Pozole
Pozole is an Aztec ritual soup — the Nahuatl word literally means foamy corn. Hominy corn (nixtamalized, with the kernel bloomed open) simmers for hours with pork and dried chilies until a deep red, aromatic broth develops. The dish was eaten at ceremonies and celebrations in pre-Columbian Mexico. It is served with cold garnishes: shredded cabbage, sliced radish, oregano, lime, and tostadas. Each diner customizes their bowl. Regional variants exist: pozole rojo (with guajillo chili), verde (with tomatillo and jalapeño), and blanco (without coloring chilies). Pozole is a weekend and festive food in Mexico.
Rich in protein
Filling and nutritious
Can be frozen
Great for meal prep
Slow simmered
Low and slow cooking
One-pot
Minimal washing up
Ingredients 6 servings
- 1.2 kg boneless pork shoulder, cut into 4 cm cubes
- 500 g pork neck bones or pork tail (for a richer broth)
- 1 large white onion halved, skin on (for color) + 1 small onion finely diced for serving
- 8 garlic cloves (6 for the broth, 2 for the chili sauce)
- 3 bay leaves
- 1 tbsp coarse salt for the broth + salt to taste
- 4 litres cold water for the broth
- 800 g canned hominy, drained and rinsed (or 250 g dried hominy soaked overnight and boiled separately)
- 6 dried guajillo chilies, stemmed and deseeded
- 4 dried ancho chilies, stemmed and deseeded
- 2 dried árbol chilies (optional, for heat)
- 1 tsp ground cumin
- 1 tsp dried Mexican oregano
- 200 g green cabbage, finely shredded for serving
- 150 g red radishes, thinly sliced
- 4–6 limes cut into wedges
- 12 tostadas (crisp corn tortillas)
- Fresh or dried oregano to scatter at the table
How to make it
- 1BROTH BASE: place 1.2 kg cubed pork shoulder + 500 g pork bones, 1 halved onion (skin on), 6 garlic cloves, 3 bay leaves and 1 tbsp salt in a large stockpot; cover with 4 litres of cold water; bring to a boil, skim the foam for the first 5 minutes, then reduce to a gentle simmer.
- 2SIMMER THE PORK: simmer uncovered 1.5–2 hours until the pork is fork-tender; lift out meat and bones, shred the meat coarsely with two forks, set aside; strain the broth (~3.5 L) and discard the solids.
- 3TOAST THE CHILIES: heat a dry skillet over medium heat; toast 6 guajillo + 4 ancho + 2 árbol chilies (optional), pressing them down with a spatula, 30 seconds per side until fragrant and lightly blistered — do not burn or the broth will turn bitter; transfer to a bowl, cover with boiling water, and soak 15 minutes until softened.
- 4CHILI SAUCE: transfer the soaked chilies to a blender with 2 garlic cloves, 1 tsp cumin, 1 tsp oregano and 500 ml of the warm broth; blend on high 2–3 minutes until completely smooth; strain the puree through a fine sieve into a bowl, pressing the pulp through — discard the skin bits left behind.
- 5COMBINE: pour the strained chili sauce back into the broth pot; add the shredded pork and 800 g drained hominy; bring to a simmer and cook uncovered 30–40 minutes, stirring occasionally, until the broth thickens slightly and the flavours meld; taste and adjust salt — it should be deeply savoury.
- 6PREP THE GARNISHES: while the pozole simmers, finely shred 200 g cabbage, thinly slice 150 g radishes, finely dice 1 onion, cut 4–6 limes into wedges, prepare oregano; arrange each in small bowls on the table.
- 7TOSTADAS: warm 12 tostadas in a dry skillet 30 seconds per side until crisp and lightly toasted; place in a basket for the table.
- 8SERVE: ladle the pozole into deep bowls; each guest customises their bowl: a handful of cabbage, scattering of radish, pinch of onion and oregano, squeeze of lime; tostadas eaten alongside — broken into the broth or used to scoop; eaten immediately while piping hot.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
