Here’s a classic Mexican Pozole recipe—a rich, hearty soup perfect for celebrations or cozy dinners:
Pozole (Hominy and Pork Soup)
Ingredients (serves 6–8)
- 2 lb pork shoulder or pork butt, cut into chunks
- 1 medium onion, quartered
- 4 cloves garlic
- 8 cups water or low-sodium chicken broth
- 2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 2 cups canned hominy, drained and rinsed (or 1 can ~15 oz)
- 2–3 dried chiles (such as guajillo, ancho, or pasilla), stems and seeds removed
- 1 tsp cumin (optional)
- 1/2 tsp oregano
For serving / garnishes:
- Shredded cabbage or lettuce
- Sliced radishes
- Chopped onion
- Diced avocado
- Lime wedges
- Tortilla chips or tostadas
Instructions
- Cook the pork
- In a large pot, add pork, onion, garlic, water or broth, salt, and pepper.
- Bring to a boil, then reduce heat and simmer 1–1.5 hours until pork is tender.
- Remove pork and shred it; discard onion and garlic.
- Prepare the chile sauce
- Toast dried chiles lightly in a dry skillet 1–2 minutes.
- Soak chiles in hot water 15 minutes until softened.
- Blend softened chiles with 1/2 cup soaking water until smooth.
- Combine soup
- Return shredded pork to the pot.
- Stir in hominy and chile sauce.
- Add cumin and oregano, adjust salt to taste.
- Simmer 15–20 minutes until flavors meld.
- Serve
- Ladle pozole into bowls and top with cabbage, radishes, onion, avocado, and a squeeze of lime.
- Serve with tortilla chips or tostadas on the side.
Tips
- Variation: Use chicken instead of pork for a lighter pozole.
- Red vs. Green: Red pozole uses red chiles; green uses tomatillos and green chiles.
- Extra flavor: Add a pinch of smoked paprika or chipotle for smokiness.
I can also give a slow cooker version that makes the pork extra tender and the flavors even richer 🍲🌽.
Do you want the slow cooker version?
