Spicy Mexican Pozole

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

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

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

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

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.

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