Pozole Recipe

Inside: Pozole is a traditional Mexican soup that is full of different flavors, loved by many, and is consumed year-round. *Looking for Pozole Verde? Get the recipe here*

One of my all-time favorite meals is Pozole. It is especially great on cold winter days when my body is asking for something warm. What better way to do that than with this delicious, and popular Mexican soup.

I have to say though, in Mexico people consume pozole in large quantities during every season of the year. That said, it is especially popular at holiday celebrations in Mexico. It is easy to make and you will love it!

Best-Ever Pozole

Pozole is a spicy Mexican soup filled with hominy and pork for a truly warming winter soup.

Prep: 20min

Total: 3h30min

Yield: 6 – 8 serving(s)

Nutrition Facts: calories 756 Calories, Fat 44 g, Saturated Fat 15 g, Trans Fat 0 g, Cholesterol 161 mg, Sodium 1531 mg, Carbohydrate 33 g, Fiber 8 g, Sugar 6 g, Protein 47 g

Ingredients:

• 3 lb. pork shoulder, cut into 2″ pieces
• Kosher salt
• Freshly ground black pepper
• 1 large yellow onion, quartered
• 3 cloves garlic, sliced
• 1 tsp. whole cloves
• 1 tsp. cumin seeds
• 1 bay leaf
• 4 c. low-sodium chicken broth
• 2 dried chiles de arbol, stem and seeds removed
• 2 dried ancho chiles, 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
• Freshly chopped cilantro, for serving

Instruction:

1. Season pork with salt and pepper. In a large pot over medium heat, add pork, onion, garlic, cloves, cumin seeds, bay leaf, and broth. Add enough water to cover pork by 2”. Bring to a boil, then cover and reduce heat to a simmer. Let simmer 1 ½ hours, skimming foam off top as necessary.
2. Place dried chiles into a medium bowl and pour 2 cups boiling water over. Let soak 30 minutes. Place chiles and about ½ cup of their soaking liquid into a blender. Blend until smooth, adding more water as necessary.
3. Add chile puree and hominy to pot with pork. Continue to simmer, covered, until pork is very tender, 1 hour and 30 minutes more.
4. Serve pozole with radishes, cabbage, and cilantro.

Authentic Mexican Pozole

I’ve learned this recipe from a friend from Mexico. I don’t eat menudo, because the tripe or pig’s feet made me nauseous. She always celebrated with this soup and I can eat everything in it without being grossed out! It’s very delicious and everyone always get seconds or thirds! Don’t forget to garnish! I add lots of lemon juice to my bowl and a dash of salt.

Prep: 15min

Total: 1h25min

Yield: 10 serving(s)

Nutrition Facts: calories 245.7, Fat 15.9, Saturated Fat 4.7, Cholesterol 48.3, Sodium 908.4, Carbohydrate 12, Fiber 2.5, Sugar 1.8, Protein 13.2

Ingredients:

• 1 1/2 lbs pork shoulder
• 2 garlic cloves, peeled
• 1 tablespoon cumin powder
• 1 onion, chopped
• 2 garlic cloves, chopped
• 2 tablespoons oil
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne
• 2 tablespoons california chili powder
• 1 tablespoon salt
• 1/4 teaspoon oregano
• 4 cups canned white hominy, drained and rinsed
• 3 -5 cups pork broth, from cooking pork shoulder
• 1 cup canned diced green chilis (optional)
• salt
• 2 whole fresh jalapenos, chopped (optional)
• 3 whole ancho chilies, seeded and stemmed (garnish) (optional)

Instruction:

1. This recipe requires a simple prep.
2. Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.
3. I boil my ancho chilies in a separate small pot for the garnish part(read below).
4. Now you are ready to cook.
5. Place the meat in a large saucepan and just cover with lightly salted water.
6. Add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano.
7. Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
8. Remove meat and broth, reserving both.
9. Saute the remaining chopped onion and garlic in oil until translucent.
10. Add the remaining spices, stir for a minute.
11. Cut the reserved pork into 1 inch cubes and add to the pan.
12. Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, I like to add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapenos (optional).
13. Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.
14. If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.
15. Degrease the stew, taste for salt, and serve in soup bowls.
16. This is a delicious recipe and well worth the effort to make.
17. Garnishes that are always served with are:.
18. lots of lime/lemon wedges.
19. sliced radishes.
20. chopped cilantro.
21. Shredded cabbage(not red).
22. fresh/ packaged fried corn tortillas.
23. When my ancho chilies are soft from boiling(takes about 15 minutes), then i put them in the blender with 1 1/2cups of water, 1 clove of garlic and about 2 tablespoons diced onion, and about 1 tablespoons of salt and pepper. I blend this thin, then strain it to get the liquid separated from its “pulp”. I throw the pulp into the soup for the flavor i like but you can discard if too spicy for you. The remaining liquid you put in a serving dish for guests to add in their own bowl, if desired. Beware! It’s HOT!

Pozole Rojo

Pozole Rojo is a delicious Mexican soup that is easy to make and has delicious flavors.

Prep: 15min

Total: 60min

Serving Size: 1 Cup

Nutrition Facts: servingSize 1 Cup, calories 426 kcal, Carbohydrate 22 g, Protein 28 g, Fat 25 g, Saturated Fat 8 g, Cholesterol 97 mg, Sodium 154 mg, Fiber 4 g, Sugar 4 g

Ingredients:

• 2 pounds of pork (cut into medium sized cubes)
• 6 guajillo chiles
• 1 Can of hominy
• 6 cloves of garlic
• 1 tomato
• Salt and Pepper to taste
• 1/2 onion
• 1 teaspoon of oregano
• 1 teaspoon of cumin
• 2 bay leaves
• 2 cups Chopped radish
• 8 lime
• 4 cups chopped lettuce
• 40 homemade tortilla chips
• chopped cilantro
• 1 chopped onion

Instruction:

1. Cook the pork meat in sufficient water (ensuring that the pork is completely covered with an inch or two to spare) with 1 clove of garlic, 1/4 piece of an onion (not diced), the bay leaves, salt and pepper. Set aside 1/2 cup of the broth from cooking the pork.
2. Once the meat is cooked through, remove the bay leave, onion, and garlic clove, and add the hominy and bring to a boil for 15 minutes.
3. Prepare the guajillo chilies by removing the seeds and stem and boiling in water for 5-7 minutes or until soft. Set aside for the next step.
4. Blend the remaining 5 cloves of garlic, the guajillo chilies, the tomato, another 1/4 piece of the onion, the cumin, the salt, the pepper, the 1/2 cup of broth that was set aside in step 1 above, and 1/2 cup of hominy (to thicken the sauce) in a blender until completely blended.
5. Once the above mixture is blended, strain the mixture and add the strained liquid to the boiling pot with the pork and water. Season with oregano and add salt to taste.
6. Let boil 15 minutes longer.
7. Serve hot, topped with chopped lettuce, onions, radishes, and a few drops of lime and finally the homemade tortilla chips

How to Make POZOLE ROJO, The BEST Step By Step Recipe + All the Secret TIPS You’ll EVER Need

FAQ

How is pozole traditionally made?

What is the difference between pozole and posole?

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What are the 3 types of pozole?