Spicy Mexican Pozole

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DifficultyIntermediate

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.

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Yields6 Servings
Prep Time20 minsCook Time2 hrsTotal Time2 hrs 20 mins
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

Spicy Mexican Pozole
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