Pozole is a deeply satisfying Mexican stew made with hominy (dried corn kernels treated with lime), tender pork, and a red chile broth. It’s traditionally served as a celebratory dish, often for holidays and gatherings, because it feeds a crowd and comes together in one pot. This recipe delivers a rich, savory broth with a gentle heat from guajillo chiles, and it’s meant to be customized at the table with fresh toppings.
Ingredients
- 2 lb (900 g) pork shoulder, cut into 2-inch chunks
- 1 lb (450 g) pork neck bones or additional pork shoulder (optional, for richer broth)
- 2 (25 oz / 700 g) cans white hominy, drained and rinsed (or 1 lb / 450 g dried hominy, soaked overnight)
- 6 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 4 cloves garlic, peeled
- 1 medium white onion, quartered
- 2 tsp (10 g) dried Mexican oregano
- 2 tsp (10 g) ground cumin
- 2 bay leaves
- 1 tbsp (15 ml) vegetable oil
- 8 cups (1.9 L) low-sodium chicken broth
- 2 tsp (12 g) kosher salt, plus more to taste
- For serving: shredded cabbage, sliced radishes, diced white onion, chopped cilantro, lime wedges, dried oregano, crushed red pepper flakes, and tostadas
Instructions
- If using dried hominy, soak it overnight in water. If using canned, rinse and drain it.
- Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Add the pork chunks and neck bones (if using) in batches, browning on all sides, about 8 minutes per batch. Transfer the pork to a plate as it browns.
- Add the onion quarters and garlic to the pot and cook, stirring, until fragrant, about 2 minutes. Add the guajillo and ancho chiles and cook for 1 minute, until they soften slightly.
- Add the chicken broth, scraping up any browned bits from the bottom. Return the pork to the pot. Add the oregano, cumin, bay leaves, and hominy. Bring to a boil, then reduce heat to low and simmer, partially covered, for 2 hours, skimming any foam that rises.
- After 2 hours, remove the chiles and onion from the broth with a slotted spoon. Place them in a blender with about 1 cup (240 ml) of the broth. Blend until smooth. Strain the sauce back into the pot, pressing with a spatula to extract as much liquid as possible. Discard the solids.
- Add the salt and continue simmering, uncovered, for another 1 hour, until the pork is fork-tender and the broth has thickened slightly. Taste and adjust salt.
- Remove the bay leaves and discard. Serve hot, letting each person add their own toppings.
Tips
- Substitute for guajillo chiles: If you can’t find guajillo, use an additional ancho or pasilla chile. The flavor will be slightly sweeter and less bright, but still good.
- Make it ahead: Pozole tastes even better the next day. Cool completely, then refrigerate in an airtight container for up to 4 days.
- Common mistake: Don’t skip toasting the chiles. A quick toast in the pot (not burned) brings out their flavor. If they burn, they become bitter.
- For a leaner version: Use pork loin instead of shoulder, but reduce cooking time to about 1.5 hours total, as loin dries out if cooked too long.
Serving Suggestions
Serve pozole in deep bowls with a side of tostadas or warm corn tortillas. Let everyone top their own with shredded cabbage, sliced radishes, diced onion, cilantro, and a squeeze of lime. For extra heat, offer crushed red pepper or a hot sauce like Cholula. A dollop of crema or sour cream is also welcome.
Variations
- Pozole Verde: Replace the dried chiles with 1 lb (450 g) roasted tomatillos and 2 jalapeños, blended with cilantro and pumpkin seeds. Add this to the broth after the pork is tender.
- Chicken Pozole: Use 3 lb (1.4 kg) bone-in chicken thighs instead of pork. Cook for 1 hour, then shred the meat. The broth will be lighter.
- Vegetarian Pozole: Omit the meat and use vegetable broth. Add 2 cups (300 g) diced zucchini and 1 cup (150 g) corn kernels during the last 20 minutes of cooking.
Storage and Reheating
Store leftover pozole in an airtight container in the refrigerator for up to 4 days. The flavors will meld and improve. To reheat, warm it in a pot over medium heat, stirring occasionally, until bubbling. Add a splash of water or broth if it’s too thick. You can also freeze pozole for up to 3 months; thaw overnight in the fridge before reheating. Reheat to 165°F (74°C) before serving.
Frequently Asked Questions
Can I use canned hominy instead of dried? Yes, canned hominy is fully cooked and works perfectly. Just drain and rinse it. If using dried, you must soak it overnight and then simmer it for 1.5 to 2 hours before adding the pork, or it will remain hard.
Why is my broth bitter? The most likely cause is burned chiles. When toasting, keep them moving and remove them as soon as they become fragrant, about 30 seconds. Also, be sure to remove all seeds and veins, which can be bitter.
Can I make pozole in a slow cooker? Yes. Brown the pork and blend the chiles as directed, then transfer everything to a slow cooker and cook on low for 8 hours or high for 4 hours. The pork will be very tender.
What is the difference between red and green pozole? Red pozole uses dried chiles like guajillo and ancho, giving it a smoky, earthy flavor. Green pozole uses tomatillos and fresh green chiles, resulting in a brighter, tangier broth. Both are traditional and regional.
Is pozole gluten-free? Yes, this recipe is naturally gluten-free. Just be sure to check that your chicken broth and tostadas are certified gluten-free if you are sensitive.
How do I thicken pozole? Pozole is meant to be brothy, not thick. If it’s too thin for your taste, remove a cup of the hominy and blend it with some broth, then stir it back in. Simmer for 10 minutes to thicken.
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