There’s something magical about a bowl of pozole – warm, comforting, and bursting with bold, hearty flavors. This traditional Mexican soup is beloved for its rich broth, tender pork or chicken, chewy hominy, and vibrant toppings like cabbage, radishes, lime, and cilantro.
Pozole is more than just a soup—it’s a dish with deep cultural roots and celebration at its heart.
Originating from pre-Columbian Mexico, pozole was traditionally made to honor the gods and celebrate community.
For me, it’s a dish that reminds me of family reunions and holiday gatherings, where a bubbling pot of pozole simmered away on the stove while everyone added their favorite garnishes.
Whether served red (rojo), green (verde), or white (blanco), pozole always manages to create warmth—not just in flavor, but in spirit.
Why You’ll Love This
1. Deep, Rich Flavor:
Pozole’s broth is slow-simmered with dried chiles, garlic, and onion, creating a complex, deeply savory base. The pork or chicken absorbs all those incredible flavors, while the hominy adds a hearty chewiness that makes every spoonful satisfying. It’s a bold, aromatic dish that doesn’t require many fancy ingredients to shine.
2. Customizable for Every Taste:
Pozole is one of those rare dishes where everyone gets to personalize their bowl. From crunchy shredded cabbage and crisp radishes to a squeeze of lime or a sprinkle of oregano—everyone can top it how they like. It’s naturally gluten-free, and easy to adapt for different dietary needs.
3. Nourishing and Filling:
With a balance of lean protein, complex carbs from the hominy, and fresh veggies from the toppings, pozole is as nutritious as it is comforting. It’s hearty enough to be a complete meal, especially when paired with warm tortillas or tostadas.
4. Perfect for Make-Ahead and Meal Prep:
Pozole tastes even better the next day after the flavors have time to meld, making it a perfect candidate for batch cooking. It also freezes beautifully, so you can make a big pot and enjoy leftovers whenever you need a quick, delicious dinner.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Cuisine Type: Mexican
- Servings: 6 servings
- Estimated Cost: $15–$20
Equipment Needed:
- Large soup pot or Dutch oven
- Tongs
- Cutting board
- Knife
- Blender or food processor
- Fine mesh strainer (optional, for smoother broth)
- Ladle
- Bowls and toppings for serving
Ingredients
For the Soup:
- 2 lbs pork shoulder or pork butt, cut into chunks (or use boneless chicken thighs as a lighter alternative)
- 1 onion, halved
- 6 cloves garlic
- 2 bay leaves
- 10 cups water or low-sodium chicken broth
- 2 tsp salt, or to taste
- 1 tsp dried oregano
- 2 tsp ground cumin
- 2 cans (25 oz each) hominy, drained and rinsed
For the Red Chile Sauce:
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 3 cloves garlic
- ½ tsp salt
- 1 cup reserved cooking liquid or water
Optional Toppings:
- Shredded green cabbage
- Thinly sliced radishes
- Chopped onion
- Fresh cilantro
- Lime wedges
- Dried oregano
- Crushed red pepper flakes
- Avocado slices
- Tortilla chips or tostadas
Step-by-Step Instructions
Step 1: Simmer the Meat
In a large pot, add the pork, halved onion, garlic cloves, bay leaves, and salt. Pour in water or broth to cover the meat and bring to a boil. Reduce to a gentle simmer and cook uncovered for about 1½ to 2 hours, or until the pork is tender and shreds easily. Skim off any foam as needed.
Step 2: Prepare the Red Chile Sauce
While the pork cooks, soak the dried chiles in hot water for 20 minutes until softened. Drain and transfer to a blender along with garlic, salt, and 1 cup of reserved cooking liquid or water. Blend until smooth. For a silky texture, strain the sauce through a fine mesh sieve to remove bits of skin and seeds.
Step 3: Add the Sauce to the Broth
Remove the cooked pork from the pot and shred it into bite-sized pieces. Discard the bay leaves and onion. Return the shredded pork to the pot. Stir in the chile sauce, oregano, and cumin. Simmer for another 15–20 minutes to let the flavors meld.
Step 4: Add the Hominy
Add the drained hominy to the pot and cook for an additional 10–15 minutes, just to heat through. Taste and adjust salt if needed. You want a rich, balanced broth with a hint of spice.
Step 5: Prep the Toppings
While the soup finishes, prepare your toppings. Thinly slice the cabbage and radishes, chop the onions and cilantro, and cut your limes into wedges. Arrange everything in small bowls so everyone can customize their serving.
Step 6: Serve and Enjoy
Ladle the hot pozole into bowls and let your guests add their favorite garnishes. A squeeze of lime, a sprinkle of oregano, and a handful of cabbage can completely transform the flavor. Serve with warm tortillas or crispy tostadas on the side.
Nutrition Facts (Per Serving)
- Calories: 430
- Protein: 30g
- Carbohydrates: 35g
- Fiber: 7g
- Fat: 20g
- Sodium: 790mg
- Vitamin C: 18% DV
- Iron: 20% DV
Nutrition values may vary slightly based on exact ingredients and toppings used.
Tips for Success
1. Use Bone-In Pork for More Flavor:
If you can, cook the pork with bone-in cuts like pork shoulder or neck bones. The bones add incredible richness and depth to the broth. Just be sure to remove them before serving.
2. Don’t Skip the Chile Sauce:
The red chile sauce is what gives pozole its signature flavor and color. Take the time to soak, blend, and strain for the best result. If you’re short on time, you can use store-bought red chile paste, but homemade is always best.
3. Make It Ahead:
Pozole tastes even better the next day! The flavors deepen overnight, and the broth becomes more cohesive. Simply reheat on the stovetop and add a splash of water or broth if needed.
4. Keep the Toppings Fresh and Crisp:
Store the toppings separately and prep them fresh before serving. The contrast between hot soup and cold, crisp veggies is one of the best parts of pozole.
Common Questions
Can I make pozole with chicken instead of pork?
Absolutely! Use boneless skinless chicken thighs or even a whole chicken. Just simmer until tender, shred the meat, and proceed as usual. Chicken pozole is lighter but still flavorful.
Is pozole spicy?
It has a mild heat from the dried chiles, but it’s not overwhelmingly spicy. You can adjust the heat level by using fewer chiles or removing all the seeds, or add heat with toppings like crushed red pepper or hot sauce.
Can I use canned chile sauce?
While homemade chile sauce is best, you can use canned red enchilada sauce in a pinch. Look for a high-quality brand with minimal preservatives and adjust the seasoning to taste.
How long does pozole last in the fridge?
Pozole can be stored in the refrigerator for up to 5 days. Reheat on the stove or in the microwave. It also freezes well for up to 3 months—just defrost and warm before serving.
Variations & Substitutions
- Pozole Verde: Use green tomatillos and jalapeños instead of red chiles for a bright, tangy variation.
- Vegetarian Pozole: Skip the meat and use vegetable broth with mushrooms, jackfruit, or beans for a plant-based twist.
- Spicier Version: Add chipotle peppers or arbol chiles for a smokier, hotter version.
- Low-Sodium Option: Use low-sodium broth and limit added salt to control sodium intake.
Serving & Pairing Suggestions
Pozole is a meal in itself, but you can round out your dinner with a few simple sides:
- Tostadas or Warm Corn Tortillas
- Mexican Rice or Cilantro Lime Rice
- Fresh Guacamole or Salsa Verde
- A Light Cerveza or Agua Fresca
For dessert, try a classic flan, churros, or Mexican hot chocolate to complete your feast.
Pozole
Ingredients
For the Soup
- 2 lbs pork shoulder or pork butt cut into chunks (or use boneless chicken thighs as a lighter alternative)
- 1 onion halved
- 6 cloves garlic
- 2 bay leaves
- 10 cups water or low-sodium chicken broth
- 2 tsp salt or to taste
- 1 tsp dried oregano
- 2 tsp ground cumin
- 2 cans (25 oz) each hominy, drained and rinsed
For the Red Chile Sauce
- 4 dried guajillo chiles stemmed and seeded
- 2 dried ancho chiles stemmed and seeded
- 3 cloves garlic
- ½ tsp salt
- 1 cup reserved cooking liquid or water
Optional Toppings
- Shredded green cabbage
- Thinly sliced radishes
- Chopped onion
- Fresh cilantro
- Lime wedges
- Dried oregano
- Crushed red pepper flakes
- Avocado slices
- Tortilla chips or tostadas
Instructions
- In a large pot, add the pork, halved onion, garlic cloves, bay leaves, and salt. Pour in water or broth to cover the meat and bring to a boil. Reduce to a gentle simmer and cook uncovered for about 1½ to 2 hours, or until the pork is tender and shreds easily. Skim off any foam as needed.
- While the pork cooks, soak the dried chiles in hot water for 20 minutes until softened. Drain and transfer to a blender along with garlic, salt, and 1 cup of reserved cooking liquid or water. Blend until smooth. For a silky texture, strain the sauce through a fine mesh sieve to remove bits of skin and seeds.
- Remove the cooked pork from the pot and shred it into bite-sized pieces. Discard the bay leaves and onion. Return the shredded pork to the pot. Stir in the chile sauce, oregano, and cumin. Simmer for another 15–20 minutes to let the flavors meld.
- Add the drained hominy to the pot and cook for an additional 10–15 minutes, just to heat through. Taste and adjust salt if needed. You want a rich, balanced broth with a hint of spice.
- While the soup finishes, prepare your toppings. Thinly slice the cabbage and radishes, chop the onions and cilantro, and cut your limes into wedges. Arrange everything in small bowls so everyone can customize their serving.
- Ladle the hot pozole into bowls and let your guests add their favorite garnishes. A squeeze of lime, a sprinkle of oregano, and a handful of cabbage can completely transform the flavor. Serve with warm tortillas or crispy tostadas on the side.
Notes
If you can, cook the pork with bone-in cuts like pork shoulder or neck bones. The bones add incredible richness and depth to the broth. Just be sure to remove them before serving. 2. Don’t Skip the Chile Sauce:
The red chile sauce is what gives pozole its signature flavor and color. Take the time to soak, blend, and strain for the best result. If you’re short on time, you can use store-bought red chile paste, but homemade is always best. 3. Make It Ahead:
Pozole tastes even better the next day! The flavors deepen overnight, and the broth becomes more cohesive. Simply reheat on the stovetop and add a splash of water or broth if needed. 4. Keep the Toppings Fresh and Crisp:
Store the toppings separately and prep them fresh before serving. The contrast between hot soup and cold, crisp veggies is one of the best parts of pozole.
Pozole is a dish that nourishes both body and soul.
With its rich history, customizable toppings, and comforting warmth, it’s no wonder it remains a beloved classic across generations and borders.
Whether you’re making it for a celebration or simply craving something cozy and bold, this pozole recipe will bring joy to your table.
Give it a try—you might just find a new family favorite!
