Name: Pozole Recipe: Hearty and Festive
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Ingredients: 2 lbs pork shoulder (cubed); 1 tbsp olive oil; 1 large onion (diced); 4 cloves garlic (minced); 2 25 oz cans hominy, drained; 8 cups chicken broth; 3 dried guajillo chiles (stemmed and seeded); 2 dried ancho chiles (stemmed and seeded); 1 tsp dried oregano; 1 tsp ground cumin; 1/2 tsp salt; 1/4 tsp black pepper; Optional: Radishes (cilantro, lime, cabbage, avocado, tortilla chips); Suggested Pairings: Corn tortillas (Mexican beer)

Introduction

Table of Contents

Pozole is a traditional Mexican soup, perfect for festive gatherings, family dinners, or comforting meals. This rich, flavorful Pozole Rojo combines tender pork, hearty hominy, and a vibrant red chile broth, creating a soul-warming dish steeped in cultural heritage. Presented in white ceramic bowls, garnished with radishes, cilantro, lime wedges, and shredded cabbage, this Pozole offers a colorful, inviting aesthetic that celebrates its festive roots. This recipe delivers a classic version that is adaptable to dietary preferences and ideal for home cooks seeking an authentic, crowd-pleasing soup that brings the flavors of Mexico to the table.

Ingredients

For the Pozole:

2 lbs pork shoulder, cut into 1-inch cubes
1 tbsp olive oil
1 large onion, diced
4 cloves garlic, minced
2 (25 oz) cans hominy, drained and rinsed
8 cups chicken broth
3 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 tsp dried oregano (Mexican oregano, if available)
1 tsp ground cumin
1/2 tsp salt (adjust to taste)
1/4 tsp black pepper

For Serving:

Optional: Sliced radishes, chopped cilantro, lime wedges, shredded cabbage, diced avocado, crushed tortilla chips
Suggested Accompaniments: Warm corn tortillas, Mexican rice
Suggested Pairings: Mexican beer, agua fresca
Suggested Aesthetic: Serve in white ceramic bowls
Suggested Equipment: Large pot, blender, strainer, cutting board, knife

Step-by-Step Process

Prepare Chiles: Toast guajillo and ancho chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Soak in 2 cups hot water for 20 minutes until softened. Blend chiles with soaking liquid until smooth; strain to remove solids.
Cook Pork: In a large pot, heat olive oil over medium-high heat. Add pork cubes and brown on all sides (about 6-8 minutes). Remove pork and set aside.
Sauté Aromatics: In the same pot, add onion and cook for 5 minutes until softened. Add garlic and cook for 1 minute until fragrant.
Simmer Soup: Return pork to the pot. Add chicken broth, hominy, chile puree, oregano, cumin, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for 1.5-2 hours until pork is tender.
Taste and Adjust: Sample the broth and adjust the seasoning with salt, pepper, or additional cumin to achieve a balanced flavor.
Serve: Ladle pozole into white ceramic bowls. Garnish with radishes, cilantro, lime wedges, cabbage, avocado, or tortilla chips. Pair with warm corn tortillas, Mexican rice, beer, or agua fresca.

Tips for Better Pozole

Use high-quality dried chiles for a rich, authentic flavor; guajillo and ancho provide depth without overwhelming heat.
Brown pork well to enhance flavor; don’t overcrowd the pot to ensure even browning.
Taste broth before serving to balance spices and salt, as hominy and broth vary in sodium content.
Rinse hominy thoroughly to remove excess starch and ensure a clean texture.
Simmer gently to tenderize pork without toughening; skim foam from the surface for a clearer broth.
Prepare garnishes fresh for vibrant color and crunch; slice radishes thinly for presentation.
Make ahead for deeper flavor; pozole tastes better the next day after flavors meld.
Enhance aesthetic: Serve in white ceramic bowls with colorful garnishes like radishes, cilantro, and cabbage for a festive, inviting look.

Variations and Customization

Vegetarian Pozole: Replace pork with 2 cups diced mushrooms and use vegetable broth; add 1 cup diced zucchini for heartiness.
Pozole Verde: Swap red chiles for 4 tomatillos and 2 green chiles (e.g., jalapeño or poblano); blend with cilantro for a green broth.
Low-Sodium Pozole: Use low-sodium broth and rinse hominy thoroughly; reduce added salt and taste carefully.
Spicy Pozole: Add 1-2 dried chile de árbol with guajillo chiles for extra heat; adjust to taste.
Chicken Pozole: Replace pork with 2 lbs chicken thighs; simmer for 1 hour until tender.
White Pozole (Pozole Blanco): Omit chiles and use extra garlic and onion for a milder, clear broth.
Seafood Pozole: Replace pork with 1 lb shrimp or white fish; add during the last 10 minutes of cooking.
Quick Pozole: Use pre-cooked pulled pork and canned chile sauce to reduce cooking time to 30 minutes.

Storage and Serving Tips

Store in an airtight container in the fridge for up to 4 days; reheat gently on the stove, adding a splash of broth if needed.
Freeze for up to 3 months in airtight containers; thaw in the fridge overnight before reheating.
Serve hot for maximum comfort; avoid room temperature for over 2 hours due to meat content.
Use leftovers as a taco filling or blend into a creamy soup base.
Pair with corn tortillas or Mexican rice to complement the rich broth.
Present in white ceramic bowls with vibrant garnishes for a festive, authentic charm.

Nutritional Information

Based on 8 servings (1.5 cups each):

Calories: 320 kcal
Total Fat: 12g
Saturated Fat: 3.5g
Trans Fat: 0g
Cholesterol: 70mg
Sodium: 900mg
Total Carbohydrates: 28g
Dietary Fiber: 5g
Sugars: 3g
Protein: 25g
Vitamin A: 15% Daily Value
Vitamin C: 10% Daily Value
Calcium: 6% Daily Value
Iron: 15% Daily Value

Note: Values vary by brand. Moderate in sodium; try low-sodium versions. Pair with garnishes for added nutrients.

Conclusion

This Pozole recipe offers a hearty, festive soup, perfect for any occasion, transforming simple ingredients into a Mexican classic. Its straightforward preparation and vibrant presentation make it a favorite. The rich pork, hominy, and chile broth, with colorful garnishes, delight every spoonful. It’s sure to be a cherished recipe, loved for its authentic, warming appeal.