Description
Warm, bold, and brimming with tradition, this Favorite Pozole Recipe is the ultimate comfort food that delivers a burst of flavor in every spoonful. Slow-simmered pork, earthy red chile sauce, and hearty hominy combine into a rich stew that’s both satisfying and deeply nostalgic. This easy dinner idea is perfect for cold nights, weekend gatherings, or anytime you’re craving a hearty, soul-warming meal. Garnished with crisp cabbage, fresh radishes, and zesty lime, it doubles as one of the best customizable dinner ideas and a healthy snack that tastes even better the next day. Whether you’re new to pozole or it’s a family favorite, this is one easy recipe you’ll return to again and again.
Ingredients
2 1/2 pounds pork shoulder
1 white onion, halved
6 garlic cloves, smashed
2 bay leaves
1 tablespoon salt
10 cups water
5 dried guajillo chiles
3 dried ancho chiles
4 garlic cloves
1/2 white onion
1 teaspoon cumin seeds
1/2 teaspoon dried oregano
1 1/2 cups pork broth
2 (15 oz) cans white hominy, drained and rinsed (or 2 cups dried hominy, soaked and cooked)
Salt to taste
Shredded green cabbage
Diced white onion
Sliced radishes
Chopped fresh cilantro
Lime wedges
Diced avocado (optional)
Crushed tostadas or tortilla chips (optional)
Instructions
1. Place pork shoulder, onion, garlic, bay leaves, and salt in a large stockpot with water. Bring to a boil, reduce to a simmer, and skim any foam. Simmer uncovered for 2–2.5 hours until pork is tender.
2. While the pork simmers, toast dried guajillo and ancho chiles in a skillet. Soak them in hot water for 20 minutes until softened.
3. Blend softened chiles with garlic, onion, cumin, oregano, and 1 1/2 cups of pork broth until smooth. Strain the mixture for a silky texture.
4. Remove pork from the pot and shred it. Strain the broth, then return it to the pot. Stir in chile sauce, shredded pork, and hominy.
5. Simmer the pozole for 30–40 minutes more. Adjust salt and broth consistency as needed.
6. Serve hot, topped with shredded cabbage, diced onion, sliced radishes, cilantro, lime wedges, and optional avocado or tostadas.
Notes
Using dried hominy offers an authentic texture, but it takes more time — soak it overnight.
Toasting and soaking dried chiles correctly unlocks their full smoky flavor — don’t skip this step.
Straining the red chile sauce gives the broth its smooth and luxurious texture — totally worth it.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg