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Pozole

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Pozole is a traditional Mexican stew made with tender pork, hominy, and a flavorful red chile broth. It’s warm, hearty, and loaded with bold flavors. Topped with fresh garnishes like shredded cabbage, radishes, lime, and cilantro, it’s a festive and comforting dish that’s perfect for holidays or chilly days.

Ingredients

Scale

  • 3 lbs pork shoulder (cut into large chunks)

  • 1 medium onion, quartered

  • 6 cloves garlic, smashed

  • 2 bay leaves

  • Salt, to taste

  • 10 cups water (or enough to cover the meat)

  • 2 cans (15 oz each) white hominy, drained and rinsed

For the Red Chile Sauce:

  • 4 dried guajillo chilies, stemmed and seeded

  • 2 dried ancho chilies, stemmed and seeded

  • 3 cloves garlic

  • 1/4 cup chopped onion

  • 1 tsp cumin

  • 1/2 tsp dried oregano

  • 1 1/2 cups pork broth (from the pot) or water

Toppings (Optional but Traditional):

  • Shredded cabbage

  • Thinly sliced radishes

  • Diced white onion

  • Chopped fresh cilantro

  • Lime wedges

  • Dried oregano

  • Tortilla chips or tostadas

Instructions

  1. Cook the Pork:
    In a large pot, combine pork, onion, garlic, bay leaves, salt, and water. Bring to a boil, then reduce heat and simmer for about 2 hours, or until the pork is very tender. Skim any foam from the top as it cooks.

  2. Make the Red Chile Sauce:
    While the pork is simmering, place guajillo and ancho chilies in a bowl and cover with hot water. Soak for 15 minutes until softened. Drain and blend with garlic, onion, cumin, oregano, and 1 1/2 cups pork broth or water until smooth.

  3. Strain and Add Sauce:
    Strain the red sauce through a fine sieve into the pot with the pork. Stir to combine.

  4. Add Hominy:
    Stir in the drained hominy and let everything simmer together for another 30 minutes, allowing flavors to meld.

  5. Serve:
    Ladle pozole into bowls and let everyone top their own with cabbage, radishes, onion, cilantro, lime juice, and a pinch of oregano.

Notes

  • Make it spicier by adding more chilies or blending in a chipotle pepper.

  • Pozole is even better the next day—perfect for leftovers.

  • Can be made with chicken instead of pork for a lighter version (Pozole Blanco or Verde).

  • Freeze leftovers in airtight containers for up to 3 months.

Find it online: https://ukfinda.com/pozole/