This Mexican Pork Pozole is a soul-warming stew with tender pork and hominy in a rich, chili-infused broth. It’s a comforting, make-ahead meal perfect for gatherings. The slow simmer fills your kitchen with incredible aroma.
Nothing beats a great Mexican Pork Pozole. Whether you're a fan of Stew or want to try something from our Chicken Thigh Recipes selection, keep scrolling!
Why You’ll Love This Mexican Pork Pozole
- Incredibly comforting: Tender pork and chewy hominy in aromatic broth is a hug in a bowl.
- Complex flavor, simple process: Long simmer develops deep flavors with mostly hands-off time.
- Fantastic make-ahead: Flavor improves after a day or two for easy, stress-free meals.
- Feast for the senses: Vibrant red broth and interactive toppings make serving an engaging experience.
Ingredients & Tools
- 2 lbs pork shoulder (boneless), cut into 1.5-inch cubes
- 1 large white onion, roughly chopped
- 6 cloves garlic, peeled
- 4–5 guajillo chilies, stems and seeds removed
- 2 ancho chilies, stems and seeds removed
- 2 cans (29 oz each) white hominy, drained and rinsed
- 2 tsp dried oregano (preferably Mexican oregano)
- 1 tsp ground cumin
- 2 bay leaves
- 8 cups chicken broth (or water)
- 2 tbsp vegetable oil
- To taste: salt and black pepper
Tools: A large stockpot or Dutch oven (at least 6 quarts), a blender, and a fine-mesh strainer.
Notes: Don’t be intimidated by the dried chilies—they provide signature deep, smoky-sweet flavor and red hue without being overly spicy. Good-quality chicken broth builds a richer foundation than water.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 32 g |
| Fat: | 18 g |
| Carbs: | 35 g |
| Fiber: | 8 g |
Serves: 6-8 | Prep Time: 30 minutes | Cook Time: 2 hours 30 minutes | Total Time: 3 hours
Before You Start: Tips & Ingredient Notes
- Choosing your pork. Pork shoulder (also called Boston butt) is ideal because its marbling breaks down during the long cook, becoming incredibly tender and flavorful. Avoid lean cuts like pork loin, as they can become dry.
- Handling dried chilies. Wear disposable gloves if you have sensitive skin, as the oils can sometimes cause irritation. Toasting the chilies briefly before blending wakes up their flavor and makes them easier to puree into a smooth paste.
- All about hominy. Hominy is corn that has been treated with an alkali solution, which gives it its unique puffy texture and slightly earthy flavor. Canned hominy is a fantastic, convenient option—just be sure to give it a good rinse before using.
- Don’t rush the simmer. The long, gentle cooking time is non-negotiable for a rich broth and fall-apart pork. This is a perfect Sunday project where the slow build of flavor is the whole point.
How to Make Mexican Pork Pozole
Step 1: Start by preparing your chilies. Heat a dry skillet over medium heat and toast the guajillo and ancho chilies for about 30 seconds per side, just until they become fragrant and slightly pliable. Be careful not to burn them, or they’ll turn bitter. Then, place the toasted chilies in a heatproof bowl and cover them with very hot water. Let them soak for 15-20 minutes to rehydrate and soften completely.
Step 2: While the chilies are soaking, pat the pork shoulder cubes dry with a paper towel and season them generously with salt and pepper. Heat the vegetable oil in your large stockpot or Dutch oven over medium-high heat. Working in batches to avoid overcrowding, brown the pork on all sides. This step is crucial for building a deep, savory flavor base in your broth. Transfer the browned pork to a clean plate and set it aside.
Step 3: In the same pot, using the rendered fat, add the chopped onion. Sauté for about 5-7 minutes until it’s softened and translucent. Then, add the whole garlic cloves and cook for another minute until fragrant. You’ll notice the kitchen starting to smell amazing already.
Step 4: Now, let’s make the chili paste. Drain the soaked chilies, reserving about a cup of the soaking liquid. In your blender, combine the rehydrated chilies, the sautéed onions and garlic from the pot, and about ½ cup of the reserved chili water. Blend on high until you have a completely smooth, vibrant red paste. If it’s too thick to blend easily, add a bit more of the soaking liquid a tablespoon at a time.
Step 5: Return the pot to medium heat. Pour the pureed chili mixture into the pot. Cook the paste, stirring almost constantly, for about 5 minutes. This “fries” the paste and really deepens its flavor, mellowing any raw taste. You’ll see the color darken slightly and the aroma become richer and more rounded.
Step 6: Add the browned pork back into the pot, along with any accumulated juices. Pour in the chicken broth, and add the dried oregano, cumin, and bay leaves. Give everything a good stir, scraping the bottom of the pot to lift any browned bits. Bring the pot to a boil, then immediately reduce the heat to low, cover, and let it simmer gently for about 1 hour and 30 minutes.
Step 7: After the pork has been simmering for 1.5 hours, it should be getting tender. Stir in the drained and rinsed hominy. Continue to simmer, uncovered, for another 30-45 minutes. This final simmer allows the hominy to heat through and absorb some of the broth’s flavor, and it helps the broth reduce and concentrate slightly. The pork should be fork-tender and easily shreddable.
Step 8: The final step is all about seasoning. Taste the broth carefully—it will be hot!—and add salt and pepper as needed. The amount of salt can vary greatly depending on the saltiness of your broth, so go slowly, tasting as you go. Once it’s perfectly seasoned to your liking, your pozole is ready to serve.
Storage & Freshness Guide
- Fridge: Cool completely and store in airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months; hominy may soften slightly upon thawing.
- Reviving: Add a splash of broth or water when reheating as hominy continues to absorb liquid.
Serving Suggestions
Complementary Dishes
- Warm Corn Tortillas or Tostadas — Perfect for dipping and scooping, they add a wonderful textural contrast and help soak up every last drop of the flavorful broth.
- Simple Shredded Cabbage Salad — A quick mix of shredded cabbage, lime juice, and a pinch of salt provides a crisp, refreshing crunch that cuts through the richness of the stew beautifully.
- Mexican Street Corn Salad (Esquites) — The creamy, tangy, and slightly spicy flavors of esquites are a fantastic side that complements the smoky notes of the pozole without overpowering it.
Drinks
- Ice-Cold Mexican Lager — The light, crisp carbonation and clean finish of a beer like Modelo or Pacifico is a classic pairing that cleanses the palate between hearty, spicy bites.
- Hibiscus Agua Fresca (Agua de Jamaica) — Its vibrant, tart, and slightly sweet flavor is incredibly refreshing and acts as a lovely counterpoint to the deep, savory, and smoky notes of the pozole.
- Paloma Cocktail — The combination of tequila, grapefruit, and a hint of salt enhances the citrusy notes from the lime garnish and adds a festive, bubbly element to the meal.
Something Sweet
- Churros with Chocolate Sauce — The warm, cinnamony, crispy dough paired with rich chocolate is a celebratory finish that feels authentically fitting after a feast of pozole.
- Mango Sorbet — Light, fruity, and palate-cleansing, a scoop of mango sorbet is a simple yet perfect way to end the meal on a bright and refreshing note.
- Tres Leches Cake — You can’t go wrong with this ultra-moist, milky cake. Its sweetness is a delightful contrast to the savory-spicy main course, making for a truly satisfying end to the dining experience.
Top Mistakes to Avoid
- Skipping the chili toasting step. Toasting the dried chilies is essential for unlocking their complex, smoky-sweet flavor. If you just blend them raw after soaking, the paste can taste flat and one-dimensional.
- Not browning the pork properly. Taking the time to get a good, dark sear on the pork cubes creates a foundation of flavor through the Maillard reaction. If you just add raw pork to the broth, you’ll miss out on a lot of depth.
- Blending the chili paste with plain water. Using some of the flavorful soaking liquid from the chilies instead of tap water makes a significant difference in the intensity and color of your final broth.
- Overcrowding the pot when browning the pork. If you add all the pork at once, it will steam instead of sear. Browning in batches ensures each piece gets a beautiful, caramelized crust.
Expert Tips
- Tip: For an extra layer of flavor, char a tomato and a quarter of an onion on the stovetop or under the broiler until blackened in spots, then blend them with the chilies. This adds a subtle smokiness that’s absolutely incredible.
- Tip: If your blended chili paste seems a bit gritty, strain it through a fine-mesh sieve into the pot. This removes any tiny bits of chili skin for an unbelievably silky, smooth broth.
- Tip: Pozole is always better the next day. Make it a day ahead, let it cool completely, and store it in the fridge overnight. The flavors meld and intensify, making it even more delicious when you reheat it.
- Tip: If you prefer a clearer broth, you can skim off any excess fat that rises to the surface during the final 15 minutes of cooking. I often leave a little for flavor, but skimming gives you a cleaner-looking soup.
FAQs
Can I make this pozole in a slow cooker?
Absolutely! After browning the pork and sautéing the onions (Steps 2 & 3), transfer everything to your slow cooker. Add the blended chili paste, broth, spices, and hominy. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The long, gentle heat is perfect for developing the flavors, though the broth might be a bit thinner than the stovetop version.
My pozole isn’t spicy enough. How can I fix it?
The guajillo and ancho chilies provide more flavor than heat. If you want a spicier kick, try these easy fixes: add 1-2 de-seeded chipotle peppers in adobo to the chili blend, stir in a spoonful of your favorite hot sauce at the end, or offer sliced fresh jalapeños or serranos as a topping for people to add to their own bowls.
What are the essential toppings for pozole?
The toppings are half the fun! Classic setup includes shredded cabbage or lettuce, diced white onion, chopped cilantro, sliced radishes, lime wedges, dried oregano, and crushed chili flakes or hot sauce. Avocado and crema are also delicious additions. Let everyone build their own perfect bowl.
Can I use a different meat?
Yes, pozole is versatile. Chicken is a very common alternative—use bone-in, skin-on chicken thighs for the most flavor. For a red pozole, you can also use a combination of pork ribs and shoulder. For a green pozole (pozole verde), chicken is traditional.
How long does leftover pozole last?
Stored in an airtight container in the refrigerator, it will keep beautifully for up to 4 days. The hominy will continue to absorb the broth, so you may need to add a splash of water or broth when reheating. It also freezes well for up to 3 months, though the texture of the hominy can become a little softer upon thawing.
Mexican Pork Pozole
Learn how to make authentic Mexican Pork Pozole with tender pork and hominy in a rich, red chili broth. This comforting stew is perfect for gatherings. Get the recipe now!
Ingredients
For the Pozole
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2 lbs pork shoulder (boneless, cut into 1.5-inch cubes)
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1 large white onion (roughly chopped)
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6 cloves garlic (peeled)
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4–5 guajillo chilies (stems and seeds removed)
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2 ancho chilies (stems and seeds removed)
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2 cans white hominy (29 oz each, drained and rinsed)
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2 tsp dried oregano (preferably Mexican oregano)
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1 tsp ground cumin
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2 bay leaves
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8 cups chicken broth (or water)
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2 tbsp vegetable oil
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salt and black pepper (to taste)
Instructions
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Toast guajillo and ancho chilies in a dry skillet over medium, ~30 seconds per side until fragrant and pliable (do not burn). Transfer to a bowl, cover with very hot water, and soak 15–20 minutes.01
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Pat pork shoulder cubes dry; season generously with salt and pepper. Heat oil in a large Dutch oven over medium-high and brown pork in batches on all sides. Transfer browned pork to a plate.02
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In the same pot with the rendered fat, sauté chopped onion 5–7 minutes until translucent. Add whole garlic cloves; cook 1 minute until fragrant.03
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Drain chilies, reserving soaking liquid. Blend rehydrated chilies with the sautéed onion/garlic and ~1/2 cup reserved liquid until completely smooth, adding more liquid by tablespoons if needed.04
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Return pot to medium heat. Pour in the chili purée and cook, stirring often, ~5 minutes to fry the paste until slightly darkened and very aromatic.05
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Add browned pork (and juices), chicken broth, dried oregano, cumin, and bay leaves. Scrape up browned bits; bring to a boil, then reduce to low, cover, and simmer ~1 hour 30 minutes.06
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Stir in drained, rinsed hominy. Simmer uncovered 30–45 minutes more until pork is fork-tender and broth slightly reduced.07
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Taste and season with salt and pepper as needed. Remove bay leaves and serve.08
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