Pozole

Pozole is a comforting Mexican stew made with tender meat and hominy, and this pozole rojo gets its rich color and flavor from dried guajillo and ancho chiles. Pork shoulder simmers in a savory broth before the hominy is added, while fresh cabbage, radishes, cilantro and lime bring a bright contrast to each bowl. This recipe serves four and is a filling main course for a chilly day.

Table of Contents

Pozole Ingredients

2½ pounds pork shoulder, also sold as pork butt
2 garlic cloves
½ yellow onion
1 chicken bouillon cube
6 cups water, divided
2 dried guajillo chiles
2 dried ancho chiles
8 ounces tomato sauce
1 teaspoon oregano
¼ teaspoon cumin
15 ounces white hominy, drained

For serving, prepare ½ cabbage, shredded, 4 radishes thinly sliced, 2 tablespoons chopped cilantro and 1 lime cut into wedges. Warm flour or corn tortillas make a useful accompaniment for dipping into the broth.

How to Make Pozole Rojo

Prepare the pork. Trim away any large pieces of fat, leaving some fat on the meat for flavor. If using bone-in pork, cut the meat away from the bone but keep the bone to simmer with the stew. Cut the pork into small cubes.
Brown the meat. Heat a large pot or Dutch oven over medium-high heat and sear the pork lightly on all sides. The goal is to brown the outside, not cook the meat through.
Simmer the broth. Reduce the heat to medium-low. Add the whole garlic cloves, onion cut into large pieces, bouillon cube and 5 cups of water. Cover and simmer for 1 hour. Skim off foam or excess fat that rises to the surface. Keeping the onion pieces large makes them easier to remove later.
Make the chile purée. Remove the stems and seeds from the dried chiles. Bring the remaining 1 cup of water to a boil in a small pot, add the chiles and boil for 5 minutes. Cover, turn off the heat and let them sit for another 5 minutes. Blend the chiles and their soaking water until smooth.
Finish the stew. Remove the garlic, onion and pork bone, if used, from the pot. Strain the chile purée through a fine-mesh sieve into the broth. Stir in the tomato sauce, oregano, cumin and drained hominy. Simmer for 15 minutes, then taste and add salt and pepper if needed.
Serve. Ladle the pozole into bowls and top with shredded cabbage, sliced radishes, cilantro and a squeeze of lime. Serve hot with warm tortillas.

Allow enough time for the pork to become tender during the covered simmer. If the stew becomes thicker than you prefer, add a little water or broth and taste again before serving.

Tips and Substitutions

Pork cuts: Pork shoulder may also be labeled pork butt, Boston butt, picnic roast or picnic shoulder. Bone-in meat is optional; the bone can add flavor as the broth cooks. Remove and discard it before serving.
Chicken option: Chicken thighs can replace the pork. Cooking time may vary, so check that the chicken is fully cooked and tender before serving.
Broth: Chicken stock can replace the water and bouillon cube. Bay leaves are another optional addition; remove them before serving.
Chile alternative: If dried guajillo or ancho chiles are unavailable, use a couple of chipotle chiles in adobo with a tablespoon or more of the adobo sauce. Blend with the water and strain the mixture into the stew.
Hominy alternatives: Hominy is a traditional ingredient in pozole. Chickpeas, corn or rice can be used instead, though each will change the texture of the dish.
Storage: Refrigerate leftovers in an airtight container and use within a couple of days. Reheat on the stovetop or in the microwave until hot throughout.

Pozole Recipe Details

Yield: 4 servings
Prep time: 15 minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour 30 minutes

Quick Ingredient Checklist

2½ pounds pork shoulder
2 garlic cloves and ½ yellow onion
1 chicken bouillon cube and 6 cups water, divided
2 dried guajillo chiles and 2 dried ancho chiles
8 ounces tomato sauce, 1 teaspoon oregano and ¼ teaspoon cumin
15 ounces white hominy
For garnish: cabbage, radishes, cilantro and lime

Nutrition information provided for this recipe is an estimate and may vary depending on the ingredients and brands used.

Enjoy a Bowl of Pozole

This pozole rojo brings together slow-simmered pork, hominy and a chile-rich broth, finished with crisp vegetables and fresh lime. For a satisfying meal, serve it hot with tortillas and set the garnishes out separately so everyone can top their bowl to taste.