Authentic Mexican Pozole Recipe
Introduction
Mexican Pozole is a rich, comforting soup made with tender pork, hominy, and a flavorful broth infused with garlic, cumin, and chilies. This traditional family recipe brings warmth and soul to your table with every spoonful. Perfect for cozy gatherings or a hearty meal anytime.
Ingredients
- 1 1⁄2 lbs pork shoulder
- 2 garlic cloves, peeled
- 1 tablespoon cumin powder
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 tablespoon salt
- 1⁄2 teaspoon black pepper
- 2 tablespoons oil
- 1 teaspoon cayenne
- 1 teaspoon oregano
- 4 cups canned white hominy, drained and rinsed
- 3-4 cups chicken broth
- 3-5 cups pork broth (from cooking pork shoulder)
- Salt to taste
Red Sauce
- 3 whole ancho chilies, seeded and stemmed (or substitute with California chilies)
- 1 clove garlic
- 1/4 cup onion
- Salt and pepper to taste
Fixings
- Lots of lime or lemon wedges
- Sliced radishes
- Chopped cilantro
Instructions
- Step 1: Place the pork shoulder in a large saucepan and cover with water. Add a dash of salt, half of the chopped onion, the 2 peeled garlic cloves, black pepper, cumin, and oregano.
- Step 2: Bring to a boil over medium heat. Skim off any foam that rises, then reduce heat, cover, and simmer for 45 minutes.
- Step 3: Remove the pork from the broth and set aside the broth for later. Add the remaining chopped onion, chopped garlic, hominy, and the reserved pork broth to the pot.
- Step 4: Cut the cooked pork into 1-inch cubes and add them back to the pot. Add 3-4 cups of chicken broth as needed to create a soup-like consistency.
- Step 5: Simmer the mixture, covered, for 45 to 60 minutes until the pork and hominy are tender. It may take up to 1 1/2 hours after cooking the pork to get everything tender and flavorful.
- Step 6: To make the red sauce, soak the ancho chilies (or California chilies) in a bowl of water for about an hour until rehydrated.
- Step 7: Boil the soaked chilies in a pot of water for 15-20 minutes until soft.
- Step 8: Blend the chilies with 1 1/2 cups of the cooking water, garlic, and onion until smooth. Season with salt and pepper. Add about 1/4 cup of this sauce to the pozole for taste.
- Step 9: Serve the pozole hot with lime wedges, sliced radishes, and chopped cilantro on the side for guests to add as desired.
Tips & Variations
- If ancho chilies are unavailable, California chilies offer a milder but similar flavor; for more heat, consider adding spicier chilies.
- For a richer broth, reserve and use pork broth from cooking the shoulder instead of just water.
- Add fresh shredded cabbage or lettuce as an additional topping for extra crunch.
- Use a slow cooker for the simmering steps if you prefer a hands-off approach and more tender pork.
Storage
Store leftover pozole in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop until warmed through, adding a bit of broth or water if needed to loosen the soup. Pozole also freezes well for up to 2 months; thaw in the refrigerator overnight before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken instead of pork for pozole?
Yes, chicken can be substituted, but the flavor and texture will be different. Use bone-in chicken thighs for more flavor and simmer until tender.
What is hominy, and where can I find it?
Hominy is treated corn kernels that puff up during cooking. It adds a unique chewy texture to pozole. You can find canned white hominy in most supermarkets, usually in the Latin foods aisle or specialty stores.
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Authentic Mexican Pozole Recipe
- Total Time: 2 hours 5 minutes
- Yield: 6 servings 1x
Description
Authentic Mexican Pozole is a comforting soup made with tender pork shoulder, hominy, and a flavorful pork broth infused with traditional spices. This hearty soup is perfect for sharing with family and friends and is served with classic fixings like lime wedges, sliced radishes, and chopped cilantro. The addition of a savory red sauce made from rehydrated ancho chilies adds depth and warmth to this beloved Mexican dish.
Ingredients
Main Ingredients
- 1 1⁄2 lbs pork shoulder
- 2 garlic cloves, peeled
- 1 tablespoon cumin powder
- 1 onion, chopped (divided into halves)
- 2 garlic cloves, chopped
- 1 tablespoon salt
- 1⁄2 teaspoon black pepper
- 2 tablespoons oil
- 1 teaspoon cayenne pepper
- 1 teaspoon oregano
- 4 cups canned white hominy, drained and rinsed (large can, approx. 105 oz)
- 3–4 cups chicken broth
- 3–5 cups pork broth (from cooking pork shoulder)
- Salt to taste
Fixings
- Lots of lime or lemon wedges
- Sliced radishes
- Chopped cilantro
Red Sauce Ingredients
- 3 whole ancho chilies, seeded and stemmed (substitute California chilies if unavailable)
- 1 clove garlic
- 1/4 cup onion
- Salt and pepper to taste
Instructions
- Prepare the Pork Broth: Place the pork shoulder in a large saucepan and cover with water, adding a dash of salt. Add half of the chopped onion, the two peeled garlic cloves, black pepper, cumin powder, and oregano. Bring to a boil over medium heat, skimming off any foam that rises. Reduce heat to low, cover, and simmer for 45 minutes to develop a flavorful broth and tenderize the pork.
- Remove and Cube Pork: After simmering, remove the pork shoulder from the broth. Set aside the broth for later use. Cut the reserved pork into 1-inch cubes for the soup.
- Add Remaining Ingredients: Add the rest of the chopped onion, chopped garlic cloves, salt, cayenne pepper, oil, hominy, and the cubed pork back into the pot with the pork broth. Add chicken broth (3-4 cups) or enough to cover the ingredients to create the soup base.
- Simmer the Soup: Cook the mixture at a gentle simmer, covered, for 45 to 60 minutes or until the pork and hominy are tender. The soup may take up to 1 to 1 1/2 hours total for all ingredients to reach perfect tenderness.
- Prepare the Red Sauce: Soak the ancho chilies in water, completely covered, for at least one hour to rehydrate. Transfer the chilies to a pot, cover with fresh water, and boil for 15 to 20 minutes until soft. Blend the softened chilies with 1 1/2 cups of the boiling water, garlic, and onion until smooth. Season with salt and pepper to taste. Add approximately 1/4 cup of this red sauce to the pozole to enhance flavor.
- Serve with Fixings: Ladle the pozole into bowls and serve with lime or lemon wedges, sliced radishes, and chopped cilantro for a traditional and vibrant finish.
Notes
- The ancho chili sauce can be adjusted for spiciness by substituting with spicier chilies if desired.
- If you cannot find canned hominy, dried hominy can be used but requires longer soaking and cooking times.
- Skimming foam during the initial broth cooking helps achieve a clear and clean-tasting soup.
- Adding chicken broth along with the pork broth helps balance the soup’s flavor and ensure enough liquid for simmering.
- The pozole tastes even better the next day as flavors meld together.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican pozole, pork pozole, hominy soup, traditional Mexican soup, spicy pozole, comfort food, Mexican recipe
