Pozole Los Arcos is a beloved version of the classic Mexican hominy and pork stew, named after the famous arcades of Guadalajara, Jalisco, where it is served in bustling restaurants and street stalls. This red pozole is built on a rich, slowly simmered pork broth, tender hominy, and a dried chile puree that gives it a deep, smoky warmth without overwhelming heat. It works because the long simmering coaxes maximum flavor from the pork and chiles, while the crisp, fresh garnishes—cabbage, radish, onion, and lime—cut through the richness and brighten every spoonful.
Ingredients
- 2 lbs (900 g) pork shoulder, cut into 2-inch chunks
- 1 lb (450 g) pork neck bones or country-style ribs (optional, for extra flavor)
- 1 large white onion, halved
- 6 cloves garlic, peeled
- 2 bay leaves
- 2 tsp (10 g) salt, plus more to taste
- 4 cups (950 ml) low-sodium chicken broth
- 4 cups (950 ml) water
- 4 oz (115 g) dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 chipotle chile in adobo sauce (optional, for heat)
- 2 (25 oz / 700 g) cans white hominy, drained and rinsed
- For serving: shredded cabbage, sliced radishes, diced white onion, chopped cilantro, lime wedges, dried oregano, crushed red pepper flakes, and tostadas
Instructions
- In a large Dutch oven or stockpot, combine the pork shoulder, neck bones (if using), onion halves, 4 garlic cloves, bay leaves, and 2 teaspoons salt. Pour in the chicken broth and water. Bring to a boil over high heat, then reduce to a simmer. Skim off any foam that rises to the surface for the first 10 minutes. Cover partially and simmer gently for 2 hours, or until the pork is fork-tender.
- While the pork simmers, place the guajillo and ancho chiles in a dry skillet over medium heat. Toast for 30–60 seconds per side, until fragrant but not burnt. Transfer to a bowl and cover with hot water; let soak for 20 minutes until softened.
- Drain the chiles and transfer to a blender. Add the remaining 2 garlic cloves, the chipotle (if using), and 1 cup (240 ml) of the pork broth from the pot. Blend until completely smooth, about 2 minutes. If the puree is too thick, add a little more broth.
- Strain the chile puree through a fine-mesh sieve into the pot with the pork, pressing with a spatula to extract as much liquid as possible. Discard the solids.
- Add the drained hominy to the pot. Continue simmering, uncovered, for 1 hour, stirring occasionally, until the broth has thickened slightly and the flavors have melded. The pork should be falling apart; shred it gently with two forks if desired.
- Season with salt to taste. If the pozole is too thick, add more water or broth. If you prefer a thinner broth, add more liquid and simmer for 10 more minutes.
- Serve hot in deep bowls, letting each person add their own garnishes: cabbage, radish, onion, cilantro, lime, oregano, and crushed red pepper.
Tips
- For the most flavorful broth, use a mix of pork shoulder and bone-in pieces. The bones add collagen and richness; you can remove them before serving.
- Toasting the chiles is essential—it deepens their flavor and removes any raw, bitter edge. Do not skip it, and watch them carefully to avoid burning.
- If you can’t find guajillo chiles, substitute with 4 dried New Mexico chiles or 3 ancho chiles. The flavor will be slightly different but still delicious.
- Do not add the chile puree before the pork is tender; the acid can slow the cooking. Adding it after ensures the pork is perfectly soft.
Serving Suggestions
Pozole is traditionally served with a bowl of garnishes so each person can customize their bowl. Offer shredded cabbage, thinly sliced radishes, diced white onion, chopped cilantro, lime wedges, dried Mexican oregano, and crushed red pepper flakes. Tostadas or warm corn tortillas on the side are perfect for scooping up the stew. For a heartier meal, serve with a side of refried beans.
Variations
- Green Pozole: Replace the guajillo and ancho chiles with 1 lb (450 g) tomatillos, 2 jalapeños, and 1 cup cilantro, all blended raw and added after the pork is tender.
- Chicken Pozole: Use 3 lbs (1.4 kg) bone-in chicken thighs instead of pork. Cook for 45 minutes, then remove the chicken, shred, and return to the pot. Add the chile puree and hominy, and simmer for 30 minutes.
- Vegetarian Pozole: Omit the pork and use vegetable broth. Add 2 cups (300 g) cubed butternut squash or extra hominy for substance. Simmer the chile puree and hominy for 30 minutes.
Storage and Reheating
Leftover pozole will keep in the refrigerator for up to 4 days in an airtight container. The flavors actually improve overnight. To reheat, warm it in a pot over medium heat, adding a splash of water or broth if it has thickened too much. Stir occasionally until steaming hot, about 10 minutes. Pozole also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating. Always reheat leftovers to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I use canned hominy instead of dried? Yes, canned hominy is the most convenient and widely available option. Rinse it well to remove the salty canning liquid. If you prefer to use dried hominy, soak 1 cup (200 g) overnight, then simmer for 1–2 hours before adding the chile puree.
Why is my pozole broth not red? The red color comes from the chile puree. If your broth looks pale, you may have added too little chile or diluted it with too much broth. To intensify the color, blend an extra guajillo chile with a little broth and stir it in.
Can I make pozole in a slow cooker or Instant Pot? Absolutely. For a slow cooker, sear the pork, then cook on low for 8 hours with the broth and onion. Add the chile puree and hominy in the last 2 hours. For an Instant Pot, use the sauté function to brown the pork, then pressure cook on high for 45 minutes with the broth. Quick-release, add the chile puree and hominy, and simmer for 15 minutes on sauté.
What is the best cut of pork for pozole? Pork shoulder (also called pork butt) is ideal because it has enough fat and connective tissue to stay moist and flavorful during the long simmer. You can also use pork loin, but it will be leaner and less rich.
Is pozole spicy? Traditional red pozole is mildly spicy, with the chiles providing flavor more than heat. If you want more heat, add a chipotle chile in adobo or serve with crushed red pepper flakes on the side.
Can I make pozole ahead of time? Yes, and it’s actually better the next day. The flavors meld and deepen overnight. Store it in the refrigerator and reheat gently before serving. You can also freeze it for up to 3 months.
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