Pozole is a traditional Mexican soup made with hominy (dried corn kernels that have been nixtamalized), meat (usually pork or chicken), and a flavorful broth seasoned with chiles and aromatics. It is commonly served at celebrations and gatherings, with each region having its own version. This guide covers the essential ingredients for making a classic red pozole, along with instructions and tips for a delicious, comforting bowl.
Ingredients
- 2 lbs (900 g) pork shoulder, cut into 2-inch chunks (or pork country-style ribs)
- 1 large onion, quartered
- 4 garlic cloves, peeled
- 2 bay leaves
- 1 tsp (5 g) salt, plus more to taste
- 2 cans (15 oz / 425 g each) white hominy, drained and rinsed (or 1 lb / 450 g dried hominy, soaked overnight and cooked until tender)
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 tsp (5 ml) vegetable oil
- 1 small white onion, chopped (for garnish)
- 1/2 cup (20 g) chopped fresh cilantro
- 2 limes, cut into wedges
- Thinly sliced radishes, for garnish
- Shredded cabbage or lettuce, for garnish
- Oregano (dried Mexican oregano preferred), for garnish
Instructions
- Place the pork, quartered onion, garlic, bay leaves, and salt in a large pot. Add enough water to cover by 2 inches (about 8 cups / 2 liters). Bring to a boil over high heat, then reduce to a simmer. Skim off any foam that rises to the surface. Cover and simmer until the pork is tender, about 2 to 2 1/2 hours.
- While the pork cooks, prepare the chiles: heat a dry skillet over medium heat. Toast the guajillo and ancho chiles for 30-60 seconds per side until fragrant, pressing them flat with a spatula. Be careful not to burn them, as that will make the broth bitter. Place the toasted chiles in a bowl, cover with hot water, and let soak for 20 minutes until soft.
- Drain the chiles (reserve a little soaking water if needed) and transfer to a blender with 1 cup (240 ml) of the soaking water or fresh water. Blend until smooth, about 2 minutes. If the sauce is too thick, add more water, a tablespoon at a time.
- Once the pork is tender, remove the meat from the broth and set aside. Strain the broth to remove the onion, garlic, and bay leaves, then return the broth to the pot.
- Heat the vegetable oil in a small saucepan over medium heat. Add the chile puree and cook for 3-4 minutes, stirring constantly, until it darkens slightly and thickens. This step mellows the raw flavor and deepens the color.
- Add the cooked chile puree to the broth, along with the drained hominy. Stir to combine. Simmer for 30 minutes to allow the flavors to meld.
- While the soup simmers, shred the pork into bite-sized pieces, discarding any large fat or bones.
- Add the shredded pork back to the pot and simmer for another 15 minutes. Season with salt to taste. The soup should be slightly thick, with a reddish-orange color.
- Ladle the pozole into bowls and serve hot, with the garnishes arranged on a platter for everyone to add as they like.
Tips
- Dried vs. canned hominy: Canned hominy is a time-saver and works well. If using dried hominy, soak it overnight and simmer for 1-2 hours before adding to the soup, or use a pressure cooker according to its instructions.
- Chile heat: Guajillo and ancho chiles are mild, but if you want more heat, add a chipotle chile in adobo or a pinch of cayenne pepper. For a milder version, use only ancho chiles.
- Skim the foam: While simmering the pork, skim off the foam that rises to the top. This keeps the broth clear and clean-tasting.
- Make ahead: Pozole tastes even better the next day as the flavors develop. Refrigerate overnight and reheat gently.
Serving Suggestions
Serve pozole with a variety of fresh garnishes so each person can customize their bowl. Classic toppings include shredded cabbage or lettuce, sliced radishes, chopped onion, fresh cilantro, lime wedges, and dried Mexican oregano. For a heartier meal, offer warm corn tortillas or tostadas on the side. Some people also like to add a spoonful of sour cream or crumbled cotija cheese, though these are less traditional.
Variations
Pozole Verde: Use chicken instead of pork, and replace the guajillo and ancho chiles with 4-5 tomatillos, 2 poblano peppers, and 1 jalapeño (all roasted), blended with cilantro and garlic. The broth will be green and tangy.
Pozole Blanco: Omit the chiles entirely for a clear broth. Season with just salt, garlic, and onion. This is the simplest version, often served with the same garnishes.
Vegetarian Pozole: Replace the pork with 2 cans (15 oz / 425 g each) of pinto beans or black beans, or use 1 lb (450 g) of mushrooms (like cremini or portobello) for a meaty texture. Use vegetable broth instead of water.
Storage and Reheating
Refrigerate leftover pozole in an airtight container within 2 hours of cooking. It will keep for 3-4 days. The flavors will intensify as it sits. To reheat, place the desired amount in a pot and warm over medium heat, stirring occasionally, until it reaches a simmer. If the soup has thickened too much, add a splash of water or broth to loosen it. Pozole can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating. Always reheat leftovers to an internal temperature of 165°F (74°C) for safety.
Frequently Asked Questions
Can I use chicken instead of pork? Yes, chicken thighs or a whole chicken cut into parts work well. Simmer until cooked through, about 45 minutes to 1 hour, then shred. The cooking time will be shorter than for pork.
What if I can’t find guajillo or ancho chiles? You can substitute with New Mexico chiles or pasilla chiles. If you only have chili powder, use 2 tablespoons (14 g) of a good-quality chili powder (not the spice blend with cumin and oregano) and add it to the broth directly.
How do I make pozole less spicy? Use only ancho chiles, which are very mild, and remove all seeds and veins. You can also reduce the amount of chiles to one or two, or add a spoonful of sugar to balance the heat.
Why is my broth bitter? Bitterness usually comes from burning the chiles during toasting. Toast them just until fragrant, about 30 seconds per side, and do not let them smoke. Also, make sure to remove all seeds and stems before soaking.
Can I make pozole in a slow cooker? Yes, brown the pork first, then place it in the slow cooker with the broth, hominy, and chile puree. Cook on low for 6-8 hours or high for 3-4 hours, until the pork is tender.
Is pozole gluten-free? Yes, all the traditional ingredients are naturally gluten-free. However, check the labels on canned hominy and chiles to ensure no additives contain gluten.
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