Pozole (Mexican Hominy Soup)

Pozole is a traditional Mexican soup made with tender pork, hominy, and a rich red chile broth, garnished with fresh toppings like cabbage, onion, cilantro, and lime. This authentic pozole rojo recipe is perfect for family gatherings, holidays, or weekend dinners, bringing bold flavors and comforting warmth to the table.

Ingredients

For the soup:

• 5 lb pork shoulder or butt roast*
• 10 cloves garlic, divided
• 2 tsp salt
• 1 yellow onion, quartered
• 4 bay leaves
• 3 Tbsp Better Than Bouillon chicken flavor (or chicken bouillon granules)
• 6 dried guajillo chiles*
• 6 dried ancho chiles*
• 1–3 dried chiles de árbol* (optional, for more heat)
• 2 Tbsp oil
• 1 Tbsp dried oregano
• ½ tsp ground cumin
• 8 oz can tomato sauce
• 1 tsp white vinegar
• Two 25 oz cans white hominy, drained and rinsed
• Salt and pepper, to taste

For toppings (traditional and optional):

• Thinly shredded cabbage (required)
• Diced yellow or white onion (required)
• Fresh cilantro (required)
• Lime wedges (required)
• Avocado (optional)
• Thinly sliced radishes (optional)
• Warm corn or flour tortillas, for serving

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Instructions

1. Cook the pork: Cut the pork roast into 1-inch cubes, trimming away large pieces of fat. Place in a large stockpot and cover with 8–10 cups of water (about 2 inches above the meat). Bring to a boil, skimming off foam that rises to the top. Add onion, 5 garlic cloves, bay leaves, salt, and chicken bouillon. Reduce heat and simmer for 1 ½ hours.
2. Prepare the chiles: While the meat simmers, remove stems, seeds, and veins from the chiles. Place them in a small pot with enough water to cover. Bring to a boil and cook for 15 minutes. Remove from heat.
3. Make the chili sauce: Transfer softened chiles to a blender with 1 cup of the cooking liquid and the remaining 5 garlic cloves. Blend until smooth. In the same saucepan, heat oil over medium heat. Strain the chile mixture into the pan and cook for 10 minutes over medium-low heat, stirring often.
4. Combine everything: From the stockpot, remove bay leaves, onion, and garlic. Stir in the chili sauce, tomato sauce, oregano, cumin, vinegar, and hominy. Season with salt and pepper. Bring to a gentle boil, then reduce heat and simmer for 30 minutes, until pork is very tender.
5. Taste and adjust: Add more salt, bouillon, or oregano as needed.
6. Serve: Ladle pozole into bowls and top generously with shredded cabbage, onion, cilantro, and lime juice. Add avocado and radishes if desired. Serve with warm tortillas.

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Tips

• Use pork shoulder for the best flavor and tenderness.
• Toast dried chiles lightly before boiling to enhance flavor.
• Skim the broth regularly for a cleaner taste.
• Prepare toppings ahead of time so everyone can customize their bowl.

Variations and Substitutions

• Swap pork with chicken for a lighter version.
• Try red pozole (with guajillo and ancho), green pozole (with tomatillos and green chiles), or white pozole (without added chile sauce).
• Use fresh hominy if available for an authentic texture.
• Make it spicier with extra chiles de árbol or milder by using fewer.

FAQs

Q: Can I make pozole ahead of time?
A: Yes! Pozole tastes even better the next day. Store in the refrigerator for up to 4 days.

Q: Can I freeze pozole?
A: Absolutely. Freeze the soup (without toppings) for up to 3 months. Reheat and add fresh garnishes before serving.

Q: Is pozole gluten-free?
A: Yes, as long as the bouillon and tortillas you use are gluten-free.

Serving Suggestions

• Serve pozole with warm corn or flour tortillas.
• Pair with Mexican rice or tamales for a festive spread.
• Offer a variety of toppings so everyone can build their own perfect bowl.

Why You’ll Love This Recipe

Pozole is a traditional Mexican comfort food that’s hearty, flavorful, and perfect for gatherings. With tender pork, rich chile broth, and fresh toppings, it’s a customizable soup that’s both authentic and deeply satisfying.