This Mexican POZOLE recipe is a brothy, hearty soup built on a base of hominy and tender pork or chicken, flavored with a homemade red chile sauce and garnished with shredded cabbage and thinly sliced radishes. It’s also known as Pozole Rojo.
Talk about Mexican soul food; you can’t get more quintessential than Pozole! This is a Mesoamerican dish and was an Aztec favorite long before Columbus ever sailed the ocean blue. There are even restaurants specializing in it, called pozolerías! It was one of the first real Mexican dishes I fell in love with while living in Puebla, Mexico. Various cooks in Mexico shared their methods with me, and this is my version, created using the ingredients I’m able to find at my local grocery store. Everyone makes it their own by sprinkling on their favorite crunchy, fresh and aromatic toppings before digging into this steamy bowl of yumminess.
Add enough water to cover by 2 inches, then return to a brisk simmer. While adding water occasionally and tasting broth for salt, simmer for about 2½ hours more, until meat is tender and posole grains have softened and burst.
How to make Pozole:
Trim and cube the pork.
Make Broth: In a stockpot, bring pork and water to a boil. Skim off any foam that rises to the top and then add onion, garlic, bay leaves, salt and chicken bouillon. Simmer for 1 ½ hours.
Meanwhile, boil chilies (deseeded and deveined) in a saucepan with water for 15 minutes and set aside.
Blend the chilies and a few cloves of garlic in a little of the chilie’s cooking water.
Empty the chili saucepan, add a little oil and strain chili mixture back into pan. Simmer for 10 minutes.
From stockpot, strain out aromatics (bay leaves, onion, garlic cloves, and neck bones if used).
Add remaining ingredients to stockpot and simmer for 30 minutes. (Chili sauce mixture, tomato sauce, oregano, cumin, white vinegar, hominy, plus salt and pepper to taste)
Ladle soup into bowls, apply toppings: Shredded cabbage, chopped onion, fresh cilantro, a squeeze of fresh lime juice, plus, optionally, avocado and thinly sliced radishes. Serve with warm tortillas. Also make sure to try my Pozole Verde!
- Spice level: This pozole is pretty mild (my young kids eat it!) as the guajillo and ancho chilies are not very spicy. If you like more spice, add árbol chilies, or simply season your portion with crushed red pepper flakes or hot sauce at the end.
- Pork substitutes: You can make pozole with beef chuck roast and beef bouillon instead of pork and chicken bouillon. Or use bone-in chicken thighs, but only cook the chicken for about 30 minutes to an hour, until tender. (Chicken is typically used in Pozole Verde, and Pork is traditional for this pozole, Pozole Rojo).
- Instant Pot Pozole: Add pork, water, onion, garlic, bay leaf, salt and buollion to the instant pot and pressure cook for 20 minutes. Meanwhile, prepare the chile sauce according to instructions. Once timer is up on instant pot, strain the broth (discarding onion, bay leaf, etc) and return broth to the pot. Add chile sauce, remaining seasonings and hominy. Pressure cook for 10 more minutes.
- Slow Cooker Pozole: Cook broth in slow cooker on low for 6-7 hours. Strain the broth (discarding onion, bay leaf, etc) and return broth to the pot. Make and add red chile sauce, hominy and remaining ingredients and cook on low for 1-2 more hours.
Make Ahead and Freezing Instructions:
To Make Ahead: Pozole can be made ahead and kept in the fridge for about a week. The toppings are best prepared fresh but the sliced radishes can be stored wrapped in moist paper towels or in water. Shredded cabbage can be kept from browning by tossing it thoroughly in lime juice.
To Freeze: Once cooled, pozole can be stored in freezer-friendly containers or freezer bags for several months. Remove as much air as possible to prevent freezer burn. Thaw in the fridge overnight, and warm over low heat.
How to Make POZOLE ROJO, The BEST Step By Step Recipe + All the Secret TIPS You’ll EVER Need
FAQ
How long is cooked pozole good for?
Is pozole supposed to be thick?
Why does my pozole taste bland?
What’s the difference between pozole and posole?
How long does it take to make pozole?
While an authentic pozole can take several hours to make, this recipe can be on the table in 30 minutes or less! If you aren’t familiar, pozole (or posole) is a traditional Mexican soup.
How do you cook pozole on a stove?
If you are cooking pozole on the stove, the first step is to brown the pork or chicken in a large pot or Dutch oven. Once the meat is browned, add the broth, hominy, and spices. Bring the mixture to a boil, then reduce the heat and simmer for 30 to 45 minutes, or until the pork or chicken is cooked through.
How to make a one pot pork posole Verde?
Step 1, Brown The Pork: Use a 7 quart Dutch oven to make this a one pot pork posole verde. Heat the pan stovetop over medium high heat. Once the pan is hot, add oil. When the oil is shimmering, add pork pieces. Brown on one side, turn and brown the other side. You’ll need to do this is steps so you don’t over-crowd the pork pieces.
How do you cook dried posole?
Dried posole must be soaked overnight and cooked much longer. The texture is chewy and the flavor sweeter. Season the pork well, and on all sides, with salt and freshly ground pepper before searing. Salt draws out moisture and will aid in the browning process, as well as seasoning.