Description
Pozole is a traditional Mexican soup featuring tender hominy, slow-cooked pork shoulder, and a rich, flavorful broth made with dried chilies and aromatic spices. This hearty and wholesome dish is perfect for festive gatherings or comforting family dinners, offering customizable spice levels and garnishes to suit every taste.
Ingredients
Scale
Main Ingredients
- 4 cups hominy (canned or soaked dried hominy)
- 2 to 3 pounds pork shoulder, cut into large chunks
- 4 to 5 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 4 cloves garlic, divided
- 1 large onion, divided
- 1 teaspoon dried oregano, plus extra for garnish
- 1 teaspoon ground cumin, plus a pinch for chili sauce
- 6 cups chicken or pork broth
- Salt, to taste
- Fresh lime wedges, for serving
Optional Garnishes
- Shredded cabbage or lettuce
- Thinly sliced radishes
- Chopped onions
- Fresh cilantro
- Avocado slices
- Queso fresco
- Crushed red pepper or chipotle (for added heat)
Instructions
- Prepare the Chilies: Remove stems and seeds from the dried guajillo and ancho chilies. Soak them in hot water for about 15 minutes until softened. Blend the soaked chilies together with 2 cloves of garlic, a pinch of cumin, a bit of the broth, and salt to create a smooth, vibrant chili sauce base for the soup.
- Cook the Meat: In a large pot, combine pork shoulder, half the onion (quartered), remaining garlic cloves, and salt. Add enough broth to cover the meat and simmer gently over low heat for 1.5 to 2 hours, until the pork is tender and easily shredded. Remove the meat from the pot and shred it using forks. Reserve the broth for later use.
- Combine the Ingredients: Add the hominy to the reserved broth along with the prepared chili sauce. Stir well and let the mixture simmer together for about 30 minutes, allowing the hominy to absorb the flavors and soften further.
- Add the Meat Back: Return the shredded pork to the pot and stir to combine everything evenly. Simmer for another 15 minutes to meld the flavors. Adjust seasoning by adding salt and oregano to taste.
- Serve Hot: Ladle the Pozole into bowls and offer a variety of garnishes such as shredded cabbage, radishes, chopped onions, cilantro, lime wedges, avocado slices, and queso fresco so each person can customize their serving.
Notes
- Use quality hominy: Canned hominy is convenient, but fresh or dried hominy soaked overnight offers better texture and flavor.
- Toast dried chilies lightly before soaking to deepen their smoky flavor without bitterness.
- Don’t skip the garnishes: Radishes, cabbage, cilantro, and lime brighten up the dish and add texture.
- Simmer the meat gently over low heat to keep it tender and develop rich, complex broth flavors.
- Gradually add chili sauce to control the level of heat without overpowering the soup’s balance.
- Pozole freezes well for up to 3 months; cool completely before freezing to maintain texture.
- Reheat leftovers gently on the stovetop, adding broth or water if the soup thickens too much.
- Prep Time: 30 minutes
- Cook Time: 2 hours 15 minutes
- Category: Soups & Stews
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Pozole, Mexican soup, Hominy soup, Pork Pozole, Traditional Mexican recipe, Hearty soup
