Pozole (pronounced po-SO-leh) is a beloved traditional Mexican soup or stew made with hominy (alkaline-treated corn), meat (usually pork or chicken), and rich, fragrant broth spiced with dried chiles. Its roots trace back to pre-Columbian times, where it was considered a sacred dish among the Aztecs. Today, pozole is deeply woven into Mexican culture and often served during festive gatherings like Christmas, New Year’s, birthdays, and Mexican Independence Day.
There are three main types of pozole:
Pozole Rojo (Red Pozole): Made with guajillo or ancho chiles for a deep, smoky red broth
Pozole Verde (Green Pozole): A tangy variation made with tomatillos, green chiles, and herbs
Pozole Blanco (White Pozole): The simplest version, without added chiles, allowing the flavor of the hominy and meat to shine
In this recipe, we’ll focus on the classic Pozole Rojo — rich, hearty, and comforting.
Classic Pozole Rojo Recipe (with Pork or Chicken)
Servings: 6–8
Prep Time: 30 minutes
Cook Time: 2.5 to 3 hours
Total Time: About 3 hours
Ingredients
For the Soup:
2.5 lbs pork shoulder or butt, cut into chunks (or substitute with 2 lbs bone-in chicken thighs for a lighter option)
2 (25 oz) cans of hominy, drained and rinsed (or 2 cups dried hominy, pre-cooked until tender)
1 large onion, halved
5 garlic cloves
2 bay leaves
Salt to taste
Water (about 12 cups)
For the Red Chile Sauce:
4 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
3 garlic cloves
1 tsp cumin
1/2 tsp Mexican oregano
1/4 tsp ground cloves (optional)
1/2 cup of the pork broth (for blending)
Optional Toppings:
Shredded green cabbage or lettuce
Thinly sliced radishes
Diced white onion
Dried Mexican oregano
Lime wedges
Crushed tostadas or tortilla chips
Avocado slices
Chile flakes or hot sauce (for extra heat)
Step-by-Step Instructions
1. Prepare the Meat Broth
In a large stockpot, place the pork (or chicken), halved onion, whole garlic cloves, bay leaves, and a generous pinch of salt. Add enough water to cover the meat completely (about 10–12 cups). Bring to a boil, then reduce to a gentle simmer. Skim off any foam that rises to the top. Let it simmer uncovered for 1.5 to 2 hours, or until the meat is fork-tender.
If using chicken, the cooking time is shorter — about 45 minutes. Remove once cooked and shred.
2. Make the Red Chile Sauce
While the meat cooks, toast the dried guajillo and ancho chiles lightly in a dry skillet for about 30 seconds per side — just until fragrant (don’t burn them!). Place them in a bowl with hot water and soak for 15–20 minutes until softened.
Drain the softened chiles and add them to a blender along with 3 garlic cloves, cumin, oregano, optional cloves, and 1/2 cup of the meat broth. Blend until smooth. Strain through a fine mesh sieve to remove any remaining bits of skin.
3. Combine and Simmer
Once the pork is tender, remove the onion and bay leaves. Add the drained hominy and the chile sauce to the pot. Simmer everything together for another 30–40 minutes, allowing the flavors to meld and the broth to deepen in color.
Taste and adjust salt or spice level. Add water if needed to thin the broth to your preference.
4. Serve and Garnish
Ladle the pozole into large bowls. Serve with a colorful spread of toppings on the side so everyone can customize their bowl. Don’t forget the lime wedges and tostadas for that essential zing and crunch!
Cooking Tips
- Dried vs. Canned Hominy: While canned hominy is convenient, dried hominy has a chewier, nuttier flavor. If using dried, soak overnight and simmer for 2–3 hours until tender before adding to the soup.
- Spice Control: Use more or fewer chiles depending on your heat tolerance. Guajillo is mild, while ancho is medium. Add a chile de árbol if you like it spicy!
- Make-Ahead Friendly: Pozole tastes even better the next day. The broth gets richer and more flavorful after resting overnight.
Storage and Reheating
Pozole stores beautifully
Refrigerator: Store in an airtight container for up to 5 days
Freezer: Freeze for up to 3 months. Reheat gently on the stove, adding a splash of water or broth as needed
Tip: Store toppings separately to keep them fresh and crisp.
Vegetarian Pozole Variation
Swap the meat for mushrooms (like oyster or portobello) or jackfruit, and use vegetable broth. The red chile sauce brings enough richness to make it deeply satisfying even without meat.
A Bowl Full of Tradition
Pozole is more than just a soup — it’s a symbol of togetherness, heritage, and celebration. Whether you’re gathering around the table for a holiday, a birthday, or simply a cozy Sunday dinner, pozole invites everyone to share stories, laughter, and warmth.
So grab a big bowl, pile on your favorite toppings, and enjoy every comforting, flavorful bite with those you love.
¡Buen provecho! 🌶️🥣