Pozole is a traditional Mexican soup known for its rich broth, tender meat, and hearty hominy.
Deeply rooted in Mexican culture, this comforting dish is often served during celebrations, holidays, and family gatherings.
While it may look complex, pozole is surprisingly straightforward to prepare at home with the right ingredients and a bit of patience.
This recipe walks you through the classic preparation while explaining the flavors and techniques that make pozole so special.
Pozole Recipe
Pozole is a slow-simmered soup made with hominy—dried corn kernels treated with lime—and meat, typically pork or chicken.
The broth is flavored with dried chilies, garlic, onion, and spices, creating a deep and savory base.
What truly sets pozole apart is its interactive nature.
It is traditionally served with an array of fresh toppings such as shredded cabbage, radishes, onions, cilantro, lime, and oregano, allowing each bowl to be customized.
This recipe focuses on a classic Pozole Rojo, known for its bold red color and robust flavor, achieved through dried red chilies.
Ingredients
- Pork shoulder or pork butt, cut into large chunks
- Hominy, canned and rinsed well
- Dried guajillo chilies
- Dried ancho chilies
- Garlic cloves
- White onion
- Bay leaves
- Ground cumin
- Mexican oregano
- Salt
- Water or pork broth
For serving (optional but traditional):
Shredded cabbage, sliced radishes, diced onion, chopped cilantro, lime wedges, dried oregano, and chili flakes.
Step-by-Step Instructions
Step 1: Cook the Meat
Place the pork in a large pot and cover it with water or broth. Add half of the onion, several garlic cloves, and bay leaves.
Bring the pot to a gentle boil, then reduce the heat and simmer.
As the pork cooks, skim off any foam that rises to the surface. Continue simmering until the meat becomes tender and easily shreds, which usually takes about one to one and a half hours.
Step 2: Prepare the Red Chili Sauce
While the pork is cooking, remove the stems and seeds from the dried chilies. Lightly toast them in a dry pan for a few seconds on each side, just until fragrant.
Transfer the chilies to a bowl and cover them with hot water to soften.
Once softened, blend the chilies with garlic, a small piece of onion, cumin, and some of the soaking liquid until smooth. Strain the sauce to remove any remaining skins.
Step 3: Combine the Broth and Sauce
Once the pork is tender, remove the onion and bay leaves from the pot.
Stir the red chili sauce into the broth, mixing well to distribute the flavor and color evenly. Allow the soup to simmer gently so the sauce fully integrates into the broth.
Step 4: Add the Hominy
Add the rinsed hominy to the pot and stir. The hominy will absorb the flavors of the broth as it cooks.
Continue simmering for another 30 to 45 minutes, allowing the soup to thicken slightly and deepen in flavor.
Step 5: Season and Finish
Season the pozole with salt and Mexican oregano. Taste and adjust seasoning as needed. The soup should be rich, slightly smoky, and well-balanced.
Once finished, remove the pot from the heat and let it rest for a few minutes before serving.
Different Variations of Pozole
Pozole has several regional variations throughout Mexico.
- Pozole Rojo uses red chilies and has a bold, earthy flavor.
- Pozole Verde is made with green ingredients such as tomatillos, green chilies, and herbs, resulting in a brighter and fresher taste.
- Pozole Blanco is the simplest version, relying on a clear broth and allowing the toppings to shine.
Each variation follows the same basic technique but differs in flavor profile and appearance.
Best Toppings for Pozole
Toppings are an essential part of the pozole experience. Fresh cabbage adds crunch, radishes bring peppery freshness, and lime juice brightens the rich broth.
Dried oregano sprinkled on top enhances the aroma, while chili flakes or hot sauce add heat for those who prefer spice.
Encouraging diners to customize their bowl makes pozole both interactive and satisfying.
Tips for the Best Pozole
For the most flavorful pozole, simmer slowly and avoid rushing the process. Using bone-in pork adds extra depth to the broth.
Always rinse canned hominy thoroughly to remove excess salt or preservatives. Letting the pozole rest for a short time before serving allows the flavors to develop fully.
Pozole often tastes even better the next day, making it an excellent make-ahead dish.
How to Store and Reheat Pozole
Pozole stores well in the refrigerator for up to four days. Allow it to cool completely before transferring it to an airtight container.
When reheating, warm it gently on the stovetop over medium heat, adding a little water or broth if needed. Store toppings separately to maintain their freshness.
Conclusion
Pozole is more than just a soup—it is a comforting, flavorful dish with deep cultural roots.
With its rich broth, tender meat, and customizable toppings, it offers a satisfying meal for both everyday cooking and special occasions.
By following this step-by-step recipe and understanding its variations, you can confidently bring an authentic taste of Mexico into your kitchen.