Pozole is a traditional Mexican soup rich in flavor, heritage, and heartiness. Made with hominy, tender pork (or sometimes chicken), and a deeply flavorful broth, pozole is typically topped with fresh garnishes like shredded cabbage, radishes, onion, oregano, lime, and crispy tostadas. This comforting dish is a staple for holidays and celebrations — especially during Christmas and New Year’s — but it’s just as satisfying on any cool evening.

Why You’ll Love This Recipe

Pozole is bold, nourishing, and endlessly customizable. The broth is deeply seasoned and simmered until rich, and the hominy gives it a signature chewy bite. It’s a complete meal in a bowl, with textures and flavors layered by the fresh garnishes. Plus, it can be made in large batches, making it perfect for sharing or meal prepping.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the soup:

Pork shoulder (or pork butt), cut into chunks
Garlic cloves
White onion, halved
Bay leaves
Salt
Dried guajillo chiles (or ancho chiles for deeper flavor)
Hominy (canned, drained and rinsed, or dried and pre-soaked)
Water or chicken broth
Oregano (preferably Mexican oregano)
Ground cumin (optional)
Vegetable oil (for sautéing)

Toppings/garnishes:

Shredded cabbage or lettuce
Thinly sliced radishes
Chopped white onion
Fresh lime wedges
Dried oregano
Crushed red pepper or hot sauce
Avocado slices (optional)
Tostadas or tortilla chips

directions

Cook the pork: In a large pot, add pork, onion halves, garlic cloves, bay leaves, and salt. Cover with water and bring to a boil, then simmer for 1½ to 2 hours until the meat is tender. Skim any foam as it cooks.
Prepare the chile sauce: While the meat is cooking, remove stems and seeds from the dried chiles. Soak them in hot water for 15–20 minutes until softened. Blend with a bit of soaking water, garlic, and onion until smooth. Strain if desired.
Sauté the chile sauce: In a separate pan, heat a bit of oil and cook the chile purée for 5–7 minutes until thickened and fragrant. Season with oregano, salt, and cumin.
Assemble the soup: Once the pork is tender, remove the onion and bay leaves. Shred the meat if desired. Stir in the sautéed chile sauce and the drained hominy. Simmer for another 30 minutes to let the flavors meld.
Taste and adjust: Add more salt or broth as needed to balance flavor and consistency.
Serve: Ladle the pozole into bowls and top with cabbage, radishes, onion, lime, oregano, and your favorite garnishes.

Servings and timing

Serves 6–8
Prep time: 20 minutes
Cook time: 2½–3 hours
Total time: About 3 hours

Variations

Pozole rojo: Made with red chiles like guajillo or ancho (this recipe style).
Pozole verde: Made with tomatillos, green chiles, and often chicken.
Pozole blanco: No chile-based sauce; just a clear broth with meat and hominy.
Chicken pozole: Use shredded chicken instead of pork.
Vegetarian pozole: Use mushrooms or jackfruit and vegetable broth.

storage/reheating

Pozole stores well and often tastes even better the next day. Refrigerate in an airtight container for up to 4 days. To reheat, warm over medium heat on the stove or microwave individual portions. You can also freeze pozole (without garnishes) for up to 3 months — thaw in the fridge overnight before reheating.

FAQs

What is hominy?

Hominy is corn that has been treated with lime to remove the husk. It’s chewy and slightly nutty — essential to authentic pozole.

Can I use canned hominy?

Yes, it’s convenient and still flavorful. Just rinse it before using.

What are the best chiles for pozole rojo?

Guajillo and ancho chiles are traditional and provide rich flavor without too much heat.

Can I make this in a slow cooker?

Yes, cook the pork on low for 6–8 hours, then add chile sauce and hominy for the last hour.

How do I make it spicier?

Add a few arbol chiles or a splash of hot sauce to the chile blend.

Is pozole gluten-free?

Yes, this traditional recipe is naturally gluten-free. Just double-check packaged items like broth.

Can I make it ahead of time?

Yes, it actually improves after a day in the fridge as the flavors develop.

Do I have to strain the chile sauce?

Straining gives a smoother broth, but it’s optional if you don’t mind some texture.

Can I use chicken instead of pork?

Absolutely — shredded chicken is commonly used, especially in pozole verde.

What should I serve with pozole?

Serve with tostadas, tortilla chips, or even Mexican rice on the side.

Conclusion

Pozole is a soul-warming dish steeped in tradition and flavor. Whether you’re making it for a holiday feast or a comforting family dinner, this hearty stew offers depth, spice, and satisfaction in every spoonful. With endless options for toppings and variations, you can make pozole your own — and once you do, you’ll come back to it again and again.

Pozole