Pozole is a hearty Mexican soup or stew built on hominy (dried maize kernels treated with lime) and meat, usually pork, simmered until tender and served with a bright array of fresh toppings. Its roots go back to pre-Hispanic Mesoamerica, where maize was sacred and the dish held ceremonial significance; the version we know today is a fusion of indigenous and Spanish influences. This recipe delivers a deeply flavorful, comforting bowl that comes together with simple ingredients and a long, gentle simmer.
Ingredients
- 2 lbs (900 g) pork shoulder, cut into 1-inch chunks
- 1 lb (450 g) pork neck bones or country-style ribs (optional, for extra flavor)
- 2 cans (each 25 oz / 700 g) white hominy, drained and rinsed
- 1 large white onion, chopped (about 1½ cups / 190 g)
- 6 cloves garlic, minced
- 2 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 teaspoon dried Mexican oregano
- 2 bay leaves
- 8 cups (1.9 L) low-sodium chicken broth
- 2 teaspoons salt, plus more to taste
- 1 teaspoon black pepper
Instructions
- Place the dried guajillo and ancho chiles in a small bowl and cover with hot water. Let soak for 20 minutes until soft.
- While the chiles soak, heat a large Dutch oven or heavy pot over medium-high heat. Add the pork chunks and neck bones (if using) in batches, browning on all sides, about 8 minutes total. Do not crowd the pan; work in batches if needed.
- Add the chopped onion and garlic to the pot, stirring and scraping up any browned bits. Cook for 3–4 minutes until the onion is translucent.
- Drain the soaked chiles and transfer them to a blender with ½ cup (120 ml) of the soaking water. Blend until smooth, about 30 seconds.
- Pour the chile puree into the pot with the pork and onion. Cook for 2 minutes, stirring constantly, to deepen the flavor.
- Add the chicken broth, hominy, oregano, bay leaves, salt, and black pepper. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 1 hour 45 minutes, or until the pork is fork-tender and easily shreds.
- Remove the bay leaves and the neck bones (if used). Shred the meat from the bones and return it to the pot. Discard the bones. Taste and adjust salt.
- If you prefer a thicker broth, mash some of the hominy against the side of the pot with a spoon and stir. Simmer uncovered for 10 more minutes.
- Serve hot, with a selection of toppings (see Serving Suggestions).
Tips
- Hominy: Canned hominy is convenient and works well. If you use dried hominy, soak it overnight and simmer for 2–3 hours before adding the pork, or use a pressure cooker.
- Chile heat: Guajillo and ancho are mild, but if you want more heat, add a chipotle in adobo or a dried chile de árbol (soaked with the others). Adjust to your preference.
- Skim the broth: During the first 30 minutes of simmering, skim off any foam or impurities that rise to the surface for a cleaner, clearer broth.
- Make ahead: Pozole tastes even better the next day. Cool completely, refrigerate, and reheat gently. The flavors meld overnight.
Serving Suggestions
Serve pozole in deep bowls and let everyone customize their toppings. Classic accompaniments include shredded cabbage or lettuce, sliced radishes, diced white onion, chopped cilantro, lime wedges, and dried Mexican oregano. For extra richness, add a spoonful of crema or a dollop of sour cream, and serve with warm corn tortillas or tostadas on the side.
Variations
- Chicken Pozole: Substitute boneless, skinless chicken thighs for pork. Brown them briefly, then simmer for about 30 minutes until cooked through (165°F / 74°C safe minimum). Shred and return to the pot.
- Red Pozole (Pozole Rojo): Add 1–2 dried chiles de árbol or a tablespoon of guajillo chile powder to the chile puree for a deeper red color and more heat.
- Green Pozole (Pozole Verde): Skip the dried chiles and instead blend 1 lb (450 g) of tomatillos, 1 jalapeño (seeded), and a handful of cilantro with ½ cup (120 ml) of broth. Add this puree to the pot in step 5.
- Vegetarian Pozole: Omit the pork and use vegetable broth. Add extra hominy and beans (like pinto or black beans) for protein. Simmer for 30 minutes to meld flavors.
Storage and Reheating
Refrigerate leftover pozole in an airtight container within 2 hours of cooking. It will keep for 3–4 days. To freeze, store in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until hot and bubbling. Add a splash of broth or water if the soup has thickened too much. Leftovers must be reheated to a safe minimum of 165°F (74°C).
Frequently Asked Questions
Can I use canned hominy without draining? Yes, but draining and rinsing removes excess sodium and any metallic taste from the can. If you skip rinsing, reduce the added salt.
How do I make pozole less spicy? Use only guajillo chiles (they are mild) and remove all seeds and membranes. You can also add a spoonful of sugar or a splash of orange juice to balance the heat.
Can I make pozole in a slow cooker? Yes. Brown the pork and sauté the onion and garlic first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 4–5 hours, until the pork is tender.
Why is my pozole broth cloudy? Cloudiness is usually from not skimming the foam during the first 30 minutes of simmering. It does not affect flavor, but for a clearer broth, skim diligently and avoid stirring too vigorously.
Can I use pork loin instead of shoulder? Pork loin is leaner and will dry out during the long simmer. If you use it, reduce the cooking time to about 1 hour, or add a little olive oil to keep it moist. Shoulder is best because its fat and collagen break down into a rich, tender result.
Is pozole gluten-free? Yes, as written, pozole is naturally gluten-free. Check that your chicken broth and any packaged toppings (like tostadas) are certified gluten-free if you have celiac disease.
Related
- Rava Malpua Recipe (Semolina Pancakes in Syrup)
- Rasgulla Making Machine: How to Use One at Home
- Rasgulla Origin State: Bengali Recipe
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).