Pozole is a deeply comforting Mexican stew built on three pillars: tender hominy, a rich chile-infused broth, and your choice of meat—most traditionally pork. What makes this method stand out is the two-part cooking approach: the meat is simmered until falling apart, then the broth is transformed with a quick-blended chile puree that adds color and depth without turning greasy. The result is a hearty, celebratory bowl that comes together with patience but very little hands-on effort.
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 (25 oz / 700 g) cans white hominy, drained and rinsed
- 1 large white onion, quartered
- 6 garlic cloves, peeled
- 2 bay leaves
- 1 tbsp (15 g) kosher salt, plus more to taste
- 1 tsp (5 g) black peppercorns
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 dried chile de árbol (optional, for heat)
- 1 tsp (5 ml) neutral oil (for toasting chiles)
- 1 cup (240 ml) reserved chile soaking liquid
- For serving: shredded cabbage, sliced radishes, diced white onion, chopped cilantro, lime wedges, dried oregano, tostadas
Instructions
- Place the pork chunks in a large stockpot (at least 8 quarts). Add the quartered onion, 4 of the garlic cloves, bay leaves, salt, and peppercorns. Pour in enough cold water to cover everything by about 2 inches (about 3–4 quarts). Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises to the surface for the first 15 minutes.
- Simmer uncovered for 1 hour, or until the pork is tender and easily shreds with a fork. Add more water if the level drops below the meat.
- While the pork cooks, prepare the chiles. Heat the oil in a medium skillet over medium heat. Toast the guajillo, ancho, and árbol chiles for 30–60 seconds per side, until fragrant and slightly puffed. Do not let them burn, or the broth will turn bitter. Transfer the chiles to a bowl and cover with 2 cups (480 ml) hot water. Soak for 20 minutes until soft.
- Transfer the soaked chiles to a blender with 1 cup (240 ml) of the soaking liquid and the remaining 2 garlic cloves. Blend until completely smooth, about 2 minutes. Strain the puree through a fine-mesh sieve into a bowl, pressing with a spatula to extract as much liquid as possible.
- Once the pork is tender, remove the meat from the pot with a slotted spoon and set aside. Discard the onion, bay leaves, and any loose peppercorns (or strain the broth). Add the rinsed hominy to the pot and simmer for 30 minutes.
- While the hominy simmers, shred the pork into bite-sized pieces, discarding any large fat chunks.
- Pour the chile puree into the pot and stir well. Add the shredded pork back in. Simmer for another 20–30 minutes, until the broth has thickened slightly and the flavors meld. Taste and adjust salt—you may need 1–2 teaspoons more.
- Serve hot with the garnishes in separate bowls so everyone can customize their own.
Tips
- Use canned hominy for convenience: Dried hominy requires overnight soaking and 2–3 hours of cooking. Canned hominy is already cooked and only needs 30 minutes to absorb flavor. If you prefer dried, use 1 cup (200 g) dried hominy, soak overnight, and add it at the same time as the pork—it will need the full cooking time.
- Don’t skip the chile straining: The blender puree will have fibrous bits that can make the broth gritty. Straining gives that silky, restaurant-quality texture.
- Skim the foam diligently: The first 15 minutes of simmering will release impurities. Skimming keeps the broth clear and clean-tasting.
- Make it ahead: Pozole tastes even better the next day. Cool it completely, refrigerate, and reheat gently—the flavors deepen overnight.
Serving Suggestions
Serve pozole in deep bowls with a platter of garnishes: finely shredded green cabbage, sliced radishes, diced white onion, chopped cilantro, lime wedges, and dried Mexican oregano. Offer tostadas or warm corn tortillas on the side. For a heartier meal, add a spoonful of crema or crumbled cotija cheese on top.
Variations
- Chicken pozole: Use 3 lb (1.4 kg) bone-in chicken thighs instead of pork. Cook until tender, about 45 minutes, then shred. Reduce simmering times accordingly—the chicken will be done faster, so add the hominy sooner.
- Vegetarian pozole: Replace the meat with 3 cups (500 g) cooked pinto beans or extra hominy. Use vegetable broth and add the chile puree directly to the pot. Simmer for 30 minutes.
- Red vs. green: This recipe uses red chiles (guajillo and ancho). For green pozole, substitute 2 cups (300 g) roasted poblano peppers and 1 cup (150 g) tomatillos, blended with cilantro and garlic.
- Spice level: Add more chile de árbol or a chipotle in adobo for smokier heat.
Storage and Reheating
Refrigerate leftover pozole in an airtight container for up to 4 days. The flavors will meld and improve. Reheat on the stovetop over medium-low heat, stirring occasionally, until bubbling—about 10 minutes. Add a splash of water or broth if it has thickened too much. Pozole also freezes well for up to 3 months; thaw overnight in the fridge before reheating. Always reheat leftovers to an internal temperature of 165°F (74°C) for safety.
Frequently Asked Questions
Can I use pork loin instead of shoulder? Yes, but loin is leaner and can dry out. If using loin, reduce the cooking time to about 45 minutes and check for tenderness early. Shoulder or country-style ribs are ideal because their fat keeps the meat moist.
Why is my broth bitter? The most common cause is burning the chiles during toasting. They should only be toasted until fragrant, not darkened. Also, remove all seeds and stems before toasting, as seeds can add bitterness.
Can I make pozole in a slow cooker or Instant Pot? Absolutely. For a slow cooker, brown the pork first, then cook on low for 8 hours. For Instant Pot, use the sauté function to brown, then pressure cook on high for 45 minutes with a natural release. Add the chile puree and hominy after pressure cooking, then simmer for 20 minutes.
Is pozole supposed to be soupy or thick? Traditional pozole is brothy, not thick like a stew. The hominy and chile puree add slight body, but it should still be spoonable. If it’s too thick, add water or broth to loosen it.
What if I can’t find dried chiles? Use 3 tbsp (45 g) of ancho chile powder and 1 tbsp (15 g) of guajillo powder. Whisk the powder into the broth with a little water to form a paste, then add. The flavor will be slightly less complex but still good.
Can I use fresh hominy? Fresh hominy (nixtamalized corn) is a delicacy if you can find it. It needs longer cooking—about 2 hours—so add it at the beginning with the pork. Canned hominy is a perfectly acceptable substitute.
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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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