Pozole Calories & Hearty Recipe Guide

Pozole is a traditional Mexican soup made with hominy, meat (usually pork or chicken), and a flavorful broth, often garnished with cabbage, radishes, and lime. This recipe focuses on a classic red pork pozole, providing a satisfying and nourishing meal. We’ll also break down the calorie content of a typical serving, so you can enjoy this comforting dish with full awareness.

Ingredients

2 lbs (900 g) pork shoulder, cut into 1-inch cubes
1 large white onion, chopped (about 1 1/2 cups / 200 g)
4 cloves garlic, minced
2 cans (25 oz / 700 g each) white hominy, drained and rinsed
8 cups (1.9 L) low-sodium chicken broth
2 dried ancho chiles, stems and seeds removed
2 dried guajillo chiles, stems and seeds removed
1 teaspoon (5 ml) dried oregano (Mexican oregano preferred)
1 teaspoon (5 g) ground cumin
2 bay leaves
Salt to taste (about 1-2 teaspoons / 5-10 g)
For serving: shredded cabbage, sliced radishes, diced white onion, lime wedges, chopped cilantro, dried oregano

Instructions

Place the dried chiles in a bowl and cover with hot water. Let them soak for 20 minutes until softened. Meanwhile, pat the pork cubes dry and season lightly with salt.
In a large pot or Dutch oven over medium-high heat, brown the pork in batches, about 3-4 minutes per side. Transfer the browned pork to a plate and set aside.
In the same pot, add the chopped onion and cook for 4-5 minutes until translucent. Add the garlic and cook for another minute until fragrant.
Drain the soaked chiles (reserve the soaking water) and place them in a blender with 1 cup (240 ml) of the chile soaking water. Blend until smooth. If needed, add more soaking water to achieve a smooth puree.
Pour the chile puree into the pot with the onions and garlic. Cook for 2-3 minutes, stirring constantly, until the puree darkens slightly.
Add the browned pork, chicken broth, hominy, oregano, cumin, and bay leaves to the pot. Stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or until the pork is tender and easily shreds with a fork.
After 2 hours, remove the bay leaves. Taste the broth and add salt as needed. If you prefer a thinner broth, add more chicken broth or water. If you like it thicker, simmer uncovered for an additional 15-20 minutes.
Serve hot, garnishing each bowl with cabbage, radishes, onion, cilantro, and a squeeze of lime.

Tips

Substitutions: If you can’t find dried ancho or guajillo chiles, you can use 2-3 tablespoons of ancho chile powder or a combination of paprika and cayenne. The flavor will be slightly less complex but still delicious.
Make it ahead: Pozole tastes even better the next day as the flavors meld. You can make it a day ahead and refrigerate, then reheat gently.
Common mistake: Don’t skip browning the pork. This step adds deep flavor to the broth. Also, be sure to drain and rinse the hominy to remove the canning liquid, which can taste metallic.
Adjusting heat: For a spicier pozole, add a dried chile de árbol or a pinch of cayenne pepper to the blender with the other chiles. For a milder version, use only ancho chiles, which are mild and sweet.

Serving Suggestions

Serve pozole as a main course, accompanied by warm corn tortillas or tostadas. Offer a variety of garnishes so each person can customize their bowl. A side of Mexican rice or a simple avocado salad would also complement this hearty soup.

Variations

Chicken Pozole: Use bone-in, skinless chicken thighs or a whole chicken cut into pieces instead of pork. Cook until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) as measured with a food thermometer. Remove the chicken, shred the meat, and return it to the pot.

Green Pozole (Pozole Verde): Replace the dried chiles with 1 lb (450 g) of tomatillos, husked and rinsed, and 2-3 poblano peppers, roasted and peeled. Blend these with cilantro and garlic, and add to the broth instead of the chile puree.

Vegetarian Pozole: Omit the pork and use vegetable broth. Add extra hominy and perhaps some zucchini or mushrooms for heartiness. Simmer for 30-45 minutes to blend flavors.

Storage and Reheating

Store leftover pozole in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop. To reheat, place in a pot over medium heat, stirring occasionally, until hot throughout, about 10 minutes. You can also reheat individual portions in the microwave for 2-3 minutes. Pozole also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

How many calories are in a bowl of pozole? A typical serving of this red pork pozole (about 1 1/2 cups / 375 ml) contains approximately 350-450 calories. The main contributors are the pork, hominy, and the oil used for browning. To reduce calories, use leaner pork, skim off excess fat from the broth, and increase the proportion of broth and garnishes.

Can I use canned hominy instead of dried? Yes, absolutely. Canned hominy is pre-cooked and convenient. Just be sure to drain and rinse it thoroughly before adding to the soup. Dried hominy requires overnight soaking and a longer cooking time, but some prefer its texture.

Is pozole spicy? Traditional red pozole is mildly spicy, with the warmth coming from the dried chiles. The heat level can be easily adjusted by adding more or fewer chiles, or by serving with a spicy salsa on the side.

Can I make pozole in a slow cooker? Yes. After browning the pork and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the pork is tender.

What is hominy? Hominy is dried corn kernels that have been treated with an alkali solution (like lime) to remove the hull and germ. This process, called nixtamalization, makes the corn easier to digest and increases its nutritional value. It has a distinct, slightly chewy texture.

Can I use pork loin instead of pork shoulder? Yes, but pork loin is leaner and can dry out during the long simmer. If using pork loin, reduce the cooking time to about 1 1/2 hours, or until the pork is cooked through to a safe minimum internal temperature of 145°F (63°C) with a 3-minute rest. However, pork shoulder is preferred for its richness and tenderness.

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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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