Pozole is a traditional Mexican soup made with hominy and pork (or chicken), simmered with chiles and garlic until the broth is rich and deeply flavorful. It’s a festive dish often served for celebrations, but it’s also a comforting weeknight meal. This red pozole recipe delivers a robust, slightly spicy broth that’s balanced with tender meat and chewy hominy, topped with fresh cabbage, radish, and lime.
Ingredients
- 2 lb (900 g) pork shoulder, cut into 1.5-inch chunks
- 1 lb (450 g) pork neck bones or country-style ribs (optional, for extra flavor)
- 1 large white onion, quartered
- 6 cloves garlic, peeled
- 2 tsp (10 g) salt, plus more to taste
- 2 bay leaves
- 2 (15 oz / 425 g) cans white hominy, drained and rinsed
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 tsp (5 ml) dried oregano (Mexican oregano preferred)
- 1 tsp (5 g) ground cumin
- 2 tbsp (30 ml) vegetable oil
Instructions
- Place the pork shoulder (and neck bones, if using) in a large pot or Dutch oven. Add the onion quarters, 4 garlic cloves, 1 tsp salt, bay leaves, and enough water to cover by 2 inches (about 10 cups / 2.4 L). Bring to a boil over high heat, then reduce to a simmer. Skim off any foam that rises. Cover partially and simmer for 1 hour 30 minutes, until the pork is tender.
- Meanwhile, prepare the chiles. Place the guajillo and ancho chiles in a small bowl and cover with hot water. Let soak for 20 minutes until softened.
- Drain the chiles (reserve the soaking liquid) and transfer to a blender. Add the remaining 2 garlic cloves, oregano, cumin, and 1 cup (240 ml) of the chile soaking liquid. Blend until smooth. If the sauce is too thick, add a little more soaking liquid.
- Heat the vegetable oil in a medium skillet over medium heat. Pour in the chile sauce (careful—it may splatter). Cook for 5 minutes, stirring frequently, until the sauce darkens and thickens slightly. Set aside.
- Once the pork is tender, remove the meat from the pot with a slotted spoon. Discard the onion, bay leaves, and bones. Shred the pork into bite-sized pieces, discarding any fat or gristle. Strain the broth through a fine-mesh sieve into a large bowl; you should have about 8 cups (1.9 L). Return the broth to the pot.
- Add the shredded pork, hominy, and the cooked chile sauce to the broth. Stir in the remaining 1 tsp salt. Bring to a boil, then reduce to a simmer. Cook uncovered for 30 minutes, allowing the flavors to meld. Taste and adjust seasoning.
- Serve hot in bowls, topped with shredded cabbage, sliced radishes, chopped cilantro, diced onion, and a squeeze of lime. Offer dried oregano and crushed red pepper on the side.
Tips
- Substitute chiles: If you can’t find guajillo or ancho, use 3 dried New Mexico chiles or 2 tbsp (15 g) ancho chile powder plus 1 tbsp (7 g) guajillo powder. The flavor will be slightly different but still good.
- Make it ahead: Pozole tastes even better the next day. Make it up to 3 days ahead and refrigerate; the flavors deepen.
- Common mistake: Don’t skip soaking the chiles—blending them dry will result in a bitter, gritty sauce. Also, always skim the foam during the initial simmer for a clear broth.
- Meat options: Chicken thighs (bone-in) work well; cook until tender (about 45 minutes) and shred. For a vegetarian version, use vegetable broth and add extra beans.
Serving Suggestions
Serve pozole with warm corn tortillas or tostadas. Offer a platter of toppings: shredded green cabbage, thinly sliced radishes, chopped white onion, fresh cilantro, lime wedges, and dried Mexican oregano. For a heartier meal, add a side of Mexican rice or refried beans.
Variations
- Green Pozole (Pozole Verde): Replace the guajillo and ancho chiles with 1 lb (450 g) tomatillos, husked and roasted, plus 2 poblano peppers, roasted and seeded. Blend with cilantro and garlic.
- White Pozole (Pozole Blanco): Omit the chiles entirely. The broth is clear, flavored only with pork, onion, garlic, and oregano.
- Chicken Pozole: Use 3 lb (1.4 kg) bone-in chicken thighs instead of pork. Simmer for 45 minutes, then shred. Reduce cooking time accordingly.
- Seafood Pozole: Add 1 lb (450 g) shrimp or fish fillets during the last 10 minutes of cooking. This is a coastal variation.
Storage and Reheating
Refrigerate leftover pozole in an airtight container within 2 hours of cooking. It will keep for 3-4 days. To freeze, cool completely and transfer to freezer-safe containers; it will keep for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat on the stovetop over medium heat until bubbling, or in the microwave in 1-minute intervals. Add a splash of water or broth if it’s too thick. Always reheat to an internal temperature of 165°F (74°C) for leftovers.
Frequently Asked Questions
Can I use canned hominy instead of dried? Yes, canned hominy is already cooked and is the easiest option. Rinse it well to remove the canning liquid. If you prefer dried hominy, you’ll need to soak and cook it separately before adding—this adds about 2 hours.
What is the difference between white and red pozole? The color comes from the chiles. Red pozole uses dried red chiles (guajillo, ancho), while green pozole uses tomatillos and green chiles. White pozole has no chiles at all. All are traditional.
Can I make pozole in a slow cooker? Absolutely. Sear the pork first, then add all ingredients (except the chile sauce) and cook on low for 6-8 hours. Add the chile sauce in the last 30 minutes. The broth may be less concentrated, so you might need to reduce it.
Why is my pozole broth bitter? Bitterness usually comes from overcooked chiles or not removing the seeds and veins. Make sure to remove all seeds and soak the chiles in hot (not boiling) water. Also, don’t overcook the sauce—5 minutes is enough.
Can I use pork loin instead of shoulder? Yes, but loin is leaner and can dry out. If using loin, reduce the simmering time to about 1 hour and check for tenderness. Shoulder has more fat, which adds flavor and moisture.
How do I thicken pozole? Pozole is meant to be brothy, not thick. If you prefer a thicker broth, mash some of the hominy and stir it back in, or puree a cup of the broth with a little masa harina (corn flour) and stir it in.
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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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