Name: Favorite Pozole Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Mexican
Ingredients: 3 pounds pork shoulder; 8 cups water or broth; 6 garlic cloves; 1 large white onion; 2 bay leaves; 6 dried guajillo chiles; 2 teaspoons dried oregano; 1 teaspoon ground cumin; 2 teaspoons salt; 2 cans (25 oz each) white hominy (drained and rinsed)

Pozole is one of those soulful dishes that warms your belly and your heart at the same time. With deep roots in Mexican culture, this rich and flavorful soup has been served in homes and at celebrations for centuries. Made with tender pork, hominy, and a bold red chile broth, every spoonful feels like a warm hug on a cold day.

Whether you’re making it for a weekend family dinner or prepping for a special gathering, pozole never fails to impress. The beauty of this dish is that it’s both rustic and festive, and you can customize your toppings to suit your taste. From crunchy radishes and shredded cabbage to fresh lime and oregano, pozole invites everyone to dig in their own way.

Why You’ll Love This Pozole Recipe

This pozole is simple to prepare but packed with incredible depth of flavor. The long simmer time draws out the richness of the pork and the intensity of the guajillo chiles, resulting in a broth that’s savory, slightly smoky, and deeply satisfying. Plus, it feeds a crowd, making it perfect for parties or for freezing leftovers.

The toppings add another layer of joy. Whether you like it with a dash of hot sauce, a handful of chopped onions, or crunchy tortilla strips, pozole is an interactive eating experience that brings people together.

What Kind of Hominy Should I Use?

Hominy is a key element of pozole, giving it that signature texture and nutty-sweet flavor. For the best results, go with canned white hominy if you’re looking for convenience. It’s precooked, tender, and easy to find in most grocery stores. If you’re up for more of a cooking project, dried hominy is an excellent option and brings even more authenticity, but keep in mind it requires soaking overnight and a longer cooking time.

Ingredients for the Favorite Pozole Recipe

Pozole may look fancy, but it uses humble ingredients that come together beautifully. The ingredient list might seem long, but each component plays an essential role in building layers of flavor.

Pork shoulder: This cut becomes incredibly tender during the slow simmer and adds deep richness to the broth.
Garlic cloves: They infuse the broth with a mellow aromatic base that enhances every bite.
White onion: Adds a slightly sweet flavor that balances out the spice of the chiles.
Bay leaves: These leaves provide an herbal note that gently perfumes the soup.
Guajillo chiles: Essential for the red color and smoky, slightly fruity depth in the broth.
Dried oregano: Traditional Mexican oregano adds brightness and earthy tones.
Ground cumin: Adds warmth and complexity to the chile mixture.
Salt: Brings all the flavors together harmoniously.
White hominy (canned or cooked): Adds a chewy, satisfying bite and soaks up all the flavors of the broth.
Water or broth: Used to simmer and build up the base of the pozole.

How To Make the Favorite Pozole Recipe

Step 1: Simmer the Pork

In a large pot, add chunks of pork shoulder, onion, garlic, bay leaves, and a generous pinch of salt. Cover with water and bring it to a boil. Once boiling, reduce heat and let it simmer gently for about 2 hours, or until the pork is tender and falling apart.

Step 2: Prepare the Chile Sauce

While the pork is cooking, remove the stems and seeds from the guajillo chiles. Soak them in hot water for about 15 minutes until they soften. Blend the softened chiles with garlic, cumin, oregano, and a bit of the soaking water until smooth. Strain if needed to remove any solids.

Step 3: Combine and Simmer

Once the pork is tender, remove it from the broth and shred it into bite-sized pieces. Strain the broth, discard solids, and return it to the pot. Stir in the chile sauce and add the hominy. Return the shredded pork to the pot and let everything simmer together for another 30 minutes to an hour.

Step 4: Serve with Toppings

Ladle the pozole into bowls and let everyone top theirs however they like. Popular garnishes include shredded cabbage, sliced radishes, diced onion, lime wedges, chopped cilantro, and tortilla chips.

How to Serve and Store Pozole

Pozole is best served hot and fresh, straight from the stovetop. The toppings are half the fun, so be sure to set up a little toppings bar for guests or family to personalize their bowls. This recipe makes enough to feed around 8 people generously, making it ideal for group gatherings.

Leftovers? Even better. The flavors deepen overnight, so store any extras in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over low heat. Pozole also freezes beautifully. Just portion it out and store it in freezer-safe containers for up to 3 months.

What to Serve With Pozole?

Mexican Rice

A side of fluffy Mexican-style rice makes the perfect pairing and soaks up that bold chile broth.

Quesadillas

Simple cheese quesadillas or ones filled with mushrooms or beans offer a comforting and melty contrast to the soup.

Fresh Guacamole

The creamy, cool flavors of guacamole balance out the rich, spicy broth beautifully.

Jalapeño Cornbread

Sweet, spicy, and crumbly cornbread brings a southern flair to your table and pairs perfectly with pozole.

Grilled Elote

Charred corn slathered in creamy sauce and cheese offers another delicious, festive side.

Cucumber Lime Agua Fresca

For a refreshing sip, this cool drink cuts through the warmth of the soup.

Churros or Flan

Finish your meal with something sweet like cinnamon churros or a silky slice of flan.

Want More Soup and Stew Ideas?

If you loved this pozole, here are a few other cozy and satisfying options to try:

Try this rich and hearty Boilermaker Tailgate Chili for your next game day.
Cozy up with this Creamy Alfredo Lasagna Soup for a fun pasta-inspired twist.
Looking for something summery? This Zesty Tuscan Artichoke Soup brings brightness with every bite.
Craving creamy and spicy? You’ll want a bowl of Jalapeno Popper Cheesy Chicken Enchiladas with Creamy Sauce.

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And when you make it, drop a comment below. Did you go for dried or canned hominy? What toppings are your go-to? I’d love to hear how you make this comforting classic your own.

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