Pozole is a hearty Mexican soup made with hominy and meat—usually pork or chicken—simmered with garlic, herbs, and chiles until the broth is rich and fragrant. It’s traditionally served at celebrations, but it’s also a comforting everyday meal that adapts beautifully to your pantry. This article gives you a master recipe for classic red pozole, then shows you how to turn it into green (tomatillo) or white (simple, no-chile) versions, each with its own distinct flavor.
Ingredients
- 2 lb (900 g) pork shoulder, cut into 1-inch cubes (or pork country ribs)
- 1 large white onion, chopped (about 1 ½ cups / 200 g)
- 4 cloves garlic, minced
- 2 cans (each 15 oz / 425 g) white hominy, drained and rinsed
- 8 cups (1.9 L) low-sodium chicken broth
- 2 dried guajillo chiles, stems and seeds removed
- 1 dried ancho chile, stem and seeds removed
- 1 tsp (5 ml) dried oregano (Mexican oregano preferred)
- 1 tsp (5 g) ground cumin
- 2 bay leaves
- Salt to taste
- For green pozole: 1 lb (450 g) tomatillos, husked and rinsed, plus 2 poblano peppers, roasted, peeled, and seeded
- For white pozole: omit the dried chiles entirely
Instructions
- If making red pozole, place the dried chiles in a small bowl and cover with boiling water. Let soak for 20 minutes until soft. Transfer the chiles and ½ cup (120 ml) of the soaking liquid to a blender and puree until smooth. Set aside.
- In a large pot or Dutch oven, heat 1 tablespoon (15 ml) of vegetable oil over medium-high heat. Add the pork cubes in batches (do not overcrowd) and brown on all sides, about 5 minutes per batch. Transfer the browned pork to a plate.
- In the same pot, add the onion and garlic. Sauté over medium heat until softened, about 5 minutes. If the bottom of the pot has browned bits, add a splash of broth and scrape them up.
- Return the pork to the pot. Add the chicken broth, hominy, oregano, cumin, bay leaves, and the chile puree (if making red pozole). For green pozole, add the tomatillos and poblanos at this point. For white pozole, simply omit the chiles and add the broth, hominy, and seasonings.
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer gently for 2 hours, or until the pork is tender and easily shreds with a fork. Stir occasionally.
- After 2 hours, remove the bay leaves. If you used whole tomatillos and poblanos, puree them with an immersion blender or in a regular blender until smooth, then stir the puree back into the soup. (If you used an immersion blender, you can blend directly in the pot.)
- Season with salt to taste. If you prefer a thinner soup, add more broth or water. If you like it thicker, simmer uncovered for an additional 15–20 minutes.
- Serve hot, with traditional toppings (see Serving Suggestions).
Tips
- Substitutions: If you can’t find dried guajillo or ancho chiles, use 1 tablespoon (15 g) of ancho chile powder or 2 teaspoons (10 g) of regular chili powder (not the spice blend) mixed with ½ cup (120 ml) of hot water. This will add a similar smoky depth, though the flavor will be slightly less complex.
- Time-saver: Use a rotisserie chicken instead of pork. Shred the meat and add it during the last 15 minutes of cooking. The broth will be lighter but still delicious.
- Common mistake: Don’t skip browning the pork. It adds essential flavor to the broth. If you’re short on time, you can skip it, but the soup will be less rich.
- Hominy: Canned hominy is already cooked; just rinse it to remove the canning liquid. If you use dried hominy, soak it overnight and cook for 2–3 hours before adding the pork.
Serving Suggestions
Serve pozole in deep bowls with a variety of toppings so everyone can customize their own. Classic options include shredded cabbage or lettuce, sliced radishes, diced white onion, chopped cilantro, lime wedges, and dried oregano. For a heartier meal, add warm corn tortillas or tostadas. For a spicy kick, offer a bottle of hot sauce or a bowl of sliced jalapeños. Many people also like to add a dollop of crema (Mexican sour cream) or crumbled cotija cheese.
Variations
Red Pozole (Pozole Rojo): This is the most common version, made with dried red chiles (guajillo and ancho). The chiles give the broth a deep red color and a mild, earthy heat. It’s the classic celebration pozole.
Green Pozole (Pozole Verde): Made with tomatillos, poblano peppers, and sometimes cilantro or jalapeño, this version is tangy and slightly spicy. It’s lighter than red pozole and particularly popular in central Mexico. You can also add a handful of fresh cilantro to the blender for extra freshness.
White Pozole (Pozole Blanco): This is the simplest version, with no chiles at all. The broth is clear and savory, letting the pork and hominy shine. It’s often served with a salsa verde or roja on the side so each person can add their preferred heat.
Chicken Pozole: Substitute bone-in chicken thighs or a whole chicken for the pork. Cook until the chicken is tender (about 45 minutes), then remove the meat, shred it, and return it to the pot. The cooking time is shorter, so the broth will be lighter.
Vegetarian Pozole: Use vegetable broth and replace the pork with extra hominy, pinto beans, or roasted mushrooms. Add a can of black beans for protein. Simmer for 30 minutes to blend the flavors.
Storage and Reheating
Pozole tastes even better the next day as the flavors meld. Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days. You can also freeze pozole for up to 3 months in a freezer-safe container. To reheat, thaw overnight in the refrigerator if frozen, then warm in a pot over medium heat, stirring occasionally, until hot (at least 165°F / 74°C for leftovers). Add a little broth or water if the soup has thickened. The hominy and pork will hold up well to reheating.
Frequently Asked Questions
Can I use pork loin instead of pork shoulder? Yes, but loin is leaner and can dry out during the long simmer. If you use loin, reduce the cooking time to about 1 hour, or until tender, and be careful not to overcook. Pork shoulder (or butt) is ideal because the fat keeps the meat moist and adds flavor.
What is hominy? Hominy is dried corn kernels that have been treated with an alkaline solution (like lime water) to remove the hull and puff them up. It has a chewy texture and a slightly nutty flavor. You can buy it canned or dried. Canned hominy is already cooked and ready to use.
Is pozole spicy? Traditional red and green pozole have a mild to moderate heat, depending on the chiles. If you prefer no heat, make white pozole or remove the seeds and veins from the chiles (which hold most of the heat). You can also add a bit of sugar or a splash of orange juice to balance the heat.
Can I make pozole in a slow cooker? Yes. Brown the pork and sauté the onion and garlic as directed, then transfer everything to a slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours, until the pork is tender. Add the chile puree (if using) at the beginning. Blend the tomatillos and poblanos after cooking if making green version.
Why is my pozole broth cloudy? A cloudy broth is usually caused by stirring too vigorously or boiling too hard, which breaks up the pork and hominy starches. To keep it clear, simmer gently and avoid stirring constantly. It’s not a problem for flavor, but if you want a clearer broth, skim any foam that rises to the surface during the first 30 minutes.
Can I add other vegetables? Absolutely. Some people add carrots, potatoes, or zucchini in the last 30 minutes of cooking. Just keep in mind that they will absorb some of the broth’s flavor, so you may need to add extra salt.
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