Goya pozole soup is a hearty, deeply flavorful Mexican stew built on tender hominy, succulent pork, and a rich, chile-spiked broth. Using Goya’s canned hominy and prepared ingredients makes this traditionally slow-simmered dish genuinely achievable on a weeknight, while still delivering the comforting, festive character that pozole is loved for. This version focuses on a classic red pozole, offering a satisfying balance of smoky, spicy, and savory notes that only gets better as it sits.
Ingredients
- 2 lbs (900 g) pork shoulder, cut into 1-inch cubes
- 1 tbsp (15 ml) olive oil
- 1 medium white onion, diced (about 1 cup / 160 g)
- 4 cloves garlic, minced
- 2 cans (15 oz / 425 g each) Goya white hominy, drained and rinsed
- 1 can (15 oz / 425 g) fire-roasted diced tomatoes (or regular diced tomatoes)
- 2 tbsp (30 g) Goya guajillo chile powder (or 3 dried guajillo chiles, stemmed and seeded)
- 1 tbsp (15 g) Goya ancho chile powder (or 2 dried ancho chiles)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano (preferably Mexican oregano)
- 6 cups (1.4 L) low-sodium chicken broth
- 2 bay leaves
- Salt and black pepper to taste
For Serving (optional but recommended)
- Shredded cabbage or thinly sliced lettuce
- Radishes, thinly sliced
- Diced avocado
- Lime wedges
- Fresh cilantro, chopped
- Dried oregano
- Crushed tortilla chips or tostadas
Instructions
- Brown the pork: Pat the pork cubes dry with paper towels and season generously with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding, brown the pork on all sides, about 5–7 minutes per batch. Transfer the browned pork to a plate and set aside.
- Sauté the aromatics: In the same pot, reduce the heat to medium. Add the diced onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute more, until fragrant.
- Bloom the chiles: If using dried chiles, toast them in a dry skillet over medium heat for 30 seconds per side, then soak in hot water for 10 minutes until softened. Drain, then blend with a little of the soaking water until smooth. If using chile powder, add it directly to the pot and stir for 30 seconds to toast the spices.
- Combine and simmer: Return the browned pork to the pot. Add the hominy, diced tomatoes, chile puree (if using), cumin, oregano, chicken broth, and bay leaves. Stir everything together, scraping up any browned bits from the bottom of the pot.
- Cook until tender: Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer gently for 1 hour. After 1 hour, remove the lid and continue to simmer uncovered for another 1 to 1.5 hours, or until the pork is fork-tender and easily shreds. Stir occasionally and add more broth or water if the soup gets too thick.
- Shred the pork (optional): If you prefer shredded pork, remove the pork pieces with a slotted spoon, shred them with two forks, and return them to the pot. Alternatively, leave the cubes intact for a chunkier texture.
- Season and serve: Taste the pozole and adjust the salt and pepper as needed. Remove the bay leaves before serving. Ladle the hot soup into bowls and let each person add their own toppings.
Tips
- Substitutions: If you can’t find Goya brand, any canned white hominy works. For a milder pozole, use only ancho chile powder and reduce the guajillo. You can also substitute chicken for pork; use boneless, skinless thighs and cook until tender, about 30–40 minutes.
- Don’t skip browning: Browning the pork creates a deep flavor base. It’s a small step that makes a big difference, so don’t rush it.
- Adjusting heat: The heat level depends on your chiles. Taste the broth after simmering; if you want more spice, add a pinch of cayenne or a minced chipotle pepper in adobo sauce.
- Common mistake: Adding too much salt at the beginning. The broth reduces as it simmers, concentrating the salt. Season at the end.
Serving Suggestions
Serve pozole in deep bowls with a generous pile of shredded cabbage, sliced radishes, avocado, and a squeeze of fresh lime juice. Offer cilantro, dried oregano, and crushed tortilla chips on the side so everyone can customize their bowl. This soup is a meal in itself, but it pairs wonderfully with warm corn tortillas or a simple side salad.
Variations
- Green Pozole (Pozole Verde): Skip the red chiles and instead blend 1 lb (450 g) tomatillos, 2 jalapeños, and a handful of cilantro with a little broth, then stir into the pot after browning the pork.
- Vegetarian Pozole: Swap the pork for 2 cans of rinsed black beans or pinto beans and use vegetable broth. Add extra hominy and a few diced zucchini for bulk.
- Chicken Pozole: Use bone-in chicken thighs instead of pork. Simmer for 30–40 minutes, then remove the chicken, shred, and return to the pot.
Storage and Reheating
Refrigerate leftover pozole in an airtight container within 2 hours of cooking. It will keep for up to 4 days. The flavors meld and improve overnight. To reheat, warm it gently on the stovetop over medium heat, adding a splash of broth or water to loosen the consistency. You can also microwave individual portions in 1-minute intervals, stirring in between, until hot. For longer storage, freeze the pozole in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
What is hominy? Hominy is dried corn kernels that have been treated with an alkaline solution (like lime or lye) to remove the hull and soften the corn. This process, called nixtamalization, gives hominy its distinctive puffy, chewy texture and slightly nutty flavor. Canned hominy is already cooked and ready to use.
Can I use fresh or dried hominy instead of canned? Yes, but the cooking time changes significantly. Dried hominy needs to be soaked overnight and then simmered for 2–3 hours before it becomes tender. Fresh hominy (often found in Latin markets) is softer and cooks in about 30–45 minutes. Canned hominy is the most convenient and works perfectly for this recipe.
Is pozole spicy? It can be, but the heat is entirely controllable. The guajillo and ancho chiles provide a warm, smoky depth rather than intense heat. If you prefer a mild pozole, use only ancho chiles and omit the guajillo. For extra heat, add a minced jalapeño or a dash of hot sauce at the table.
Can I make this in a slow cooker or Instant Pot? Absolutely. For a slow cooker, brown the pork and sauté the aromatics first, then transfer everything to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours. For an Instant Pot, use the sauté function for browning, then pressure cook on high for 30 minutes with a natural release.
Why is my pozole cloudy? A cloudy broth is usually caused by not rinsing the hominy well or by boiling too vigorously. Rinse the hominy thoroughly before adding it, and keep the soup at a gentle simmer rather than a rolling boil.
Can I use pork loin instead of shoulder? Pork loin is leaner and will dry out during the long simmer. Pork shoulder (also called pork butt) has enough fat and collagen to stay moist and become tender. If you must use loin, reduce the cooking time to about 45 minutes and check for tenderness.
Related
- Snake in Broccoli Pesto: A Playful Pasta Recipe
- Glass Hurricane Decorating Ideas for Every Room
- Evening Breakfast: A Savory Sausage and Egg Skillet
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).