Mole Pozole

Pozole meets DOÑA MARÍA® Mole. Impress your family with this new spin to your pozole recipe!



Celebrate with DOÑA MARÍA


  • 3/4 pound

    pork shoulder or but cut into 1-inch dices – chicken can be used in place of pork meat

  • 5 1/2 cups


  • 1/2

    small onion

  • 2

    garlic cloves

  • 1/2

    laurel leaf

  • 3/4 teaspoon


  • 1/4 teaspooon

    Mexican oregano

  • 1/4 cup

    and 1 teaspoon of DOÑA MARIA® mole paste

  • 2 cups

    chicken broth

  • 1

    (25 ounce) can of hominy

Print Recipe



  1. Add water and pork meat to a medium pot. Turn heat on, when is about to boil skim off the white foam from the top.

  2. Add drained hominy, onion, garlic, laurel oregano, and salt. Heat to boiling, reduce heat to medium and cook for 20 minutes.

  3. Use a blender to mix mole paste with chicken broth until well dissolved then add to pot.

  4. Bring to boil and cook for about 10 minutes or until pork meat is tender.

  5. Serve hot and garnish with shredded cabbage, sliced radishes. Add lime juice to taste.


HERDEZ® Salsa Piquiña Medium/Hot

Spicy, smoky and bold, there’s a lot to love about its vibrant taste.

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