Pozole is a hearty Mexican soup made with hominy, meat (usually pork), and a red or green chile broth, served with shredded cabbage, radishes, lime, and oregano. It is a celebratory dish for holidays and family gatherings, but its deep history is often tangled with a persistent myth about human flesh. This article explains the real, well-documented history of pozole—and why the cannibalism story is disputed—while giving you a practical, delicious recipe to make at home.
Ingredients
- 2 lb (900 g) pork shoulder, cut into 2-inch chunks
- 1 lb (450 g) pork country-style ribs, cut into chunks (or use all shoulder)
- 2 cans (15 oz / 425 g each) white hominy, drained and rinsed
- 1 large white onion, chopped (about 1½ cups / 225 g)
- 6 cloves garlic, minced
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 tsp (2 g) dried Mexican oregano
- 2 tsp (10 g) salt, plus more to taste
- 1 tsp (2 g) ground cumin
- 8 cups (1.9 L) low-sodium chicken broth
- 2 bay leaves
- For serving: shredded cabbage, sliced radishes, diced white onion, lime wedges, dried oregano, crushed red pepper flakes
Instructions
- Toast the dried chiles in a dry skillet over medium heat for 30–60 seconds per side until fragrant. Soak them in hot water for 20 minutes to soften.
- While the chiles soak, pat the pork dry and season with salt and cumin. Heat a large Dutch oven or heavy pot over medium-high heat, then brown the pork in batches, about 5 minutes per batch, until deeply browned on all sides. Transfer the pork to a plate.
- Reduce heat to medium. Add the chopped onion to the pot and cook, scraping up browned bits, until soft, about 5 minutes. Add the garlic and cook 1 minute more.
- Drain the chiles and blend them with 1 cup (240 ml) of the chicken broth until smooth. Pour the chile puree into the pot and cook, stirring, for 2 minutes to deepen the flavor.
- Return the pork to the pot. Add the remaining chicken broth, bay leaves, and oregano. Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 hours, or until the pork is fork-tender.
- Add the drained hominy and simmer uncovered for another 1 hour, stirring occasionally, until the broth is slightly thickened and the hominy is very tender.
- Remove the bay leaves. Shred the pork directly in the pot with two forks. Taste and add more salt if needed. The pork should be cooked to at least 145°F (63°C) as a safe minimum per USDA FSIS, but simmering for this long ensures it is well beyond that.
- Ladle the pozole into bowls and top with cabbage, radishes, onion, lime, and oregano.
Tips
- Hominy: Canned hominy is already cooked, so you only need to simmer it to absorb flavor. If using dried hominy, soak it overnight and cook it separately for 2–3 hours before adding to the soup.
- Chile heat: Guajillo and ancho are mild, but if you want more heat, add a dried chile de árbol or a pinch of cayenne with the other chiles.
- Skim the fat: After simmering, you can skim excess fat from the surface with a ladle or refrigerate overnight and lift off the solidified fat.
- Don’t skip browning: Browning the pork adds deep flavor that you won’t get from just simmering. It’s worth the extra few minutes.
Serving Suggestions
Serve pozole in deep bowls with a squeeze of fresh lime, a handful of shredded cabbage, sliced radishes, and a sprinkle of dried oregano. Add warm corn tortillas or tostadas on the side. For a richer meal, offer diced avocado, crumbled queso fresco, or a dollop of crema. Pozole is traditionally served as a main course, especially for celebrations like New Year’s Eve or Mexican Independence Day.
Variations
- Pozole Verde: Use tomatillos, cilantro, and green chiles (like poblano or jalapeño) instead of dried red chiles. Blend them with the broth for a tangy, herbaceous version.
- Chicken Pozole: Replace pork with bone-in chicken thighs or a whole chicken. Cook until tender, then shred. Reduce cooking time to about 1 hour.
- Vegetarian Pozole: Use vegetable broth and add extra hominy, zucchini, and mushrooms for umami. Simmer for 30 minutes after adding the hominy.
- Red vs. white: In Mexico, white pozole (without red chiles) is common in some regions. Simply omit the chiles and add extra oregano and garlic.
Storage and Reheating
Refrigerate leftover pozole in an airtight container within 2 hours of cooking. It will keep for 3–4 days. The flavors meld and improve overnight. To reheat, warm it in a pot over medium heat, adding a splash of broth or water if it’s too thick. Bring to a simmer and cook until heated through to at least 165°F (74°C) for leftovers. Pozole also freezes well for up to 3 months—thaw in the refrigerator overnight before reheating.
Frequently Asked Questions
Is it true that pozole was originally made with human flesh?
This is a persistent myth based on colonial-era accounts of Aztec rituals. Some Spanish chroniclers claimed that a stew called tlacatlaolli was made with sacrificed human meat, but modern historians dispute this. The dish we know as pozole today—made with pork and hominy—has no documented connection to cannibalism. The myth likely arose from Spanish attempts to demonize Aztec practices. It’s important to treat these stories as unverified and not as historical fact.
What is hominy?
Hominy is dried corn (maize) that has been treated with an alkaline solution, usually lime (calcium hydroxide), in a process called nixtamalization. This removes the hull and swells the kernel, making it easier to digest and releasing niacin. Canned hominy is fully cooked and ready to use.
Can I use pork loin instead of shoulder?
Yes, but pork loin is leaner and will dry out more easily. If you use loin, reduce the simmering time to about 1½ hours and check for tenderness. Shoulder or country-style ribs have more fat and collagen, which makes the broth richer and the meat more succulent.
Do I have to soak dried chiles?
Yes, soaking softens them so they blend into a smooth puree. If you skip soaking, the chiles will be tough and may leave fibrous bits in the soup. You can also use canned chile puree or ancho chile powder (2–3 tablespoons) as a shortcut, though the flavor will be slightly less complex.
Why is my pozole bland?
Pozole needs enough salt and a good amount of chile flavor. Taste after simmering and add salt gradually. Also, the toppings are essential—lime, cabbage, and onion add brightness and texture that balance the rich broth. Don’t skip them.
Can I make pozole in a slow cooker or Instant Pot?
Yes. For a slow cooker, brown the pork and sauté the onion first, then transfer everything to the slow cooker and cook on low for 6–8 hours. For an Instant Pot, use the sauté function for browning, then pressure cook on high for 45 minutes with a natural release. Add the hominy after pressure cooking and simmer for 15 minutes to blend flavors.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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