Zesty Mexican Pozole Recipe: A Hearty Bowl of Comfort

Weeknight dinners reach new heights with this authentic pozole recipe that brings the vibrant flavors of Mexico straight to your kitchen.

Steaming bowls of rich, hearty broth packed with tender pork and hominy will transport you to bustling street markets.

The carefully balanced blend of chiles and spices creates a symphony of taste that dances on your palate.

Generations of culinary tradition shine through every spoonful of this comforting dish.

Bright, colorful toppings like radishes, cabbage, and lime add layers of freshness and crunch to the stew.

Each ingredient tells a story of regional Mexican cuisine and culinary heritage.

Prepare to savor a bowl that connects you to the heart of traditional cooking.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 2 hours 50 minutes

Calories: 310 kcal

Servings: 9

Essential Pozole Ingredients To Gather

• Pork Shoulder: Tender cut that brings rich, hearty flavor and creates the foundation of the stew, selecting well-marbled meat ensures juiciness.
• Onion: Provides aromatic depth and sweetness to the broth, choose fresh, firm onions for maximum flavor.
• Garlic: Adds robust, earthy undertones that complement the meat, select plump, firm cloves without sprouts.
• Bay Leaves: Infuse subtle herbal notes and enhance overall meat tenderness, look for whole, intact leaves.

• Guajillo Chilies: Deliver tangy, slightly smoky warmth with moderate heat, selecting bright red, pliable chilies ensures best flavor.
• Ancho Chilies: Contribute deep, rich, slightly sweet undertones, choose chilies that are flexible and glossy.
• Cumin: Introduces warm, earthy complexity to the sauce, ground fresh for maximum potency.
• Oregano: Brings bright, slightly peppery herbaceous notes, Mexican oregano preferred for authentic taste.

• Hominy: Provides signature corn flavor and chewy texture, select white or yellow kernels that are plump and uniform.
• Cabbage: Adds crisp, fresh crunch and lightness, choose tight, bright green heads.
• Radishes: Offer peppery bite and vibrant color, pick firm, smooth radishes.
• Cilantro: Brings fresh, citrusy herbaceous notes, select bright green leaves without wilting.
• Lime: Provides bright, acidic balance, choose heavy, smooth fruits with slight give.

Kitchen Tools For Making Pozole

• Large Pot: Essential for cooking and simmering pork and creating the full pozole base.
• Blender: Crucial for creating smooth, seamless red chile sauce with soft chilies and other ingredients.
• Fine Sieve/Strainer: Helps strain the red chile sauce, ensuring a smooth and clean liquid.
• Cutting Board: Needed for chopping vegetables like onions, radishes, and cilantro for garnishes.
• Sharp Knife: Required for precise vegetable preparation and ingredient handling.
• Ladle: Perfect for serving pozole evenly into individual bowls.
• Measuring Cups: Helpful for accurate liquid and ingredient measurements.

Step-By-Step Instructions For Pozole

• Boil and Tenderize Pork

Grab a big pot and toss in chunks of pork with onion, garlic, bay leaves, and a sprinkle of salt. Fill with water and bring to a rolling boil. Lower the heat and let it simmer gently until the meat becomes super soft and falls apart easily, which takes about two hours. Skim off any foamy stuff that rises to the top.

• Craft Spicy Chile Base

While the pork is simmering, soak dried guajillo and ancho chilies in steaming hot water for 15 minutes until they’re wonderfully soft. Drain and blend these chilies with garlic, onion, cumin, and oregano. Add some of the pork broth to create a smooth, vibrant sauce that’ll give your pozole a killer kick.

• Combine and Simmer Flavors

Pour the blended chile sauce through a fine strainer directly into the pot with the tender pork. Stir everything together so the flavors can dance and mingle. This is where the magic happens!

• Introduce Hominy

Drain the hominy and fold it into the pot. Let everything bubble and simmer for another half hour, allowing the ingredients to get acquainted and create a rich, complex flavor profile.

• Serve and Customize

Ladle the steaming pozole into bowls. Set out fresh garnishes like crisp cabbage, peppery radishes, chopped onions, fragrant cilantro, zesty lime wedges, and a sprinkle of oregano. Let everyone dress their bowl exactly how they like it.

Flavor-Boosting Tips For Pozole

• Tender Meat Mastery: Slow-cook the pork until it falls apart easily, which guarantees maximum flavor and melt-in-your-mouth texture.
• Spice Level Control: Adjust the intensity of the red chile sauce by removing seeds from chilies for a milder version or adding extra chilies for more heat.
• Make-Ahead Magic: Prepare the pozole a day in advance, as the flavors deepen and become more complex when allowed to rest overnight in the refrigerator.
• Gluten-Free Friendly: This recipe is naturally gluten-free, making it perfect for those with dietary restrictions.
• Vegetarian Twist: Replace pork with jackfruit or mushrooms for a plant-based alternative that maintains the rich, traditional flavor profile.

Ways To Serve Pozole Comfort-Style

• Festive Fiesta Bowl: Create a vibrant serving station with small bowls of colorful toppings like crisp cabbage, zesty radishes, fresh cilantro, and lime wedges. Guests can customize their pozole with personal flavor combinations.
• Hearty Meal Companion: Serve warm corn tortillas or crispy tostadas on the side to soak up the rich, spicy broth. These traditional accompaniments add extra texture and help make the meal more filling.
• Comfort Meal Experience: Pair the pozole with a cold Mexican beer like Modelo or Corona, or a refreshing agua fresca to balance the soup's deep, spicy flavors. The drink helps cool down the palate and enhances the overall dining experience.
• Weekend Gathering Delight: Present pozole as a centerpiece for family gatherings or weekend brunches. Its interactive serving style encourages conversation and creates a communal, shared meal atmosphere that brings people together.

Pozole Storage Tips That Work

• Smart Batch Cooking: Pozole tastes even better the next day, so make a large pot and enjoy leftovers throughout the week. The flavors deeply develop and intensify after resting overnight in the refrigerator.
• Freezer-Friendly Strategy: Store pozole in airtight containers, keeping broth and meat separate from fresh toppings. Freeze for up to 3 months, ensuring maximum flavor retention when reheating slowly on the stovetop.
• Topping Preparation Tip: Chop garnishes like cabbage, radishes, and cilantro ahead of time, storing them in sealed containers in the refrigerator. This makes serving quick and convenient during busy weeknights.
• Portion Control Technique: Divide cooked pozole into individual meal-sized portions before refrigerating or freezing. This allows easy thawing and prevents unnecessary waste while maintaining optimal taste and texture.

Authentic Pozole Recipe

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4.7 from 10 reviews

• Total Time: 2 hours 50 minutes
• Yield: 9 1x

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Description

Rich, hearty pozole verde from Mexico blends tender pork, hominy, and tomatillo-based green sauce. Garnished with radishes, cilantro, and lime, this comforting stew invites you to savor authentic Mexican culinary tradition.

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Ingredients

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• 3 lbs (1.36 kg) pork shoulder, cut into large chunks
• 10 cups (2.4 L) water
• 1 ½ cups (360 ml) pork broth
• 2 cans (15 oz or 425 g) white hominy, drained and rinsed
• 1 medium onion, quartered
• 6 cloves garlic, smashed
• 3 cloves garlic
• 4 dried guajillo chilies, stemmed and seeded
• 2 dried ancho chilies, stemmed and seeded
• 2 bay leaves
• ¼ cup (40 g) chopped onion
• 1 tsp cumin
• ½ tsp dried oregano
• Salt, to taste
• Shredded cabbage
• Thinly sliced radishes
• Diced white onion
• Chopped fresh cilantro
• Lime wedges
• Dried oregano
• Tortilla chips or tostadas

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Instructions

1. Prepare Pork: Nestle pork in a large pot with onion, garlic, bay leaves, and salt. Cover with water, bring to a boil, then reduce to a gentle simmer for approximately two hours, skimming foam periodically until meat becomes tender and easily pulled apart.
2. Create Chile Sauce: Rehydrate guajillo and ancho chilies in hot water for 15 minutes. Transfer to blender with garlic, onion, cumin, oregano, and pork broth. Puree until smooth, then strain through a fine mesh sieve into the pork pot.
3. Finalize Pozole: Add hominy to the simmering mixture, stirring gently to integrate flavors. Continue cooking until the stew reaches a rich, harmonious consistency.
4. Serve and Garnish: Ladle pozole into bowls and present an array of garnishes including shredded cabbage, sliced radishes, diced onion, chopped cilantro, fresh lime juice, and a sprinkle of oregano. Allow diners to customize their bowls with desired toppings.

Notes

• Meat Selection Matters: Choose fatty pork cuts like shoulder or butt for maximum tenderness and rich flavor that melts in your mouth.
• Skimming Technique: Consistently remove foam during simmering to ensure a clear, clean-tasting broth without impurities or cloudiness.
• Chili Precision: Soak dried chilies in hot water exactly 15 minutes to rehydrate perfectly without becoming bitter or losing complex flavor profiles.
• Garnish Customization: Serve toppings separately, allowing each diner to create their personalized pozole experience with fresh, crunchy additions like cabbage, radishes, and lime.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dinner, Lunch, Appetizer
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 9
• Calories: 310
• Sugar: 1 g
• Sodium: 800 mg
• Fat: 14 g
• Saturated Fat: 4 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 4 g
• Protein: 20 g
• Cholesterol: 60 mg