Pozole is a traditional Mexican hominy stew, known for its rich, deep-red broth, tender pork, and bold chili flavors. This spicy version of pozole is made with dried guajillo and ancho chilies, giving it a smoky, slightly sweet heat. Garnished with crisp cabbage, radishes, cilantro, and lime wedges, this dish is a hearty and flavorful meal that’s perfect for celebrations or cold nights.
For the Pozole Base
1 kg pork shoulder (or pork butt), cut into large chunks
1 onion, quartered
6 cloves garlic, peeled
8 cups water (or chicken broth)
2 tsp salt
1 tsp black pepper
1 tsp dried oregano
2 bay leaves
1 tsp ground cumin
1 can (25 oz) white hominy, drained and rinsed
For the Chili Sauce
4 dried guajillo chilies, stems and seeds removed
2 dried ancho chilies, stems and seeds removed
1 chipotle chili in adobo sauce (optional, for extra heat)
2 cups hot water (for soaking chilies)
1 tsp smoked paprika
1.20 tsp ground cumin
½ tsp dried oregano
½ tsp salt
1 tbsp apple cider vinegar (for acidity)
For Garnishing & Serving
2 cups shredded cabbage
4 radishes, thinly sliced
½ cup chopped cilantro
2 limes, cut into wedges
1 avocado, sliced (optional)
1 tsp dried oregano
Tostadas or tortilla chips (for serving)
Hot sauce (optional, for extra spice)
Cook the Pork
1
- In a Large Pot:
- Add pork, quartered onion, garlic cloves, water (or chicken broth), salt, black pepper, oregano, bay leaves, and cumin.
- Simmer the Pork:
- Bring to a boil over medium-high heat, then reduce to low.
- Cover and simmer for 1.5 to 2 hours, until pork is tender and shreds easily.
- Remove the Pork:
- Take out the pork and shred it with two forks.
- Discard the onion, garlic, and bay leaves.
- Return the Pork to the Pot:
- Add the drained hominy to the broth and keep it warm on low heat.
Make the Chili Sauce
2
- Rehydrate the Chilies:
- Place guajillo and ancho chilies in a bowl.
- Pour hot water over them and let soak for 15 minutes until soft.
- Blend the Sauce:
- In a blender, add rehydrated chilies, chipotle chili (if using), smoked paprika, cumin, oregano, salt, vinegar, and 1 cup of the chili soaking water.
- Blend until smooth.
- Strain the Sauce:
- Pour through a fine mesh strainer into a bowl to remove any chili skins or seeds.
- Incorporate into the Soup:
- Stir the chili sauce into the pozole broth.
- Simmer for another 20 minutes to blend flavors.
Serve and Garnish
3
- Ladle the Pozole into Bowls:
- Fill each bowl with pork, hominy, and spicy red broth.
- Add Garnishes:
- Top with shredded cabbage, sliced radishes, chopped cilantro, and a sprinkle of dried oregano.
- Serve with Lime and Tostadas:
- Squeeze fresh lime juice over the soup.
- Enjoy with crispy tostadas or tortilla chips on the side.
Pro Tips
4
- For More Heat: Add extra chipotle chilies or a splash of hot sauce.
- Make it Ahead: Pozole tastes even better the next day, allowing flavors to deepen.
- For a Different Protein: Swap pork for chicken or beef.
Ingredients
For the Pozole Base
1 kg pork shoulder (or pork butt), cut into large chunks
1 onion, quartered
6 cloves garlic, peeled
8 cups water (or chicken broth)
2 tsp salt
1 tsp black pepper
1 tsp dried oregano
2 bay leaves
1 tsp ground cumin
1 can (25 oz) white hominy, drained and rinsed
For the Chili Sauce
4 dried guajillo chilies, stems and seeds removed
2 dried ancho chilies, stems and seeds removed
1 chipotle chili in adobo sauce (optional, for extra heat)
2 cups hot water (for soaking chilies)
1 tsp smoked paprika
1.20 tsp ground cumin
½ tsp dried oregano
½ tsp salt
1 tbsp apple cider vinegar (for acidity)
For Garnishing & Serving
2 cups shredded cabbage
4 radishes, thinly sliced
½ cup chopped cilantro
2 limes, cut into wedges
1 avocado, sliced (optional)
1 tsp dried oregano
Tostadas or tortilla chips (for serving)
Hot sauce (optional, for extra spice)
Directions
Cook the Pork
1
- In a Large Pot:
- Add pork, quartered onion, garlic cloves, water (or chicken broth), salt, black pepper, oregano, bay leaves, and cumin.
- Simmer the Pork:
- Bring to a boil over medium-high heat, then reduce to low.
- Cover and simmer for 1.5 to 2 hours, until pork is tender and shreds easily.
- Remove the Pork:
- Take out the pork and shred it with two forks.
- Discard the onion, garlic, and bay leaves.
- Return the Pork to the Pot:
- Add the drained hominy to the broth and keep it warm on low heat.
Make the Chili Sauce
2
- Rehydrate the Chilies:
- Place guajillo and ancho chilies in a bowl.
- Pour hot water over them and let soak for 15 minutes until soft.
- Blend the Sauce:
- In a blender, add rehydrated chilies, chipotle chili (if using), smoked paprika, cumin, oregano, salt, vinegar, and 1 cup of the chili soaking water.
- Blend until smooth.
- Strain the Sauce:
- Pour through a fine mesh strainer into a bowl to remove any chili skins or seeds.
- Incorporate into the Soup:
- Stir the chili sauce into the pozole broth.
- Simmer for another 20 minutes to blend flavors.
Serve and Garnish
3
- Ladle the Pozole into Bowls:
- Fill each bowl with pork, hominy, and spicy red broth.
- Add Garnishes:
- Top with shredded cabbage, sliced radishes, chopped cilantro, and a sprinkle of dried oregano.
- Serve with Lime and Tostadas:
- Squeeze fresh lime juice over the soup.
- Enjoy with crispy tostadas or tortilla chips on the side.
Pro Tips
4
- For More Heat: Add extra chipotle chilies or a splash of hot sauce.
- Make it Ahead: Pozole tastes even better the next day, allowing flavors to deepen.
- For a Different Protein: Swap pork for chicken or beef.
Notes
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