Description
At its core, Pozole is a thick, broth-based stew featuring hominy and meat, typically pork or chicken. The name itself comes from the Nahuatl word pozolli, which refers to the foaming or bubbling of the corn as it cooks. The defining characteristic of this dish is the use of nixtamalized corn, known as hominy. These large, puffy kernels have a unique chewy texture and an earthy flavor that serves as the perfect canvas for the spicy and savory broth.
Ingredients
- 500g pork shoulder (or chicken as alternative)
- 6 cups water
- 1 can (400g) hominy (maíz pozolero), drained
- 3 dried guajillo chilies
- 2 cloves garlic
- 1 small onion
- 1 tsp oregano (preferably Mexican oregano)
- Salt to taste
For serving (toppings):
- Shredded cabbage or lettuce
- Sliced radishes
- Lime wedges
- Chopped onion
- Dried oregano
- Chili flakes or salsa
Instructions
- Cook the meat
In a large pot, add pork and water. Bring to a boil, then simmer for about 45–60 minutes until tender. Skim off foam. - Prepare the chili sauce
- Remove seeds from guajillo chilies and soak them in hot water for ~10 minutes.
- Blend softened chilies with garlic, onion, and a bit of soaking water until smooth.
- Combine everything
- Add the chili sauce to the pot with the meat.
- Add hominy and oregano.
- Simmer for another 30 minutes so flavors blend well.
- Season
Add salt to taste and adjust thickness with water if needed.
Notes
Pozole is more than just a meal—it’s a dish often shared during celebrations and family gatherings in Mexico. Traditionally served on special occasions, it brings people together with its rich flavors and customizable toppings. Feel free to adjust the spice level and ingredients to suit your taste while still enjoying its authentic essence.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexico
Nutrition
- Serving Size: 1 bowl
- Calories: ~350 kcal
Keywords: Authentic Mexican soup, Red Pozole recipe, Mexican hominy stew, Pozole Rojo recipe