Description
This traditional Mexican Pozole is a hearty soup featuring tender pork, hominy, and a rich chili broth. Perfect for gatherings or cozy nights, it’s garnished with fresh toppings like lime, cilantro, and avocado for a delightful finish. Enjoy the comforting flavors that get even better the next day!
Ingredients
Scale
- 2 lbs pork shoulder, cut into chunks
- 1 onion, quartered
- 4 cloves garlic, minced
- 2 tsp cumin seeds
- 1 tsp dried oregano
- 1 tsp chili powder
- 8 cups chicken broth or water
- 2 cans (15 oz each) hominy, drained and rinsed
- 2–3 dried guajillo chiles, stems and seeds removed
- 1–2 jalapeño peppers, chopped (optional for heat)
- Salt and pepper to taste
- Fresh lime wedges, for serving
- Chopped fresh cilantro, for garnish
- Diced radishes, for garnish
- Shredded cabbage, for garnish
- Avocado slices, for garnish
- Crumbled queso fresco, for garnish
Instructions
- In a large pot, add the pork shoulder chunks, quartered onion, minced garlic, cumin seeds, dried oregano, chili powder, and a generous pinch of salt and pepper.
- Pour in the chicken broth or water, ensuring that the meat is fully submerged. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 1.5 to 2 hours, or until the pork is tender and easily shreds with a fork. Stir occasionally to prevent sticking.
- While the pork is cooking, prepare the guajillo chiles. In a small saucepan, add the dried chiles and cover them with water. Bring to a boil and then reduce the heat to simmer for about 10 minutes, or until the chiles are soft.
- Once softened, remove the chiles from the heat and let them cool slightly. Transfer the chiles to a blender, along with a cup of the cooking liquid from the pork broth. Blend until smooth, creating a rich chili paste.
- After the pork has cooked and is tender, remove the pork from the pot and set it aside to cool slightly. Strain the broth to remove the onion and any solids, returning the clear broth to the pot.
- Shred the pork using two forks, discarding any excess fat. Add the shredded pork back into the pot with the strained broth.
- Stir in the hominy and the blended chili paste. If you like a bit of heat, add the chopped jalapeño peppers at this stage. Mix well to combine all the ingredients.
- Bring the soup back to a gentle simmer and let it cook for an additional 20-30 minutes, allowing the flavors to meld together. Taste and adjust seasoning with salt and pepper as needed.
- Once the pozole is ready, ladle the hot soup into bowls, ensuring each serving has a good amount of pork and hominy.
- Garnish each bowl with fresh lime wedges, chopped cilantro, diced radishes, shredded cabbage, avocado slices, and crumbled queso fresco. The garnishes add a fresh crunch and vibrant flavor to the dish.
- Serve immediately, allowing everyone to customize their pozole with the garnishes they prefer.
Notes
- For a richer flavor, you can sear the pork chunks in the pot before adding the broth and other ingredients. This adds depth to the soup.
- If you prefer a vegetarian version, substitute the pork with mushrooms or jackfruit and use vegetable broth instead.
- Feel free to adjust the level of spiciness by adding more or fewer jalapeños or using different types of chiles.
- Leftover pozole can be stored in the refrigerator for up to 3 days. The flavors continue to develop, making it even better the next day!
- Prep Time: 30 minutes
- Cook Time: 150 minutes