Pozole
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.
Servings 6
Calories 430kcal
Cost $15–$20
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
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.
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.