Pozole soup is a warm, hearty dish packed with tasty hominy and tender meat, usually pork or chicken. It’s topped with fresh veggies like radishes and cabbage for a crunchy finish!
It’s one of those meals that feels like a big cozy hug. I love serving it at gatherings since everyone can add their favorite toppings. Besides, who doesn’t love a soup that’s also a party? 🎉
Key Ingredients & Substitutions
Pork Shoulder: The heart of pozole! Pork shoulder or butt offers tenderness and flavor. If you’re looking for a lighter option, shredded chicken works too. Even jackfruit can be a tasty vegan alternative!
Hominy: This is key for that unique texture. Canned hominy is convenient, but if you can find dried hominy, it makes the dish even better. Just remember to soak it overnight before cooking.
Dried Chiles: Guajillo and ancho chiles add a rich flavor and color. If you can’t find them, use chili powder or chipotle for a smoky taste. Adjust based on your spice preference!
Oregano: Mexican oregano has a more robust flavor than Mediterranean oregano. However, you can use regular oregano if that’s what you have on hand.
How Do I Make Sure the Pork is Tender?
The key to tender pork in pozole is cooking it low and slow. Here’s how to achieve that:
- Start by bringing the pork to a boil, then immediately lower the heat. A gentle simmer keeps the meat juicy without drying it out.
- Give yourself time! Allow the pork to cook for 1.5 to 2 hours. This not only tenderizes the meat but allows the flavors to deepen.
Once the pork is cooked, don’t rush the shredding part. Let it rest a few minutes before pulling it apart to keep it moist!
What’s the Best Way to Perfect the Chile Sauce?
Creating a flavorful chile sauce is all about those toasty notes:
- Toast the dried chiles just until you can smell them—don’t burn them, as they can turn bitter!
- Soak the chiles to soften them; this helps them blend more smoothly. If needed, use the soaking water to adjust the sauce’s consistency.
- Blend the chiles with seasonings until smooth. This adds a rich, deep flavor to your soup.
Keep tasting! You can always add more salt or spices to get the flavor just right.
How to Make Pozole (Posole) Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs pork shoulder or pork butt, cut into large chunks
- 1 medium white onion, quartered
- 4 cloves garlic, peeled
- 2 bay leaves
- 8 cups water or low-sodium chicken broth
- 2 (15 oz) cans white hominy, drained and rinsed (or 4 cups cooked hominy)
- 3-4 dried guajillo chiles, stemmed and seeded
- 2-3 dried ancho chiles, stemmed and seeded
- 1 tsp ground cumin
- 1 tsp dried oregano (preferably Mexican oregano)
- Salt and fresh ground pepper, to taste
- 1/2 teaspoon chili powder (optional, for extra spice)
- 1 tablespoon apple cider vinegar or lime juice
For Garnish/Toppings:
- Thinly sliced radishes
- Chopped fresh cilantro
- Crumbled queso fresco or feta cheese
- Shredded cabbage or lettuce
- Lime wedges
- Diced onions (optional)
- Avocado slices (optional)
- Chili powder or paprika for dusting (optional)
How Much Time Will You Need?
This delicious Pozole soup takes about 15 minutes to prepare, plus 2 to 2.5 hours of cooking time. You’ll spend some time simmering the pork to tenderness and blending the flavorful chile sauce. Once these steps are complete, it only takes a few minutes to garnish and serve!
Step-by-Step Instructions:
1. Cook the Pork:
In a large pot, place the pork chunks along with the quartered onion, garlic cloves, bay leaves, and the 8 cups of water or broth. Bring everything to a boil over medium-high heat, then reduce the heat and let it simmer for about 1.5 to 2 hours until the pork is nice and tender. It should be easy to shred with a fork when it’s done.
2. Prepare the Chile Sauce:
While the pork is cooking, let’s make the flavorful chile sauce! In a dry skillet, toast the dried guajillo and ancho chiles over medium heat for about 1-2 minutes, or until they smell fragrant (but be careful not to burn them!). After toasting, transfer the chiles to a bowl and cover them with hot water to soak for about 15 minutes until they’re soft.
3. Blend the Chiles:
Once the chiles have softened, drain them but keep the soaking liquid. In a blender, add the softened chiles, about 1 cup of the reserved soaking liquid, cumin, oregano, and a pinch of salt. Blend everything until smooth—you want a nice thick sauce.
4. Shred the Pork:
When the pork is tender, carefully remove it from the pot and place it on a cutting board. Shred the meat using two forks, discarding any large pieces of fat or bone. Don’t forget to take out the onion, garlic, and bay leaves from the remaining broth!
5. Combine Ingredients:
Now, put the shredded pork back into the pot with the broth. Stir in your smooth chile sauce and the drained hominy. Let it all simmer gently together for another 30-45 minutes so those wonderful flavors can mix together beautifully.
6. Final Touches:
Before serving, taste your pozole. You might want to add a little salt, pepper, and a splash of apple cider vinegar or lime juice to brighten up the flavors—totally up to you!
7. Serve and Garnish:
Finally, ladle the hot pozole soup into bowls. Top each bowl with your choice of sliced radishes, fresh cilantro, crumbled cheese, shredded cabbage, and lime wedges. Don’t forget the optional diced onions, avocado slices, and a sprinkle of chili powder for an extra kick!
8. Enjoy!
Now it’s time to dig in! Enjoy your comforting bowl of Pozole, filled with flavors and textures, perfect for sharing with family and friends!
Enjoy making this delicious Pozole soup!
Can I Use Other Meats in This Pozole Recipe?
Absolutely! Besides pork, chicken is a great alternative. You can use shredded rotisserie chicken or simmer chicken thighs for a similar effect. For a vegetarian option, try using mushrooms or jackfruit to mimic the texture.
How Do I Store Leftover Pozole?
Store any leftover pozole in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a bit of water or broth if it’s too thick after refrigeration.
Can I Freeze This Pozole?
Yes, pozole can be frozen! Let it cool completely before transferring it to freezer-safe containers. It will keep well for up to 3 months. When you’re ready to enjoy, thaw it in the fridge overnight and reheat before serving.
How Can I Make this Pozole Spicier?
If you want a spicier kick, consider adding more dried chiles or a pinch of cayenne pepper when blending the chile sauce. You can also serve with sliced jalapeños or a dash of hot sauce on top for those who like it extra fiery!
