Pozole is a hearty Mexican soup or stew built on hominy (dried maize kernels treated with alkali) and meat, usually pork, simmered until tender and served with a bright array of fresh toppings like shredded cabbage, radish, lime, and oregano. It has deep roots in pre-Hispanic Mexico, where a version of the dish was once part of ritual ceremonies that, according to some historical accounts, involved the meat of sacrificed prisoners. Today, pozole is a beloved celebratory dish, and this recipe delivers a rich, deeply flavorful broth with tender pork and chewy hominy, perfect for a weekend gathering.
Ingredients
- 2 lb (900 g) pork shoulder, cut into 2-inch chunks
- 1 lb (450 g) pork country-style ribs, cut into 2-inch chunks (or use all pork shoulder)
- 2 (25 oz / 700 g) cans white hominy, drained and rinsed
- 1 large white onion, chopped (about 1 ½ cups / 225 g)
- 6 cloves garlic, minced
- 2 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 teaspoon dried Mexican oregano (or regular oregano)
- 2 bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- 8 cups (1.9 L) low-sodium chicken broth
- 2 cups (475 ml) water
- For serving: shredded cabbage, sliced radishes, diced white onion, lime wedges, dried oregano, crushed red pepper flakes, avocado slices
Instructions
- Place the dried guajillo and ancho chiles in a small bowl and cover with hot water. Let soak for 20 minutes until softened. Drain, then transfer to a blender with ½ cup (120 ml) of the soaking water. Blend until smooth. Set aside.
- Heat a large Dutch oven or heavy pot over medium-high heat. Add the pork chunks in batches (do not overcrowd) and sear until browned on all sides, about 6–8 minutes per batch. Transfer the browned pork to a plate.
- Reduce heat to medium. Add the chopped onion to the pot and cook, stirring, until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
- Stir in the pureed chiles, cumin, oregano, bay leaves, salt, and pepper. Cook for 2 minutes, stirring constantly, until fragrant.
- Return the pork to the pot. Add the chicken broth and water. Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 hours, or until the pork is fork-tender.
- Add the drained hominy to the pot. Continue to simmer uncovered for 45 minutes to 1 hour, until the broth has thickened slightly and the hominy is very tender.
- Remove the bay leaves. Taste and adjust seasoning with salt and pepper. If you prefer a thinner broth, add more water or broth.
- Serve hot, letting each person add their own toppings: cabbage, radish, onion, lime, oregano, and avocado.
Tips
- Substitute the chiles: If you can’t find guajillo or ancho, use 3 dried New Mexico chiles or 1 tablespoon chili powder (not the spice blend, just ground chiles) added with the cumin. The flavor will be slightly less sweet but still good.
- Don’t skip the searing: Browning the pork adds depth to the broth. If you’re short on time, you can skip it, but the stew will be less rich.
- Use canned hominy for convenience: Dried hominy requires overnight soaking and 2–3 hours of cooking. Canned hominy is already cooked and saves time. If you want to use dried, soak 1 ½ cups (270 g) overnight, then simmer for 2 hours before adding to the stew.
- Skim the fat: After chilling, the fat will solidify on top and can be easily removed. If serving immediately, skim off excess fat with a spoon.
Serving Suggestions
Serve pozole in deep bowls with a side of tostadas or warm corn tortillas. Offer a “toppings bar� so everyone can customize their bowl. Classic toppings include shredded cabbage, thinly sliced radishes, diced white onion, fresh lime wedges, dried oregano, and crushed red pepper for heat. For a richer bowl, add a dollop of crema or sour cream and diced avocado.
Variations
- Chicken Pozole: Replace the pork with 2 lb (900 g) bone-in chicken thighs. Simmer for 45 minutes, then remove the chicken, shred the meat, and return to the pot with the hominy. Cook for 30 minutes more.
- Vegetarian Pozole: Use vegetable broth and add 2 cans of hominy and extra vegetables like zucchini and mushrooms. Add a can of black beans for protein. Simmer for 30 minutes.
- Red vs. Green: This recipe makes a red pozole (rojo) because of the dried chiles. For green pozole (verde), replace the dried chiles with 1 lb (450 g) tomatillos, 2 jalapeños, and 1 cup cilantro, blended and added in step 4.
- Spicy: Add 1–2 chipotle chiles in adobo sauce to the chile puree for a smoky, spicy kick.
Storage and Reheating
Store leftover pozole in an airtight container in the refrigerator for up to 4 days. The flavors will meld and improve overnight. To freeze, place in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator. Reheat on the stovetop over medium heat, stirring occasionally, until bubbling (at least 165°F / 74°C for leftovers). Add a splash of broth or water if it has thickened too much.
Frequently Asked Questions
Is it true that pozole was made with human meat? According to some historical accounts from the Spanish conquest, Aztec rituals included a stew made with the meat of sacrificed captives, which some scholars believe was an early form of pozole. However, this is disputed and not universally accepted. Modern pozole is always made with pork, chicken, or vegetables.
Can I use pork loin instead of pork shoulder? Yes, but pork loin is leaner and will dry out if cooked for the full 2 hours. Reduce the simmering time to 1 hour, or use a combination of loin and shoulder. The broth will be less rich.
Why is my broth not flavorful? Make sure you sear the pork well and use a good-quality broth. Also, don’t skimp on the salt—add it gradually and taste. The chiles also add flavor, so don’t skip them.
Can I make pozole in a slow cooker? Yes. Sear the pork and sauté the onion and garlic, then transfer everything to a slow cooker with the broth, chile puree, and hominy. Cook on low for 8 hours or high for 4–5 hours. The pork should be tender.
What is hominy? Hominy is dried maize (corn) that has been treated with an alkali solution (like lime water) to remove the hull and puff it up. It has a distinct, slightly nutty flavor and chewy texture. It’s available canned or dried.
How do I thicken pozole? Pozole is meant to be brothy, but if you prefer it thicker, mash some of the hominy with a potato masher or blend a cup of the stew and stir it back in. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer for 5 minutes.
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