Pozole

Pozole is a traditional Mexican stew made with hominy, tender meat (typically pork or chicken), and a rich, flavorful broth seasoned with chiles and spices. Served with an array of vibrant toppings like shredded cabbage, radishes, onion, lime, and oregano, this hearty dish is a comforting celebration of bold, layered flavors and communal eating.

Why You’ll Love This Recipe

Pozole is the kind of dish that feeds the soul and brings people together. It’s warm, filling, and deeply flavorful—perfect for family gatherings, holidays, or cozy weekend meals. The broth is rich and spicy (but can be adjusted to your heat preference), and the texture of the chewy hominy and tender meat is incredibly satisfying. Plus, it’s completely customizable with your favorite toppings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the broth and meat

• Pork shoulder (or chicken thighs or beef shank)
• White onion, halved
• Garlic cloves
• Bay leaves
• Salt
• Water

For the red chile sauce

• Dried guajillo chiles (or a mix with ancho or pasilla)
• Dried arbol chiles (for heat, optional)
• Garlic cloves
• Onion
• Oregano
• Cumin
• Water or broth

For the pozole base

• Cooked hominy (canned or pre-soaked dried)
• Prepared red chile sauce
• Salt to taste

Toppings (optional but traditional)

• Shredded cabbage or lettuce
• Thinly sliced radishes
• Diced white onion
• Dried oregano
• Lime wedges
• Crushed red chile or chile flakes
• Avocado slices
• Tortilla chips or tostadas

Directions

1. Cook the meat: In a large stockpot, combine pork shoulder, onion, garlic, bay leaves, salt, and enough water to cover. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, or until the meat is tender. Skim foam as needed. Remove meat and shred. Strain and reserve the broth.
2. Make the chile sauce: Remove stems and seeds from dried chiles. Soak them in hot water for 15–20 minutes until softened. Blend with garlic, onion, oregano, cumin, and about 1 cup of soaking liquid until smooth. Strain the sauce for a smoother texture.
3. Combine and simmer: In the stockpot with reserved broth, add the hominy, shredded meat, and red chile sauce. Simmer together for 30–45 minutes to allow the flavors to meld. Taste and adjust salt as needed.
4. Serve: Ladle pozole into bowls and top with your favorite garnishes.

Servings and timing

This recipe serves 6–8 people.
Prep time: 30 minutes
Cook time: 2.5 to 3 hours
Total time: About 3 hours 15 minutes

Variations

• Pozole Verde: Use tomatillos, jalapeños, and cilantro instead of red chiles for a green pozole version.
• Pozole Blanco: Skip the chile sauce altogether for a mild, broth-forward white pozole.
• Chicken pozole: Substitute pork with shredded chicken for a lighter version.
• Vegetarian pozole: Omit meat and use vegetable broth; add mushrooms or jackfruit for texture.
• Spicy kick: Add more arbol chiles to the sauce or a splash of hot sauce when serving.

Storage/reheating

Store leftover pozole in an airtight container in the refrigerator for up to 5 days. It also freezes beautifully for up to 3 months. Reheat on the stove over medium heat until hot, adding a bit of broth or water if it thickens too much.

FAQs

What is hominy and where can I find it?

Hominy is dried corn that’s been nixtamalized (soaked in lime water). It’s sold canned, frozen, or dried in most grocery stores or Latin markets.

Can I make pozole in a slow cooker?

Yes—cook the meat on low for 6–8 hours, then add the chile sauce and hominy in the last hour.

Can I use canned hominy?

Absolutely. Drain and rinse it before adding to the stew.

How spicy is pozole?

The spice level depends on the type and amount of chiles used. Adjust to taste, especially with arbol chiles.

Do I have to strain the chile sauce?

Straining isn’t required but gives the broth a smoother texture.

What’s the best meat cut for pozole?

Pork shoulder is traditional due to its tenderness and flavor, but you can also use pork ribs, beef shank, or chicken thighs.

Can I make it ahead of time?

Yes, pozole tastes even better the next day after the flavors have had time to develop.

How do I serve pozole?

Serve hot with a variety of toppings so each person can customize their bowl.

Can I make pozole without chiles?

Yes—for a white pozole, omit the chile sauce entirely and focus on a flavorful broth.

Can I freeze pozole?

Yes, it freezes well. Cool completely, portion into containers, and freeze for up to 3 months.

Conclusion

Pozole is more than just a soup—it’s a rich, warming dish rooted in tradition and perfect for feeding a crowd. With tender meat, chewy hominy, and bold chile flavor, it’s hearty, customizable, and endlessly comforting. Whether you’re making it for a holiday, a weekend meal, or just to enjoy leftovers all week, this pozole recipe is a delicious taste of Mexico’s culinary heritage.

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