Pozole is a deeply comforting Mexican soup made with hominy, tender meat, and a rich, flavorful broth, traditionally served with a colorful array of fresh toppings. It’s a dish built on a few key ingredients that work together to create something far greater than the sum of its parts. This guide breaks down every ingredient you need, from the dried chiles to the classic garnishes, so you can make a truly satisfying pot of pozole at home.
Ingredients
- 2 lbs (900 g) pork shoulder or pork butt, cut into 2-inch chunks (or use a mix of pork and chicken)
- 1 large white onion, quartered
- 6 cloves garlic, peeled
- 2 bay leaves
- 1 tablespoon (15 g) kosher salt, plus more to taste
- 2 (15 oz / 425 g) cans white hominy, drained and rinsed (about 3 cups / 540 g)
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 dried pasilla chile (optional, for extra heat), stems and seeds removed
- 1 teaspoon (5 ml) dried Mexican oregano
- 1 teaspoon (5 g) ground cumin
- 2 tablespoons (30 ml) vegetable oil
- For serving: shredded cabbage, sliced radishes, chopped white onion, dried oregano, lime wedges, avocado slices, and tortilla chips or tostadas
Instructions
- Place the pork in a large stockpot (at least 8 quarts). Add the quartered onion, 4 of the garlic cloves, bay leaves, and 1 tablespoon salt. Cover with 4 quarts (3.8 L) of cold water. Bring to a boil over high heat, then reduce to a simmer. Skim off any foam that rises to the surface for the first 15 minutes. Continue to simmer, partially covered, until the pork is fork-tender, about 2 to 2 ½ hours.
- While the pork simmers, prepare the chiles. Heat a dry skillet or comal over medium heat. Toast the guajillo, ancho, and pasilla chiles for 15-30 seconds per side, until fragrant (do not let them burn, or they will become bitter). Transfer the chiles to a bowl and cover with hot water. Let them soak for 20 minutes, until softened.
- Drain the soaked chiles and place them in a blender with the remaining 2 garlic cloves, oregano, cumin, and ½ cup (120 ml) of the soaking water. Blend until completely smooth, about 1-2 minutes. If the sauce is too thick, add a little more soaking water, 1 tablespoon at a time, until it reaches a pourable consistency.
- When the pork is tender, remove the onion and bay leaves from the pot and discard. Add the drained hominy to the pot and stir to combine.
- In a small skillet, heat the vegetable oil over medium heat. Carefully pour in the chile sauce (it will splatter) and cook, stirring constantly, for 2-3 minutes, until the sauce darkens and thickens slightly. This step helps to develop the flavor and reduce the raw taste of the chiles.
- Stir the cooked chile sauce into the pot with the pork and hominy. Bring the soup back to a simmer and cook for an additional 30 minutes to allow the flavors to meld. Taste and adjust salt as needed.
- To serve, ladle the pozole into bowls and let each person add their desired toppings: shredded cabbage, sliced radishes, chopped onion, a squeeze of lime, and a sprinkle of oregano. Serve with tostadas or tortilla chips on the side.
Tips
- Use good-quality pork: Pork shoulder or butt is ideal because it has enough fat to stay moist during the long cooking time. If you use a leaner cut like loin, the meat may become dry and tough.
- Don’t skip toasting the chiles: Toasting the dried chiles before soaking brings out their natural sweetness and adds a smoky depth of flavor. Be careful not to burn them, as that will make the broth bitter.
- Adjust the heat to your preference: The pasilla chile adds a moderate kick. For a milder pozole, omit it entirely. For a spicier version, add a dried chile de árbol or a pinch of cayenne pepper to the chile sauce.
- Skim the foam: The first 15 minutes of simmering the pork will produce a grayish foam. Skimming this off results in a clearer, cleaner-tasting broth.
Serving Suggestions
Pozole is traditionally served as a main course with a variety of fresh toppings so everyone can customize their bowl. The classic garnishes are shredded green cabbage, sliced radishes, chopped white onion, dried Mexican oregano, and fresh lime wedges. You can also add sliced avocado, chopped cilantro, or a drizzle of crema (Mexican sour cream). Serve with tostadas or warm corn tortillas on the side for scooping up the hearty broth.
Variations
- Pozole Rojo: This is the most common version, made with red chiles like guajillo and ancho, as described in this recipe.
- Pozole Verde: This version uses green chiles, tomatillos, cilantro, and sometimes pumpkin seeds for a bright, herbaceous broth. It’s popular in the central and southern regions of Mexico.
- Pozole Blanco: This is the simplest version, made without any chiles. The broth is clear and flavored only with pork, onion, garlic, and herbs. It’s often served with the same toppings, and diners can add their own salsa or hot sauce.
- Chicken Pozole: For a lighter option, you can substitute chicken thighs or a whole chicken for the pork. Adjust the cooking time accordingly—chicken will cook faster than pork, so check for doneness at around 1 hour.
- Vegetarian Pozole: Omit the meat and use vegetable broth. Add extra hominy, beans, or mushrooms for substance. The chile sauce and toppings will still provide plenty of flavor.
Storage and Reheating
Pozole actually tastes even better the next day, as the flavors have more time to meld. Store the pozole in an airtight container in the refrigerator for up to 4 days. The broth may thicken as it sits, so add a little water or chicken broth when reheating to loosen it to your desired consistency. Reheat gently on the stovetop over medium-low heat, or in the microwave in 1-minute intervals, until piping hot (165°F / 74°C for leftovers). You can also freeze pozole 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 a great time-saver and works perfectly in this recipe. Be sure to drain and rinse it well before adding it to the pot. Dried hominy requires overnight soaking and a much longer cooking time, but some people prefer its texture.
What if I can’t find guajillo or ancho chiles? You can substitute with other dried red chiles like New Mexico or California chiles. If you can only find fresh chiles, you can roast them, but the flavor will be different. As a last resort, you can use 2-3 tablespoons of ancho chile powder (not chili powder with cumin and oregano) dissolved in a little hot water.
Can I make pozole in a slow cooker or Instant Pot? Absolutely. For the slow cooker, sear the pork first, then add all ingredients (except the chile sauce) and cook on low for 8 hours. For the Instant Pot, use the sauté function to brown the pork, then add the remaining ingredients and cook on high pressure for 45 minutes, followed by a natural release. In both cases, add the cooked chile sauce in the last 30 minutes of cooking.
Why is my broth bitter? Bitterness in pozole usually comes from burnt chiles. When toasting the dried chiles, keep a close eye on them and remove them from the heat as soon as they become fragrant. If they turn dark brown or black, discard them and start over.
Is pozole supposed to be thick or thin? Traditional pozole is a brothy soup, not a thick stew. The broth should be flavorful and slightly oily from the pork, but still liquid. If your pozole is too thick, add more water or broth. If it’s too thin, you can simmer it uncovered for a longer time to reduce it.
Can I use pork ribs instead of pork shoulder? Yes, pork ribs (like country-style ribs) are a good substitute. They have good flavor and become tender with long cooking. Just be sure to trim any excess fat, and you can remove the bones before serving if you prefer.
Related
- Online Kaju Katli Order: How to Buy & Verify Freshness
- Malpua Recipe: Origin, Ingredients & How to Make It
- Open Butter Masala Dosa Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).