Pozole is a hearty Mexican soup made from hominy (dried corn kernels treated with lime) and meat, typically pork, simmered with chiles and spices. Its roots trace back to the Aztec and other pre-Hispanic peoples of Mesoamerica, where corn was sacred and pozole was a ceremonial dish. This authentic red pozole recipe delivers a rich, deeply flavorful broth with tender pork and toothsome hominy, making it a satisfying meal for gatherings and celebrations.
Ingredients
- 2 lbs (900 g) pork shoulder, cut into 2-inch cubes
- 1 lb (450 g) pork country-style ribs, cut into chunks
- 1 large onion, quartered
- 6 cloves garlic, peeled
- 2 dried bay leaves
- 1 tbsp (15 g) salt, plus more to taste
- 2 cans (25 oz / 700 g each) white hominy, drained and rinsed
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 tsp (5 ml) dried oregano (Mexican oregano preferred)
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) black pepper
- 8 cups (1.9 L) water, plus more as needed
Instructions
- Place the pork shoulder, country-style ribs, onion, garlic, bay leaves, and salt in a large stockpot or Dutch oven. Add the water and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 1 hour, skimming off any foam that rises to the surface.
- While the pork simmers, prepare the chiles. Heat a dry skillet over medium heat. Toast the guajillo and ancho chiles for 30-60 seconds per side until fragrant, pressing down with a spatula. Be careful not to burn them, or they will turn bitter. Transfer the chiles to a bowl and cover with hot water. Soak for 20 minutes until softened.
- After 1 hour, add the drained hominy to the pot. Continue simmering, covered, for another 1 hour, or until the pork is tender and easily shreds.
- Drain the soaked chiles and place them in a blender. Add 1 cup (240 ml) of the hot cooking broth from the pot. Blend until completely smooth. Strain the chile puree through a fine-mesh sieve into the pot, discarding solids.
- Stir in the oregano, cumin, and black pepper. Continue simmering uncovered for 30 minutes, allowing the broth to thicken slightly and the flavors to meld.
- Using tongs, remove the pork pieces from the pot. Shred the meat with two forks, discarding any bones and fat. Return the shredded pork to the pot. Taste and adjust seasoning with salt.
- Simmer for an additional 15 minutes. The pork should be tender and the broth rich and red. If the soup is too thick, add more water or broth to reach desired consistency.
Tips
- Substitutions: If you can’t find guajillo or ancho chiles, substitute with 3 dried New Mexico chiles and 1 dried cascabel chile. The flavor will be slightly different but still delicious.
- Storage: Pozole tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Common mistake: Don’t skip toasting the chiles. This step releases their oils and deepens the flavor. Burnt chiles will make the pozole bitter.
- Time-saver: Use a pressure cooker to reduce cooking time. Cook the pork and hominy for 45 minutes on high pressure, then proceed with the chile puree and simmer for 15 minutes.
Serving Suggestions
Serve pozole in deep bowls with a variety of traditional toppings. Offer shredded cabbage or lettuce, sliced radishes, diced white onion, chopped cilantro, lime wedges, and dried oregano. For extra heat, add a spoonful of salsa or sliced jalapeños. Warm corn tortillas or tostadas on the side are perfect for dipping and scooping.
Variations
Green Pozole: Replace the red chiles with 2 cups (480 ml) of roasted tomatillos, 1 cup (240 ml) of cilantro, and 2 jalapeños, blended into a puree. Add this after the pork is tender and simmer for 30 minutes.
Chicken Pozole: Use 2 lbs (900 g) of bone-in chicken thighs instead of pork. Cook the chicken for 45 minutes, then remove, shred, and return to the pot. Reduce the initial simmering time accordingly.
Vegetarian Pozole: Omit the meat and use vegetable broth. Add extra hominy, zucchini, and mushrooms for a hearty soup. Simmer for 45 minutes total.
Storage and Reheating
Refrigerate pozole in an airtight container for up to 4 days. For longer storage, freeze for up to 3 months in a freezer-safe container. To reheat, thaw overnight in the refrigerator if frozen, then warm on the stovetop over medium heat, stirring occasionally. If the soup has thickened, add a splash of water or broth to loosen it. Reheat until piping hot (165°F / 74°C) before serving.
Frequently Asked Questions
Can I use canned hominy instead of dried? Yes, canned hominy is pre-cooked and a great time-saver. Drain and rinse it before adding to the pot. Dried hominy requires soaking overnight and a longer cooking time.
What is the difference between white and yellow hominy? Both are made from dried corn kernels treated with lime (nixtamalization). White hominy is more common in pozole, but yellow hominy has a slightly more corn-like flavor. You can use either.
Why is my pozole broth not red? The red color comes from the chiles. Make sure you use a good amount of guajillo and ancho chiles, and blend them thoroughly. If the broth is still pale, add a bit more chile puree or a teaspoon of paprika for color.
Can I make pozole in a slow cooker? Yes. Brown the pork first, then add all ingredients except the chile puree and seasonings. Cook on low for 6-8 hours, then add the chile puree and seasonings and cook for another 30 minutes.
Is pozole spicy? Traditional pozole is mildly spicy. The guajillo and ancho chiles provide flavor more than heat. For a spicier version, add a chipotle pepper in adobo or a minced fresh jalapeño.
What does pozole mean in Aztec? The word “pozole” comes from the Nahuatl word “pozolli,” which means “foamy” or “frothy,” likely referring to the foam that forms when the hominy is cooked.
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