Juanita’s pozole is a hearty Mexican soup built on tender pork, plump hominy, and a rich, chile-spiked broth. It’s the kind of dish that fills the house with a deep, comforting aroma and tastes even better the next day. This recipe delivers a deeply savory bowl with just the right amount of warmth, perfect for gatherings or a cozy weekend meal.
Ingredients
- 3 lb (1.4 kg) pork shoulder, cut into 2-inch chunks
- 1 large white onion, quartered
- 6 cloves garlic, peeled
- 2 bay leaves
- 1 tbsp (15 g) kosher salt, plus more to taste
- 2 (15 oz / 425 g) cans white hominy, drained and rinsed
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 tsp (2 g) dried oregano (Mexican oregano if available)
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) black pepper
- For serving: shredded cabbage, sliced radishes, chopped cilantro, lime wedges, diced onion, dried oregano, crushed red pepper flakes
Instructions
- Place the pork in a large (at least 8-quart) pot or Dutch oven. Add the quartered onion, 4 of the garlic cloves, bay leaves, and 1 tablespoon of salt. Cover with cold water by about 2 inches (about 3 quarts / 2.8 L). Bring to a boil over high heat, then reduce to a simmer. Skim off any foam that rises to the surface for the first 10 minutes. Cover partially and simmer gently for 1 hour 30 minutes, until the pork is fork-tender.
- While the pork simmers, toast the dried chiles. Heat a dry skillet over medium heat. Press the guajillo and ancho chiles flat with a spatula for about 20 seconds per side, until fragrant and slightly puffed. Be careful not to burn them. Place the toasted chiles in a bowl and cover with hot water. Soak for 20 minutes until softened.
- Drain the soaked chiles, reserving about 1/2 cup (120 ml) of the soaking water. Transfer the chiles, the remaining 2 garlic cloves, oregano, cumin, and black pepper to a blender. Add the reserved soaking water and blend until completely smooth, about 1 minute. If the sauce is too thick, add a little more water, a tablespoon at a time, until it moves freely in the blender.
- Once the pork is tender, remove the onion quarters and bay leaves and discard. Add the drained hominy and the chile sauce to the pot. Stir to combine. Bring to a simmer and cook, uncovered, for 30 minutes, stirring occasionally. The broth will thicken slightly and the flavors will meld.
- After 30 minutes, taste the broth and add more salt if needed (usually 1/2 to 1 teaspoon). Continue simmering for another 30 minutes to deepen the flavor. The pork should be falling apart; you can gently break it into smaller pieces with a spoon.
- Ladle the pozole into bowls and top with shredded cabbage, sliced radishes, cilantro, lime juice, and diced onion. Serve hot with extra oregano and crushed red pepper on the side.
Tips
- Substitutions: If you can’t find guajillo or ancho chiles, use 3 dried New Mexico chiles or 2 tablespoons of ancho chile powder plus 1 tablespoon of paprika (for color) stirred into the broth. The flavor will be slightly less complex but still good.
- Shortcut: To save time, use 2 pounds (900 g) of pre-cut pork stew meat and reduce the initial simmer to 1 hour. The texture will be slightly less tender, but it works.
- Common mistake: Don’t skip skimming the foam. It removes impurities and keeps the broth clear and clean-tasting. Also, don’t add the chile sauce too early, or it can become bitter from overcooking.
- Spice level: The guajillo and ancho chiles are mild, adding flavor rather than heat. For a spicier pozole, add 1 dried chile de árbol (stemmed and seeded) to the soaking chiles.
Serving Suggestions
Serve pozole as a main course with warm corn tortillas or tostadas. Offer a side of Mexican rice and refried beans for a fuller meal. A simple cabbage slaw with lime and salt is a classic crunchy topping. For drinks, a cold Mexican lager or agua fresca pairs beautifully.
Variations
- Chicken Pozole: Substitute 3 pounds (1.4 kg) of bone-in chicken thighs for the pork. Simmer for 45 minutes, then remove the chicken, shred the meat, and return it to the pot with the hominy and chile sauce.
- Red vs. Green: This recipe makes a red pozole. For a green version, replace the dried chiles with 2 cups (240 g) of roasted tomatillos and 2 jalapeños (seeded), blended with cilantro and garlic.
- Vegetarian Pozole: Omit the pork and use 6 cups (1.4 L) of vegetable broth. Add 2 cans of hominy and the chile sauce, then simmer for 20 minutes. Add 2 cups (300 g) of diced zucchini or potatoes in the last 10 minutes for substance.
Storage and Reheating
Refrigerate leftover pozole in an airtight container within 2 hours of cooking. It will keep for up to 4 days. The flavors improve overnight. Reheat on the stovetop over medium heat, stirring occasionally, until bubbling (at least 165°F / 74°C for leftovers). Add a splash of water or broth if it’s too thick. You can also freeze pozole in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
Frequently Asked Questions
What is hominy? Hominy is dried corn kernels that have been treated with an alkaline solution (like lime) to remove the hull and puff them up. It has a distinctive chewy texture and mild corn flavor. Canned hominy is cooked and ready to use; just rinse it well.
Can I use pork loin instead of pork shoulder? Yes, but pork loin is leaner and will dry out if simmered for too long. If using pork loin, reduce the initial simmer to 45 minutes and check for tenderness. The broth will be less rich, so consider adding a tablespoon of lard or oil to the pot when simmering.
My chile sauce is bitter. What went wrong? Burning the dried chiles during toasting is the most common cause of bitterness. They should be toasted just until fragrant, about 20 seconds per side, not until they darken. Also, make sure to remove all seeds and stems, as they can add bitterness.
How do I make pozole less spicy? The dried chiles in this recipe are mild, but if you’re sensitive, remove the veins inside the chiles after soaking. You can also reduce the amount of chile sauce by half and add more broth to the pot.
Can I make this in a slow cooker? Yes. Sear the pork chunks in a skillet first, then transfer to a slow cooker with the onion, garlic, bay leaves, and 4 cups (950 ml) of water. Cook on low for 6-8 hours. Add the hominy and chile sauce in the last hour of cooking.
Why is my broth bland? Pozole broth needs enough salt. Taste after simmering and add salt gradually. Also, make sure you’re using a good-quality pork with some fat; lean meat will yield a less flavorful broth. Simmering uncovered helps concentrate flavors.
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