A form of Mexican soup, this Pozole soup can also be categorized as a stew. Made with slow cooked pork and bacon, this stew is best served with grated cheese and sour cream.

Pozole Mexican soup Dexam recipe
PREP TIME 20 minutes COOK TIME 2 hours 30 minutes MAKES 12


  • 2 red peppers, halved and seeded
  • 225g of chopped bacon
  • 1 tablespoon of bacon drippings
  • 900g of pork loin, cubed
  • 1 diced onion
  • 10 finely chopped garlic cloves
  • 2 chillies seeded and diced
  • 1 teaspoon of dried oregano
  • 2 tablespoons of ground cumin
  • 1 teaspoon of chilli powder
  • ½ teaspoon of ground cloves
  • ½ teaspoon of salt
  • 1 bunch of chopped coriander
  • 2 litres of chicken stock
  • 395g of enchilada sauce

Preparation method

  1. Start by preheating the oven. With a baking tray, line the tray with foil before placing the pepper cut side down onto the tray and placing into the oven. Cook the pepper under the grill until the skin of the pepper has turned black which should take around 5 minutes on a hot temperature. place the cooked pepper into a bowl and Clingfilm, leaving to steam for 20 minutes before removing and dicing.
  2. In a large saucepan over a medium heat, add the bacon, stirring it while it cooks and releases the fat, once the bacon has cooked, remove the bacon and keep only 1 tablespoon of the bacon fat.
  3. After you have removed the bacon and the fat, add the diced pork loin to the pot, stirring until it has browned on all sides. remove the pork from the pan and turn the heat down. Add the garlic and onion and stir until the onion has begun to soften and turn golden.
  4. Add the prepared roast peeper, chillies and all the spice into the pan along with the garlic and onion and stir.
  5. After a minute, add the chicken stock, enchilada sauce and re-add the bacon and diced pork to the pan before covering and leaving to simmer on a medium heat for an hour. Remove the lid, adding in the sweetcorn before covering again to slow cook for another hour before serving.