Pozole seco, also known as “dry pozole,” is a beloved dish from the Mexican state of Jalisco, particularly the town of La Barca. Unlike the soupy, hominy-heavy pozole most people know, pozole seco features tender pork and hominy cooked down until the broth is almost completely absorbed, leaving a rich, slightly sticky, and intensely flavorful mixture. This version, “la real,” honors the traditional method of slow-cooking the pork with chiles and spices, resulting in a deeply savory, satisfying meal that’s perfect for a festive gathering or a hearty family dinner.
Ingredients
- 3 lb (1.4 kg) pork shoulder or pork butt, cut into 2-inch chunks
- 1 lb (450 g) pork ribs (optional, for extra richness)
- 2 cups (400 g) dried hominy (maÃz cacahuazintle), soaked overnight
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 2 dried chiles de árbol (optional, for heat)
- 6 cloves garlic, peeled
- 1 medium white onion, quartered
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried Mexican oregano
- 2 bay leaves
- 1 tbsp (15 ml) vegetable oil
- Salt, to taste (about 1 tbsp / 15 g)
- Freshly ground black pepper, to taste
Instructions
- Soak the dried hominy overnight in plenty of water (about 8 hours). Drain and rinse before using. If using canned hominy (about 4 cups / 800 g), skip the soaking step and rinse well.
- In a large dry skillet over medium heat, toast the guajillo, ancho, and árbol chiles for about 1 minute per side, until fragrant and slightly puffed. Be careful not to burn them, or they will turn bitter. Place the toasted chiles in a bowl, cover with hot water, and let soak for 20 minutes.
- Meanwhile, pat the pork chunks dry and season generously with salt and pepper. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the pork on all sides until deeply browned, about 5-7 minutes per batch. Transfer the seared pork to a plate and set aside.
- After the chiles have soaked, transfer them to a blender along with the garlic, onion, cumin, oregano, and about 1 cup (240 ml) of the soaking water. Blend until completely smooth. If the sauce is too thick, add a little more water, a tablespoon at a time.
- Pour the chile sauce into the same pot you used for the pork. Cook over medium heat, stirring frequently, for about 5 minutes, until the sauce darkens and thickens slightly.
- Return the seared pork to the pot, along with any accumulated juices. Add the soaked, drained hominy, the bay leaves, and enough water to cover everything by about 1 inch (2.5 cm). Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for 2 to 2½ hours, or until the pork is fork-tender and the hominy is soft and puffed. Stir occasionally to prevent sticking.
- After 2 hours, remove the lid and continue to simmer uncovered for another 30-45 minutes, stirring occasionally, until most of the liquid has evaporated and the mixture has a thick, creamy, almost stew-like consistency. The pork should be falling apart.
- Season with additional salt to taste. Remove the bay leaves before serving. The pork should reach a safe minimum internal temperature of 145°F (63°C) with a 3-minute rest, but since it is cooked much longer, it will be well beyond that.
Tips
- Hominy substitution: If you can’t find dried hominy, use canned hominy (about 4 cups / 800 g). Add it during the last 30 minutes of cooking, since it is already cooked. The texture will be slightly softer, but the flavor will still be excellent.
- Don’t rush the reduction: The key to pozole seco is letting the liquid cook down until it’s almost gone. This concentrates the flavors and creates the signature “dry” texture. If the mixture looks too dry before the pork is tender, add a splash of water or broth and continue cooking.
- Make ahead: This dish actually tastes even better the next day, as the flavors meld. You can prepare it a day ahead and reheat gently on the stovetop, adding a little water if needed.
- Common mistake: Burning the chiles during toasting. Keep a close eye on them, and if they start to smell bitter, remove them immediately. Burnt chiles will ruin the entire dish.
Serving Suggestions
Pozole seco is traditionally served with a variety of fresh accompaniments. Set out small bowls of shredded cabbage or lettuce, sliced radishes, diced white onion, chopped cilantro, and lime wedges. Offer warm corn tortillas or tostadas on the side. A spoonful of Mexican crema or crumbled cotija cheese adds a cool, creamy contrast to the rich, spicy pork.
Variations
- Chicken pozole seco: Substitute the pork with bone-in chicken thighs or a whole chicken cut into pieces. Cook until the chicken is cooked through and tender, about 45 minutes to 1 hour. Remove the skin and bones before serving.
- Spicier version: Add 2-3 more chiles de árbol or a chopped fresh jalapeño to the blender with the other chiles. This will give the dish a noticeable kick.
- Vegetarian version: Omit the pork and use a combination of mushrooms (like portobello or shiitake) and extra hominy. Sauté the mushrooms with the chile sauce, then add the hominy and vegetable broth. Cook until the hominy is tender and the sauce has reduced.
- Add potatoes: For a heartier meal, add 2-3 peeled and diced russet potatoes along with the hominy in step 6. They will absorb the flavorful sauce as they cook.
Storage and Reheating
Store any leftover pozole seco in an airtight container in the refrigerator for up to 4 days. To reheat, place it in a saucepan over medium-low heat with a splash of water or chicken broth to loosen it up. Stir frequently until heated through. You can also reheat individual portions in the microwave, covered, for 2-3 minutes. Pozole seco also freezes well; store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
What is the difference between pozole and pozole seco? Traditional pozole is a soup with a generous amount of broth. Pozole seco is cooked until the liquid is almost entirely absorbed by the hominy and pork, resulting in a thicker, more concentrated dish. It’s essentially the same ingredients, but cooked down differently.
Can I use pork loin instead of pork shoulder? Yes, you can, but pork shoulder is preferred because its higher fat content keeps the meat moist during the long cooking time. Pork loin can become dry and tough. If you use pork loin, reduce the cooking time and check for tenderness earlier.
Why is my pozole seco too watery? If your pozole seco is too watery, you simply haven’t cooked it long enough. Continue simmering uncovered over medium-low heat, stirring frequently, until the liquid reduces to your desired consistency. This can take an additional 15-30 minutes.
Can I make this in a slow cooker or Instant Pot? Yes. For a slow cooker, sear the pork and make the chile sauce as directed, then transfer everything to the slow cooker and cook on low for 6-8 hours. For an Instant Pot, use the sauté function for searing and then cook on high pressure for 45 minutes, followed by a natural pressure release. In both cases, you may need to simmer the sauce uncovered afterward to achieve the “seco” texture.
Is pozole seco gluten-free? Yes, this recipe is naturally gluten-free, as it contains no wheat, barley, or rye. Be sure to check the labels on your spices and chiles to ensure they are processed in a gluten-free facility.
What does “la real” mean in the name? “La real” translates to “the royal” or “the real one.” In this context, it emphasizes that this is the traditional, authentic version of the dish, as it’s made in the region of Jalisco, without shortcuts or modern alterations.
Related
- Paneer Butter Masala Recipe (Video)
- Paneer Butter Masala vs Butter Chicken: Recipe Guide
- Paneer Butter Masala vs Paneer Tikka Masala
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).