This Mexican Pozole is a deeply comforting traditional stew with a rich, complex broth. Tender pork and chewy hominy simmer together for a meal that feels like a celebration. The customizable toppings make it fun for everyone at the table.
Love Mexican Pozole? So do we! If you're into Soup Recipes or curious about Chicken Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Mexican Pozole
Comforting & Customizable: Build your perfect bowl with fresh toppings.
Serious Flavor Depth: Toasted chiles create a smoky, savory, layered broth.
Crowd-Pleasing & Leftover-Friendly: A big-batch recipe that improves overnight.
Feels Festive: Turns an ordinary dinner into a vibrant, memorable event.
Ingredients & Tools
- 2 lbs pork shoulder (boneless), cut into 1.5-inch cubes
- 1 large white onion, halved
- 8 cloves garlic, peeled
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 tbsp dried oregano (preferably Mexican oregano)
- 2 tsp ground cumin
- 2 bay leaves
- 6 cups chicken broth (or water)
- 2 (25 oz) cans white hominy, drained and rinsed
- 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 chiles—they provide deep, nuanced heat. A rich chicken broth gives a flavor head start, but water works too.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 18 g |
| Carbs: | 32 g |
| Fiber: | 6 g |
Serves: 6-8 | Prep Time: 30 minutes | Cook Time: 2 hours 30 minutes | Total Time: 3 hours
Before You Start: Tips & Ingredient Notes
- Can’t find guajillo or ancho chiles? Don’t panic. You can use a combination of other mild dried chiles like pasilla or even New Mexico red chiles. The goal is a blend for complexity, not just heat.
- What is hominy, exactly? Hominy is corn that has been treated with an alkali solution (a process called nixtamalization), which gives it its distinctive puffy, chewy texture and wonderful ability to soak up the broth. Canned is the most convenient option.
- Don’t skip toasting the chiles. This quick step in a dry skillet wakes up their oils and transforms their flavor from flat and dusty to smoky and aromatic. Just 20-30 seconds per side is all you need.
- Patience with the pork is key. A low, slow simmer is what turns a tough cut of pork shoulder into meltingly tender morsels. Rushing this step with a higher boil will only make the meat tough.
How to Make Mexican Pozole
Step 1: Start by preparing your pork. Season the cubed pork shoulder generously with salt and pepper. In your large stockpot or Dutch oven, heat the vegetable oil over medium-high heat. Working in batches to avoid crowding, brown the pork on all sides. This isn’t about cooking it through, just about building a beautiful fond (those browned bits) on the bottom of the pot, which is pure flavor gold. Transfer the browned pork to a plate and set it aside.
Step 2: While the pork is browning, prepare your chiles. Remove the stems and seeds from your guajillo and ancho chiles. Heat a dry skillet over medium heat and toast the chiles for about 20-30 seconds per side, until they become fragrant and slightly pliable. Be careful not to burn them, or they’ll turn bitter. Place the toasted chiles in a heatproof bowl and cover them with very hot water. Let them soak for about 15-20 minutes to rehydrate and soften.
Step 3: Now, let’s build the base of our broth. In the same pot you used for the pork (don’t wash it!), add one half of the onion, cut side down. Let it char slightly in the residual fat for a few minutes to add a smoky sweetness. Add the whole garlic cloves and cook for another minute until fragrant. This quick step adds another incredible layer of flavor to the foundation of your pozole.
Step 4: Return the browned pork and any accumulated juices back to the pot. Pour in the chicken broth and add enough water to just cover the meat by about an inch. Toss in the bay leaves. Bring the liquid to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for about 1 hour and 30 minutes. You’ll know it’s ready when the pork is fork-tender.
Step 5: While the pork is simmering, make your chile paste. Drain the soaked chiles and add them to a blender. To the blender, also add the other half of your raw onion (roughly chopped), the dried oregano, and the ground cumin. Add about 1 cup of fresh water or some of the simmering broth from the pot to help it blend. Blend on high until you have a completely smooth, vibrant red paste. This might take a minute or two—you want it as smooth as possible.
Step 6: Once your pork is tender, it’s time to incorporate the chile paste. For the smoothest broth, I highly recommend straining the paste through a fine-mesh strainer into the pot, using a spoon or spatula to press it through. This catches any tiny bits of skin or seeds, giving you a silky, refined broth. Stir this beautiful red paste into the stew.
Step 7: Now, add the star of the show—the hominy. Stir in the drained and rinsed hominy. Bring the pozole back up to a simmer and let it cook, uncovered, for another 30-45 minutes. This allows the hominy to heat through and absorb the flavors of the broth, and it also gives the stew time to reduce and concentrate slightly. This is the time to taste and adjust the seasoning, adding more salt until it’s perfect for you.
Step 8: Your pozole is done! The broth should be a deep, reddish-brown color, rich and glossy. The pork should be incredibly tender, and the hominy should be chewy and plump. Let it rest off the heat for about 10-15 minutes before serving; this allows the fat to settle and the flavors to marry one last time. Skim off any excess fat from the surface if you prefer.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in fridge before reheating.
- Reviving: Reheat gently on the stove, adding a splash of broth or water if the hominy has absorbed too much liquid.
Serving Suggestions
Complementary Dishes
- Warm Corn Tortillas or Tostadas — Perfect for dipping and scooping, they add a wonderful textural contrast and are a traditional must-have on the side.
- Simple Shredded Cabbage Salad — A quick mix of shredded green cabbage, lime juice, and a pinch of salt provides a fresh, crunchy counterpoint to the rich stew.
- Quesadillas with Queso Fresco — A simple, cheesy quesadilla is a fantastic, kid-friendly side that complements the pozole without overpowering it.
Drinks
- Ice-Cold Mexican Beer — A crisp lager like a Pacifico or Modelo Especial cuts through the richness and spice beautifully, making each bite feel new again.
- Classic Margarita — The bright, citrusy notes of a good margarita balance the deep, savory flavors of the pozole for a truly festive pairing.
- Jamaica (Hibiscus) Iced Tea — This tart, refreshing, and brilliantly colored agua fresca is a non-alcoholic option that cleanses the palate wonderfully.
Something Sweet
- Churros with Chocolate Sauce — The warm, cinnamony crunch of a churro dipped in rich chocolate is the ultimate celebratory finish after a hearty bowl of pozole.
- Tres Leches Cake — Its cool, creamy, and milky sweetness is the perfect light-yet-indulgent contrast to the spicy, savory stew you just enjoyed.
- Mango Sorbet — A few scoops of bright, fruity sorbet are a refreshing and palate-cleansing way to end the meal on a light note.
Top Mistakes to Avoid
- Mistake: Boiling the pork instead of simmering. A rolling boil will make the pork fibers tighten and become tough and stringy. A gentle simmer is the only way to achieve that fall-apart tenderness we’re after.
- Mistake: Not straining the chile paste. I know it’s an extra step, but skipping the strainer can leave you with little bits of tough chile skin in your otherwise silky broth. It’s a small effort for a huge payoff in texture.
- Mistake: Adding the hominy too early. Hominy is already cooked, so it just needs to be heated through and infused with flavor. Adding it at the end preserves its pleasant chew and prevents it from becoming mushy.
- Mistake: Underseasoning the final broth. Soups and stews need a surprising amount of salt. Taste at the very end and don’t be shy—season until the flavors truly sing. The salt will brighten all the other ingredients.
Expert Tips
- Tip: Make it a day ahead. Pozole is one of those dishes that is arguably better on the second day. Letting it cool and rest overnight in the fridge allows the flavors to deepen and meld together in an incredible way. Just reheat gently before serving.
- Tip: Control your heat level. The guajillo-ancho blend provides a mild to medium heat. If you like it spicier, add 1-2 dried arbol chiles to your blend. For a milder version, just use more ancho chiles, which are sweeter and less spicy.
- Tip: Get creative with toppings. Set up a topping bar with diced radishes, chopped cilantro, lime wedges, sliced avocado, and crumbled queso fresco. Let everyone build their own perfect bowl—it makes the meal interactive and fun.
- Tip: Use an ice bath to defat the broth. If you have time, after the pozole has cooled a bit, place the entire pot in a sink filled with ice water. The fat will rise and solidify more quickly, making it easy to skim off for a cleaner, lighter broth.
FAQs
Can I make pozole in a slow cooker?
Absolutely! This recipe adapts beautifully. Just brown the pork and sauté the onion/garlic in a skillet first to build flavor, then transfer everything (except the hominy and chile paste) to the slow cooker. Cook on low for 6-8 hours. About 30-60 minutes before serving, stir in the blended chile paste and the hominy, and let it heat through. The long, slow cook makes the pork incredibly tender.
Is there a way to make this with chicken?
Yes, chicken pozole is a fantastic and quicker alternative. Use bone-in, skin-on chicken thighs for the most flavor. Brown them well, then simmer for about 45 minutes to 1 hour, or until cooked through. Remove the chicken, shred the meat, discard the skin and bones, and return the meat to the pot with the chile paste and hominy.
How long does leftover pozole keep?
Leftover pozole will keep beautifully in an airtight container in the refrigerator for up to 4 days. You’ll notice the hominy continues 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—just thaw overnight in the fridge before reheating.
My broth isn’t very red. What happened?
The color comes primarily from the chiles. If your broth is a bit pale, it might be that your chiles were older and had lost some of their vibrancy. You can add a teaspoon of paprika or achiote paste to the blender with the chiles next time for a color boost, but the flavor will still be fantastic.
Can I make this recipe vegetarian?
You can! Simply omit the pork and use vegetable broth. For heartiness, you can add cubed potatoes or carrots when you would have added the pork, and let them simmer until tender. You could also add sautéed mushrooms for a savory, meaty texture. The chile paste and hominy will still give you that classic pozole character.
Mexican Pozole
Learn how to make authentic Mexican Pozole with this easy recipe. A rich, comforting stew with tender pork and hominy. Make this festive dish tonight!
Ingredients
For the Pozole
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2 lbs pork shoulder (boneless, cut into 1.5-inch cubes)
-
1 large white onion (halved)
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8 cloves garlic (peeled)
-
4 dried guajillo chiles (stems and seeds removed)
-
2 dried ancho chiles (stems and seeds removed)
-
1 tbsp dried oregano (preferably Mexican oregano)
-
2 tsp ground cumin
-
2 bay leaves
-
6 cups chicken broth (or water)
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2 cans white hominy (25 oz each, drained and rinsed)
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2 tbsp vegetable oil
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salt and black pepper (to taste)
Instructions
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Start by preparing your pork. Season the cubed pork shoulder generously with salt and pepper. In your large stockpot or Dutch oven, heat the vegetable oil over medium-high heat. Working in batches to avoid crowding, brown the pork on all sides. This isn’t about cooking it through, just about building a beautiful fond (those browned bits) on the bottom of the pot, which is pure flavor gold. Transfer the browned pork to a plate and set it aside.01
-
While the pork is browning, prepare your chiles. Remove the stems and seeds from your guajillo and ancho chiles. Heat a dry skillet over medium heat and toast the chiles for about 20-30 seconds per side, until they become fragrant and slightly pliable. Be careful not to burn them, or they’ll turn bitter. Place the toasted chiles in a heatproof bowl and cover them with very hot water. Let them soak for about 15-20 minutes to rehydrate and soften.02
-
Now, let’s build the base of our broth. In the same pot you used for the pork (don’t wash it!), add one half of the onion, cut side down. Let it char slightly in the residual fat for a few minutes to add a smoky sweetness. Add the whole garlic cloves and cook for another minute until fragrant. This quick step adds another incredible layer of flavor to the foundation of your pozole.03
-
Return the browned pork and any accumulated juices back to the pot. Pour in the chicken broth and add enough water to just cover the meat by about an inch. Toss in the bay leaves. Bring the liquid to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for about 1 hour and 30 minutes. You’ll know it’s ready when the pork is fork-tender.04
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While the pork is simmering, make your chile paste. Drain the soaked chiles and add them to a blender. To the blender, also add the other half of your raw onion (roughly chopped), the dried oregano, and the ground cumin. Add about 1 cup of fresh water or some of the simmering broth from the pot to help it blend. Blend on high until you have a completely smooth, vibrant red paste. This might take a minute or two—you want it as smooth as possible.05
-
Once your pork is tender, it’s time to incorporate the chile paste. For the smoothest broth, I highly recommend straining the paste through a fine-mesh strainer into the pot, using a spoon or spatula to press it through. This catches any tiny bits of skin or seeds, giving you a silky, refined broth. Stir this beautiful red paste into the stew.06
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Now, add the star of the show—the hominy. Stir in the drained and rinsed hominy. Bring the pozole back up to a simmer and let it cook, uncovered, for another 30-45 minutes. This allows the hominy to heat through and absorb the flavors of the broth, and it also gives the stew time to reduce and concentrate slightly. This is the time to taste and adjust the seasoning, adding more salt until it’s perfect for you.07
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Your pozole is done! The broth should be a deep, reddish-brown color, rich and glossy. The pork should be incredibly tender, and the hominy should be chewy and plump. Let it rest off the heat for about 10-15 minutes before serving; this allows the fat to settle and the flavors to marry one last time. Skim off any excess fat from the surface if you prefer.08
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