cotija cheese.
  • Tortillas or Tostadas: Serving the soup with warm tortillas or crispy tostadas on the side allows for some delightful contrasting textures. Guests can enjoy them on the side or crumble them into their soup.
  • Bowls: Serving this soup in deep, wide bowls ensures plenty of room for the hearty ingredients and allows guests to add their desired garnishes easily.
  • Spoons: Provide large, sturdy spoons to make it easy to get a bit of everything in each bite.
  • Complementary Dishes: Mexican Beef and Hominy Soup is a meal in itself. But it can be served alongside other Mexican dishes like enchiladas, tamales, or a simple side salad for a complete feast.
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Perfect Side Dishes

Mexican Beef and Hominy Soup, or Pozole, is a robust and hearty dish on its own, but here are some side dishes that can complement it to create a well-rounded meal:

  • Salads: A refreshing, light salad can balance the hearty nature of Pozole. A simple Mexican-style salad with lettuce, tomatoes, avocados, and a lime vinaigrette works well. Alternatively, a corn and black bean salad could be a great choice.
  • Sandwiches: A Mexican torta, or sandwich, filled with thinly sliced grilled chicken, avocado, and fresh lettuce can pair nicely.
  • First Course: A light, fresh appetizer like ceviche, guacamole with tortilla chips, or a chilled gazpacho soup can be an excellent starter to the main course of Pozole.
  • Grilled Vegetables: Grilled or roasted vegetables, such as bell peppers, zucchini, or corn, could add a delightful, smoky flavor to the meal.
  • Quesadillas: Cheese quesadillas, perhaps with a bit of spinach or mushrooms, can serve as a delicious, cheesy side that pairs nicely with the soup.
  • Tamales: A classic Mexican dish, tamales could be a satisfying side dish. Opt for lighter fillings, as Pozole is quite hearty on its own.
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Storage And Make Ahead

  • Storage: After cooking, let the soup cool completely. Transfer it into airtight containers to store in the refrigerator for up to 3 days, or freeze for longer shelf life, up to 3 months.
  • Make Ahead: This soup actually tastes better with time as the flavors meld. Consider making it a day in advance to allow the spices and ingredients to fully develop, enhancing the overall taste. Reheat gently on the stovetop or in the microwave before serving for a quick and convenient meal.
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What Can We Do With Leftovers? 

  • Enjoy As-Is: Reheat and serve the soup as a quick, ready-made meal.
  • Tacos or Burritos: Shred the meat, add some hominy and other ingredients, and use it as a filling for tacos or burritos.
  • Enchiladas: Use the soup’s beef and hominy as a filling for enchiladas, covered with a red or green enchilada sauce and cheese.
  • Baked Nachos: Top tortilla chips with the beef and hominy, sprinkle with cheese and bake for a quick nachos dish.
  • Stuffed Peppers: Hollow out bell peppers, fill with the leftover soup (you may need to strain or reduce the broth), top with cheese, and bake.
  • Quesadillas: Use the beef and hominy to fill quesadillas, adding some cheese for extra flavor and a good melt.
  • Rice Bowls: Serve the leftover soup over a bed of rice for a hearty bowl meal.


  • Char the Vegetables: Before adding them to the soup, char the onions, garlic, and peppers over an open flame or in a hot skillet for a deeper flavor profile.
  • Use Fresh Hominy: If you can find fresh hominy, use it instead of canned. It has a firmer texture and a sweeter flavor that adds depth to the soup.
  • Toast the Spices: Toasting cumin and coriander seeds before grinding them adds a robust, earthy flavor to the soup.
  • Add a Kick with Chipotle: For a smoky, spicy kick, add a chipotle pepper in adobo sauce to the soup. Chop it finely before adding to distribute the heat evenly.
  • Simmer Slowly: Allow the soup to simmer slowly to allow the flavors to meld together and the beef to become tender.
Mexican Beef And Hominy Soup Recipe To Unleash Your Inner Foodie

Mexican Beef And Hominy Soup Recipe To Unleash Your Inner Foodie

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Mexican Beef and Hominy Soup, or Pozole, is a comforting, hearty dish brimming with tender beef, plump hominy, and earthy spices. It originates from Mexico and is often enjoyed during festive occasions. This recipe introduces a twist to the traditional dish by incorporating additional ingredients like Yukon Gold potatoes and green chiles. 


  • 1 teaspoon 1 Canola oil

  • 8 ounces, 8 Sirloin beef

  • 1 diced 1 Medium onion

  • 4 ounce 4 Green chiles

  • 15 ounce 15 Golden hominy

  • 1/2 inch cubes 1/2 Medium Yukon Gold potatoes

  • 2 peeled and sliced 2 Garlic cloves

  • 1 tablespoon 1 Chili powder

  • 1 tablespoon 1 Ground cumin

  • 1/2 teaspoon 1/2 Mexican oregano

  • 1/4 teaspoon 1/4 Cayenne pepper

  • 2 teaspoons 2 Kosher salt

  • 1 teaspoon 1 Fresh black pepper

  • 3 cups 3 Water

  • 2 tablespoons 2 Cornstarch

  • 3 tablespoons 3 Water

Step-By-Step Directions

  • Heat 1 tsp of canola oil in a nonstick frying pan over medium heat. Add the 8 oz of sirloin beef, cut into 1/2-inch cubes, and sauté until lightly browned on all sides.
    Carefully transfer the browned beef into a slow cooker, making sure to include any juices from the pan.
    Add the diced medium onion, green chiles, golden hominy, cubed Yukon Gold potatoes, sliced garlic, chili powder, ground cumin, Mexican oregano, cayenne pepper, kosher salt, and fresh black pepper into the slow cooker with the beef.
    Pour the 3 cups of water over all the ingredients, ensuring they are fully submerged.
    Cover the slow cooker and set it to cook on HIGH for 3 hours until the beef is tender and the flavors have melded together.
    In a small glass measuring cup, stir together 2 Tbsp of cornstarch with 3 Tbsp of water to create a slurry.
    Gently whisk the cornstarch slurry into the soup, thoroughly combining it.
    Continue to cook the soup for an additional 30 minutes. This will let the soup thicken slightly.
  • Stove Top Variation
    Follow steps 1 and 2, but instead of using a slow cooker, use a Dutch oven or a stock pot. 
    Heat the pot over medium heat and sauté the beef until lightly browned. Once done, add the remaining ingredients, as mentioned before.
    Reduce the heat to low, cover the pot, and let the soup simmer for approximately 1.5 hours. 
    After 1.5 hours, prepare the cornstarch mixture by stirring cornstarch with water in a small bowl. 
    Add the cornstarch mixture to the soup, stirring it in gently. 
    Cook the soup uncovered for 10 minutes, allowing the broth to thicken.
  • Large pot Or Dutch Oven
  • Slow Cooker Or Instant Pot
  • Knife And Cutting Board
  • Measuring Cups And Spoons
  • Stirring Spoon
  • Small Bowl Or Glass
  • Whisk
  • Ladle


  • Slow Cooking: This soup benefits from a slow cooking process, which allows the flavors to meld together and the meat to become tender.
  • Adjust to Taste: Feel free to adjust the spices to your taste. You can add more chili powder or fresh chiles if you prefer a spicier soup.
  • Hominy: You can use dried if you can’t find canned hominy. Just remember to soak it overnight and adjust the cooking time, as it will take longer to become tender.
  • Garnish: Take the garnishes. They add a fresh, vibrant touch that balances the hearty soup.
  • Leftovers: This soup reheats well, and the flavors often improve the next day, making it great for leftovers.
  • Nutrition: For a lighter version, you can reduce the amount of meat and add more vegetables or use a lean cut of beef.
  • Storage: It can be stored in the refrigerator for up to four days and frozen for longer-term storage.

Nutrition Table

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You've entered a realm where each bowl isn't just a meal; it's an expedition to the core of comfort, well-being, and the sheer delight of feeding both body and soul. My name is Julia, and I'm here to navigate you through the flavorful worlds of Soup Chick. Together, we'll uncover the artistry behind each recipe, share stories that warm the heart, and celebrate the simple pleasures of making and enjoying soup.

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