Pozole is a traditional Mexican soup of tender pork and hominy simmered in a chile-based broth, finished with fresh avocado and sour cream. Its deep, slightly smoky flavor makes it equally suited to festive gatherings or quiet weeknight meals.
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In a Dutch oven, saute the chiles in 1 tablespoon of oil over medium heat until heated through, one to two minutes, pressing them with a spatula (but do not brown them). Using a slotted spoon, transfer the chiles to a bowl, and add the boiling water. Soak until softened, about 20 minutes. Remove the stems and seeds, reserving the water.
In the Dutch oven, brown the pork in the remaining 1 tablespoon of oil in batches. Saute the onion and garlic with the last batch of the pork. Return all the pork to the pan and add the broth, then bring it to a boil. Reduce the heat, and cover and simmer until the meat is tender, about 30 minutes.
Transfer the chiles and the soaking liquid to a blender. Cover and process them until smooth. Strain this through a fine strainer, reserving the pulp and discarding the skins. Add the pulp to the pork mixture. Stir in the hominy, oregano and salt. Cover and simmer for 20 minutes. Serve with the optional toppings as desired. Editor's Tip: Don't be tempted to rush this process. The process of the meat simmering in the smoky, savory flavors will yield a big payoff.
Store cooled pozole in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat on low heat on the stovetop, adding extra broth if the soup has thickened. Add fresh toppings after reheating.
Guajillo chiles are milder and slightly fruity, while ancho chiles are deeper and richer with more smokiness. Using both creates a balanced, complex chile flavor.
Yes—canned hominy (rinsed and drained) is the standard and convenient choice. Dried hominy requires overnight soaking and longer cooking, roughly doubling prep time.
The pork should shred or break apart easily with a fork after simmering for 1.5 to 2 hours. Bone-in pork shoulder takes longer and adds more flavor.
Yes. Cool and refrigerate for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop, adding broth if needed. Add fresh toppings just before serving.
This recipe is naturally gluten-free if you use certified gluten-free chicken broth. Always verify that dried chiles and oregano are not cross-contaminated.
