If you’re craving a warm, comforting, and authentic Mexican dish, Pozole Recipe(pronounced po-SO-leh) is the answer. This hearty soup, made with pork, hominy, spices, and a variety of delicious garnishes, has deep cultural roots and is a staple in many Mexican celebrations. Whether you’re hosting a festive gathering or simply want a rich, flavorful meal, this recipe delivers an unforgettable experience in every bowl.
What is Pozole?
Pozole is a traditional Mexican stew typically made with pork shoulder and hominy—dried corn kernels that have been treated with an alkali in a process called nixtamalization. There are several regional varieties, including pozole rojo (red), pozole verde (green), and pozole blanco (white). This version leans toward a red pozole but allows room for customization, depending on your spice preference.
Ingredients You’ll Need
This recipe serves approximately 10 people and takes about 1 hour and 25 minutes to prepare from start to finish.
Main Ingredients
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1 ½ lbs pork shoulder
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2 whole garlic cloves, peeled
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1 tablespoon ground cumin
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1 onion, chopped (divided)
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2 garlic cloves, finely chopped
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2 tablespoons oil (vegetable or canola)
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½ teaspoon black pepper
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½ teaspoon cayenne pepper (adjust for heat)
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2 tablespoons California chili powder
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1 tablespoon salt
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¼ teaspoon oregano
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4 cups canned white hominy, drained and rinsed
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3–5 cups pork broth (from the cooking pork shoulder)
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1 cup canned diced green chilies (optional)
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2 fresh jalapeños, chopped (optional for spice)
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3 dried ancho chilies, stemmed and seeded (for garnish, optional)
Optional Garnishes (Highly Recommended)
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Fresh lime or lemon wedges
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Thinly sliced radishes
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Finely chopped cilantro
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Shredded green cabbage
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Fried corn tortillas or tortilla chips
Step-by-Step Instructions
1. Prepare the Pork
Place the pork shoulder in a large pot and cover it with lightly salted water. Add ½ chopped onion, the peeled garlic cloves, black pepper, cumin, and oregano.
Bring to a boil over medium heat. Skim off any foam that rises to the surface. Once boiling, reduce heat, cover, and simmer for about 45 minutes until the pork becomes tender. Remove the meat and set aside. Reserve the pork broth, as it will form the base of your soup.
2. Sauté the Aromatics
In a separate large pan, heat the oil over medium heat. Add the remaining chopped onion and garlic and sauté until translucent. Stir in the chili powder, salt, cayenne, and any remaining spices. Cook for 1-2 minutes to bloom the spices.
3. Cut the Pork
Take the cooked pork shoulder and cut it into 1-inch cubes. Add the cubed pork to the sautéed onion and spice mixture.
4. Build the Stew
Stir in the drained hominy, reserved pork broth, green chilies, and jalapeños (if using). If you don’t have enough pork broth, you can top it off with chicken stock—typically around 2–4 cups depending on your desired consistency.
Cover and simmer the mixture for 45 to 60 minutes, allowing all the flavors to meld together. If necessary, cook longer to ensure the hominy and meat are fully tender and the broth is rich.
5. Optional Ancho Chili Garnish
For an extra spicy touch, boil 3 dried ancho chilies in water for about 15 minutes until softened. Blend the softened chilies with:
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1½ cups water
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1 garlic clove
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2 tablespoons diced onion
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Salt and pepper to taste
Strain the mixture to remove pulp. You can either:
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Add the strained liquid to a small serving dish for guests to mix into their bowls.
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Add the pulp directly into the pot for a deeper, smokier flavor (note: it’s spicy!).
6. Final Touches
Taste your pozole and adjust salt or spice levels as needed. Skim off any excess fat if necessary.
How to Serve Pozole
Ladle the hot stew into individual soup bowls. Allow guests to customize their bowl with a variety of traditional toppings:
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A good squeeze of lime for brightness
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Crunchy radishes for texture
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Fresh cilantro for herbaceous depth
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Shredded cabbage for crunch
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Crispy tortilla strips for contrast
These garnishes transform the dish from a simple stew to a festive, flavor-packed experience.
FAQs About Mexican Pozole
What is hominy?
Hominy is dried corn that has been treated to remove the hull and germ. It has a chewy texture and mild corn flavor, essential for authentic pozole.
Can I use chicken instead of pork?
Yes! While pork is traditional, chicken thighs or breasts can be used for a lighter version.
How spicy is this pozole?
The base recipe is moderately spicy, but you can tone it down by omitting jalapeños and using less cayenne or chili powder. For more spice, use ancho, guajillo, or chipotle peppers.
Can I make this in an Instant Pot?
Absolutely! Use the Sauté mode for the aromatics, then cook the pork with broth.