Pozole is a traditional Mexican soup made with hominy (dried maize kernels that are nixtamalized), meat—usually pork or chicken—and a flavorful broth seasoned with chiles, garlic, and herbs. It’s a hearty, comforting dish that’s often served at celebrations, but it also works as a nourishing everyday meal. The nutrition facts depend on the cut of meat and toppings, but a typical bowl is rich in protein, fiber, and essential minerals like iron and zinc, while being relatively low in fat if you choose lean cuts and skip heavy garnishes.
Ingredients
- 2 lb (900 g) pork shoulder or pork loin, cut into 1-inch cubes (or use 2 lb/900 g bone-in chicken thighs)
- 2 cans (15 oz / 425 g each) white hominy, drained and rinsed (or 1 cup/180 g dried hominy, soaked overnight)
- 1 medium white onion, chopped
- 4 cloves garlic, minced
- 2 dried guajillo chiles, stems and seeds removed
- 1 dried ancho chile, stems and seeds removed
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano (Mexican oregano if available)
- 2 bay leaves
- 8 cups (1.9 L) low-sodium chicken or pork broth
- Salt and black pepper to taste
- For serving: shredded cabbage, radish slices, chopped cilantro, diced onion, lime wedges, dried oregano, chili flakes or hot sauce
Instructions
- If using dried hominy, soak it overnight in water, then drain. If using canned, rinse well and set aside.
- Heat a large pot or Dutch oven over medium-high heat. Add the pork (or chicken) and sear until browned on all sides, about 5–7 minutes. If using chicken, you can skip searing and just add it later.
- Add the onion and garlic to the pot and sauté for 2–3 minutes until fragrant.
- Add the broth, bay leaves, cumin, oregano, and hominy. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours (for pork) or 1.5 hours (for chicken), until the meat is tender.
- While the soup simmers, toast the dried chiles in a dry skillet over medium heat for 30–60 seconds per side until fragrant. Place them in a bowl, cover with hot water, and soak for 15 minutes until soft.
- Transfer the soaked chiles to a blender with 1 cup (240 ml) of the soaking water. Blend until smooth. Strain the puree through a fine-mesh sieve to remove any tough bits.
- After the meat is tender, stir the chile puree into the soup. Simmer for another 20–30 minutes to meld flavors.
- Remove the bay leaves. If using pork, check that the internal temperature reaches 145°F (63°C) with a food thermometer (safe minimum for whole cuts of pork). For chicken, ensure it reaches 165°F (74°C) (USDA FSIS safe minimum).
- Season with salt and pepper to taste. Serve hot, letting each person add their own toppings.
Tips
- Substitutions: For a vegetarian version, use 2 cans of hominy and add 2 cans (15 oz each) of pinto or black beans, and use vegetable broth. The texture will be less rich but still satisfying.
- Storage: Pozole keeps well in the fridge for 3–4 days. The flavors actually deepen overnight, making it even better the next day.
- Common mistake: Don’t skip toasting the chiles—this step releases their oils and prevents a raw, bitter taste. Also, if you add the chile puree too early, the soup may become slightly bitter, so adding it near the end is best.
- Spice level: Guajillo and ancho are mild, but if you want more heat, add a dried chipotle or a pinch of cayenne when blending the chiles.
Serving Suggestions
Serve pozole in deep bowls, letting each person add their own toppings. Classic accompaniments include shredded cabbage, sliced radishes, chopped cilantro, diced white onion, and a squeeze of fresh lime. Offer dried oregano and chili flakes on the side. For a heartier meal, serve with warm corn tortillas or tostadas.
Variations
- Pozole Verde: Replace the guajillo and ancho with 2–3 tomatillos (husked and rinsed) and 1–2 jalapeños (seeded for less heat). Blend with cilantro and add to the soup.
- Chicken Pozole: Use bone-in chicken thighs instead of pork. Cook for 1.5 hours, then remove the bones and shred the meat before serving.
- Seafood Pozole: Add 1 lb (450 g) of firm white fish (like cod) during the last 15 minutes of cooking. The fish should flake easily and reach 145°F (63°C) internally.
- Red Pozole with More Chiles: Add a dried pasilla or cascabel chile to the soaking mix for a deeper, smokier flavor.
Storage and Reheating
Refrigerate leftover pozole in an airtight container within 2 hours of cooking. It will keep for 3–4 days. To freeze, portion into freezer-safe containers and store for up to 3 months. Thaw overnight in the refrigerator. Reheat on the stovetop over medium heat, stirring occasionally, until piping hot (165°F/74°C for leftovers). If the soup has thickened, add a splash of broth or water to loosen it.
Frequently Asked Questions
Is pozole high in calories? A typical serving (about 1.5 cups) with pork and hominy has roughly 250–350 calories, depending on the meat cut and toppings. Using lean pork loin and limiting sour cream or cheese keeps it lighter.
Can I use canned hominy instead of dried? Yes, canned hominy is pre-cooked and saves time. Just rinse it well to reduce sodium. Dried hominy gives a chewier texture but requires overnight soaking and longer cooking.
What is the white stuff in pozole? The white kernels are hominy—dried maize that has been treated with an alkaline solution (nixtamalization). This process makes the corn more digestible and releases nutrients like niacin.
Can I make pozole in a slow cooker? Absolutely. Brown the meat and sauté the onion/garlic first, then transfer everything except the chile puree to the slow cooker. Cook on low for 6–8 hours (pork) or 4–5 hours (chicken). Add the puree in the last 30 minutes.
Is pozole gluten-free? Yes, as long as you use certified gluten-free broth and check that no flour is added to the chile sauce. Hominy is naturally gluten-free.
Why is my pozole bland? It likely needs more salt, or the chile puree was added too early. Taste after simmering and adjust seasoning. Also, don’t skimp on the toppings—lime, onion, and cilantro add brightness.
Related
- Tamarind Rice Suppliers in Bukit Batok: A Home Cook’s Guide
- Sandwich Dhokla Ingredients: Full Recipe
- Sandwich Dhokla Recipe: Easy Steamed Snack
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).