Pozole Bomb is a hearty, deeply flavorful Mexican soup built on hominy, tender pork, and a rich red chile broth. This version earns its “bomb” nickname by packing maximum flavor into every spoonful, using a slow cooker to make the meat fall-apart tender with minimal hands-on work. It’s the kind of dish that fills the house with an incredible aroma and feeds a crowd generously.
Ingredients
- 2 lb (900 g) boneless pork shoulder, cut into 2-inch chunks
- 1 large white onion, chopped (about 1 ½ cups / 200 g)
- 4 cloves garlic, minced
- 2 tbsp (30 ml) vegetable oil
- 3 dried guajillo chiles, stems and seeds removed
- 1 dried ancho chile, stem and seeds removed
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) dried oregano (Mexican oregano if available)
- 1 (28 oz / 794 g) can white hominy, drained and rinsed
- 6 cups (1.4 L) low-sodium chicken broth
- 1 bay leaf
- Salt to taste (about 1 ½ tsp / 9 g)
- For serving: shredded cabbage, sliced radishes, diced avocado, lime wedges, chopped cilantro, and warm tortillas
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat. Pat the pork chunks dry with paper towels, then season lightly with salt. Working in batches, sear the pork until browned on all sides, about 3–4 minutes per batch. Transfer the browned pork to the slow cooker.
- In the same skillet, add the chopped onion and cook, stirring, until softened and translucent, about 4 minutes. Add the garlic and cook for 30 seconds more. Scrape the mixture into the slow cooker.
- Toast the dried chiles in a dry skillet over medium heat for 30–60 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 15 minutes until softened.
- Transfer the softened chiles to a blender with ½ cup (120 ml) of the soaking water. Blend until smooth. Strain the chile puree through a fine-mesh sieve into the slow cooker, pressing with a spatula to extract as much liquid as possible.
- Add the cumin, oregano, hominy, chicken broth, and bay leaf to the slow cooker. Stir to combine.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the pork is fork-tender and shreds easily. (If cooking on high, check at 3 hours.)
- Remove the bay leaf. Using two forks, shred the pork directly in the slow cooker. Stir well. Taste and add salt as needed (start with ½ tsp / 3 g and adjust).
- Ladle the pozole into bowls and top with cabbage, radishes, avocado, cilantro, and a squeeze of lime. Serve hot with tortillas.
Tips
- Chile handling: Wear gloves when handling dried chiles, and avoid touching your eyes. If you prefer less heat, remove the seeds and veins thoroughly; for more heat, leave some seeds in.
- Substitute for dried chiles: If you can’t find guajillo or ancho, use 3 tbsp (45 g) of ancho chile powder or a mix of New Mexico and pasilla chiles. Add it directly to the slow cooker with the other spices, skipping the soaking step.
- Don’t skip the sear: Browning the pork adds a deep, savory layer that makes the broth taste like it simmered all day. It’s worth the extra 10 minutes.
- Thicken if desired: If you like a thicker broth, mash ½ cup (120 g) of the hominy with a fork and stir it back in before serving.
Serving Suggestions
Serve pozole in deep bowls with a generous pile of shredded cabbage, sliced radishes, diced avocado, and fresh cilantro. A squeeze of lime brightens the rich broth. Offer warm corn tortillas or tostadas on the side, and let everyone customize their bowl with hot sauce or extra oregano.
Variations
- Green Pozole (Pozole Verde): Replace the dried chiles with 1 lb (450 g) tomatillos, husked and roasted, plus 2 jalapeños (seeded for less heat) and a handful of cilantro. Blend with ½ cup (120 ml) broth and add to the slow cooker.
- Chicken Pozole: Use 2 lb (900 g) boneless, skinless chicken thighs instead of pork. Cook on low for 4–5 hours, then shred. The broth will be lighter but still delicious.
- Vegetarian Pozole: Omit the meat and use 2 cans of hominy (28 oz / 794 g total) and 8 cups (1.9 L) vegetable broth. Add 1 can (15 oz / 425 g) of black beans for protein. Cook on low for 4 hours.
- Spicy Bomb: Add 1–2 dried chiles de árbol (stems removed) to the soaking chiles for extra heat.
Storage and Reheating
Refrigerate leftover pozole in an airtight container for up to 4 days. The flavors meld and deepen overnight, making it even better the next day. To reheat, warm in a pot over medium heat, stirring occasionally, until bubbling, about 5–7 minutes. You can also microwave individual portions in 1-minute increments, stirring in between. Pozole freezes well for up to 3 months; thaw overnight in the fridge before reheating. The broth may thicken slightly upon standing—add a splash of broth or water when reheating if needed.
Frequently Asked Questions
Can I use pork loin instead of shoulder? Yes, but pork loin is leaner and can dry out during long cooking. If using loin, reduce the cooking time to 3–4 hours on low, and check for tenderness early. Shoulder is ideal because the fat keeps it moist.
What is hominy, and can I substitute it? Hominy is dried corn that has been treated with an alkali (like lime) to soften the hull. It has a distinct, slightly chewy texture. Canned hominy is most convenient; if you can only find dried hominy, soak it overnight and cook it separately before adding to the soup. No direct substitute gives the same texture, but you could use large white beans as a last resort.
My pozole tastes bitter—what went wrong? Bitterness usually comes from burning the dried chiles during toasting or blending in the soaking water without straining. Always toast chiles just until fragrant (30–60 seconds), and strain the puree to remove the tough skins.
Can I make this in an Instant Pot? Yes. Use the sauté function to brown the pork and onions, then add all remaining ingredients. Cook on high pressure for 45 minutes, then let the pressure release naturally for 15 minutes. Shred the pork and serve.
Is pozole spicy? Traditional red pozole is mild—the guajillo and ancho chiles provide flavor more than heat. If you want it spicy, add chiles de árbol or serve with hot sauce on the side.
Can I skip the cabbage and radishes? Yes, they are traditional toppings but not mandatory. Crushed tortilla chips, diced onion, or a dollop of sour cream also work well.
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