Pozolillo de Garbanzo (Chickpea Pozole), photo by Leslie LimónPhoto by Leslie Limón

Pozolillo de Garbanzo (Chickpea Pozole)

Cuisine: Mexican
Prep Time: 30 minutes
Cook Time: 2 hours
Servings: 6-8 servings

This pozolillo de garbanzo has all the flavor of traditional Mexican pork pozole, but is made with garbanzo beans in place of the hominy. For those of you unfamiliar with pozole, it is a classic Mexican soup made with pork and hominy in a dried chile broth. In Mexico, any variety of pozole made with a grain other than hominy is referred to as pozolillo, which means “little pozole.” For this pozolillo recipe, I used garbanzo beans, but you can also use fresh corn kernels or any other kind of bean.


  • 2 pounds pork stew meat cut into bite-size pieces
  • 1 medium white onion cut in quarters
  • 2 garlic cloves minced
  • 6-8 sprigs fresh cilantro
  • 14 cups water divided
  • 1 teaspoon salt
  • 3 dried ancho chiles stems and seeds removed
  • 2 dried guajillo chiles stems and seeds removed
  • 3 tablespoons masa harina
  • 1 teaspoon dried oregano crushed
  • 1 teaspoon ground cumin
  • 2 15-oz cans garbanzo beans drained and rinsed
  • Garnishes
  • shredded cabbage
  • chopped red onion
  • Lime wedges
  • tostada shells

More like this


  1. Place the pork stew meat in a Dutch oven or 4-quart soup pot with the onion, minced garlic, and fresh cilantro. Pour in 12 cups of the water; season with 1 teaspoon of salt. Cover soup pot and bring to a boil over high heat. Reduce heat to low; simmer over low heat for about 90 minutes or until the pork meat is completely tender.
  2. While the pork stew meat is cooking, bring the dried ancho and guajillo chiles to a boil with the 2 remaining cups of water in a medium saucepan over high heat. Cover and remove from heat. Let cool slightly until the chiles have softened completely. Puree the chiles and the cooking water in a blender with the masa harina, oregano and cumin.
  3. Add the garbanzo beans and the dried chile puree to the cooked pork stew meat; season with more salt, if necessary. Cover and let pozole simmer over low heat for 20 to 25 minutes.
  4. To serve, ladle pozole into bowls. Garnish with shredded cabbage, chopped red onion, and the juice of a lime wedge. Serve with tostada shells and your favorite bottled hot sauce.

Chef Notes

If you’re not a fan of garbanzo beans, try making this recipe with black beans or kidney beans.

View Comments

RecommendedView All