Traditional Mexican Pozole - Rich and Flavorful Pork Stew
Pozole is a traditional Mexican stew known for its deep, comforting flavors. This dish combines hominy, tender pork, and aromatic seasonings simmered to perfection, then topped with fresh garnishes for an unforgettable meal. Whether you're celebrating with family or enjoying a cozy meal on a cold evening, pozole is a delightful way to bring warmth and flavor to your table.
Ingredients
-
Stew
- 2 lbs pork shoulder, cut into chunks
- 12 cups water
- 1 large white onion, halved
- 5 garlic cloves, crushed
- 1 bay leaf
- Salt to taste
- 3 cups canned hominy, drained and rinsed
-
Red Sauce
- 6 dried guajillo chiles, seeds removed
- 2 dried ancho chiles, seeds removed
- 2 garlic cloves
- 1 tsp cumin powder
- 1 tsp Mexican oregano
- Salt and pepper to taste
-
Garnishes
- Shredded cabbage or lettuce
- Thinly sliced radishes
- Chopped white onion
- Fresh cilantro
- Lime wedges
- Dried oregano
- Tortilla chips or tostadas
Directions
Cook the Pork. In a large pot, combine pork, water, onion halves, crushed garlic cloves, bay leaf, and a pinch of salt. Bring to a boil, then reduce heat to low. Simmer for about 1.5 hours, skimming off any foam that forms on the surface. Cook until the pork is tender.
Prepare the Red Sauce. While the pork cooks, bring a pot of water to a boil. Add the guajillo and ancho chiles, and cook for 10-15 minutes until they soften. Drain, then blend the softened chiles with garlic, cumin, oregano, and a bit of water to create a smooth sauce. Season with salt and pepper.
Combine Sauce and Stew. Once the pork is tender, remove the onion halves and bay leaf from the pot. Add the red sauce and hominy to the pot, stirring to combine. Simmer for another 45-60 minutes, allowing the flavors to meld.
Adjust Seasoning. Taste the pozole and adjust salt if necessary. The stew should be rich, flavorful, and aromatic.
Serve. Ladle pozole into bowls and serve with garnishes like shredded cabbage, radishes, chopped onion, cilantro, and a squeeze of lime. Sprinkle dried oregano on top, and serve with tortilla chips or tostadas on the side.
Recipe tips
Pozole often tastes even better the next day, so feel free to make it ahead and reheat when ready to serve. For a lighter version, you can use chicken instead of pork, or combine pork with chicken for additional flavor. Adjust the type and quantity of chiles to control the spiciness. Adding a few arbol chiles can give it more heat if you prefer. Ensure the hominy is cooked until it’s tender but still holds its shape. If using dried hominy, soak it overnight and cook longer to achieve the right texture.
Nutrition Facts (per serving)
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