This authentic pozole recipe brings the rich flavors of traditional Mexican cuisine right to your kitchen. Pozole is a beloved Mexican soup that combines tender pork, hominy, and aromatic spices to create a hearty, soul-warming dish perfect for celebrations and family gatherings.
What Makes Pozole Special
Mexican pozole stands out among traditional soups for its unique combination of ingredients and cultural significance. This hominy soup has been a cornerstone of Mexican cooking for centuries, originally prepared for special occasions and festivals.
The dish gets its distinctive character from white hominy corn, which provides a satisfying texture that pairs beautifully with tender pork. Unlike other Mexican soups that might include ingredients some find challenging, pozole offers familiar flavors that appeal to most palates.
Essential Pozole Ingredients
Creating authentic Mexican pozole requires specific ingredients that build layers of flavor:
For the Pork Base:
- 1.5 pounds pork shoulder, cut for stewing
- 2 whole garlic cloves, peeled
- 1 tablespoon ground cumin
- 1 medium onion, divided (half for cooking, half chopped)
- Salt and black pepper to taste
For the Soup:
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 2 tablespoons California chili powder
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon dried oregano
- 4 cups canned white hominy, drained and rinsed
- 3-5 cups reserved pork broth
- 1 cup diced green chiles (optional)
- 2 fresh jalapeños, chopped (optional)
Traditional Garnishes:
- Fresh lime wedges
- Sliced radishes
- Chopped cilantro
- Shredded green cabbage
- Fried corn tortillas
- 3 ancho chiles for spicy sauce (optional)
Step-by-Step Cooking Instructions
Hominy soup preparation begins with properly cooking the pork to create a flavorful foundation.
Prepare the Pork:
- Place pork shoulder in a large pot and cover with lightly salted water
- Add half the chopped onion, 2 whole garlic cloves, cumin, and oregano
- Bring to a boil over medium heat, skimming foam as it appears
- Reduce heat, cover, and simmer for 45 minutes until tender
- Remove meat and strain broth, reserving both separately
Build the Soup Base:
- Heat oil in the same pot over medium heat
- Sauté remaining chopped onion and minced garlic until translucent
- Add chili powder, cayenne, and remaining spices
- Stir for one minute to release aromatic oils
Combine and Simmer:
- Cut cooked pork into 1-inch cubes and add to the seasoned onion mixture
- Stir in drained hominy, reserved pork broth, and optional chiles
- Add extra chicken stock if needed to reach desired consistency
- Simmer covered for 45-60 minutes until flavors meld completely
- Continue cooking up to an additional hour if stronger flavor is desired
Traditional Pozole Garnishes
Mexican pozole soup truly shines when served with authentic accompaniments. These fresh toppings add brightness and texture contrast to the rich, hearty base.
Set up a garnish station with lime wedges for acidity, crisp radish slices for crunch, and fresh cilantro for herbal notes. Shredded green cabbage provides additional crunch, while warm corn tortillas make the meal complete.
Creating Ancho Chile Sauce
Traditional pozole often includes a spicy ancho chile sauce for those who enjoy extra heat.
To Make Ancho Chile Sauce:
- Boil 3 ancho chiles in water for 15 minutes until softened
- Blend softened chiles with 1.5 cups cooking liquid
- Add 1 garlic clove and 2 tablespoons diced onion to blender
- Season with salt and pepper to taste
- Blend until smooth, then strain the mixture
- Add strained pulp to soup for flavor or discard if too spicy
- Serve remaining liquid on the side for individual preference
Tips for Perfect Pozole
Achieving restaurant-quality pozole at home requires attention to timing and seasoning.
Essential Pozole Tips:
- Allow adequate cooking time for pork to become fork-tender
- Taste and adjust seasoning throughout the cooking process
- Add salt gradually to build proper flavor layers
- Heat hominy through without overcooking to maintain chewy texture
- Skim fat from surface before serving for cleaner presentation
- Let flavors develop by simmering covered for full cooking time
Serving and Storage
This pozole recipe serves 10 people generously, making it perfect for gatherings. Serve in deep bowls with garnish stations allowing guests to customize their portions.
Leftover pozole keeps well refrigerated for up to four days. The flavors actually improve overnight, making it an excellent make-ahead option for entertaining.
This authentic Mexican pozole delivers the comfort and satisfaction that has made it a beloved tradition for generations. The combination of tender pork, hearty hominy, and vibrant garnishes creates a complete meal that brings family and friends together around the table.
Authentic Mexican Pozole
Ingredients
Equipment
Method
- Prepare the Pork: Place pork shoulder in a large pot and cover with lightly salted water. Add half the chopped onion, 2 whole garlic cloves, cumin, and oregano.
- Bring to a boil over medium heat, skimming foam as it appears. Reduce heat, cover, and simmer for 45 minutes until tender.
- Remove meat and strain broth, reserving both separately.
- Build the Soup Base: Heat oil in the same pot over medium heat. Sauté remaining chopped onion and minced garlic until translucent.
- Add chili powder, cayenne, and remaining spices. Stir for one minute to release aromatic oils.
- Combine and Simmer: Cut cooked pork into 1-inch cubes and add to the seasoned onion mixture.
- Stir in drained hominy, reserved pork broth, and optional chiles. Add extra chicken stock if needed to reach desired consistency.
- Simmer covered for 45-60 minutes until flavors meld completely. Continue cooking up to an additional hour if stronger flavor is desired.
- Optional Ancho Chile Sauce: Boil 3 ancho chiles in water for 15 minutes until softened. Blend with 1.5 cups cooking liquid, 1 garlic clove, 2 tablespoons diced onion, and salt to taste. Strain and serve on the side.
- Serve: Skim fat from surface, taste for seasoning, and serve in deep bowls with garnish stations for customization.