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Pozole Recipe

Authentic Mexican Pozole

This authentic pozole recipe brings the rich flavors of traditional Mexican cuisine right to your kitchen. 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.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Ancho Chile Sauce Prep 15 minutes
Total Time 2 hours 20 minutes
Servings: 10 bowls
Course: Main Course, Soup
Cuisine: Mexican
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Pork Base Ingredients
  • 1.5 pounds pork shoulder cut for stewing
  • 2 cloves garlic whole, peeled
  • 1 tablespoon ground cumin
  • 1 medium onion divided (half for cooking, half chopped)
  • salt and black pepper to taste
Soup Ingredients
  • 2 tablespoons vegetable oil
  • 2 cloves garlic 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 whole fresh jalapeños chopped, optional
Garnish Ingredients
  • fresh lime wedges
  • sliced radishes
  • chopped cilantro
  • shredded green cabbage
  • fried corn tortillas
  • 3 whole ancho chiles for spicy sauce, optional

Equipment

  • Large Stock Pot
  • Medium saucepan
  • Blender
  • Fine-mesh strainer
  • Sharp knife
  • Cutting board
  • Ladle

Method
 

  1. 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.
  2. Bring to a boil over medium heat, skimming foam as it appears. Reduce heat, cover, and simmer for 45 minutes until tender.
  3. Remove meat and strain broth, reserving both separately.
  4. Build the Soup Base: Heat oil in the same pot over medium heat. Sauté remaining chopped onion and minced garlic until translucent.
  5. Add chili powder, cayenne, and remaining spices. Stir for one minute to release aromatic oils.
  6. Combine and Simmer: Cut cooked pork into 1-inch cubes and add to the seasoned onion mixture.
  7. Stir in drained hominy, reserved pork broth, and optional chiles. Add extra chicken stock if needed to reach desired consistency.
  8. Simmer covered for 45-60 minutes until flavors meld completely. Continue cooking up to an additional hour if stronger flavor is desired.
  9. 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.
  10. Serve: Skim fat from surface, taste for seasoning, and serve in deep bowls with garnish stations for customization.

Notes

Storage: Leftover pozole keeps well refrigerated for up to 4 days. Flavors improve overnight.
Tips: Allow adequate cooking time for fork-tender pork. Add salt gradually and taste throughout cooking. Don't overcook hominy to maintain texture.
Serving: Set up garnish station with lime wedges, radishes, cilantro, cabbage, and tortillas for authentic presentation.