Dive into the ultimate comfort food experience with our collection of pozole recipes! Perfect for cozy gatherings, these hearty and flavorful bowls are sure to warm your soul and bring everyone together. Whether you’re a seasoned cook or just starting out, you’ll find inspiration to create memorable meals. Let’s explore these delicious variations that celebrate tradition and taste.
Classic Hominy Pozole
A traditional Mexican stew, hominy pozole combines tender pork with earthy corn kernels in a rich, aromatic broth. This version builds deep flavor through careful layering of spices and slow simmering. Perfect for chilly evenings or festive gatherings.
Ingredients
– 2 lbs bone-in pork shoulder, cut into 1-inch cubes
– 1 large white onion, finely diced
– 4 garlic cloves, minced
– 2 tbsp avocado oil
– 2 dried ancho chiles, stemmed and seeded
– 1 tbsp ground cumin
– 1 tsp dried oregano
– 6 cups chicken stock, preferably homemade
– 2 (15 oz) cans white hominy, drained and rinsed
– 1 tbsp fine sea salt
– Fresh cilantro leaves, for garnish
– Thinly sliced radishes, for serving
– Lime wedges, for serving
Instructions
1. Heat avocado oil in a large Dutch oven over medium-high heat until shimmering.
2. Add pork cubes in a single layer, searing until deeply browned on all sides, about 8 minutes total.
3. Transfer pork to a plate, leaving rendered fat in the pot.
4. Add diced onion to the pot, sautéing until translucent and lightly caramelized, about 5 minutes.
5. Stir in minced garlic and cook until fragrant, 30 seconds.
6. Crumble dried ancho chiles into the pot, toasting for 1 minute to release their oils.
7. Sprinkle ground cumin and dried oregano over the aromatics, stirring to coat.
8. Pour in chicken stock, scraping the bottom to deglaze any browned bits.
9. Return seared pork and any accumulated juices to the pot.
10. Bring liquid to a boil, then reduce heat to maintain a gentle simmer.
11. Partially cover and cook for 1 hour 30 minutes, until pork is fork-tender.
12. Skim any excess fat from the surface using a spoon.
13. Stir in drained hominy and fine sea salt.
14. Simmer uncovered for another 30 minutes to allow flavors to meld.
15. Ladle into bowls, garnishing with fresh cilantro and radish slices.
16. Serve immediately with lime wedges on the side for squeezing.
Generously textured with toothsome hominy and fall-apart pork, this pozole delivers a balanced heat from the ancho chiles. The broth remains clear yet deeply flavored, ideal for soaking up with warm tortillas. For a festive twist, set out additional toppings like shredded cabbage, avocado slices, and crumbled queso fresco.
Red Pozole with Pork
Warm up with this deeply satisfying red pozole, a traditional Mexican stew that combines tender pork with hominy in a rich, chili-infused broth. It’s hearty, flavorful, and perfect for cooler days.
Ingredients
– 2 lbs boneless pork shoulder, cut into 1-inch cubes
– 1 tbsp avocado oil
– 1 large white onion, finely diced
– 4 garlic cloves, minced
– 3 dried guajillo chilies, stems and seeds removed
– 2 dried ancho chilies, stems and seeds removed
– 6 cups chicken stock, preferably homemade
– 2 (29 oz) cans white hominy, drained and rinsed
– 1 tbsp dried oregano, preferably Mexican
– 1 tsp ground cumin
– Kosher salt, to taste
– Fresh lime wedges, for serving
– Thinly sliced radishes, for garnish
– Shredded cabbage, for serving
– Fresh cilantro leaves, for garnish
Instructions
1. Heat avocado oil in a large Dutch oven over medium-high heat until shimmering.
2. Add pork cubes in a single layer, working in batches to avoid overcrowding, and sear until browned on all sides, about 3-4 minutes per side.
3. Remove pork and set aside, leaving rendered fat in the pot.
4. Add diced onion and sauté until translucent, about 5 minutes.
5. Stir in minced garlic and cook until fragrant, about 30 seconds.
6. Toast dried guajillo and ancho chilies in a dry skillet over medium heat for 1-2 minutes per side until pliable and aromatic.
7. Transfer chilies to a blender and add 2 cups of chicken stock; blend until smooth.
8. Pour chili puree through a fine-mesh strainer into the Dutch oven, pressing to extract all liquid.
9. Return seared pork to the pot along with remaining chicken stock, hominy, oregano, and cumin.
10. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours until pork is fork-tender.
11. Season with kosher salt to taste, starting with 1 teaspoon and adjusting as needed.
12. Ladle into bowls and serve immediately with lime wedges, radishes, cabbage, and cilantro.
Serve this pozole steaming hot, allowing the tender pork and chewy hominy to shine against the robust, slightly spicy broth. The garnishes add crucial freshness and crunch, making each bite dynamic and complete.
Green Chicken Pozole
A vibrant, soul-warming bowl of green chicken pozole brings comfort to any table. This version balances tomatillo tartness with rich chicken broth and hominy’s toothsome texture. Perfect for weeknights or gatherings, it’s both nourishing and deeply flavorful.
Ingredients
– 2 lbs bone-in, skin-on chicken thighs
– 1 lb fresh tomatillos, husked and rinsed
– 2 poblano peppers, halved and seeded
– 1 large white onion, quartered
– 4 garlic cloves, peeled
– 2 tbsp avocado oil
– 6 cups homemade chicken stock
– 2 (29 oz) cans white hominy, drained and rinsed
– 1 tsp dried Mexican oregano
– 1 tbsp kosher salt
– ½ cup fresh cilantro leaves, chopped
– 1 lime, cut into wedges
– ¼ cup thinly sliced radishes
– 2 tbsp crumbled cotija cheese
Instructions
1. Preheat broiler to high (500°F) and position rack 6 inches from heat source.
2. Arrange tomatillos, poblano peppers, onion quarters, and garlic cloves on a rimmed baking sheet.
3. Broil vegetables for 8-10 minutes until charred and softened, rotating halfway through.
4. Transfer charred vegetables to a blender and puree until smooth; set salsa verde aside.
5. Heat avocado oil in a large Dutch oven over medium-high heat until shimmering (350°F).
6. Pat chicken thighs dry with paper towels and season both sides with 1 tsp kosher salt.
7. Sear chicken skin-side down for 5-7 minutes until golden brown and crispy.
8. Flip chicken and cook for 3 more minutes to brown the other side.
9. Remove chicken from pot and set aside on a plate.
10. Pour off all but 1 tbsp of rendered fat from the pot.
11. Add the reserved salsa verde to the pot and cook for 5 minutes, stirring frequently.
12. Pour in homemade chicken stock and bring to a simmer.
13. Return chicken thighs to the pot along with any accumulated juices.
14. Add drained hominy and dried Mexican oregano.
15. Reduce heat to low, cover, and simmer gently for 45 minutes until chicken is fork-tender.
16. Remove chicken from broth and let cool slightly on a cutting board.
17. Shred chicken meat, discarding skin and bones.
18. Return shredded chicken to the pot and stir to combine.
19. Season pozole with remaining kosher salt to taste.
20. Ladle hot pozole into bowls and garnish with chopped cilantro, radish slices, cotija cheese, and lime wedges.
Pro tip: For deeper flavor, toast the dried oregano in a dry skillet for 30 seconds before adding. The hominy should remain pleasantly chewy, not mushy. Serve immediately with warm corn tortillas for dipping.
Pozole’s broth is complex yet clean, with bright acidity from tomatillos balancing the rich chicken. The hominy provides delightful pops of texture against the tender shredded meat. For a festive presentation, serve in wide bowls with all garnishes arranged separately for customizing each bite.
Vegetarian Pozole with Mushrooms
Yield a robust vegetarian pozole with earthy mushrooms. This hearty stew delivers authentic flavor without meat. Perfect for cozy nights or festive gatherings.
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 1 pound cremini mushrooms, sliced ¼-inch thick
– 2 teaspoons dried oregano, preferably Mexican
– 1 tablespoon ground cumin
– 2 (15-ounce) cans hominy, drained and rinsed
– 4 cups vegetable broth, low-sodium
– 1 (28-ounce) can fire-roasted diced tomatoes
– 2 tablespoons tomato paste
– 1 teaspoon smoked paprika
– ½ teaspoon cayenne pepper (optional)
– Kosher salt, to season
– Fresh cilantro, chopped, for garnish
– Lime wedges, for serving
– Sliced radishes, for garnish
– Shredded cabbage, for serving
Instructions
1. Heat 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 large finely diced yellow onion and sauté for 5 minutes, until translucent.
3. Stir in 4 cloves minced garlic and cook for 1 minute, until fragrant.
4. Incorporate 1 pound sliced cremini mushrooms and cook for 8 minutes, until browned and tender.
5. Sprinkle with 2 teaspoons dried oregano and 1 tablespoon ground cumin; toast for 30 seconds.
6. Pour in 4 cups low-sodium vegetable broth, scraping up any browned bits from the bottom.
7. Add 2 cans drained hominy, 1 can fire-roasted diced tomatoes, 2 tablespoons tomato paste, 1 teaspoon smoked paprika, and ½ teaspoon cayenne pepper (if using).
8. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally.
9. Season with kosher salt to taste, starting with 1 teaspoon and adjusting as needed.
10. Ladle into bowls and garnish with fresh cilantro, sliced radishes, and shredded cabbage.
11. Serve immediately with lime wedges on the side for squeezing.
Outstanding texture features tender hominy and meaty mushrooms in a rich, brothy base. The stew boasts deep, smoky flavors with a hint of heat from cayenne. For a creative twist, top with avocado slices or serve with warm corn tortillas.
Spicy Seafood Pozole
Unforgettable and deeply satisfying, this spicy seafood pozole combines traditional Mexican flavors with coastal freshness. Using quality ingredients ensures a rich, complex broth that sings with every spoonful. Perfect for chilly evenings or festive gatherings.
Ingredients
– 2 tablespoons avocado oil
– 1 large white onion, finely diced
– 4 garlic cloves, minced
– 2 tablespoons ancho chili powder
– 1 tablespoon ground cumin
– 8 cups homemade seafood stock
– 1 (29-ounce) can hominy, drained and rinsed
– 1 pound wild-caught shrimp, peeled and deveined
– 1 pound fresh sea scallops
– 1/2 cup fresh cilantro, chopped
– 2 limes, cut into wedges
– 1 teaspoon fine sea salt
Instructions
1. Heat avocado oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add diced white onion and sauté until translucent, 4-5 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and cook until fragrant, 30 seconds, being careful not to scorch it.
4. Sprinkle ancho chili powder and ground cumin over the aromatics, toasting for 1 minute to deepen flavors.
5. Pour in homemade seafood stock, scraping the bottom to incorporate any browned bits for added depth.
6. Add drained hominy and bring the mixture to a rolling boil, then reduce heat to maintain a gentle simmer.
7. Simmer uncovered for 25 minutes to allow flavors to meld and broth to reduce slightly.
8. Season broth with fine sea salt, tasting and adjusting as needed for balanced seasoning.
9. Gently add peeled shrimp and sea scallops, submerging them completely in the hot broth.
10. Poach seafood for 3-4 minutes until shrimp are pink and opaque and scallops are firm but tender.
11. Remove from heat immediately to prevent overcooking, as residual heat will continue to cook the seafood.
12. Ladle into deep bowls and garnish generously with chopped fresh cilantro and lime wedges.
Bright and vibrant, this pozole boasts a broth that’s both spicy and briny, with hominy providing a satisfying chew. Serve it with warm corn tortillas for dipping, or top with sliced radishes and avocado for extra crunch and creaminess.
Beef Pozole Rojo
Definitely a comforting bowl of Mexican tradition, this pozole combines tender beef with hominy in a rich red chile broth. Deeply satisfying and perfect for chilly evenings.
Ingredients
– 2 lbs beef chuck roast, cut into 1-inch cubes
– 1 large white onion, finely diced
– 4 garlic cloves, minced
– 2 dried ancho chiles, stemmed and seeded
– 2 dried guajillo chiles, stemmed and seeded
– 1 (29 oz) can white hominy, drained and rinsed
– 8 cups beef stock
– 2 tbsp avocado oil
– 1 tbsp dried oregano
– 1 tsp ground cumin
– Kosher salt, to season
– Fresh lime wedges, for serving
– Thinly sliced radishes, for garnish
– Chopped fresh cilantro, for garnish
Instructions
1. Heat 2 tbsp avocado oil in a large Dutch oven over medium-high heat until shimmering.
2. Season 2 lbs beef chuck roast cubes generously with kosher salt on all sides.
3. Sear beef in batches until deeply browned on all sides, about 3-4 minutes per side; avoid overcrowding for proper caramelization.
4. Transfer seared beef to a plate and set aside.
5. Add 1 finely diced white onion to the pot and sauté until translucent, about 5 minutes.
6. Stir in 4 minced garlic cloves and cook until fragrant, about 30 seconds.
7. Toast 2 stemmed and seeded ancho chiles and 2 guajillo chiles in the pot for 30 seconds until aromatic.
8. Pour in 8 cups beef stock, scraping the bottom to deglaze any browned bits.
9. Return seared beef and any accumulated juices to the pot.
10. Add 1 tbsp dried oregano and 1 tsp ground cumin.
11. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours until beef is fork-tender.
12. Remove reconstituted chiles from the broth and blend them with 1 cup of the cooking liquid until smooth.
13. Strain the chile puree through a fine-mesh sieve back into the pot for a silky texture.
14. Stir in 1 drained and rinsed can of white hominy.
15. Simmer uncovered for another 30 minutes to allow flavors to meld.
16. Season with additional kosher salt as needed.
Flavorful and hearty, the broth boasts a complex depth from the toasted chiles, while the hominy adds a pleasant chew. Serve piping hot with lime wedges for brightness, topped with radishes and cilantro for crunch and freshness.
Easy Instant Pot Pozole
Never underestimate the power of pressure cooking for deep, complex flavors in minimal time. This pozole delivers authentic taste with modern convenience, using your Instant Pot to transform simple ingredients into a soul-warming bowl. Perfect for busy weeknights or casual entertaining.
Ingredients
– 1 lb boneless pork shoulder, cut into 1-inch cubes
– 2 tbsp avocado oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 2 tbsp ancho chili powder
– 1 tbsp ground cumin
– 1 tsp dried Mexican oregano
– 4 cups low-sodium chicken broth
– 1 (29 oz) can hominy, drained and rinsed
– 1 bay leaf
– Kosher salt, to season
– Fresh cilantro, chopped, for garnish
– Thinly sliced radishes, for garnish
– Lime wedges, for serving
Instructions
1. Select “Sauté” mode on your Instant Pot and heat 2 tbsp avocado oil until shimmering, about 2 minutes.
2. Add 1 lb cubed pork shoulder and sear until browned on all sides, approximately 6-8 minutes, working in batches if necessary to avoid overcrowding.
3. Add 1 diced yellow onion and cook until translucent, about 4 minutes, stirring occasionally.
4. Stir in 4 minced garlic cloves and cook for 30 seconds until fragrant.
5. Add 2 tbsp ancho chili powder, 1 tbsp ground cumin, and 1 tsp dried Mexican oregano, toasting for 1 minute to deepen flavors.
6. Pour in 4 cups low-sodium chicken broth, scraping the bottom to deglaze and incorporate any browned bits.
7. Add 1 drained and rinsed can of hominy and 1 bay leaf, stirring to combine.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 25 minutes.
9. Allow natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
10. Remove the bay leaf and season with kosher salt to desired level.
11. Ladle into bowls and garnish with fresh chopped cilantro and thinly sliced radishes.
12. Serve immediately with lime wedges on the side for squeezing.
Zesty lime brightens the rich, savory broth while tender pork and chewy hominy create satisfying texture contrasts. For a creative twist, top with shredded cabbage or avocado slices for added crunch and creaminess. This pozole develops even deeper flavor when refrigerated overnight, making it ideal for meal prep.
Pozole Blanco with Hominy
Unquestionably comforting, pozole blanco delivers rich flavor with minimal effort. This hominy-based stew simmers to perfection while you prep toppings. Serve it steaming hot for maximum satisfaction.
Ingredients
– 2 pounds pork shoulder, trimmed and cut into 1-inch cubes
– 1 large white onion, finely diced
– 4 garlic cloves, minced
– 2 tablespoons avocado oil
– 6 cups chicken stock, preferably homemade
– 2 (29-ounce) cans white hominy, drained and rinsed
– 1 tablespoon dried Mexican oregano
– 1 bay leaf
– Kosher salt, to season
– Fresh lime wedges, for serving
– Thinly sliced radishes, for garnish
– Shredded cabbage, for serving
– Chopped fresh cilantro, for garnish
Instructions
1. Heat avocado oil in a large Dutch oven over medium-high heat until shimmering.
2. Season pork cubes generously with kosher salt on all sides.
3. Sear pork in batches until deeply browned on all sides, about 3-4 minutes per side; avoid overcrowding for proper caramelization.
4. Transfer seared pork to a clean plate using tongs.
5. Add diced onion to the pot and sauté until translucent, about 5 minutes.
6. Stir in minced garlic and cook until fragrant, approximately 30 seconds.
7. Return pork and any accumulated juices to the pot.
8. Pour in chicken stock, scraping bottom to deglaze browned bits.
9. Add drained hominy, dried oregano, and bay leaf.
10. Bring mixture to a boil, then immediately reduce heat to low.
11. Cover and simmer gently for 2 hours, until pork is fork-tender.
12. Skim any surface fat with a spoon for a cleaner broth.
13. Discard bay leaf and season broth with additional kosher salt as needed.
14. Ladle pozole into deep bowls, ensuring equal distribution of meat and hominy.
15. Serve immediately with lime wedges, radishes, cabbage, and cilantro arranged separately for custom garnishing.
Keen textural contrast emerges between the tender pork and toothsome hominy. The clear broth carries subtle herbal notes that brighten with fresh lime. For a creative twist, top with crispy tortilla strips or serve alongside warm corn tortillas for dipping.
Slow Cooker Pozole Verde
Ready for a hands-off dinner that delivers big flavor? Slow cooker pozole verde combines tender pork with vibrant tomatillos and hominy. This set-it-and-forget-it meal requires minimal effort for maximum reward.
Ingredients
– 2 lbs boneless pork shoulder, cut into 1-inch cubes
– 1 lb fresh tomatillos, husked and rinsed
– 2 poblano peppers, seeded and roughly chopped
– 1 white onion, diced
– 4 garlic cloves, minced
– 1 tbsp cumin seeds, toasted and ground
– 1 tbsp dried Mexican oregano
– 6 cups chicken stock, preferably homemade
– 2 (15 oz) cans white hominy, drained and rinsed
– 1/4 cup fresh cilantro leaves, chopped
– 2 tbsp fresh lime juice
– Kosher salt to season
Instructions
1. Season 2 lbs pork shoulder cubes generously with kosher salt on all sides.
2. Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering.
3. Sear pork cubes in batches until deeply browned on all sides, about 3-4 minutes per side.
4. Transfer seared pork to a 6-quart slow cooker insert using tongs.
5. Add 1 lb tomatillos, 2 poblano peppers, and 1 diced onion to the same skillet.
6. Cook vegetables over medium heat until lightly charred and softened, about 8 minutes.
7. Stir in 4 minced garlic cloves and cook until fragrant, about 30 seconds.
8. Transfer vegetable mixture to a blender along with 1 cup chicken stock.
9. Blend on high speed until completely smooth, about 2 minutes.
10. Pour verde sauce over pork in slow cooker along with remaining 5 cups chicken stock.
11. Add 1 tbsp ground cumin and 1 tbsp Mexican oregano, stirring to combine.
12. Cover and cook on low heat for 7 hours until pork is fork-tender.
13. Skim any excess fat from the surface using a wide spoon.
14. Stir in 2 cans drained hominy and continue cooking for 1 additional hour.
15. Stir in 1/4 cup chopped cilantro and 2 tbsp lime juice just before serving.
16. Adjust seasoning with additional kosher salt if needed.
17. Ladle into deep bowls and serve immediately.
Bright, tangy tomatillos balance the rich pork while hominy adds delightful chew. Top with shredded cabbage, radish slices, and avocado for contrasting textures. The broth develops incredible depth during the long simmer—don’t rush it.
Smoky Chipotle Pozole
Savor the deep, smoky heat of this pozole. It’s a comforting bowl with hominy and tender pork. Perfect for chilly evenings or festive gatherings.
Ingredients
– 2 lbs pork shoulder, cut into 1-inch cubes
– 1 tbsp avocado oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 2 tbsp chipotle peppers in adobo sauce, finely chopped
– 1 tbsp ground cumin
– 1 tbsp dried oregano
– 6 cups chicken stock, low-sodium
– 2 (15 oz) cans white hominy, drained and rinsed
– 1 tsp fine sea salt
– ½ tsp freshly ground black pepper
– Fresh cilantro, chopped, for garnish
– 1 lime, cut into wedges, for serving
– 1 avocado, sliced, for serving
Instructions
1. Heat avocado oil in a large Dutch oven over medium-high heat until shimmering.
2. Add pork cubes in a single layer, searing until browned on all sides, about 8 minutes total.
3. Remove pork and set aside, leaving drippings in the pot.
4. Add diced onion to the pot, sautéing until translucent, about 5 minutes.
5. Stir in minced garlic, cooking until fragrant, about 30 seconds.
6. Add chopped chipotle peppers, cumin, and oregano, toasting for 1 minute to bloom spices.
7. Return pork to the pot along with any accumulated juices.
8. Pour in chicken stock, scraping the bottom to deglaze.
9. Bring to a boil, then reduce heat to low, covering and simmering for 1.5 hours until pork is fork-tender.
10. Skim any excess fat from the surface using a spoon for a cleaner broth.
11. Stir in drained hominy, salt, and black pepper, simmering uncovered for another 30 minutes.
12. Adjust seasoning with additional salt if needed after tasting.
13. Ladle into bowls, garnishing with cilantro, avocado slices, and a lime wedge.
Pozole boasts a rich, smoky broth with tender pork and chewy hominy. Serve it with warm tortillas for dipping, or top with radish slices for extra crunch.
Pozole with Black Beans
Nourishing and deeply satisfying, this pozole with black beans delivers rich flavor with minimal effort. Perfect for weeknights or casual gatherings, it comes together quickly while tasting like it simmered all day. Customize toppings to make it your own.
Ingredients
- 2 tablespoons avocado oil
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1 pound boneless pork shoulder, cut into ½-inch cubes
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 (29-ounce) can hominy, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 4 cups chicken stock
- 1 (7-ounce) can diced green chiles
- 1 tablespoon fresh lime juice
- ½ cup fresh cilantro, chopped
- Kosher salt, to taste
Instructions
- Heat avocado oil in a large Dutch oven over medium-high heat until shimmering.
- Add diced yellow onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook until fragrant, 30 seconds.
- Add cubed pork shoulder and sear until browned on all sides, approximately 7 minutes.
- Sprinkle with ground cumin and smoked paprika, toasting spices for 1 minute.
- Pour in chicken stock, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
- Add drained hominy, black beans, and diced green chiles.
- Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes.
- Stir in fresh lime juice and chopped cilantro just before serving.
- Season with kosher salt to taste, starting with 1 teaspoon and adjusting as needed.
Velvety hominy and tender pork create a hearty base, while black beans add earthy depth and textural contrast. Serve topped with shredded cabbage, radish slices, and a wedge of lime for bright acidity. This pozole improves overnight, making it ideal for meal prep or next-day lunches.
Authentic Mexican Pozole
Kickstart this traditional stew with hominy’s unique texture and rich pork broth. Keep it authentic by sourcing quality dried chiles and fresh garnishes. This pozole delivers deep, layered flavors perfect for gatherings.
Ingredients
– 2 lbs pork shoulder, cut into 1-inch cubes
– 1 cup dried hominy, soaked overnight
– 3 dried guajillo chiles, stems and seeds removed
– 2 dried ancho chiles, stems and seeds removed
– 1 white onion, quartered
– 4 garlic cloves, smashed
– 2 tbsp avocado oil
– 1 tbsp dried oregano
– 1 tsp cumin seeds, toasted and ground
– Fine sea salt to precise measurement
– Fresh lime wedges for serving
– Thinly sliced radishes for garnish
– Shredded cabbage for topping
– Chopped cilantro for finishing
Instructions
1. Drain soaked hominy and rinse under cold water until water runs clear.
2. Heat avocado oil in a large Dutch oven over medium-high heat until shimmering.
3. Sear pork cubes in batches until deeply browned on all sides, about 8 minutes per batch.
4. Remove pork and set aside, leaving rendered fat in pot.
5. Toast guajillo and ancho chiles in the hot fat for 30 seconds per side until fragrant.
6. Transfer chiles to a blender with onion, garlic, and 2 cups water; blend until completely smooth.
7. Strain chile mixture through a fine-mesh sieve into the Dutch oven, pressing with a spatula to extract all pulp.
8. Return pork to pot along with hominy, oregano, and ground cumin.
9. Add 8 cups water and bring to a boil over high heat.
10. Reduce heat to low, cover, and simmer for 2.5 hours until pork is fork-tender and hominy has burst open.
11. Skim any fat from surface using a ladle for a cleaner broth.
12. Season with 2 tbsp fine sea salt, stirring to dissolve completely.
13. Ladle into bowls and top with radishes, cabbage, and cilantro.
14. Serve immediately with lime wedges on the side.
Tender pork melds with chewy hominy in a deeply spiced broth that balances heat and earthiness. The crisp radishes and cabbage add refreshing contrast, while lime brightens each spoonful. For a creative twist, serve with tostadas for dipping or add a poached egg for extra richness.
Quick Pozole Recipe for Busy Nights
Dinner doesn’t have to be complicated. This quick pozole delivers authentic flavor without the hours-long simmer. Perfect for those hectic weeknights when you crave something hearty.
Ingredients
– 1 lb boneless pork shoulder, cut into ½-inch cubes
– 2 tbsp avocado oil
– 1 medium white onion, finely diced
– 3 garlic cloves, minced
– 2 tbsp ancho chili powder
– 1 tsp dried Mexican oregano
– 4 cups chicken stock, preferably homemade
– 1 (15 oz) can hominy, drained and rinsed
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– Fresh lime wedges, for serving
– Thinly sliced radishes, for garnish
– Chopped fresh cilantro, for garnish
Instructions
1. Heat avocado oil in a large Dutch oven over medium-high heat until shimmering.
2. Add pork cubes in a single layer and sear until browned on all sides, about 6-8 minutes total.
3. Add diced onion and cook until translucent, about 4 minutes, stirring occasionally.
4. Stir in minced garlic and cook until fragrant, about 30 seconds.
5. Sprinkle ancho chili powder and dried oregano over the pork mixture, toasting for 1 minute to bloom the spices.
6. Pour in chicken stock, scraping the bottom of the pot to release any browned bits.
7. Add drained hominy, kosher salt, and black pepper.
8. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes.
9. Skim any excess fat from the surface using a spoon.
10. Taste and adjust seasoning with additional salt if needed.
11. Ladle into bowls and top with radishes, cilantro, and a squeeze of fresh lime juice.
Velvety hominy and tender pork create a satisfying texture, while the ancho chili provides subtle heat without overpowering. Serve with warm corn tortillas for dipping, or add a dollop of crema for extra richness.
Conclusion
Savor these 21 delicious pozole recipes perfect for cozy gatherings! Each one brings warmth and flavor to your table. Try a recipe, leave a comment with your favorite, and share this roundup on Pinterest to spread the pozole love.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
