Pozole is a traditional Mexican soup made with hominy (dried maize kernels treated with lime), meat—usually pork—and a rich, chile-spiced broth, garnished with cabbage, radish, onion, and lime. Its origins trace back to pre-Hispanic Mexico, where maize was sacred and the dish was part of ritual ceremonies; today it’s a beloved celebratory meal, especially on Mexican Independence Day. This recipe delivers a deeply flavorful, authentic red pozole that’s perfect for feeding a crowd, with clear steps for a rich broth and tender meat.
Ingredients
- 2 lb (900 g) pork shoulder, cut into 2-inch chunks
- 1 lb (450 g) pork neck bones or country-style ribs (optional, for richer broth)
- 2 cans (25 oz / 700 g each) white hominy, drained and rinsed
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 dried chile de árbol (optional, for heat)
- 6 cloves garlic, 3 whole and 3 minced
- 1 medium white onion, quartered, plus 1/2 cup finely chopped for garnish
- 2 tsp (10 g) dried Mexican oregano
- 1 tsp (5 g) ground cumin
- 2 bay leaves
- Salt to taste (about 1 tbsp / 18 g)
- For garnish: shredded cabbage, sliced radishes, chopped cilantro, lime wedges, dried oregano, and crushed chiles (optional)
Instructions
- Place the pork shoulder and neck bones in a large pot (at least 8 quarts). Cover with cold water by 2 inches (about 4 quarts / 3.8 L). Bring to a boil over high heat, then reduce to a simmer. Skim off any foam that rises for the first 15 minutes.
- Add the 3 whole garlic cloves, the quartered onion, and 1 teaspoon of salt. Simmer uncovered, partially covered, for 1 hour, until the meat is tender but not falling apart.
- While the meat simmers, toast the dried chiles in a dry skillet over medium heat for 30 seconds per side until fragrant. Place them in a bowl, cover with hot water, and soak for 20 minutes.
- After soaking, transfer the chiles to a blender with 1 cup (240 ml) of the soaking water. Add the minced garlic, oregano, and cumin. Blend until smooth. If needed, add more soaking water to achieve a pourable consistency.
- Strain the chile sauce through a fine-mesh sieve into the pot with the pork. Add the bay leaves and the drained hominy. Stir well.
- Simmer gently, uncovered, for another 1.5 to 2 hours, stirring occasionally, until the pork is fork-tender and the broth has thickened slightly. If the broth reduces too much, add hot water to maintain a soupy consistency.
- Remove the bay leaves and the onion pieces. Taste and add more salt if needed (about 1–2 teaspoons). If you used neck bones, remove them and discard the bones, returning any meat to the pot.
- Serve hot in deep bowls, letting each person add their own garnishes: shredded cabbage, radish slices, chopped onion, cilantro, lime juice, and extra oregano.
Tips
- Use canned hominy for convenience; dried hominy requires overnight soaking and a longer cooking time (about 2–3 hours extra). If using dried, soak it overnight and cook until tender before adding to the pork.
- Don’t skip skimming the foam—it keeps the broth clear and clean-tasting. Skim diligently during the first 15 minutes.
- Adjust heat with chiles: for a milder pozole, omit the chile de árbol and use only guajillo and ancho. For extra heat, add more árbol or serve with crushed chiles on the side.
- Make ahead: pozole tastes even better the next day. Cool, refrigerate, and reheat gently, adding a little water if needed.
Serving Suggestions
Serve pozole as a main course with warm corn tortillas or tostadas. Offer lime wedges, dried oregano, chopped onion, sliced radish, shredded cabbage, and avocado on the side so guests can customize their bowl. A cold beer or agua de jamaica pairs beautifully.
Variations
- Pozole Verde: Replace the red chiles with 1 lb (450 g) tomatillos, 2 poblano peppers, and 1 jalapeño, all roasted and blended with cilantro and garlic. Add to the broth instead of the chile sauce.
- Pozole Blanco: Omit the chiles entirely for a simple, clear broth seasoned with garlic, onion, and oregano. This is the most traditional version in some regions.
- Chicken pozole: Use bone-in chicken thighs or a whole chicken instead of pork. Simmer for about 45 minutes until cooked through, then shred the meat. The broth will be lighter.
- Vegetarian pozole: Use vegetable broth and add extra hominy, zucchini, and mushrooms. Cook for 30 minutes; the flavor is less rich but still satisfying.
Storage and Reheating
Refrigerate leftover pozole in an airtight container within 2 hours of cooking. It keeps for 3–4 days. The flavors meld and improve overnight. To reheat, warm in a pot over medium heat, adding a splash of water or broth if it’s too thick. Pozole also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating. Always reheat to a rolling simmer (at least 165°F / 74°C) before serving.
Frequently Asked Questions
What is the origin of pozole? Pozole is believed to have originated in pre-Columbian Mesoamerica, with the Aztecs and other Nahua peoples preparing it from maize. Historically, it was sometimes made with human flesh in ritual contexts, but after the Spanish conquest, pork became the standard meat. The dish remains a symbol of Mexican culinary heritage.
Can I use pork loin instead of shoulder? Yes, but pork loin is leaner and can dry out. Shoulder (or butt) has more fat and collagen, which makes the broth richer and the meat more tender. If using loin, reduce cooking time to about 1 hour and check for tenderness.
How do I make pozole less spicy? Omit the chile de árbol and use only guajillo and ancho, which are mild and fruity. You can also remove the seeds and membranes of the chiles—they hold most of the heat. Serve with extra lime and avocado to cool the palate.
Is hominy the same as corn? Hominy is dried maize that has been treated with an alkaline solution (like lime) to remove the hull and puff the kernel. It has a distinct, chewy texture and a slightly nutty flavor. Canned hominy is precooked and ready to use.
Why is my pozole broth cloudy? Cloudiness usually comes from not skimming the foam or from stirring too vigorously. Skim thoroughly at the start, and avoid over-stirring once the hominy is added. Straining the broth at the end can also clarify it.
Can I cook pozole in a slow cooker? Yes. Brown the pork first, then combine all ingredients in a slow cooker. Cook on low for 6–8 hours or high for 4–5 hours, until the meat is tender. The chile sauce can be added from the start.
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