Pozole is a hearty Mexican soup made with hominy (dried maize kernels) and meat, traditionally pork, simmered in a seasoned broth. It’s a celebratory dish served at gatherings, and what makes it truly shine is the array of fresh toppings that each person adds to their bowl. This guide covers the essential ingredients and the classic toppings that make pozole a customizable, flavorful meal.
Ingredients
- 2 lbs (900 g) pork shoulder, cut into 2-inch chunks
- 1 lb (450 g) pork country-style ribs, cut into chunks (optional, for extra flavor)
- 2 (25 oz / 700 g) cans white hominy, drained and rinsed
- 1 large white onion, quartered
- 6 cloves garlic, peeled
- 2 bay leaves
- 1 tbsp (15 g) kosher salt, plus more to taste
- 1 tsp (5 g) dried oregano (Mexican oregano preferred)
- 1 tsp (2 g) ground cumin
- 8 cups (1.9 L) water or low-sodium chicken broth
For the Red Chile Sauce (if making rojo)
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 cup (240 ml) hot water
- 1 tbsp (15 ml) vegetable oil
For Toppings
- 1 small head green cabbage, shredded
- 1 bunch radishes, thinly sliced
- 1 white onion, finely chopped
- 1 cup (240 ml) fresh cilantro leaves, chopped
- 4 limes, cut into wedges
- 1 avocado, sliced (optional)
- Mexican crema or sour cream, for drizzling
- Tostadas or tortilla chips, for serving
- Dried oregano, for sprinkling
- Crushed red pepper or hot sauce, for heat
Instructions
- Prepare the chiles (if making rojo): Place the dried chiles in a bowl and cover with hot water. Soak for 20 minutes until softened. Transfer the chiles and 1 cup of the soaking liquid to a blender and puree until smooth. Strain the puree through a fine-mesh sieve to remove any skins. Set aside.
- Brown the pork: In a large heavy-bottomed pot or Dutch oven, heat a little oil over medium-high heat. Working in batches, brown the pork chunks on all sides, about 5-7 minutes per batch. Do not crowd the pot. Transfer the browned pork to a plate.
- Start the broth: Add the quartered onion, garlic, bay leaves, salt, oregano, and cumin to the pot. Return the pork to the pot and add the water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour.
- Add the hominy: After 1 hour, add the drained hominy to the pot. Continue to simmer, partially covered, for another 1 to 1.5 hours, or until the pork is very tender and easily shreds with a fork.
- Add the chile sauce (if using): If making red pozole, heat the vegetable oil in a small skillet over medium heat. Add the chile puree and cook for 2-3 minutes, stirring constantly, until fragrant and slightly thickened. Stir this into the pozole pot.
- Shred the pork: Using tongs or two forks, remove the pork pieces from the pot and shred them. Return the shredded pork to the broth. Discard the onion quarters and bay leaves. Taste and adjust seasoning with salt.
- Simmer and rest: Let the pozole simmer for an additional 15 minutes to meld the flavors. Then remove from heat and let it rest for 10 minutes before serving.
Tips
- Hominy: Canned hominy is convenient and works well. If you prefer dried hominy, soak it overnight and cook it separately before adding to the soup, as it takes much longer to become tender.
- Make it ahead: Pozole tastes even better the next day. The flavors meld and deepen overnight. Store it in the refrigerator and reheat gently.
- Skim the fat: For a lighter broth, skim off the excess fat that rises to the surface after chilling. This is easiest if you make pozole a day ahead.
- Chile heat: Guajillo and ancho chiles are mild, adding color and flavor rather than heat. For a spicier broth, add a dried chile de árbol or a pinch of cayenne pepper to the sauce.
Serving Suggestions
Serve the pozole piping hot in deep bowls. Let each person customize their bowl with the toppings: a handful of shredded cabbage, a few slices of radish, a spoonful of chopped onion, a sprinkle of cilantro, and a generous squeeze of lime juice. A drizzle of crema and a side of tostadas complete the meal. This is a communal dish, so set out all the toppings in small bowls and let everyone build their own perfect bowl.
Variations
- Pozole Verde: Instead of red chiles, use tomatillos, cilantro, and green chiles (like jalapeño or serrano) blended into a green sauce. This version is bright and tangy.
- Chicken Pozole: Substitute the pork with bone-in chicken thighs or a whole chicken. Cook until the chicken is cooked through (165°F / 74°C), then shred and return to the pot. The cooking time will be shorter, about 45 minutes for the chicken.
- Vegetarian Pozole: Omit the meat and use vegetable broth. Add extra hominy, beans (like pinto or black), and vegetables like zucchini or mushrooms for a hearty, meatless version.
Storage and Reheating
Store leftover pozole in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop. To reheat, place in a pot over medium heat, stirring occasionally, until bubbling. You can also reheat individual portions in the microwave. Pozole freezes well for up to 3 months; thaw overnight in the refrigerator before reheating. When reheating, you may need to add a splash of water or broth to thin the soup to your desired consistency.
Frequently Asked Questions
Can I use pork loin instead of pork shoulder? Yes, but pork loin is leaner and can dry out. For best results, use a fatty cut like pork shoulder or butt, which becomes tender and flavorful during the long simmer. If you use loin, reduce the cooking time and check for doneness at 145°F (63°C) with a 3-minute rest.
What is hominy? Hominy is dried maize (corn) kernels that have been treated with an alkaline solution (like lime) to remove the hull and germ. This process, called nixtamalization, makes the corn easier to digest and gives it a distinctive, slightly nutty flavor. Canned hominy is already cooked and ready to use.
Can I make pozole in a slow cooker? Absolutely. Brown the pork first, then add everything to the slow cooker. Cook on low for 6-8 hours or high for 4-5 hours, until the pork is tender. Add the chile sauce in the last hour.
Is pozole spicy? Traditional red pozole is not very spicy; the chiles add depth and color, not intense heat. The heat comes from the toppings, like crushed red pepper or hot sauce, which each person can add to their own bowl.
What is the difference between red, green, and white pozole? The color refers to the sauce used to flavor the broth. Red pozole uses dried red chiles (guajillo, ancho), green pozole uses tomatillos and green chiles, and white pozole has no chile sauce, relying on the pork and hominy for flavor. All are delicious and regional variations exist.
Can I use canned hominy without draining it? It’s best to drain and rinse canned hominy to remove the excess sodium and any canning liquid, which can alter the flavor of the broth. Rinsing gives you a cleaner, more controlled taste.
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