This hearty Mexican Pozole combines tender meat, hominy, and aromatic spices in a soul-warming bowl that’s perfect year-round. At just 401 calories per serving, this traditional soup delivers an impressive 38g of protein while keeping you satisfied with 9g of fiber.
The 2.5-hour total prep and cook time rewards you with deep, developed flavors that make this classic dish a crowd-pleasing favorite for family dinners or special occasions.
Authentic Mexican Pozole – A Hearty Pork and Hominy Stew
Main Ingredients
- Pork shoulder/butt (5 lb): Cut into 1-inch cubes for ideal tenderness
- Dried chiles: 6 guajillo, 6 ancho, and optional arbol chiles for heat adjustment
- Hominy: Two 25oz cans, drained and rinsed
- Aromatics: 10 garlic cloves, onion, bay leaves for rich base flavor
- Seasonings: Chicken bouillon, oregano, cumin, tomato sauce for depth
Essential Toppings
- Fresh elements: Shredded cabbage, diced onion, cilantro, lime wedges
- Optional garnishes: Avocado slices, thinly sliced radishes
- Side serving: Warm corn or flour tortillas
Step-by-Step Instructions
- Prepare the broth: Simmer pork with aromatics in water for 1½ hours until tender
- Make chile sauce: Boil dried chiles, blend with garlic until smooth
- Strain and cook sauce: Heat oil, strain chile mixture, cook for 10 minutes
- Combine and season: Mix chile sauce with meat broth, add hominy and seasonings
- Final simmer: Cook additional 30 minutes until pork reaches perfect tenderness
- Serve with love: Garnish generously with fresh toppings before enjoying
Cooking Notes
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Servings: Makes multiple hearty portions
Serving Suggestions
This hearty pozole shines brightest when served as a family-style meal! Set out all your toppings in separate bowls and let everyone customize their own bowl. The must-have toppings are shredded cabbage, diced onion, fresh cilantro, and lime wedges – these add amazing crunch and zesty flavors.
For extra flair, add sliced radishes and creamy avocado chunks. Warm corn tortillas make the perfect side for dunking into the rich broth. Pozole is perfect for casual weekend dinners or special gatherings!
Storage Tips
Your pozole will taste even better the next day! Store the soup and toppings separately. Keep the soup in an airtight container in the fridge for up to 4 days. When ready to eat, warm it slowly on the stovetop, adding a splash of water if needed.
Prep fresh toppings just before serving to keep them crisp and bright. You can also freeze the soup (without toppings) for up to 3 months – just thaw overnight in the fridge when you’re ready to enjoy it again.
Variations
Want to adjust the heat level? Use more or fewer chiles de arbol – they pack quite a punch! For a lighter version, try using pork loin instead of shoulder, or swap in chicken for the pork. If you love garlic, feel free to add a few extra cloves.
Some families add a pinch of ground cloves or a splash more vinegar for extra depth. Remember, pozole recipes often vary by region and family tradition, so feel free to make it your own!
Pozole
Equipment
- Large stock pot
- Blender
- Fine mesh strainer
Ingredients
Main Ingredients
- 5 lb pork shoulder or butt roast
- 10 cloves garlic divided
For Topping
- Shredded Cabbage required
- Diced onion required
Instructions
- Cut pork roast into 1 inch cubes, trimming and discarding any big pieces of fat. Add to a large stock pot with enough water to cover the meat by around 2 inches (8-10 cups water). Bring pot to a boil. Skim off any foam that rises to the surface.
- Add to the pot one quartered onion, 5 whole garlic cloves, bay leaves, 2 teaspoons salt and chicken bouillon and simmer for 1 ½ hours.
