Pozole recipe brings the soul-warming comfort of authentic Mexican cuisine right to your kitchen. This traditional soup has been bringing families together for generations, and once you taste this version, you’ll understand why it’s considered one of Mexico’s most beloved dishes.
I still remember the first time I tasted real pozole at my neighbor Maria’s house years ago. The rich, aromatic broth filled with tender pork and plump hominy was unlike anything I’d ever experienced. The way everyone gathered around the table, customizing their bowls with fresh toppings, reminded me so much of my own family Sunday dinners. That’s when I knew I had to learn how to make this beautiful dish myself. After years of perfecting this recipe, I can confidently say it captures all those wonderful flavors and memories. Let’s get cooking!
Why You’ll Love This Pozole Recipe
This pozole recipe has become one of my most requested dishes, and I completely understand why. It combines the best of traditional Mexican cooking with practical techniques that work beautifully in any American kitchen. The recipe comes from my dear friend Maria, whose grandmother passed it down through three generations of family cooks.
- Perfect for gatherings – serves 6-8 people and gets everyone involved with the fun toppings bar
- Actually tastes better the next day – the flavors meld together overnight for an even richer soup
- Naturally gluten-free – making it perfect for family members with dietary restrictions
- Freezer-friendly – make a big batch and enjoy homemade pozole anytime
- Customizable heat level – adjust the chilies to suit your family’s preferences
- Budget-friendly comfort food – uses affordable pork shoulder that becomes incredibly tender
This hearty soup is more than just a meal—it’s a celebration on a plate that brings people together around the table.
Ingredient Note List
Pork Shoulder: I always choose pork shoulder because it becomes incredibly tender during the long simmer and shreds beautifully with just two forks.
White Hominy: These puffy corn kernels are the heart of any good pozole recipe, adding a unique chewy texture that soaks up all the delicious broth flavors.
Dried Chilies: I prefer ancho or guajillo chilies because they add deep, smoky flavor without overwhelming heat—perfect for family-friendly meals.
Fresh Garlic: Always use fresh garlic cloves rather than pre-minced for the best aromatic base that really makes the broth sing.
White Onion: A quartered white onion adds sweet depth to the broth and practically melts away during cooking, leaving behind incredible flavor.
Ground Cumin: This warm spice brings an earthy note that complements the pork beautifully and is essential for authentic Mexican flavor.
Mexican Oregano: If you can find it, Mexican oregano has a more floral, citrusy taste than regular oregano and makes a noticeable difference.
Chicken Broth: Good quality chicken broth creates the flavorful foundation, though you can use vegetable broth for a lighter version.
Fresh Cilantro: The bright, fresh flavor of cilantro is crucial for garnish—it adds a pop of color and freshness to each bowl.
Lime Wedges: Fresh lime juice brightens the entire dish and allows everyone to customize their bowl’s acidity level.
How to Cook Pozole Recipe
Step 1. I usually start by placing the pork shoulder chunks, quartered onion, minced garlic, cumin, and oregano in my largest Dutch oven—this gives everything room to simmer properly.
Step 2. Pour in the chicken broth and bring everything to a rolling boil over high heat, then immediately reduce to low heat for a gentle simmer.
Step 3. My grandmother always said patience is key with pork, so let it simmer uncovered for about 1.5 hours until the meat shreds easily with a fork.
Step 4. I’ve found the easiest way to shred the pork is removing it to a cutting board and using two forks to pull it apart while it’s still warm.
Step 5. Return that beautiful shredded pork back to the pot with all the flavorful cooking liquid—don’t waste any of those delicious drippings.
Step 6. Add the drained hominy and your rehydrated chilies to the pot, and let everything simmer together for another 30 minutes so the flavors really meld.
Step 7. My husband always reminds me to taste and season gradually with salt and pepper—you can always add more, but you can’t take it back.
Step 8. Serve this pozole recipe hot in deep bowls with all the fresh garnishes on the side, letting everyone customize their perfect bowl.
How to Store & Reheat
I usually store any leftover pozole in airtight containers in the refrigerator, where it stays fresh and delicious for up to 4 days. The flavors actually develop even more overnight, making the leftovers incredibly satisfying.
For longer storage, this pozole recipe freezes beautifully for up to 3 months in freezer-safe containers. I recommend freezing it without the garnishes and adding those fresh when you reheat and serve.
For best results, I always reheat pozole gently on the stovetop over medium heat, stirring occasionally and adding a splash of chicken broth if it seems too thick. You can also use the microwave in 30-second intervals, but the stovetop method gives you better control over the texture and prevents any hot spots.
Pozole Recipe – A Hearty Mexican Delight
Ingredients
Equipment
Method
- In a large heavy-bottomed pot, combine pork shoulder, quartered onion, minced garlic, cumin, and oregano.
- Pour in chicken broth and bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 1.5 hours or until pork is tender and shreds easily.
- Remove pork from the pot and shred using two forks.
- Return shredded pork to the pot along with the cooking liquid.
- Add drained hominy and rehydrated chilies to the pot.
- Simmer uncovered for another 30 minutes, allowing flavors to meld.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped cilantro, sliced radishes, and lime wedges.
Notes
What to Serve with Pozole Recipe
Warm Corn Tortillas: Fresh tortillas are perfect for dipping into the rich broth and add authentic Mexican flair to your meal.
Sliced Avocado: The creamy richness of avocado provides a cooling contrast to the warm, spiced broth and adds healthy fats to the meal.
Mexican Street Corn Salad: This vibrant side dish with its tangy, spicy flavors complements the hearty pozole beautifully and adds colorful vegetables to your table.
Crispy Tortilla Chips: I often serve store-bought or homemade tortilla chips alongside for extra crunch and to help scoop up every last drop of broth.
Fresh Green Salad: A simple salad with lime vinaigrette adds freshness and helps balance the rich, hearty nature of the pozole.
Cold Mexican Beer: While not a side dish, a cold cerveza is the traditional beverage pairing that many Mexican families enjoy with their pozole.
FAQs
Each serving of this pozole recipe contains approximately 300 calories and provides 20 grams of protein, making it a satisfying and nutritious meal option.
Absolutely! This pozole recipe is naturally high in protein from the pork, provides fiber from the hominy, and is packed with vitamins when you add all the fresh vegetable garnishes.
Yes, you can easily substitute chicken thighs or breast for the pork—just reduce the cooking time to about 45 minutes until the chicken is tender and shreds easily.
I recommend simmering the pozole uncovered during the final 30 minutes to allow excess liquid to evaporate, or you can add a slurry of cornstarch and water to thicken it up.
