Name: Pozole: Easy Comfort Food with 3 lbs Pork
Prep time: 20 min
Cook time: PT-488507H31M11S
Total time: PT-488507H31M11S
Cuisine: Mexican
Ingredients: 3 lb. pork shoulder, cut into 2″ pieces; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 large yellow onion, quartered; 3 cloves garlic, sliced; 4 cups low-sodium chicken broth; Water, enough to cover pork by 2″; 1 tsp. cumin seeds; 1 bay leaf; 2 dried ancho chiles, stem and seeds removed; 2 dried chiles de árbol, stem and seeds removed; 2 dried guajillo chiles, stem and seeds removed; 3 (15-oz.) cans hominy, drained and rinsed; Thinly sliced radishes, for serving; Thinly sliced green cabbage, for serving; Chopped fresh cilantro, for serving

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Pozole has a way of warming you from the inside out, and I’ve loved this comforting soup since I was a kid. My abuela would spend all day simmering pork shoulder until it was fall-apart tender, filling our home with the most incredible aroma of chiles and spices. It’s more than just a meal; it’s a celebration of flavor and tradition. This traditional Mexican pozole recipe captures all those deep, savory notes, but I’ve made it into an easy pozole stew that you can whip up without all-day fuss. The tender pork, chewy hominy, and vibrant garnishes create a symphony of textures and tastes that I know you’ll adore. Let’s get cooking!

What is Pozole?

So, what is pozole? At its heart, it’s a hearty, traditional Mexican stew that’s deeply rooted in history and culture. This vibrant dish features tender, slow-cooked meat (often pork, but chicken is popular too!) simmered in a rich, chile-infused broth with chewy hominy. Think of it as a comforting, flavorful Mexican hominy stew that’s perfect for gatherings or a cozy night in. Its origins trace back to pre-Hispanic times, making it a truly ancient and beloved part of Mexican cuisine.

Why You’ll Love This Authentic Pozole Recipe

You’re going to adore this pork pozole recipe for so many reasons:

Incredible Flavor: The slow-simmered pork and rich chile broth create a depth of taste that’s simply unforgettable.
Manageable Prep Time: While it simmers for a while, the actual hands-on prep is surprisingly quick, making it manageable for a weeknight or weekend meal.
Budget-Friendly: Pork shoulder is a fantastic, economical cut that yields incredibly tender results, making this a great meal for feeding a crowd without breaking the bank.
Family-Friendly: Kids and adults alike rave about the tender meat, chewy hominy, and customizable toppings. It’s a true crowd-pleaser!
Ultimate Comfort Food: This dish is pure comfort in a bowl. It’s the perfect comfort food pozole to warm you up on a chilly evening.
Customizable: With a variety of fresh toppings, everyone can personalize their bowl to their exact liking.
A Taste of Tradition: You’re not just making soup; you’re creating a piece of Mexican culinary heritage.

Ingredients for Pork Pozole

Gathering these pozole soup ingredients is the first step to an amazing meal. The star of this dish is the 3 lb. pork shoulder, cut into 2″ pieces; it’s the best cut for this Mexican hominy stew because its fat content renders beautifully, making the meat incredibly tender. We’ll also need 1 large yellow onion, quartered and 3 cloves garlic, sliced for our aromatic base, along with 4 cups low-sodium chicken broth and enough water, enough to cover pork by 2″ for our simmering liquid. For that signature pozole flavor, we’re using 1 tsp. cumin seeds, 1 bay leaf, 2 dried ancho chiles, stem and seeds removed, 2 dried chiles de árbol, stem and seeds removed, and 2 dried guajillo chiles, stem and seeds removed. And of course, no pozole is complete without 3 (15-oz.) cans hominy, drained and rinsed. Don’t forget your garnishes: thinly sliced radishes, for serving, thinly sliced green cabbage, for serving, and chopped fresh cilantro, for serving are essential for that fresh finish.

Pozole: Easy Comfort Food with 3 lbs Pork - Pozole - additional detail

How to Make Authentic Pozole Recipe

Step 1: Season and Simmer Pork: First, season your 3 lb. pork shoulder pieces generously with kosher salt and freshly ground black pepper. Place the seasoned pork, quartered onion, sliced garlic, chicken broth, cumin seeds, and bay leaf into a large pot. Add enough water to cover the pork by about 2 inches. Bring this mixture to a boil over medium heat, then cover the pot and reduce the heat to medium-low to maintain a gentle simmer. Cook for 1 hour and 30 minutes, making sure to skim any foam that rises to the surface. This step is crucial for a clear and flavorful broth.
Step 2: Soak the Chiles: While the pork is simmering away, it’s time to prepare the chiles. Place the dried ancho, chiles de árbol, and guajillo chiles in a medium heatproof bowl. Pour 2 cups of boiling water over them, ensuring they are fully submerged. Let them soak for about 30 minutes to soften and rehydrate. This process makes them easier to blend into a smooth paste for our pozole.
Step 3: Prepare Chile Puree: Once the chiles are rehydrated and soft, carefully transfer them along with about half a cup of the soaking liquid to a blender. Blend the mixture until it’s completely smooth. You might need to add a little more soaking water if it’s too thick to achieve a pourable consistency – this is key for how to make pozole.
Step 4: Combine and Simmer: Stir the smooth chile puree and the drained, rinsed hominy into the pot with the simmering pork. Cover the pot again and continue to simmer on medium-low heat for another 1 hour and 30 minutes. During this time, the pork will become incredibly tender, practically falling apart, and all those wonderful flavors will meld together beautifully.
Step 5: Serve and Garnish: After the long simmer, your pozole should be rich, fragrant, and deeply flavorful. Taste and adjust the seasoning with salt and pepper as needed. Ladle the hearty pozole into bowls. To finish, top each serving with thinly sliced radishes, shredded green cabbage, and freshly chopped cilantro. This is how you cook hominy for pozole perfectly, creating a dish that’s both comforting and vibrant.

Pro Tips for the Best Pozole

I’ve learned a few tricks over the years to make this dish truly shine. Here are my top tips for achieving that perfect bowl of pozole:

Always use good quality dried chiles. They make a huge difference in the depth of flavor compared to chile powders.
Don’t rush the simmering process! The longer the pork cooks, the more tender and flavorful it becomes.
Taste and adjust seasoning frequently. Salt and pepper are key to bringing out all the complex flavors of the broth.
For an extra layer of flavor, toast the cumin seeds lightly in a dry skillet before adding them to the pot.

What’s the secret to perfect Pozole?

The real secret to a perfect pozole lies in a slow, patient simmer. Allowing the pork shoulder to cook until it’s fall-apart tender, and letting the chile flavors meld for hours, creates that authentic depth. This patient approach is what makes traditional Mexican pozole so special.

Can I make Pozole ahead of time?

Absolutely! You can make the entire pozole stew a day in advance. Once it’s cooled, store it in an airtight container in the refrigerator. The flavors actually deepen overnight, making it even more delicious when you reheat it.

How do I avoid common mistakes with Pozole?

A common pitfall is using pre-ground chile powder, which lacks the fresh flavor of dried chiles. Also, don’t over-process the chile puree; a slightly rustic texture is fine. These simple steps help ensure you’re not making a complicated dish, but an easy pozole stew.

Pozole: Easy Comfort Food with 3 lbs Pork - Pozole - additional detail

Best Ways to Serve Pozole

Serving pozole isn’t just about ladling it into a bowl; it’s about creating a complete experience! The absolute best way to enjoy this hearty soup is with a variety of fresh garnishes, which are essential for the best pozole toppings. I always set out bowls of thinly sliced radishes, shredded green cabbage, chopped fresh cilantro, and lime wedges. Some people also love adding diced onion or even avocado slices. For pairing, consider simple yet satisfying pozole side dishes like warm corn tortillas or crusty bread for dipping. These additions really elevate the dish and allow everyone to customize their bowl perfectly.

Nutrition Facts for Pork Pozole

When you dive into a comforting bowl of this pork pozole, you’re getting a satisfying and flavorful meal. Here’s a breakdown of what you can expect per serving (this recipe makes about 6-8 servings):

Calories: 350
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Protein: 24g
Carbohydrates: 24g
Fiber: 6g
Sugar: 3g
Sodium: 450mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Pozole

This hearty soup is fantastic for meal prep! Once your delicious pozole has cooled completely, transfer it into airtight containers. You can store it in the refrigerator for about 3 to 4 days. It’s such a treat to know you have this comfort food pozole ready to go for lunch or a quick dinner. If you want to keep it even longer, pozole freezes beautifully for up to 3 months. Just make sure to use freezer-safe containers or heavy-duty freezer bags.

When you’re ready to reheat, you have a couple of great options. On the stovetop, gently warm the pozole over medium-low heat, stirring occasionally, until it’s heated through. If you’re in a hurry, you can also reheat individual portions in the microwave. Just make sure to stir halfway through for even heating. Either way, you’ll be enjoying that amazing pozole flavor again in no time!

Frequently Asked Questions About Pozole

What is the difference between Pozole Rojo and Pozole Verde?

The main difference is the base of the broth! A pozole rojo recipe typically uses dried red chiles, like ancho and guajillo, for a rich, earthy flavor and reddish hue. A pozole verde recipe, on the other hand, uses fresh green ingredients like tomatillos, cilantro, and green chiles, resulting in a brighter, tangier flavor and a vibrant green color.

Can I make Pozole with chicken instead of pork?

Absolutely! While this recipe focuses on pork, a chicken pozole recipe is just as delicious. You can substitute chicken thighs or breasts for the pork shoulder. The cooking time might be slightly shorter for chicken, so keep an eye on it. Both versions offer that wonderful, comforting pozole experience, just with a different flavor profile.

How do I make Pozole spicier?

If you love a little heat, you can easily make your pozole spicier. For a spicy pozole recipe, add more dried chiles de árbol to the chile puree, or include a fresh jalapeño or serrano pepper when blending the sauce. You can also offer hot sauce or sliced fresh chiles as a topping for those who want to add extra heat at the table.

What are the best side dishes for Pozole?

While pozole is a hearty meal on its own, it pairs wonderfully with simple sides. Warm corn tortillas or tostadas are classic choices that are perfect for dipping or scooping. Some people also enjoy a simple side salad or some Mexican rice. These pozole side dishes complement the rich stew without overpowering it.

Variations of Pozole You Can Try

While this traditional pork pozole is incredible, I love experimenting with different versions! For a lighter take, you might enjoy a healthy pozole variation using chicken breast or even a vegetarian version with extra vegetables and beans. If you’re craving something with a kick, adjusting the chiles can easily turn this into a fantastic spicy pozole recipe; just add a few more chiles de árbol or a fresh serrano pepper to the chile puree. You could also try a quick pozole by using shredded rotisserie chicken and a good quality store-bought broth, drastically cutting down the cook time while still delivering that comforting flavor. Each variation offers a unique twist on this beloved Mexican classic!