New Mexican pozole is a hearty, soul-warming stew of tender pork, plump hominy, and a rich, earthy red chile broth. It’s a celebratory dish served for holidays and family gatherings throughout New Mexico, and it works because the slow-simmered pork and chile create a deeply flavorful base that only gets better as it sits. This version uses dried red chiles for that signature New Mexican flavor, and it’s meant to be customized at the table with fresh toppings.
Ingredients
- 3 lbs (1.36 kg) pork shoulder (also called pork butt), cut into 2-inch chunks
- 1 tbsp (15 ml) vegetable or canola oil
- 1 large onion, diced
- 6 cloves garlic, minced
- 6 dried New Mexico red chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 8 cups (1.9 L) low-sodium chicken broth, plus more if needed
- 1 tsp (5 g) dried Mexican oregano
- 1 tsp (5 g) ground cumin
- 2 bay leaves
- 2 cans (15 oz / 425 g each) white hominy, drained and rinsed
- Salt and black pepper, to taste
Instructions
- Place the dried chiles in a dry skillet over medium heat. Toast for 30-60 seconds per side until fragrant, pressing flat with a spatula. Be careful not to burn them, or they’ll turn bitter. Transfer to a bowl and cover with hot water; soak for 20 minutes until soft.
- While the chiles soak, season the pork chunks generously with salt and pepper. Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, brown the pork on all sides, about 6-8 minutes per batch. Transfer browned pork to a plate.
- Reduce heat to medium. Add the onion to the pot and cook, scraping up any browned bits, until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
- Drain the soaked chiles and place them in a blender with 1 cup (240 ml) of the chicken broth. Blend until completely smooth, about 2 minutes. Strain through a fine-mesh sieve into the pot, pressing on the solids to extract all the liquid.
- Return the pork to the pot. Add the remaining broth, oregano, cumin, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour.
- Add the hominy, stir, and continue to simmer, partially covered, for another 1 to 1.5 hours, until the pork is fork-tender and easily shreds. Stir occasionally, adding more broth or water if the stew gets too thick.
- Taste and adjust seasoning with salt and pepper. Remove bay leaves. Serve hot, and let everyone top their bowl with their favorite garnishes.
Tips
- Substitutions: If you can’t find New Mexico chiles, use guajillo or a mix of ancho and pasilla. The flavor will be slightly different but still delicious. Pork shoulder is best, but you can use pork sirloin or country-style ribs; just note they may cook faster and be less fatty.
- Make it ahead: Pozole actually tastes better the next day. Make it a day in advance, refrigerate, and reheat gently. The flavors meld and deepen overnight.
- Common mistake: Not browning the pork well. Take your time with this step—it builds the foundation of flavor. Also, don’t skip toasting the chiles; it brings out their smokiness.
- Heat level: For a spicier pozole, add a dried chile de árbol or a pinch of cayenne to the blender. For a milder version, remove all seeds and membranes from the chiles before soaking.
Serving Suggestions
Serve pozole in deep bowls with a variety of toppings so everyone can customize: shredded cabbage or lettuce, sliced radishes, diced white onion, chopped cilantro, lime wedges, sliced avocado, and warm corn or flour tortillas. A sprinkle of Mexican oregano on top is traditional.
Variations
- Green Pozole (Pozole Verde): Replace the red chiles with 1.5 lbs (680 g) roasted tomatillos, 2 roasted poblano peppers, and a handful of cilantro, blended with the broth. Use chicken instead of pork for a lighter version.
- Chicken Pozole: Substitute 3 lbs (1.36 kg) bone-in chicken thighs for the pork. Cook until tender, about 45 minutes, then shred and return to the pot. Cook the hominy in the broth as directed.
- Vegetarian Pozole: Omit the meat and use vegetable broth. Add extra hominy and cannellini beans for protein. Simmer for 30 minutes to meld flavors.
Storage and Reheating
Refrigerate leftover pozole in an airtight container for up to 4 days. The flavors will continue to develop. To freeze, cool completely and store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water to loosen the stew. Always reheat leftovers to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I use canned red chile sauce instead of dried chiles? Yes, you can substitute about 2 cups of canned red chile sauce (like Hatch brand) for the dried chiles and broth. The flavor will be more consistent but less complex. Add it in step 5 and skip the blending.
What is hominy and where can I find it? Hominy is dried corn kernels that have been treated with an alkaline solution to remove the hull and puff them up. It’s sold canned, dried, or frozen. Canned is easiest; look for it in the Latin foods aisle of most supermarkets.
How do I make it spicier or milder? For more heat, add a dried chile de árbol or a pinch of cayenne to the blender with the other chiles. For milder, remove all seeds and membranes from the chiles before soaking, or use only mild New Mexico chiles.
Can I cook this in a slow cooker or Instant Pot? Yes. For slow cooker: brown the pork and sauté the onion as directed, then transfer everything to the slow cooker with the chile puree and broth. Cook on low for 8 hours or high for 4-5 hours. For Instant Pot: use the sauté function for browning, then cook on high pressure for 45 minutes with a natural release.
Why is my pozole bland? Underseasoning is usually the culprit. Be generous with salt, especially after adding the hominy. Also, make sure you’re using enough chiles—they provide the backbone of flavor. A splash of lime juice at the table can brighten everything up.
Is pozole traditionally served at a specific time? In New Mexico, pozole is a staple for Christmas Eve, New Year’s, and other celebrations, but it’s enjoyed year-round. It’s a festive, communal dish that’s perfect for feeding a crowd.
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