Description
Pozole is a traditional Mexican soup made with hominy, tender pork, and a rich red chile broth. It’s warm, hearty, and perfect for feeding a crowd. Top it with fresh garnishes like cabbage, radish, and lime for a bowl of bold, comforting flavor.
Ingredients
For the soup:
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3 lbs pork shoulder or pork butt, cut into large chunks
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1 medium white onion, halved
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5 cloves garlic, peeled
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10 cups water
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2 tsp salt (plus more to taste)
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2 bay leaves
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2 tsp dried oregano
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1 tsp ground cumin
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1 (6 lb) can white hominy, drained and rinsed (or 2-3 (29 oz) cans)
For the red chile sauce:
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4 dried guajillo chiles, stemmed and seeded
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2 dried ancho chiles, stemmed and seeded
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2 cloves garlic
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1/4 cup chopped white onion
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1 cup hot water (for soaking chiles)
Toppings (optional but traditional):
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Shredded cabbage or lettuce
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Thinly sliced radishes
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Diced white onion
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Dried oregano
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Lime wedges
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Crushed tostadas or tortilla chips
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Avocado slices
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Chopped cilantro
Instructions
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ook the pork: In a large pot, combine pork, onion, garlic, salt, bay leaves, oregano, and cumin. Add water and bring to a boil. Reduce heat and simmer uncovered for 1.5 to 2 hours, skimming foam as needed, until pork is tender.
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Prepare the chile sauce: While the pork cooks, place dried chiles in a bowl and cover with 1 cup of hot water. Let soak for 15–20 minutes until softened. Blend soaked chiles with garlic, onion, and soaking liquid until smooth.
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Strain the sauce through a mesh strainer to remove any bits. Set aside.
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Shred the pork: Once tender, remove pork from the broth and shred or chop into bite-sized pieces. Discard any bones or large fat pieces.
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Combine and simmer: Return shredded pork to the pot. Stir in the red chile sauce and drained hominy. Simmer uncovered for another 30–40 minutes. Taste and adjust seasoning with more salt if needed.
Notes
Pozole tastes even better the next day — great for leftovers!
Add more water or broth if you prefer a thinner consistency.
You can swap in chicken thighs for a lighter version, or go vegetarian with mushrooms and veggie broth.