Pozole is a hearty Mexican soup made with hominy (dried corn kernels treated with lime), meat—usually pork or chicken—and a red or green chile broth. It’s traditionally served with shredded cabbage, radishes, lime, and oregano, and it’s a celebratory dish that appears at holidays, birthdays, and family gatherings. This recipe gives you a classic red pork pozole that’s rich, comforting, and surprisingly simple once the hominy is handled.
Ingredients
- 2 lbs (900 g) pork shoulder, cut into 1-inch cubes
- 2 cans (25 oz / 700 g each) hominy, drained and rinsed
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 medium white onion, chopped (about 1 cup / 150 g)
- 4 cloves garlic, minced
- 1 teaspoon (5 ml) dried Mexican oregano
- 2 bay leaves
- 8 cups (1.9 L) low-sodium chicken broth
- 1 tablespoon (15 ml) vegetable oil
- Salt to taste (about 1 teaspoon / 5 g)
- For serving: shredded cabbage, sliced radishes, lime wedges, dried oregano, diced white onion, and tortilla chips
Instructions
- 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 let soak for 20 minutes.
- While the chiles soak, heat the oil in a large Dutch oven or heavy pot over medium-high heat. Season the pork cubes with salt and brown them in batches, about 5 minutes per batch, until deeply browned on all sides. Remove the pork and set aside.
- In the same pot, add the chopped onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 more minute.
- Drain the soaked chiles (reserve the soaking liquid) and place them in a blender with 1 cup (240 ml) of the soaking liquid. Blend until smooth. Pour the chile puree into the pot with the onion and garlic, and cook for 2 minutes, stirring constantly, until the color deepens.
- Return the pork to the pot. Add the chicken broth, hominy, oregano, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 hours, or until the pork is very tender and easily shreds.
- Remove the bay leaves. Taste and add salt if needed. If you prefer a thinner broth, add more broth or water to reach your desired consistency.
- Serve hot, letting each person add their own toppings: cabbage, radishes, lime, oregano, and onion.
Tips
- Substitute for dried chiles: If you can’t find guajillo or ancho, use 3 tablespoons (18 g) of ancho chile powder or a mix of New Mexico and pasilla chiles. The flavor will be slightly different but still delicious.
- Use canned hominy for convenience: Canned hominy is already cooked, so you only need to simmer it long enough to absorb the broth’s flavor. If using dried hominy, soak it overnight and cook it separately for 1–2 hours before adding to the soup.
- Skim the fat: Pork shoulder can be fatty. After the pozole simmers, you can skim off excess fat with a ladle or refrigerate the pozole overnight and remove the solidified fat the next day.
- Don’t skip the browning: Browning the pork adds depth of flavor that you can’t get from just simmering. Take the time to get a good crust on the meat.
Serving Suggestions
Pozole is a meal in itself, but it’s often served with a side of tostadas or warm corn tortillas. Offer a platter of toppings so everyone can customize their bowl: shredded green cabbage, thinly sliced radishes, lime wedges, dried oregano, diced white onion, and maybe some sliced avocado or crumbled cotija cheese. For a heartier meal, serve with Mexican rice or a simple bean salad.
Variations
- Green pozole (Pozole Verde): Replace the red chiles with 1 lb (450 g) of roasted tomatillos, 2 roasted poblano peppers, and a handful of cilantro. Blend with a little broth and add to the pot instead of the chile puree.
- Chicken pozole: Use 2 lbs (900 g) of bone-in chicken thighs or breasts instead of pork. Cook until the chicken is tender, about 45 minutes, then remove the bones and shred the meat. The broth will be lighter but still flavorful.
- Vegetarian pozole: Skip the meat and use vegetable broth. Add extra hominy and some pinto beans or chickpeas for protein. Simmer for 30 minutes to blend the flavors.
Storage and Reheating
Pozole tastes even better the next day. Store it in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen. To freeze, cool completely and store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator. Reheat gently on the stovetop over medium heat, adding a little broth or water to thin if needed, until piping hot (165°F / 74°C for leftovers).
Frequently Asked Questions
What is hominy? Hominy is dried corn kernels that have been soaked in an alkaline solution (like limewater) to remove the hull and germ. This process makes the corn puff up and gives it a chewy, tender texture that’s essential to pozole. You can find it canned or dried in most grocery stores.
Can I use pork loin instead of pork shoulder? Yes, but pork loin is leaner and will dry out more easily. If you use it, reduce the cooking time to about 1 hour, or until the pork is tender. You can also use a mix of pork shoulder and pork ribs for extra richness.
How do I make pozole less spicy? The heat in this recipe comes from the chiles. To reduce spice, use only guajillo chiles and skip the ancho, or remove the seeds and veins thoroughly. You can also add a dollop of sour cream or crema when serving to mellow the heat.
Why is my broth bitter? A bitter broth can come from overcooking the chile puree or from burning the chiles during toasting. Toast them just until fragrant, not dark, and cook the puree for only 2 minutes. Also, be sure to remove all the seeds and stems before soaking.
Can I make pozole in a slow cooker? Absolutely. Brown the pork and onion as directed, then transfer everything to a slow cooker. Cook on low for 6–8 hours or on high for 4–5 hours, until the pork is tender. Add the hominy during the last 2 hours so it doesn’t get mushy.
Is pozole gluten-free? Yes, this recipe is naturally gluten-free, as long as you use gluten-free chicken broth and check that your spices are pure. Serve with corn tortillas or tostadas to keep the meal gluten-free.
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