Pozole Recipe
This authentic pozole recipe combines tender pork, hearty hominy, and a rich red chile broth. A comforting Mexican classic topped with crisp cabbage, radishes, and lime, perfect for family dinners or festive gatherings.
Ingredients
- 2 lbs pork shoulder cut into chunks
- 1 large can 25 oz hominy, drained and rinsed
- 4 dried guajillo chiles stems and seeds removed
- 3 dried ancho chiles stems and seeds removed
- 1 medium onion halved
- 5 garlic cloves peeled
- 8 cups chicken broth
- 1 tsp dried oregano
- 1 bay leaf
- Salt and pepper to taste
For Garnish:
- Shredded cabbage
- Sliced radishes
- Fresh cilantro
- Lime wedges
- Diced onion
Instructions
- Prepare the Chiles: Soak guajillo and ancho chiles in hot water for 20 minutes until softened. Blend with garlic, half the onion, and 1 cup broth into a smooth sauce. Strain to remove skins.
- Cook the Pork: In a large pot, add pork chunks, remaining onion, bay leaf, oregano, and broth. Simmer for 1.5–2 hours until pork is tender. Skim foam as needed.
- Add Hominy: Stir in drained hominy and cook for 20 minutes.
- Incorporate Chile Sauce: Pour in the strained chile sauce. Simmer 30 more minutes, stirring occasionally.
- Taste and Adjust: Add salt and pepper as needed.
- Serve: Ladle into bowls and top with shredded cabbage, radishes, onion, cilantro, and fresh lime juice.
Notes
For a milder broth, blend in 1 tomato with the chiles.
Chicken thighs can be substituted for pork for a lighter version.
Make ahead—pozole tastes even better the next day as flavors deepen.