Description
Classic Mexican Pozole is a traditional and heartwarming soup featuring tender pork or chicken, hominy, and a rich, chili-seasoned broth. This authentic recipe combines savory meat, aromatic spices, and vibrant chiles to create a comforting and festive dish perfect for gatherings or cozy meals. Easily customizable and simple to prepare, it showcases the best flavors of Mexican cuisine with fresh toppings and zesty lime for an unforgettable bowl.
Ingredients
Scale
Main Ingredients
- 3–4 dried guajillo or ancho chiles
- 2 lbs pork shoulder or chicken pieces (bone-in for more flavor)
- 6 cups water
- 4 cloves garlic, peeled
- 1 medium onion, quartered
- 2 cans (about 29 oz each) hominy, drained and rinsed (or 2 cups dried hominy cooked)
- 6 cups chicken or vegetable broth
- 1 tsp dried oregano
- 1 tsp ground cumin
- Salt and freshly ground black pepper to taste
Garnishes and Serving
- Lime wedges
- Shredded cabbage or lettuce
- Thinly sliced radishes
- Chopped fresh cilantro
- Diced avocado (optional)
- Chopped onions (optional)
- Crushed dried oregano or chili powder (optional)
- Warm corn tortillas, tostadas, refried beans, or Mexican rice (for serving)
Instructions
- Prepare the Chiles: Remove stems and seeds from the dried guajillo or ancho chiles. Soak them in hot water for about 15 minutes until softened. Blend the softened chiles with a bit of the soaking water to create a smooth chili sauce that will form the rich base of the soup.
- Cook the Meat: In a large pot, combine pork shoulder or chicken pieces with water, salt, garlic, and onion. Simmer gently over low heat for 1.5 to 2 hours until the meat is tender and fully cooked. Remove the meat, shred or chop it, and set aside. Reserve the broth.
- Combine Broth and Chili Sauce: Strain the broth if needed and return it to the pot. Stir in the prepared chili sauce along with oregano, cumin, salt, and pepper. Simmer for 15 minutes to meld the flavors and develop the vibrant red color.
- Add Hominy and Meat: Drain and rinse canned hominy (or cook dried hominy ahead of time), then add it to the pot along with the shredded meat. Simmer together for 20-30 minutes to allow the hominy to absorb the chili broth flavors.
- Taste and Adjust Seasoning: Taste the pozole and adjust the salt, pepper, or add lime juice as desired for a balanced, flavorful broth that perfectly complements the hearty ingredients.
Notes
- Use quality dried chiles for the best authentic flavor; avoid pre-ground chili powders.
- Soak and cook hominy properly to ensure it is soft yet maintains a satisfying texture.
- Simmer gently over low heat to ensure tender meat and a well-developed broth without bitterness.
- Set up a custom garnish station so guests can personalize their bowls with fresh toppings.
- If possible, prepare homemade broth to amplify the soup’s depth of flavor.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: Classic Pozole, Mexican Soup, Hominy Soup, Traditional Pozole, Pork Pozole, Chicken Pozole, Mexican Comfort Food