Remember that one bowl of soup that made you question all your life choices up to that point? That’s pozole. Rich, meaty, steamy, and unapologetically bold, this Mexican comfort classic is the kind of dish that could probably fix a broken heart or at least make you forget about it for a while.
Rest assured, this isn’t one of those “quick 10-minute meals.” Oh no, this is an event. A simmering, soul-soothing, flavor-building kind of event. You start it in the morning, fill your kitchen with the scent of roasted pork and chilies, and by dinner, you’ve achieved something that makes everyone at the table go quiet for a second — right before asking for seconds.
Let’s get that pot bubbling, shall we?
Why This Recipe Works
- It uses a rich pork shoulder that breaks down into juicy, tender perfection.
- A homemade chili paste adds layers of smoky depth and attitude — no canned shortcuts here, folks.
- The hominy gives it that classic chewy bite that keeps every spoonful interesting.
- The slow simmer pulls every bit of flavor into one glorious, cohesive party.
- It tastes even better the next day, if you can manage to have leftovers (spoiler: you won’t).
Ingredients
For the Soup:
- 2 lbs pork shoulder, trimmed and cut into chunks
- 8 cups water (or enough to cover)
- 1 white onion, halved
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 tbsp salt
For the Red Chili Base:
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 2 dried pasilla chilies (optional but amazing)
- 2 cloves garlic
- ½ tsp cumin
- ½ tsp Mexican oregano
- 1 ½ cups reserved pork broth
Add-Ins:
- 2 cans (15 oz each) white hominy, drained and rinsed
- 1 tbsp olive oil
Toppings (the real reason we’re here):
- Shredded cabbage or lettuce
- Diced onion
- Sliced radishes
- Lime wedges
- Crushed oregano
- Cilantro
- Corn chips or tostadas
Equipment Needed
- Large heavy pot or Dutch oven
- Blender or food processor
- Fine-mesh strainer
- Tongs
- Wooden spoon
- Ladle (for showing off later)
Instructions
Step 1: Boil the Pork Like You Mean It
Place the pork, onion, garlic, bay leaves, and salt in your pot. Cover with water — enough so the pork can swim comfortably. Bring it to a boil over high heat, then reduce to a simmer. Skim off any foam that floats to the top; it’s not flavor, it’s drama, and we don’t need that.
Simmer uncovered for about 1 hour, or until the pork is tender but not falling apart. You’re building a flavorful broth here, so think of it like setting the stage for a blockbuster.
Step 2: Make the Chili Base — AKA the Soul of Pozole
While the pork does its thing, grab those dried chilies. Remove the stems and seeds (unless you like living dangerously). Toast them lightly in a dry skillet for about 30 seconds per side — just until they start to puff and smell incredible.
Transfer the toasted chilies to a bowl and pour in hot water to soak for about 15 minutes. Once softened, drain them and toss them into a blender with garlic, cumin, oregano, and a bit of the pork broth. Blend until smooth and thick, like a spicy smoothie you wouldn’t dare drink straight.
Push the chili mixture through a fine-mesh strainer into a bowl. This step keeps your soup silky instead of gritty — we’re not making sand art here.
Step 3: Combine and Conquer
Remove the onion and bay leaves from your simmering pork pot (their job is done). Add the strained chili paste and stir well. Then add the hominy. Bring it back to a simmer and let it bubble away gently for 45 minutes.
During this time, magical things will happen. The broth will deepen into a beautiful red, the pork will get melt-in-your-mouth tender, and your kitchen will smell like someone’s abuela just moved in.
Step 4: Taste, Adjust, and Feel Like a Genius
After 45 minutes, taste the broth. Too mild? Add salt or a bit more chili powder. Too thick? Splash in a bit of water or broth. It’s your world; season it like you mean it.
You’ll know it’s done when the pork easily shreds with a fork and the broth tastes rich enough to make you close your eyes for a second.
Step 5: Dress It Up
Ladle the pozole into bowls and go wild with toppings. This is your moment to shine. Add cabbage for crunch, radish for bite, lime for brightness, and a pinch of oregano for that finishing touch.
There’s no wrong way to top pozole — unless you forget the lime, in which case, we need to talk.
Tips and Tricks
Choose the Right Pork
Pork shoulder (also called butt) is your best friend here. It has enough fat to stay juicy through long cooking but not so much that you feel guilty later.
Chili Personality
Each dried chili adds something special: guajillo for brightness, ancho for sweetness, pasilla for smokiness. If you can’t find them all, mix and match — pozole doesn’t judge.
The Secret to the Broth
Don’t rush the simmer. Pozole needs time to blend flavors like a good friendship — the longer it hangs out, the better it gets.
Make It Ahead
Pozole is even better the next day. The flavors deepen overnight, and the reheated broth tastes like a love letter to your patience.
Serving Shortcut
Hosting friends? Make the soup base in advance and serve it “build-your-own” style with all the toppings laid out buffet-style. Watch everyone turn into professional garnishing artists.
Recipe Variations
- Green Pozole (Pozole Verde): Swap the red chili base for a blend of roasted tomatillos, jalapeños, and cilantro. Lively and bright.
- Chicken Pozole: Use chicken thighs instead of pork. Cuts down cooking time, still delicious.
- Spicy Pozole Rojo: Add a few arbol chilies or a spoonful of adobo sauce for extra fire.
- Vegetarian Version: Replace pork with jackfruit or mushrooms and use vegetable broth. Surprisingly hearty.
- Slow Cooker Method: Brown the pork first, then toss everything into a slow cooker on low for 6–8 hours.
Frequently Asked Questions
Is pozole spicy?
It depends on the chilies you use. Guajillos and anchos are mild with deep flavor, while arbol chilies will turn your soup into a personal sauna. Adjust as needed.
What exactly is hominy?
Hominy is dried corn that’s been treated with lime (the mineral, not the fruit). It’s chewy, nutty, and an essential part of pozole’s identity. No hominy, no pozole — just soup with an identity crisis.
Can I freeze pozole?
Yes, but remove the toppings first. Freeze the broth and pork in airtight containers for up to 3 months. Reheat gently on the stove.
Why does my pozole taste flat?
You probably need more salt or acid. A good squeeze of lime usually wakes it right up. Never underestimate citrus; it’s like caffeine for flavor.
Can I make it in an Instant Pot?
Absolutely. Brown the pork on sauté mode, add everything else, and pressure cook for 25 minutes. It’s the lazy genius method — all the flavor, half the waiting.
Summary
This pork pozole recipe is comfort food with personality — rich, rustic, and a little fiery, just like life. It’s not fast food, it’s slow joy. Each spoonful tastes like you put your heart (and maybe a bit of sarcasm) into it. Whether it’s a cozy weekend meal or your latest culinary flex, this dish never fails to impress.
Pozole isn’t just soup. It’s tradition, flavor, and a hug from the inside — with a little spice to keep things interesting.
Real Deal Pork Pozole That’ll Make You Text Your Ex (Just to Brag)
Course: Cooking4
servings30
minutes2
hours300
kcalIngredients
2 lbs pork shoulder
8 cups water
1 onion
4 garlic cloves
2 bay leaves
4 guajillo chilies
2 ancho chilies
2 cans hominy
2 tbsp olive oil
Salt, cumin, oregano
Directions
- Simmer pork with onion, garlic, bay leaves, and salt for 1 hour.
- Make chili paste by toasting and blending dried chilies with spices and broth.
- Strain and add paste to the pot with hominy.
- Simmer 45 minutes until pork is tender and broth is rich.
- Serve hot with cabbage, radish, lime, and cilantro.
Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.
