Pozole is a hearty Mexican soup or stew built on hominy (dried corn kernels treated with lime) and meat, traditionally pork, simmered until tender and served with a bright array of fresh toppings. It comes in three main styles—rojo (red), verde (green), and blanco (white)—and is a celebratory dish often served at holidays and gatherings. This recipe gives you a classic red pozole with a rich, mildly spicy broth that’s deeply satisfying and surprisingly simple to make at home.
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
- 1 large white onion, chopped
- 6 cloves garlic, minced
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 tsp (5 g) dried oregano (Mexican oregano if available)
- 2 tsp (10 g) ground cumin
- 2 bay leaves
- 8 cups (2 L) chicken or pork broth, plus more if needed
- Salt to taste
- For serving: shredded cabbage, sliced radishes, chopped cilantro, diced white onion, lime wedges, dried oregano, crushed red pepper flakes
Instructions
- Place the dried chiles in a bowl and cover with hot water. Soak for 20 minutes until softened.
- Meanwhile, heat a large pot or Dutch oven over medium-high heat. Add the pork chunks and neck bones (if using) and sear until browned on all sides, about 8 minutes. You may need to work in batches. Remove the pork and set aside.
- In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for 1 minute more.
- Transfer the softened chiles to a blender with 1 cup (240 ml) of the soaking water. Blend until smooth.
- Return the pork to the pot. Add the blended chile mixture, oregano, cumin, bay leaves, and broth. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours, or until the pork is fork-tender.
- Add the drained hominy and continue to simmer, uncovered, for 1 more hour, stirring occasionally. The broth should thicken slightly.
- Remove the bay leaves. Taste and add salt as needed. If you prefer a thinner broth, add more broth or water.
- Serve hot in bowls, letting each person add their own toppings.
Tips
- Use dried hominy? If you use dried hominy, soak it overnight and cook it separately before adding to the soup—it takes 2–3 hours to become tender. Canned hominy is a time-saver and works perfectly.
- Adjust the heat: The guajillo and ancho chiles are mild. For a spicier pozole, add a dried chile de árbol or a chipotle in adobo to the blender. For a milder version, use only guajillo.
- Don’t skip the sear: Browning the pork adds depth to the broth. It’s worth the extra few minutes.
- Make it ahead: Pozole tastes even better the next day. The flavors meld and deepen overnight.
Serving Suggestions
Pozole is traditionally served with a variety of fresh toppings so everyone can customize their bowl. Offer shredded cabbage, sliced radishes, chopped cilantro, diced white onion, lime wedges, dried oregano, and crushed red pepper flakes. Warm corn tortillas or tostadas on the side are perfect for dipping. For a heartier meal, serve with Mexican rice or refried beans.
Variations
- Pozole Verde: Replace the dried chiles with 2 roasted poblano peppers, 1 roasted jalapeño, and a bunch of cilantro. Blend with the onion and garlic, then proceed as directed.
- Pozole Blanco: Omit the chiles entirely. Simply simmer the pork with onion, garlic, oregano, and salt, then add the hominy. This is the simplest version, letting the pork and corn shine.
- Chicken Pozole: Use chicken thighs or a whole chicken instead of pork. Cook until the chicken is tender, then shred and return to the pot. The cooking time will be shorter, about 1 hour total.
- Vegetarian Pozole: Use vegetable broth and substitute the pork with extra hominy, pinto beans, or mushrooms. Simmer for 30 minutes to develop flavor.
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 continue to develop, making it even more delicious the next day. To reheat, warm it in a pot over medium heat, stirring occasionally, until piping hot. You can also microwave individual portions in 1-minute intervals, stirring between. If the soup has thickened too much, add a splash of broth or water. Pozole also freezes well for up to 3 months—thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
What is hominy? Hominy is dried corn kernels that have been treated with an alkaline solution (like lime water) to remove the hull and puff them up. It has a distinctive chewy texture and a slightly nutty flavor. It’s the essential ingredient that distinguishes pozole from other pork soups.
Can I use pork loin instead of pork shoulder? Yes, but pork loin is leaner and can dry out during the long simmer. If you use it, reduce the cooking time to about 1.5 hours, or until tender. Pork shoulder has more fat and connective tissue, which breaks down and adds richness to the broth.
How do I make it less spicy? The guajillo and ancho chiles are very mild, so the base recipe is not spicy. To keep it mild, be sure to remove all the seeds and veins from the chiles. If you’re sensitive, start with just one of each and add more to taste.
Can I make pozole in a slow cooker or Instant Pot? Absolutely. For a slow cooker, sear the pork and sauté the onion and garlic, then transfer everything to the slow cooker with the broth and hominy. Cook on low for 6–8 hours or high for 4–5 hours. For an Instant Pot, use the sauté function for the searing and then cook on high pressure for 45 minutes, followed by a natural release.
Why is my broth cloudy? A cloudy broth is completely normal and often desired in pozole. It comes from the hominy and the rendered fat. If you prefer a clearer broth, skim the foam and fat during the first hour of simmering, and rinse the hominy very well before adding it.
What’s the difference between red, green, and white pozole? The color refers to the sauce used to flavor the broth. Red pozole uses dried red chiles (like guajillo and ancho), green pozole uses fresh green chiles and herbs (like poblano, jalapeño, and cilantro), and white pozole has no chiles at all, relying only on the pork and hominy for flavor. All three are equally traditional and delicious.
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