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Pozole

Pozole

5 from 7 votes
Pozole is a hearty, spicy soup, full of shredded pork and hominy. There are also traditional toppings or garnishes that accompany the soup which are limes, radishes, tajin, cilantro, and lettuce.
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Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Servings6

Ingredients  

  • 2 pounds pork shoulder, cut into chunks
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 2 cans hominy, drained and rinsed
  • 4 guajillo chilies, stemmed and seeded
  • 2 dried ancho chilies, stemmed and seeded
  • 1 tbsp dried oregano
  • 1 tbsp ground cumin
  • 2 tbsp vegetable oil
  • salt
  • tajin
  • shredded cabbage
  • sliced radishes
  • lime wedges
  • tostadas

Instructions 

Prepare the Chilies

  1. Start by removing the seeds from the chiles. 
  2. Steep the seeded chiles in boiling water for 15 minutes to soften them.
  3. After they’ve softened, transfer the chiles along with the chile water to a blender. Blend until smooth.

Cook the Pork

  1. Rub the pork all over with the cumin and 1/2 tsp. salt; and set aside.
  2. Heat the vegetable oil in a Dutch oven or large pot over medium heat.
  3. Add the chopped onion and cook, stirring occasionally, until softened, about 5 minutes.Add the pressed garlic and cook for another 2 minutes, stirring every 30 seconds to 1 minute to prevent burning.Remove the onion and garlic mixture from the pot, place it in a bowl, and set aside.
  4. Add the pork pieces to the pot and brown on both sides. Leave them unmoved on each side for 3-4 minutes before turning to ensure a good sear.

Simmer the Soup

  1. Once the pork is browned, stir in 2 cups of water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt, and 3/4 cup of the chile sauce.
  2. Bring to a low boil, then reduce the heat to maintain a simmer.
  3. Cover and cook, turning the pork a few times, until tender, about 2 hours.

Shred the Pork

  1. When the meat is fork-tender and easily shredded with a fork, remove the pork from the pot and transfer it to a cutting board.
  2. Roughly chop the pork into bite-sized pieces and return them to the pot.

Add Hominy

  1. Remove the bay leaf from the pot.
  2. Add the drained and rinsed hominy.
  3. Add salt to taste, starting with 1 teaspoon and adjusting as needed.

Adjust Spiciness

  1. If you prefer a spicier pozole, add 1/4 cup of the chile paste at a time until the desired heat level is achieved.
  2. Serve the pozole with assorted toppings if desired and the remaining chile sauce on the side.

Notes

The key ingredients that give this pozole its incredible flavor are dried Ancho Chiles and dried Chiles de Arbol (as seen in the image above). While these chiles can sometimes be found in regular grocery stores, you might have better luck at a specialty Mexican grocery store or on Amazon.