This easy Taco Soup recipe is one of my favorite meals when I want something healthy, quick, and tasty. This one-pot meal can also be made in the Crock Pot or Instant Pot.

Looking for more soup recipes? Try my Classic Homemade Chili, Creamy Tortellini Soup, Creamy Zuppa Toscana, or Chicken and Dumplings.

What I love about this soup:

• One-Pot Meal: Is there anything better? No mess, just an easy recipe with an even easier clean-up.
• Simple Ingredients: You probably already have everything on hand, and only need 5 minutes to prep the best taco soup recipe.
• Instant Pot and Slow Cooker cooking methods are included in the recipe notes, making this meal even easier.

How to Make Taco Soup:

Brown Beef: In a large pot, brown the beef, breaking it into small pieces as it browns.

Simmer: Add beans, diced green chilies, crushed tomatoes, corn, chicken broth, and spices. Bring this mixture to a boil, then reduce the heat to simmer and let it cook for about 20 minutes.

Serve traditional taco soup with desired toppings like avocado, cheese, tomatoes, sour cream, or tortilla chips.

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Taco Soup

This easy Taco Soup recipe is one of my favorite meals when I want something healthy, quick, and tasty. Bonus that it's a one-pot meal and you could also make it in the Crock Pot or Instant Pot.

Course Main Course, Soup

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 5

Calories 516kcal

Author Lauren Allen

Cost 7

Equipment

• Meat Chopper

Ingredients

• 1 pound lean ground beef (or ground turkey)
• 4 cloves garlic , minced (or substitute 1 teaspoon garlic powder)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon freshly ground black pepper
• 28 ounce can crushed tomatoes undrained
• 4 ounce can diced green chiles
• 15 ounce can kidney beans rinsed and drained
• 15 ounce can black beans , rinsed and drained
• 17 ounce can corn , drained
• 2 cups low-sodium beef broth

Topping Suggestions:

• Tortilla chips, or fritos
• sour cream
• shredded cheese
• green onions , chopped
• avocado , chopped
• hot sauce
• fresh cilantro

US Customary – Metric

Instructions

• Heat a large soup pot over medium heat. Brown the meat and remove any grease, if needed. Add remaining ingredients and stir to combine.
• Bring to a low boil, then reduce heat, cover and simmer for 20 minutes, stirring occasionally, before serving. Garnish with desired toppings.

Video

Notes

(Nutritional label does not include toppings)

Storage Instructions: leftovers will keep in the fridge for 4-5 days. 

Freezing Instructions: Store in a freezer-safe container or bag and freeze for up to 3 months. Thaw in the fridge and simmer on the stove until warm. 

Instant Pot Taco Soup: Brown ground beef on sauté setting until cooked.  Remove grease. Add remaining ingredients and add one extra cup of broth.  Cook on manual/high pressure for 3 minutes, then allow the pressure to naturally release for 15 minutes before carefully removing the lid.

Crock Pot Taco Soup: Brown ground beef on the stove. Add the cooked ground beef and remaining ingredients to the slow cooker.  Cook on low for 4-6 hours. Serve with your favorite toppings.

Vegetarian Taco Soup: Leave the meat out and add extra beans.

Chicken Taco Soup: Use cooked shredded chicken in place of ground beef.

Spices: One packet of taco seasoning can replace the dry spices listed.

Nutrition

Calories: 516kcal | Carbohydrates: 62g | Protein: 36g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 1541mg | Potassium: 1727mg | Fiber: 18g | Sugar: 12g | Vitamin A: 762IU | Vitamin C: 28mg | Calcium: 149mg | Iron: 9mg

I originally shared this recipe September 2017. Updated November 2019, September 2021 and October 2023.

Our favorite Classic Chili recipe win’s awards every year, is easy to make, and loaded with meat, beans, and the perfect blend of chili seasonings. You can make it on the stove or slow cooker and leftovers freeze wonderfully.

What I love about this Chili recipe:

• Award Winning: A quick, traditional chili recipe with meat and beans is something everyone should have in their recipe box. Every year readers reach out excited to report that this recipe won their chili cook-off!
• Adaptable: Feel free to jazz it up by adding bacon or extra sautéed veggies. To make it vegetarian, omit the meat and add extra beans. Or, try my Turkey Chili, or Spicy Chili.
• Many ways to serve it: We always adore chili as it’s own main dish with a side of cornbread, but I also love it served over Baked Potatoes, Cornbread Waffles, chili dogs, Stuffed Spaghetti Squash, Nachos, or French Fries to make Chili Fries.

How to Make this Classic Chili Recipe:

Brown Meat: Cook the onions in olive oil for about 5 minutes until they are tender and start to get a little bit golden and caramelized. Add the ground beef and sausage and cook until browned, breaking it apart. Remove grease.

Add Remaining Ingredients: Add the vinegar and cook for 1 minute. Add diced tomatoes, tomato juice, ketchup, beans, brown sugar, chili powder, garlic salt, pepper, paprika, cumin and cayenne.

Simmer: Bring to a boil over medium-high heat, stirring, then reduce the heat and simmer over medium-low heat for at least one hour, or up to 3 hours, stirring occasionally.

Serve this quick chili recipe in bowls with a dollop of sour cream and a sprinkle of cheese on top. I love serving chili with cornbread, biscuits, or a green salad.

Recipe Variations:

• Add Bacon: cooked bacon would add a fun flavor twist.
• More Veggies: Chopped, sautéed bell pepper and celery, or even cooked cubes of butternut squash, or pumpkin would all be delicious.
• Meatless: Leave out the ground beef and sausage and double the amount of beans called for.
• Spicy Chili: As written, this chili is very mild. If you’d like to make it spicier, add more cayenne pepper, chopped jalapeños (canned or fresh), hot sauce, or make my delicious Spicy Chili recipe!
• Crockpot Chili: Cook the onion and brown the meat in a large skillet. Add the remaining ingredients to a large slow cooker and stir in the cooked meat and onions. Cook on low for 5-7 hours.
• Instant Pot Chili: Turn Instant Pot to sauté and brown the onion and meats. Discard the grease. Add everything else and cook on high pressure for 20-30 minutes to concentrate the flavors quicker than on the stovetop.   

Make Ahead and Freezing Instructions:

To Make Ahead: Leftover chili will keep well stored in an airtight container in the fridge for 3-5 days. Heat on the stove until hot before serving with your favorite toppings.

To Freeze: Freeze chili for up to 3 months, in a freezer-safe bag or container. Thaw overnight in the refrigerator and then rewarm on the stove or in microwave.

Side Dish Ideas:

• Homemade Cornbread
• Cheese Crisps or Quesadillas
• Green Salad
• Potato Skins

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Easy Homemade Chili

Our favorite Classic Chili recipe is easy to make, loaded with meat and beans wins chili cook-off awards every year! You can make it on the stove or slow cooker and the leftovers freeze wonderfully.

Course Main Course, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 2 hours hours 10 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Servings 8

Calories 587kcal

Author Lauren Allen

Cost 5

Equipment

• Meat Chopper

Ingredients

• 1 Tablespoon olive oil
• 1 large onion , diced
• 2 pounds lean ground beef
• 1 pound pork sausage
• 1/4 cup red wine vinegar
• 14.5 ounce can diced tomatoes , petite, undrained
• 4 cups tomato juice*
• 1 cup ketchup
• 2 15 ounce cans pinto beans , undrained
• 1 16 ounce can kidney beans , undrained
• 1 Tablespoon light brown sugar
• 3 Tablespoons chili powder
• ¾ teaspoon garlic salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon paprika
• 1 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper (or more if you want it spicier)
• shredded cheddar cheese , optional
• sour cream , optional

US Customary – Metric

Instructions

• Add the olive oil to a large soup pot over medium-high heat. Once hot, add the onion and cook for about 5 minutes, stirring occasionally.
• Add the ground beef and sausage to the pot and cook, breaking apart into small pieces with a wooden spoon, until browned. Drain any grease.
• Add the vinegar and cook for 1 minute. Add the diced tomatoes, tomato juice, ketchup, beans, brown sugar, chili powder, garlic salt, pepper, paprika, cumin, and cayenne.
• Bring to a boil over medium-high heat, stirring, then reduce the heat and simmer over medium-low heat for at least one hour, or up to 3 hours, stirring occasionally, until thickened.
• Serve in bowls with a dollop of sour cream and a sprinkle of cheese on top.

Video

Notes

Tomato Juice: I usually buy a 46 ounce can and use the extra in a veggie/fruit smoothie or save it for another soup. A tomato juice substitute for this recipe is 2 cups tomato sauce mixed with 2 cups of water.

Meatless Chili: Omit the meat and add double the beans.

Spicy Chili: As written, this chili is very mild. If you’d like to make it spicier, add more cayenne pepper, chopped jalapeños (canned or fresh), hot sauce, or make my delicious Spicy chili recipe!

Slow Cooker: Cook the onion and brown the meat in a large skillet. Add the remaining ingredients to a large slow cooker and stir in the cooked meat and onions. Cook on low for 5-7 hours.

Instant Pot: Turn Instant Pot to sauté and brown the onion and meats. Drain the grease. Add everything else and cook on high pressure for 20-30 minutes to concentrate the flavors quicker than on the stovetop.   

Freezing Instructions: Freeze chili in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop for 20-30 minutes.

Nutrition

Calories: 587kcal | Carbohydrates: 33g | Protein: 37g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 996mg | Potassium: 1260mg | Fiber: 7g | Sugar: 14g | Vitamin A: 1846IU | Vitamin C: 30mg | Calcium: 89mg | Iron: 7mg

I originally shared this recipe August 2019. Updated October 2021 and September 2023.

This easy Crockpot Lasagna recipe has all the flavor of a traditional homemade lasagna but without the mess and prep! It’s perfect for a busy weeknight and a meal everyone enjoys!

Want more slow cooker recipes? Try Hawaiian Meatballs, Pork Carnitas, Beef Gyros, or Chicken Tortilla Soup!

Why I love this meal:

• Quick – This recipe skips all the time consuming parts of homemade lasagna and is practically mess-free, especially with these slow cooker liners.
• Uncooked Noodles – No need to boil the noodles beforehand, making this recipe even faster.
• Crowd Pleaser – I have never heard a complaint on lasagna night! Serve with easy homemade breadsticks or garlic knots and a wedge salad.

How to make Slow Cooker Lasagna:

Make Red Sauce: In a large skillet over medium heat, brown the ground beef, Italian sausage and onion.  Remove some of the grease. Add salt, pepper, Italian seasoning, parsley, garlic powder, Worcestershire sauce, tomato paste, tomato sauce, sugar, and water. Stir and simmer 15-20 minutes.

Combine Cheese: Mix the mozzarella, cottage cheese and parmesan cheese together.

Layer Lasagna: Spread a fourth of the meat sauce into the bottom of your slow cooker. Arrange a third of the noodles over the sauce (break the noodles to fit, if necessary). Spoon a third of the cheese mixture over noodles. Repeat layers twice. Top with remaining meat sauce and sprinkle with extra mozzarella cheese, if desired.

Serve: Cover and cook on low for about 4-5 hours or until noodles are tender. Serve the best crockpot lasagna with easy homemade breadsticks or garlic knots and a wedge salad.

Make Ahead and Freezing Instructions:

To Make Ahead: The meat sauce can be prepared in advance and stored in the fridge up to a few days ahead, until ready to assemble the easy slow cooker lasagna recipe.

To Freeze: The meat sauce can be frozen in advance in a freezer safe bag or container for up to 4 months. Let thaw then assemble the lasagna.

Serve With:

• Homemade Breadsticks
• Best Homemade Rolls
• Classic Wedge Salad
• Garlic Knots
• Beet Salad
• Three Bean Salad
• Brussels Sprout Salad

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Slow Cooker Lasagna

This easy Crockpot Lasagna recipe has all the flavor of a traditional homemade lasagna but without the mess and prep! It's perfect for a busy weeknight and a meal everyone enjoys!

Course Main Course

Cuisine American, Italian

Prep Time 25 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 7

Calories 634kcal

Author Lauren Allen

Cost 12

Equipment

• Meat Chopper

Ingredients

• 1/2 pound lean ground beef
• 1/2 pound ground Italian sausage or pork sausage
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 large onion , chopped*
• 1 teaspoon Italian seasoning
• 2 Tablespoons dried parsley flakes
• 2 teaspoons garlic powder
• 2 Tablespoons Worcestershire sauces
• 6 ounce can tomato paste
• 29 ounces tomato sauce
• 2 Tablespoons granulated sugar
• 1 1/4 cups water
• 8 ounces lasagna noodles , uncooked
• 4 cups shredded mozzarella cheese
• 1 1/2 cups cottage cheese
• 1/2 cup freshly grated parmesan cheese

US Customary – Metric

Instructions

• In a large skillet over medium heat brown the ground beef, Italian sausage and onion. 
• Add salt, pepper, Italian seasoning, parsley, garlic powder, Worcestershire sauce, tomato paste, tomato sauce, sugar, and water. Stir and simmer 15-20 minutes. (You could make the sauce in advance!)
• Spread a fourth of the meat sauce into the bottom of your slow cooker. Arrange a third of the noodles over the sauce (break the noodles to fit, if necessary). 
• Combine the mozzarella, cottage cheese and parmesan cheese; spoon a third of the mixture over noodles. Repeat layers twice. 
• Top with remaining meat sauce and sprinkle with extra mozzarella cheese, if desired.
• Cover and cook on low for about 4-5 hours or until noodles are tender.

Video

Notes

Onion: You could substitute 1-2 Tbsp dried minced onion

Make Ahead Instructions: The meat sauce can be prepared in advance and stored in the fridge up to a few days ahead, until ready to assemble the easy slow cooker lasagna recipe.

Freezing Instructions: The meat sauce can be frozen in advance in a freezer safe bag or container for up to 4 months. Let thaw then assemble the lasagna.

Nutrition

Calories: 634kcal | Carbohydrates: 46g | Protein: 39g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 110mg | Sodium: 2214mg | Potassium: 1053mg | Fiber: 5g | Sugar: 15g | Vitamin A: 1482IU | Vitamin C: 17mg | Calcium: 488mg | Iron: 4mg

I first shared this recipe February 2015. Updated March 2018 and September 2023. 

 *This post contains affiliate links

Whether you serve this Hawaiian Meatballs recipe as an easy party appetizer or as a main dish over rice, it’s sure to be hit! All you need is pineapple, BBQ sauce and meatballs, and you can cook them in the slow cooker or on the stovetop.

Want more 30-Minute meals? Try Chicken Taquitos, Taco Salad, or Spaghetti Pie!

Why I love this recipe:

• Versatile – I love serving these as a delicious appetizer at a party, or serving them as a main dish over rice. Either way, they are a crowd pleaser every time!
• 30-Minute Meal – So quick and easy to throw together. These easy Hawaiian Meatballs can be cooked on the stove in under 30 minutes, or thrown into a slow cooker.
• The BBQ Sauce – If you’ve never made my homemade bbq sauce, I encourage you to try it with this simple recipe! It takes this dish to a whole new level!

How to Make Hawaiian Meatballs:

Slow Cooker Method:

Add Meatballs: Spray the bottom of your slow cooker lightly with cooking spray then add frozen meatballs to the bottom of pot.

Add Sauce: Pour homemade bbq sauce and crushed pineapple over meatballs. 

Cook on LOW for 4-6 hours or HIGH for 2-3 hours then serve crockpot Hawaiian Meatballs warm garnished with chopped green onions, if desired.

Stovetop Method:

• Add homemade bbq sauce and crushed pineapple to a medium pot.
• Add meatballs and stir to coat. Bring to a boil, then reduce heat to simmer, 
• Cook for 8-10 minutes for thawed meatballs, or 14-16 minutes for frozen meatballs.
• Serve warm garnished with chopped green onions, if desired.

More Appetizers:

• French Onion Dip
• Blistered Shishito Peppers
• Tomato and Basil Bruschetta
• Burrata Appetizer
• Bacon Wrapped Dates
• Baked Brie
• Spinach Artichoke Dip
• Cowboy Caviar

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Hawaiian Meatballs

Whether you serve this Hawaiian Meatballs recipe as an easy party appetizer or as a main dish over rice, they are sure to be hit! All you need is pineapple, BBQ sauce and meatballs, and you can cook them in the slow cooker or on the stovetop.

Course Appetizer, Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 10

Calories 315kcal

Author Lauren Allen

Cost 8

Equipment

• Slow Cooker

Ingredients

• 50 – 60 pre-cooked frozen meatballs *, store-bought or homemade
• 2 1/2 cups homemade BBQ sauce (store-bought can be used, but homemade is highly recommended!)
• 1 cup pineapple fresh, diced, or use crushed pineapple from a can, slightly drained

US Customary – Metric

Instructions

Slow Cooker Meatballs:

• Spray the bottom of your slow cooker lightly with cooking spray. Add frozen meatballs to the bottom of pot. Pour pineapple and bbq sauce over meatballs. 
• Cook on LOW for 4-6 hours or HIGH for 2-3 hours. Serve warm garnished with chopped green onions, if desired.

Stovetop Instructions:

• Add meatballs, pineapple and bbq sauce to a large pot and stir to coat. Bring to a gentle boil, then reduce heat to low simmer.
• Cover and cook for about 10 minutes for thawed meatballs, or 15+ minutes for frozen meatballs, or until warmed through. 

Notes

Meatballs: Homemade frozen meatballs will taste best, or our favorite frozen store-bought meatballs are Costco’s Kirkland brand Italian meatballs. If meatballs are thawed, reduce cook time. 

Stovetop Method: Add meatballs, pineapple and bbq sauce to a large pot and stir to coat. Bring to a gentle boil, then reduce heat to low simmer. Cover and cook for about 10 minutes for thawed meatballs, or 15+ minutes for frozen meatballs, or until warmed through. 

Store leftovers in the refrigerator for up to 1 week. 

Nutrition

Calories: 315kcal | Carbohydrates: 31g | Protein: 12g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 50mg | Sodium: 776mg | Potassium: 385mg | Fiber: 1g | Sugar: 25g | Vitamin A: 175IU | Vitamin C: 9mg | Calcium: 36mg | Iron: 1mg

I originally shared this recipe August 2017. Updated February 2021 and August 2023.

This Pork Carnitas recipe is tender, flavorful, and perfect for serving in tacos, burritos, quesadillas, tamales or salads. The best part is you can make carnitas in the oven, slow cooker or instant pot.

Don’t miss my other favorite slow cooker, or 30-minute meals I can throw together easily on a busy weeknight.

I love making International cuisine from home and Carnitas (Spanish for “little meats”) is one of the tastiest and easiest additions to our taco night! Carnitas pork is similar to pulled pork but flavored with Mexican spices and oven roasted after slow cooking.

Why I love this recipe:

• 5 Minute Prep and let the oven, slow cooker or instant pot do all the work.
• Versatile – Serve them in just about anything from tacos, burritos, tamales, quesadillas or burrito bowls.
• Freezer Friendly – save the leftovers for another meal.

How to make Carnitas (Slow Cooker Method):

Season Pork: Trim and discard excess fat from the pork. In a small bowl, combine chili powder, cumin, oregano, salt and pepper then generously season the pork on all sides.

Add Onion, Garlic and Citrus: Place the seasoned pork in the bottom of the slow cooker then add garlic, chopped onions, orange juice, and lime juice around it.

Cook: Cover and cook on low for 7-8 hours or high for 4-5 hours.

Shred: Remove pork from the slow cooker, shred the meat, then return it to the pot. Taste and add more seasonings or salt and pepper, if needed.

Broil (optional): At this point you can eat the pork as is or, to be make it more authentic, you can place the meat on a baking sheet and broil it for 2-3 minutes until the edges are crispy. For carnitas tacos, serve inside warm corn tortillas, garnished with cilantro.

Instant Pot Carnitas:

Prepare and season the pork the same, inside the instant pot then add an additional cup of water or chicken broth to the pot. Cook on Manual/High pressure for 70 minutes. When timer beeps, allow the pot to naturally release pressure, about 15 minutes longer. Remove lid then shred the meat. Broil if desired.

Oven Carnitas:

Preheat oven to 325 degrees F then cut the pork into 4 pieces (this will allow it to cook faster and more evenly in the pot). Season the pork on all sides and place in pot then add an additional cup of water/broth to the pot.  Prepare and season the pork the same, but cut it into a few large chunks to fit evenly into a dutch oven pan or oven-safe pot. Bake for 3-3/12 hours, until tender.

Make Ahead and Freezing Instructions:

To Make Ahead: Add everything to the pot, cover and refrigerate for 1-2 days before cooking (depending on the freshness of your ingredients).

To Freeze: Allow this easy carnitas recipe to cool completely, then store in a freezer safe container or bag for up to 4 months. Thaw in the refrigerator overnight. To rewarm, spread the meat on a baking sheet with a little of the juice and reheat at 400 degrees F until warm, about 10-15 minutes.

Serve with Mexican recipes, like:

• Mexican rice
• Refried Beans
• Salsa or Pico de gallo
• Guacamole
• Corn salad
• Horchata
• Sopaipillas

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Carnitas

This Pork Carnitas recipe so easy to make and perfect for serving in tacos, burritos, quesadillas, tamales or salads.

Course Main Course

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 10 minutes minutes

Servings 8

Calories 230kcal

Author Lauren Allen

Cost 10

Equipment

• instant pot (optional)
• Slow Cooker (optional)

Ingredients

• 4-5 lb pork shoulder
• 2 Tablespoons chili powder
• 4 teaspoons ground cumin
• 3 teaspoons dried oregano leaves
• 2-3 teaspoons salt or more, to taste
• 1 1/2 teaspoons freshly ground black pepper
• 4 cloves garlic , minced
• 2 onions roughly chopped
• juice from 2 large oranges
• juice from 2 limes

US Customary – Metric

Instructions

• Trim and discard excess fat from the pork.
• In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Generously season the pork on all sides. 
• Add the seasoned pork to the bottom of the slow cooker. Add garlic, chopped onions, orange juice, and lime juice. 
• Cover and cook on LOW for 7-8 hours or high for 4-5 hours.
• Remove pork from the slow cooker, shred the meat. Taste and add more seasonings and salt and pepper, if needed. 
• At this point you can eat the pork as is, or for a more authentic taste, place the meat on a baking sheet and broil it for 2-3 minutes until the edges are crispy. 
• For tacos, serve warm inside warm corn tortillas topped with salsa or pico and cilantro. Serve with a side of Mexican rice and refried beans. 

Video

Notes

Store leftovers in an airtight container in the refrigerator for 3-5 days.

Oven Method: Preheat oven to 325 degrees F. Cut the pork into 4 pieces (this will allow it to cook faster and more evenly in the pot). Season the pork on all sides and place in pot. Add an additional cup of water/broth to the pot.  Prepare and season the pork the same, but cut it into a few large chunks to fit evenly into a dutch oven pan or oven-safe pot. Bake for 3-3/12 hours, until tender.

Instant Pot: Prepare and season the pork the same, inside the instant pot. Add an additional cup of water or chicken broth to the pot. Cook on Manual/High pressure for 70 minutes. When timer beeps, allow the pot to naturally release pressure, about 15 minutes longer. Remove lid and shred the meat. Broil if desired.

Make Ahead Instructions: Add everything to the pot, cover and refrigerate for 1-2 days before cooking (depending on the freshness of your ingredients).

Freezing Instructions: Allow the pork to cool completely, then store in a freezer safe container or bag for up to 4 months. Thaw in the refrigerator overnight. To rewarm, spread the meat on a baking sheet with a little of the juice and reheat at 400 degrees F until warm, about 10-15 minutes.

Nutrition

Calories: 230kcal | Carbohydrates: 5g | Protein: 28g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 93mg | Sodium: 723mg | Potassium: 589mg | Fiber: 2g | Sugar: 1g | Vitamin A: 629IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 3mg

I originally shared this recipe March 2017. Updated March 2020 and July 2023.

This post contains affiliate links. I love sharing my favorite products with you.

This Mexican POZOLE recipe is a brothy, hearty soup built on a base of hominy and tender pork or chicken, flavored with a homemade red chile sauce and garnished with shredded cabbage and thinly sliced radishes. It’s also known as Pozole Rojo.

Check out more Mexican recipes like Pozole Verde, Chile Colorado, Mole Enchiladas, and Carne Asada Tacos.

Talk about Mexican soul food; you can’t get more quintessential than Pozole! This is a Mesoamerican dish and was an Aztec favorite long before Columbus ever sailed the ocean blue. There are even restaurants specializing in it, called pozolerías! It was one of the first real Mexican dishes I fell in love with while living in Puebla, Mexico. Various cooks in Mexico shared their methods with me, and this is my version, created using the ingredients I’m able to find at my local grocery store. Everyone makes it their own by sprinkling on their favorite crunchy, fresh and aromatic toppings before digging into this steamy bowl of yumminess.

About the Ingredients:

• Pork shoulder or butt roast. I usually buy a couple pounds extra to compensate for the all the fat I trim off. Traditional pozole also includes pork bones (neck bones, ham hocks, or foot bones). These are very inexpensive and add great flavor to the broth!
• Aromatics: Garlic cloves divided and a yellow onion quartered (these will be used to flavor the broth then removed).
• Spices: Bay leaves, oregano, ground cumin.
• Chiles: Gaujillo, ancho and, for extra heat, chile de árbol. Dried chiles can be found in the Mexican aisle or online. OR cheat by subbing one 28-ounce can of Las Palmas Red Chile Sauce in place of the chilies and tomato sauce. Prepping the chiles: To keep from accidentally setting your face on fire, put on gloves! For dried chilies, rehydrate by soaking in boiling water for 15 minutes. For fresh or re-hydrated chilies, chop off the head, slit up one side and remove the seeds. If skin is separating (especially with dried) scrape out the pulp with a spoon and discard the skin.
• The Broth Base: Better Than Bouillon chicken flavor, or chicken bouillon granules and tomato sauce.
• Canned white hominy.

Pozole Toppings:

• Thinly shredded cabbage
• Diced yellow or white onion
• Cilantro
• Lime wedges
• Avocado (optional)
• A few thinly sliced radishes (optional)
• Warm corn or flour tortillas, for serving

How to make Pozole:

Trim and cube the pork.

Make Broth: In a stockpot, bring pork and water to a boil. Skim off any foam that rises to the top and then add onion, garlic, bay leaves, salt and chicken bouillon. Simmer for 1 ½ hours.

Meanwhile, boil chilies (deseeded and deveined) in a saucepan with water for 15 minutes and set aside.

Blend the chilies and a few cloves of garlic in a little of the chilie’s cooking water.

Empty the chili saucepan, add a little oil and strain chili mixture back into pan. Simmer for 10 minutes.

From stockpot, strain out aromatics (bay leaves, onion, garlic cloves, and neck bones if used).

Add remaining ingredients to stockpot and simmer for 30 minutes. (Chili sauce mixture, tomato sauce, oregano, cumin, white vinegar, hominy, plus salt and pepper to taste)

Ladle soup into bowls, apply toppings: Shredded cabbage, chopped onion, fresh cilantro, a squeeze of fresh lime juice, plus, optionally, avocado and thinly sliced radishes. Serve with warm tortillas. Also make sure to try my Pozole Verde!

Variations:

• Spice level: This pozole is pretty mild (my young kids eat it!) as the guajillo and ancho chilies are not very spicy. If you like more spice, add árbol chilies, or simply season your portion with crushed red pepper flakes or hot sauce at the end.
• Pork substitutes: You can make pozole with beef chuck roast and beef bouillon instead of pork and chicken bouillon. Or use bone-in chicken thighs, but only cook the chicken for about 30 minutes to an hour, until tender. (Chicken is typically used in Pozole Verde, and Pork is traditional for this pozole, Pozole Rojo).
• Instant Pot Pozole: Add pork, water, onion, garlic, bay leaf, salt and buollion to the instant pot and pressure cook for 20 minutes. Meanwhile, prepare the chile sauce according to instructions. Once timer is up on instant pot, strain the broth (discarding onion, bay leaf, etc) and return broth to the pot. Add chile sauce, remaining seasonings and hominy. Pressure cook for 10 more minutes.
• Slow Cooker Pozole: Cook broth in slow cooker on low for 6-7 hours. Strain the broth (discarding onion, bay leaf, etc) and return broth to the pot. Make and add red chile sauce, hominy and remaining ingredients and cook on low for 1-2 more hours. 

Make Ahead and Freezing Instructions:

To Make Ahead: Pozole can be made ahead and kept in the fridge for about a week. The toppings are best prepared fresh but the sliced radishes can be stored wrapped in moist paper towels or in water. Shredded cabbage can be kept from browning by tossing it thoroughly in lime juice.

To Freeze: Once cooled, pozole can be stored in freezer-friendly containers or freezer bags for several months. Remove as much air as possible to prevent freezer burn. Thaw in the fridge overnight, and warm over low heat.

If you love Latin-inspired recipes, be sure to try:

• Pozole Verde
• Argentine Empanadas
• Salvadorian Pupusas,
• Peruvian Arroz Chaufa
• Mexican Tamales

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Pozole

This Mexican POZOLE recipe is a hearty soup with hominy and tender pork in a mild red chile sauce, garnished with crunchy fresh toppings.

Course Main Course, Soup

Cuisine Mexican

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 8

Calories 401kcal

Author Lauren Allen

Cost 8

Equipment

• Blender
• Fine Mesh Strainer

Ingredients

• 5 lb pork shoulder or butt roast*
• 10 cloves garlic , divided
• 2 teaspoons salt
• 1 yellow onion , quartered
• 4 bay leaves
• 3 tablespoons better than bouillon chicken flavor , or chicken bouillon granules
• 6 dried gaujillo chiles*
• 6 dried ancho chiles*
• 1-3 dried chiles de arbol , optional, for spicier/hotter soup*
• 2 tablespoons oil
• 1 tablespoon oregano
• 1/2 teaspoon ground cumin
• 8 oz can tomato sauce
• 1 teaspoon white vinegar
• 2 25oz cans white hominy , drained and rinsed
• salt and pepper , to taste

For topping:

• Thinly shredded Cabbage (required)
• diced yellow or white onion (required)
• fresh cilantro (required)
• lime wedges (required)
• avocado (optional)
• A few thinly sliced radishes (optional)
• Warm corn or flour tortillas , for serving

US Customary – Metric

Instructions

• Cut pork roast into 1 inch cubes, trimming and discarding any big pieces of fat. Add to a large stock pot with enough water to cover the meat by around 2 inches (8-10 cups water). Bring pot to a boil. Skim off any foam that rises to the surface.
  
• Add to the pot one quartered onion, 5 whole garlic cloves, bay leaves, 2 teaspoons salt and chicken bouillon and simmer for 1 ½ hours.
• Meanwhile, remove seeds and veins from chilies and add to a small pot with enough water to cover them. Bring to a boil and boil for 15 minutes. Remove from heat.
• Use a slotted spoon to spoon the chilies into a blender. Add 1 cup liquid rom the saucepan that boiled them, along with 5 peeled garlic cloves. Blend well until smooth.
  
• Discard any remaining water from the small saucepan that cooked the chilies. Add 2 tablespoons oil to it over medium heat. Pour the blended chilies mixture through a fine mesh strainer into the pot and cook for 10 minutes over medium low heat, stirring often.
  
• From the stockpot with the meat, remove bay leaves, onion, garlic cloves, and neck bones (if used). Pour in the chili sauce mixture, tomato sauce, oregano, cumin, white vinegar, and hominy. Season with salt and pepper to taste. Bring to a slow boil and then simmer for 30 minutes, or until pork is very tender.
  
• Taste and adjust seasonings (add more salt, chicken bouillon paste or oregano, to taste).
• The toppings added really make or break the soups end result! Ladle soup into bowl and top with a handful of shredded cabbage, chopped onion, fresh cilantro, and a squeeze of fresh lime juice. You could also top with avocado and thinly sliced radishes. Serve with a tortilla on the side.
  

Video

Notes

Pork: I usually buy closer to an 8lb roast because I end up cutting so much fat off it. Traditional pozole also includes pork bones cooked with the meat in the stock (i.e. pig neck, hock, or feet bones), which I highly recommend. The bones are very inexpensive and add great flavor to the broth. Discard them at the same time that you discard the onion and bay leaves.

Pork Substitutes: You can make pozole with beef chuck roast and beef bouillon instead of pork and chicken bouillon. Or use bone-in chicken thighs, but only cook the chicken for about 30 minutes to an hour, until tender. (Chicken is typically used in Pozole Verde, and Pork is traditional for Pozole Rojo).

Chilies: you can find the dried chilies in the Mexican aisle at the grocery store or online. OR, for a “cheater” version, skip the step of boiling and blending the chilies and substitute one 28 ounce can Las Palmas Red Chile Sauce (NOT enchilada sauce!), in place of the chilies and tomato sauce.

Spice level: This soup is pretty mild in spice/heat, (my young kids eat it!) as the guajillo and ancho chilies are not very spicy. If you’d like to add more spice, add arbol chilies, or simply season with crushed red pepper flakes or hot sauce at the end.

Instant Pot Pozole: Add pork, water, onion, garlic, bay leaf, salt and buollion to the instant pot and pressure cook for 20 minutes. Meanwhile, prepare the chile sauce according to instructions. Once timer is up on instant pot, strain the broth (discarding onion, bay leaf, etc) and return broth to the pot. Add chile sauce, remaining seasonings and hominy. Pressure cook for 10 more minutes.

Slow Cooker Pozole: Cook broth in slow cooker on low for 6-7 hours. Strain the broth (discarding onion, bay leaf, etc) and return broth to the pot. Make and add red chile sauce, hominy and remaining ingredients and cook on low for 1-2 more hours. 

Make Ahead Instructions: Pozole can be made ahead and kept in the fridge for about a week. The toppings are best prepared fresh but the sliced radishes can be stored wrapped in moist paper towels or in water. Shredded cabbage can be kept from browning by tossing it thoroughly in lime juice.

Freezing Instructions: Once cooled, pozole can be stored in freezer-friendly containers or freezer bags for several months. Remove as much air as possible to prevent freezer burn. Thaw in the fridge overnight, and warm over low heat.

Nutrition

Calories: 401kcal | Carbohydrates: 25g | Protein: 38g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 116mg | Sodium: 898mg | Potassium: 1261mg | Fiber: 9g | Sugar: 14g | Vitamin A: 7814IU | Vitamin C: 15mg | Calcium: 63mg | Iron: 5mg

I originally shared this recipe January 2021. Updated April 2023.