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
Scale
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
