Pozole is a deeply comforting Mexican stew made with hominy, tender pork, and a rich, red chile broth, typically served with fresh toppings like cabbage, radish, and lime. This recipe, inspired by the homey version many families make for celebrations, delivers a flavorful, satisfying bowl that comes together with a few key techniques. It’s a one-pot meal that’s perfect for feeding a crowd or enjoying as leftovers, and the flavors only get better the next day.
Ingredients
- 3 lb (1.4 kg) pork shoulder (or pork butt), cut into 2-inch chunks
- 2 cans (25 oz / 700 g each) white hominy, drained and rinsed
- 1 large white onion, chopped (about 1 ½ cups / 200 g)
- 6 cloves garlic, minced
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 tsp (5 ml) dried oregano (Mexican oregano if available)
- 1 tsp (5 ml) ground cumin
- 2 bay leaves
- 8 cups (1.9 L) low-sodium chicken broth
- 2 tbsp (30 ml) vegetable oil
- Salt, to taste (about 1–2 tsp / 5–10 g)
- For serving: shredded cabbage, sliced radishes, diced white onion, lime wedges, dried oregano, and crushed red pepper (optional)
Instructions
- Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Pat the pork chunks dry with paper towels and season lightly with salt. Working in batches, sear the pork on all sides until deeply browned, about 6–8 minutes per batch. Transfer the browned pork to a plate and set aside.
- Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more, until fragrant.
- While the onion cooks, toast the dried chiles: place them in a dry skillet over medium heat and press down with a spatula for 20–30 seconds per side, until fragrant (do not let them burn). Transfer the toasted chiles to a bowl and cover with hot water; let soak for 15 minutes until softened.
- Drain the soaked chiles (reserve the soaking liquid) and transfer them to a blender. Add 1 cup (240 ml) of the reserved soaking liquid and blend until completely smooth, about 1–2 minutes. If needed, add a little more liquid to get a smooth puree.
- Pour the chile puree into the pot with the onion and garlic. Cook, stirring frequently, for 3–4 minutes until the puree darkens and thickens slightly. Stir in the oregano, cumin, and bay leaves.
- Return the browned pork to the pot. Pour in the chicken broth and add the drained hominy. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 2 to 2 ½ hours, until the pork is fork-tender and easily shreds.
- Once the pork is tender, remove the bay leaves. Use two forks to shred the pork chunks directly in the pot (or remove them to a cutting board, shred, and return). Taste and add salt as needed (start with 1 tsp / 5 g and adjust).
- Simmer uncovered for an additional 15–20 minutes to slightly thicken the broth. The pozole should be brothy but not watery.
- Serve hot in deep bowls, topped with shredded cabbage, sliced radishes, diced onion, and a squeeze of fresh lime juice. Offer dried oregano and crushed red pepper on the side.
Tips
- Chile handling: When toasting chiles, keep a close eye—they go from fragrant to burnt quickly. Burnt chiles will make the broth bitter. Also, wear gloves or wash your hands thoroughly after handling chiles; the oils can irritate skin and eyes.
- Pork alternatives: Pork shoulder is ideal for its marbling, but you can use pork loin for a leaner result—just reduce cooking time to about 1 ½ hours and check for tenderness earlier. You can also use a combination of pork shoulder and pork country-style ribs.
- Spice level: This recipe is mildly spicy. For more heat, add 1–2 dried chiles de árbol (stemmed and seeded) along with the other chiles. For less heat, remove the seeds and membranes from the chiles thoroughly, as they contain most of the capsaicin.
- Make-ahead: Pozole tastes even better the next day as the flavors meld. If making ahead, cool it quickly, refrigerate, and reheat gently. You may need to add a little broth or water when reheating, as the hominy absorbs liquid.
Serving Suggestions
Serve pozole as a main course with warm corn tortillas or tostadas on the side. Set out a topping bar so everyone can customize their bowl: shredded green cabbage, thinly sliced radishes, diced white onion, chopped cilantro, avocado slices, lime wedges, and dried Mexican oregano. For a heartier meal, add a side of Mexican rice or refried beans.
Variations
- Chicken Pozole: Substitute 2 ½ lb (1.1 kg) bone-in chicken thighs or breasts for the pork. Simmer for about 45 minutes to 1 hour, until cooked through, then shred. The broth will be lighter but still flavorful.
- Green Pozole (Pozole Verde): Replace the guajillo and ancho chiles with 1 lb (450 g) tomatillos (husked and rinsed) and 2–3 poblano peppers (roasted and peeled). Blend with cilantro and garlic, then add to the broth. This version is tangy and fresh.
- Vegetarian Pozole: Omit the pork and use vegetable broth. Add 2 cans of hominy and extra vegetables like zucchini or carrots. Simmer for 30 minutes. The broth will be less rich, so consider adding a splash of olive oil or a spoonful of tomato paste for depth.
- Red vs. White: If you prefer a milder red broth, use only guajillo chiles and skip the ancho. For a deeper, smokier flavor, add one dried chipotle pepper (rehydrated and blended) along with the others.
Storage and Reheating
Store leftover pozole in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop, making it even more delicious. Reheat on the stovetop over medium-low heat, stirring occasionally, until hot (165°F / 74°C). You may need to add a splash of broth or water to loosen the stew. Pozole also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use canned hominy instead of dried? Yes, canned hominy is the most convenient option and works perfectly. Be sure to drain and rinse it to remove excess sodium. If you prefer dried hominy, you’ll need to soak and cook it separately before adding to the stew, which adds 2–3 hours to the total time.
What if my chile puree tastes bitter? Bitterness usually comes from overcooked or burnt chiles. To avoid this, toast them just until fragrant (20–30 seconds per side) and never let them smoke. If the puree is bitter, you can add a pinch of sugar or a small piece of Mexican chocolate to balance the flavor, though this changes the taste slightly.
Can I make pozole in a slow cooker or Instant Pot? Yes. For a slow cooker, sear 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 4–5 hours. For an Instant Pot, use the sauté function for searing, then cook on high pressure for 45 minutes with a natural release. Always check that the pork reaches a safe internal temperature of 145°F (63°C) with a 3-minute rest, though it will likely be much higher after long cooking.
How do I thicken the broth if it’s too thin? If the pozole is too watery, simmer it uncovered for an additional 20–30 minutes to reduce and concentrate the flavors. Alternatively, mash a cup of the hominy with a fork and stir it back into the pot—this will naturally thicken the broth.
Is pozole gluten-free? Yes, traditional pozole is naturally gluten-free, as it uses corn hominy, pork, and fresh vegetables. Just ensure your chicken broth and any store-bought seasonings are certified gluten-free if you have celiac disease or a gluten sensitivity.
Why is my pork tough? Pork shoulder needs time to break down its connective tissue. If your pork is tough, it likely hasn’t cooked long enough. Continue simmering, covered, for another 30–60 minutes and check again. The meat should shred easily with a fork when done.
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