Hey everyone, and welcome to scooks.com! Today, we’re diving headfirst into a bowl of pure comfort. I’m talking about the one, the only, Pozole. If you’ve never had the pleasure, oh, are you in for a treat! Pozole isn’t just a soup; it’s a celebration in a bowl, a cornerstone of Mexican cuisine with a history as rich and deep as its flavor. We’re making Pozole Rojo, a stunning version famous for its vibrant red broth, built from the complex, earthy flavors of dried chiles, tender shredded pork, and those delightfully chewy kernels of hominy.
I know, making a traditional pozole recipe from scratch might sound intimidating, but I promise you, it’s one of the most rewarding kitchen projects you’ll ever tackle. We’re going to walk through it together, step-by-step, to create a pozole so authentic and satisfying, it’ll transport you straight to a fiesta. Ready to make some magic?
Why You’ll Love This Pozole Recipe
Still on the fence? Let me tell you, once you try this recipe, you’ll be looking for any excuse to make it again. It’s a true showstopper!
- Deep, Authentic Flavor: We are absolutely skipping the shortcuts here, friends. We’ll build a rich, complex red chile sauce from scratch using real dried chiles. That’s the secret! It creates a depth of flavor that chili powder just can’t replicate, and it makes all the difference in this pozole recipe.
- Hearty and Comforting: Is there anything better than a big bowl of savory stew? Tender, fall-apart shredded pork and satisfyingly chewy hominy swimming in that gorgeous, savory broth… it’s a complete meal that feels like a warm hug from the inside out.
- Perfect for a Crowd: This recipe can easily be doubled (or tripled!) for a party. The best part is setting up a “serve-yourself” topping bar with all the fixings. It’s fun, it’s interactive, and everyone gets to build their perfect bowl. It’s my go-to for game days and family gatherings!
- Surprisingly Simple: I know it tastes like it simmered away on a grandma’s stove for days, but don’t you worry. My step-by-step guide breaks the whole process down into easy, manageable stages. You’ve totally got this.
Ingredient List
Here’s what you’ll need to grab from the store. Don’t be intimidated by the dried chiles—you can find them in most large supermarkets or any Latin market.
For the Pork & Broth
- 3-4 lbs pork shoulder (Boston butt), bone-in or boneless
- 1 large white onion, halved
- 1 whole head of garlic, halved crosswise
- 2-3 bay leaves
- 2 tablespoons salt
- Water to cover (about 12-14 cups)
For the Red Chile Sauce
- 6-8 dried Guajillo chiles
- 2-3 dried Ancho chiles
- 1/2 white onion, roughly chopped
- 4-5 large garlic cloves
- 1 teaspoon Mexican oregano
- 1/2 teaspoon ground cumin
For Assembly
- 2 (25-ounce) cans white hominy, drained and rinsed
Essential Toppings & Garnishes
- Shredded green cabbage
- Thinly sliced radishes
- Diced white onion
- Fresh cilantro, chopped
- Lime wedges
- Tostadas or tortilla chips for serving
Ingredient Notes & Substitutions
- The Pork: Can’t find pork shoulder? Pork loin or boneless country-style ribs can work, though your cook time might be a little shorter. For a chicken version (which would technically be Pozole Blanco with red sauce), use about 3 lbs of bone-in chicken thighs and reduce the simmering time.
- The Chiles: Guajillo and Ancho chiles are your best friends for this pozole recipe. They are wonderfully flavorful and mild, with fruity, smoky notes. If you like a spicy kick, add 1-2 dried chiles de árbol to the mix. In a real pinch, you could substitute 1/2 cup of high-quality ancho chili powder, but I gotta be honest, the flavor just won’t be as deep and complex.
- The Hominy: We use canned hominy for pure convenience, and it works great! If you’re feeling adventurous and use dried hominy, you will need to soak and cook it according to the package directions before starting this recipe.
Step-by-Step Instructions
Alright, let’s get cooking! Just follow along, and you’ll be a pozole pro in no time.
Step 1: Cook the Pork
First things first, we need to get that pork meltingly tender and create our flavorful broth. Place the pork shoulder, halved onion, halved head of garlic, bay leaves, and salt into a large stockpot or Dutch oven. Add enough cold water to cover the pork by about 2 inches. Bring it to a boil, then reduce the heat to a gentle simmer. Skim off any foam that rises to the top. Cover and let it simmer for 2.5 to 3 hours, or until the pork is completely tender and easily falls apart with a fork. Carefully remove the pork and set it aside to cool slightly. Once it’s cool enough to handle, shred the meat, discarding any large pieces of fat. Strain the broth through a fine-mesh sieve into a large bowl and discard the solids. You’ve just made liquid gold!
Step 2: Make the Red Chile Sauce
While the pork is cooking, let’s make the heart and soul of our Pozole Rojo. Wipe the dried chiles clean with a damp paper towel. Working in batches, toast them in a dry skillet over medium heat for about 15-30 seconds per side, just until they become fragrant. Be careful not to burn them, or they’ll turn bitter! Once toasted, remove the stems and seeds. Place the chiles in a heatproof bowl and cover them with hot water. Let them soak for about 20-30 minutes, until they’re soft and pliable. Transfer the soaked chiles to a blender along with the chopped onion, garlic cloves, Mexican oregano, cumin, and about 1 cup of the chile soaking liquid. Blend until completely smooth. Now for the most important step: strain the sauce through a fine-mesh sieve, using a spatula to push all the liquid through. This gets rid of any tough chile skins and seeds and guarantees a silky, restaurant-quality texture.
Step 3: Assemble the Pozole
In the same large pot you used for the pork, heat a tablespoon of oil over medium-high heat. Carefully pour in the strained red chile sauce. It will hiss and spatter, so be ready! Cook the sauce, stirring constantly, for about 5-7 minutes. This step, often called “frying the sauce,” deepens its color and flavor beautifully. Pour in the reserved pork broth, stirring to combine everything. Bring the mixture to a simmer, then add the shredded pork and the rinsed hominy. Reduce the heat to low, cover, and let your amazing pozole recipe simmer for at least 30 minutes (or up to an hour) to allow all those incredible flavors to meld together.
Step 4: Serve with Toppings
Give the pozole a final taste and season with more salt if needed. Now for the fun part! Ladle the hot pozole into large bowls. Serve it immediately alongside all your prepared toppings—the cabbage, radishes, onion, cilantro, and lime wedges. Let everyone customize their own bowl for the perfect bite. Don’t forget the tostadas for dipping!
Baker’s Tips / Pro Tips for Success
Want to make sure your pozole is absolutely perfect? Keep these little secrets in mind.
- Toast, Don’t Burn: I’m saying it again because it’s that important! Briefly toasting the dried chiles wakes up their essential oils and flavor, but a burnt chile will make your entire sauce bitter. Keep a close eye on them; it happens fast!
- Don’t Skip Straining the Sauce: I know, I know, it’s an extra step. But please, trust me on this one. This is the non-negotiable secret to a smooth, luxurious pozole broth. It removes the tough bits and gives you that incredible velvety texture.
- Better the Next Day: Like most stews, this pozole recipe tastes even better on day two! The flavors have more time to sit down, get to know each other, and marry into something truly special. If you can, plan ahead!
- Save That Broth: The water you cook the pork in becomes a rich, flavorful pork broth. Do not discard it! It’s the foundation of your entire dish and packed with so much goodness.
Storage Instructions
Leftovers are one of the best parts about making a big pot of pozole!
Refrigerating
Let the pozole cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 5 days. Be sure to store all your fresh toppings separately so they stay crisp.
Freezing
Yes, pozole freezes beautifully! Cool it completely, then portion it into freezer-safe bags or containers. It will keep well for up to 3 months. To enjoy, just thaw it overnight in the fridge and reheat it gently on the stovetop until hot.
Frequently Asked Questions (FAQ)
Got a question? I’ve got answers!
What is the difference between Pozole Rojo, Verde, and Blanco?
Great question! It all comes down to the sauce. Pozole Rojo (like this recipe) gets its red color from dried red chiles. Pozole Verde is made with a green sauce of tomatillos, cilantro, and green chiles like jalapeños or poblanos. Pozole Blanco is the simplest version, with no chile sauce at all—just the rich pork and hominy broth, ready for you to customize with salsas and toppings.
Is this pozole recipe spicy?
This version is flavorful but not overwhelmingly spicy. Guajillo and Ancho chiles are known more for their deep, smoky, and slightly fruity flavor than for intense heat. If you want to turn up the heat, simply add 1 or 2 dried chiles de árbol when you soak and blend your other chiles. They pack a serious punch!
Can I make pozole in the Instant Pot or Slow Cooker?
Absolutely! For the Instant Pot: Cook the pork and aromatics on high pressure for about 60 minutes. Release the pressure, remove and shred the pork, and strain the broth. Turn the pot to the Sauté function to fry the chile sauce, then add everything back in and simmer. For the Slow Cooker: Cook the pork and aromatics on low for 6-8 hours until tender. Make the chile sauce on the stovetop, then add the sauce, broth, shredded pork, and hominy to the slow cooker and cook on high for 1 more hour to let the flavors meld.
What is hominy, and where can I find it?
Hominy is basically corn that has been treated in a special process called nixtamalization. This process softens the kernels, makes them puff up, and gives them a unique, slightly chewy texture and flavor. You can find canned hominy in almost any American grocery store, usually in the canned vegetable aisle or the international/Latin foods section.
A friendly Conclusion
And there you have it—the ultimate Pozole Recipe to warm your soul and impress your guests. It’s a true labor of love, but every single step is worth it when you take that first incredible spoonful. It’s more than just dinner; it’s an experience.
I truly hope you give this recipe a try. When you do, please come back and leave a comment and a rating below! I love hearing about your kitchen adventures. Did you add a spicy kick? What are your favorite toppings?
Happy cooking!
I am a passionate recipe developer and food enthusiast specializing in heart-warming traditional dishes and simple, everyday meals. My goal is to inspire you to find joy and confidence in the kitchen through my easy-to-follow recipes.