Mexican pozole is a hearty soup from Mexico made with tender meat, hominy, and a seasoned broth, then served with fresh toppings. This pozole rojo gets its color and gentle warmth from dried guajillo and ancho chiles; recipes vary by region and family, and pork, chicken, and different chile combinations are all common.
Ingredients
- 3½ lb (1.6 kg) boneless pork shoulder, cut into roughly 2-inch (5 cm) chunks
- 12 cups (2.8 L) water, plus more as needed
- 1 medium white onion, about 8 oz (225 g), peeled and quartered
- 6 garlic cloves, peeled and lightly crushed, divided
- 2 bay leaves
- 2½ tsp (15 g) fine salt, divided, plus more to taste
- 4 dried guajillo chiles, about 1 oz (28 g), stemmed and seeded
- 2 dried ancho chiles, about 1 oz (28 g), stemmed and seeded
- 1 tsp (2 g) dried Mexican oregano, plus more for serving
- ½ tsp (1 g) ground cumin
- 2 cans hominy, 25 oz (709 g) each, drained and rinsed; about 6 cups (1.4 L) total
- 2 tbsp (30 ml) neutral oil, such as canola
- 1 tbsp (15 ml) apple cider vinegar or lime juice
- Freshly ground black pepper, to taste
Instructions
- Prepare the chiles. Put the dried guajillo and ancho chiles in a dry skillet over medium heat. Press them gently with a spatula for about 10–15 seconds per side, just until fragrant; do not let them blacken, as scorched chiles can make the broth bitter. Transfer them to a bowl and cover with very hot water. Soak for 20 minutes, weighing them down with a small plate if they float. Drain, reserving 1 cup (240 ml) of the soaking liquid. While they soak, cut the pork and prepare the onion and garlic.
- Start the pork broth. Put the pork, 12 cups (2.8 L) water, onion, 4 of the garlic cloves, bay leaves, and 2 teaspoons (12 g) salt in a large, heavy 8-quart (7.6 L) pot. Bring it to a boil over medium-high heat, skimming off any gray foam that gathers on top. Lower the heat to maintain a gentle simmer, partially cover, and cook for about 2 hours, until the pork is very tender. A hard boil can make the broth cloudy and the meat less pleasant, so keep the bubbles gentle. Add a little hot water if the pork becomes exposed.
- Make the chile purée. Put the soaked chiles in a blender with the oregano, cumin, the remaining 2 garlic cloves, and 1 cup (240 ml) reserved soaking liquid. Blend until smooth, stopping to scrape down the blender if needed. For a finer broth, pass the purée through a fine-mesh strainer into a bowl, pressing it through with a spoon and discarding the coarse skins. Straining is optional, but it gives the finished pozole a smoother texture.
- Check and rest the pork. Check the center of the largest pork piece with a food thermometer. Whole cuts of pork must reach the USDA FSIS safe minimum of 145°F (63°C), followed by a 3-minute rest; after the longer simmer here, the pork should be well above that temperature and fork-tender. Turn off the heat and leave the pork in the hot broth for 3 minutes. Lift out the meat with a slotted spoon, discard the onion, bay leaves, and garlic, and skim excess fat from the broth if you prefer a lighter soup. Keep the broth in the pot.
- Cook the chile sauce. Heat the oil in a skillet over medium heat. Carefully add the chile purée; it may splatter. Stir and cook for about 15 minutes, lowering the heat if it catches, until it darkens slightly and smells rounded rather than raw. This step deepens the chile flavor. Stir the sauce into the pork broth and bring the pot back to a gentle simmer.
- Add hominy and finish the soup. Stir in the drained hominy and remaining ½ teaspoon (3 g) salt. Simmer uncovered for 25 minutes so the kernels absorb some of the chile broth. Taste and add black pepper, more salt, or the vinegar or lime juice to brighten the flavor. If the soup seems too concentrated, add hot water a little at a time; if it tastes thin, let it simmer a few minutes longer.
- Shred the pork and serve. While the hominy simmers, pull the pork into bite-size pieces with two forks, discarding any large pieces of fat or connective tissue. Return the pork to the pot for the last few minutes to warm through. Ladle the pozole into bowls and set out toppings so everyone can finish their own serving.
Tips
- Handle the dried chiles gently. Guajillos bring a mild, fruity flavor, while anchos add a darker, raisin-like note. If you cannot find Mexican dried chiles, use dried New Mexico chiles for the guajillos and a mild dried poblano or pasilla chile for the ancho. The exact flavor will shift, but the broth will still be rich and chile-based. Avoid substituting hot chile flakes in equal volume; they add heat without the same body.
- Keep the broth at a simmer, not a rolling boil. A gentle simmer helps the pork soften and keeps the liquid from reducing too quickly. If the pot loses too much liquid, add hot water rather than cold water, which can interrupt the simmer. Taste for salt after adding hominy, since canned hominy can bring some salt of its own.
- Choose the texture you like. Straining the blended chiles removes flecks of skin and makes a more polished broth, but it is not essential. If you like a rustic, thicker soup, leave the purée unstrained. Blend until very smooth either way, and use a blender vent or remove its center cap with a folded towel over the opening so steam can escape safely.
- Plan the timing around the pork. Shoulder needs time to become tender, and larger chunks may need another 15–30 minutes. If it is still resistant when pierced with a fork, keep simmering and check again rather than rushing it. You can prepare the chile purée while the meat cooks, but do not leave the pot unattended for a long period.
Serving Suggestions
Serve pozole rojo hot in wide bowls, with enough broth for the hominy and pork to stay juicy. Arrange finely shredded cabbage or lettuce, sliced radishes, diced white onion, lime wedges, chopped cilantro, and dried Mexican oregano in separate dishes. Each topping contributes a different contrast: crunchy cabbage and radish keep the bowl lively, while lime adds a sharp finish and onion brings a fresh bite. Offer tostadas or crisp tortilla chips alongside for scooping, and let diners add toppings at the table rather than stirring them all into the pot.
For a more filling meal, serve with warm corn tortillas or a simple side of rice. A small bowl of salsa can be offered separately for anyone who wants more heat, since the dried chiles in this recipe create flavor more than sharp spiciness. If serving a group, keep the pot covered over very low heat and set out the garnishes just before eating so they stay crisp.
Variations
For pozole verde, replace the red chile sauce with a cooked green sauce made from tomatillos, green chiles, onion, garlic, and cilantro. The result is brighter and more herbal; it is a different style, not simply a hotter version of this red broth. For pozole blanco, omit the dried chiles and cumin, season the pork broth with oregano and garlic, and rely on lime, radish, onion, and other toppings for contrast.
Chicken can stand in for pork. Use about 3½ lb (1.6 kg) bone-in chicken thighs, simmer until tender, and check that poultry reaches the USDA FSIS safe minimum internal temperature of 165°F (74°C) with a thermometer before serving. Remove the chicken, discard the bones and skin, and return the meat to the pot near the end. For a meat-free pot, use vegetable broth and add cooked beans or extra mushrooms; the flavor will be lighter and will not have the same pork-rich base. Keep the hominy, chile sauce, and garnishes as written.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours in shallow, covered containers. Store the pozole, including its meat and hominy, in the refrigerator for 3–4 days. The broth may thicken as it chills because of the pork; loosen it with a splash of water or broth when reheating. Keep fresh toppings such as cabbage, radish, and cilantro separate so they do not soften in storage.
Reheat only the portion you plan to eat on the stovetop over medium heat, stirring occasionally, until it is steaming throughout and reaches 165°F (74°C), the USDA FSIS safe temperature for leftovers. If using a microwave, cover the bowl loosely, stir partway through, and check the temperature in more than one spot. Freeze pozole in airtight freezer-safe containers for up to 3 months for best quality; leave a little headspace and thaw it in the refrigerator before reheating. Add fresh lime and crunchy toppings after reheating, not before.
Frequently Asked Questions
What is hominy, and can I use ordinary corn?
Hominy is corn that has been treated and cooked so its kernels become plump, tender, and distinctly chewy. It is a defining part of pozole, so canned or cooked dried hominy is the best choice. Ordinary sweet corn is not a close substitute: it is smaller, sweeter, and lacks hominy’s substantial texture. If hominy is unavailable, cooked large white corn kernels are a better alternative than sweet corn, though the result will differ.
Do I need to soak dried hominy before making pozole?
This recipe uses canned hominy, which only needs draining and rinsing before it goes into the pot. Dried hominy usually needs an overnight soak and a longer separate simmer, according to its package directions, before it is tender enough for the soup. Do not add hard, uncooked dried kernels at the same point as canned hominy; the pork could be ready long before the corn softens.
Is pozole rojo very spicy?
This version is generally mild to medium in heat, with guajillo and ancho chiles chosen mainly for their flavor and color. Chile heat varies by crop and by the individual dried pods. For a milder broth, remove all the seeds and inner ribs, use fewer guajillos, or begin with half the chile purée and add more to taste. For extra heat, serve a spicy salsa or chopped fresh chile on the side.
Can I make pozole ahead?
Yes. Cook the soup through the hominy simmer, cool it promptly, and refrigerate it for up to 3–4 days. The flavors mingle as it rests, and the chilled fat is easy to lift off before reheating if you want a less rich broth. Reheat the soup to 165°F (74°C), then add the fresh garnishes at the table. You can also freeze portions and thaw them in the refrigerator.
Why is my pozole broth bitter?
The most common cause is charring the dried chiles while toasting them. Warm them only until fragrant, and discard any that turn black or smell burnt. A bitter edge can also come from blending in too much of the chile soaking water if it tastes harsh; reserve the liquid, taste it, and use fresh hot water for blending if needed. A little lime or vinegar can balance a broth that tastes flat, but it will not correct badly burned chiles.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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