Pozole Recipe: A Bowl of Mexican Comfort You’ll Crave All Year

Ever had a dish so comforting it basically feels like a warm hug from someone who actually likes you? Yeah—that’s pozole for me. This rich, soul-warming Mexican stew has been my go-to for everything from lazy Sundays to “I need something hearty before I face Monday” dinners.

If you’ve never made pozole recipe at home, you might be thinking, Isn’t that complicated? Spoiler: it’s not. And once you taste that savory broth loaded with hominy, tender meat, and all the toppings you can pile on, you’ll wonder why you ever settled for canned soup.

So grab your pot (the big one—you’ll thank me later), and let’s get into how to make the kind of pozole that makes people hover around the kitchen asking, “Is it ready yet?”

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What is Pozole, Anyway?

Pozole (pronounced po-SO-leh) is a traditional Mexican stew made with hominy (big puffy corn kernels), meat (usually pork or chicken), and a deeply flavorful broth. It’s been around for centuries—literally—so when you make it, you’re carrying on a culinary tradition that’s older than your Netflix watchlist.

The Three Main Types of Pozole:

• Pozole Rojo – Made with dried red chiles for a smoky, spicy kick.
• Pozole Verde – Fresh green chiles, tomatillos, and herbs for a bright, tangy flavor.
• Pozole Blanco – No chiles in the broth; it’s all about the pure porky goodness.

Pro tip: If you’re new to pozole, start with pozole rojo—it’s the classic, and the depth of flavor will knock your socks off.

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Ingredients You’ll Need (and Why They Matter)

Here’s your shopping list. Don’t skip stuff—you’ll taste the difference.

For the Broth:

• 3 lbs pork shoulder or butt – Tender and rich; the fat gives the broth flavor.
• 1 onion (halved) – Adds sweetness to balance the spice.
• 6 cloves garlic – No explanation needed. Garlic is life.
• Bay leaves – For that subtle, herby depth.
• Salt – The non-negotiable flavor booster.

For the Chile Sauce:

• 6 dried guajillo chiles – Mild, slightly sweet.
• 4 dried ancho chiles – Deep, earthy flavor.
• 2 dried pasilla chiles – Optional, but adds complexity.
• 2 cloves garlic – Roasted or sautéed for extra oomph.
• 1 tsp Mexican oregano – Slightly citrusy; don’t swap for regular oregano unless you must.

For the Rest:

• 2 cans (15 oz) white hominy, drained – Or use dried hominy if you’re in “authentic mode.”
• Toppings galore – Think shredded cabbage, sliced radishes, lime wedges, chopped onions, avocado, tortilla chips… you get the idea.

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Step-by-Step: How to Make Pozole Like You Mean It

Making pozole is basically a three-part mission: make the broth, make the chile sauce, then bring them together.

1. Build Your Broth

1. Place pork, onion, garlic, bay leaves, and salt in a large pot.
2. Cover with water (about 4–5 quarts) and bring to a boil.
3. Skim off any foam (yes, do it—it keeps the broth clean).
4. Lower the heat, cover partially, and simmer for 1.5–2 hours until the pork is fork-tender.

Why it matters: This is your flavor foundation. Rushing it is like trying to bake cookies in a microwave.

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2. Make the Chile Sauce

1. Remove stems and seeds from the dried chiles.
2. Toast them lightly in a dry skillet—just until fragrant.
3. Soak them in hot water for 20 minutes until soft.
4. Blend the chiles with garlic, oregano, and a cup of soaking water until smooth.
5. Strain the sauce (yes, it’s worth the extra dish) for a silky texture.

FYI: This sauce is what gives pozole rojo its rich color and layered flavor.

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3. Marry the Broth and Sauce

1. Remove the pork from the broth and shred it.
2. Stir the chile sauce into the broth.
3. Add the shredded pork and hominy.
4. Simmer for another 30 minutes so everything gets cozy.

At this point, your kitchen will smell like heaven’s cafeteria.

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Toppings: The Part Everyone Fights Over

Here’s where pozole becomes a party in a bowl.

• Crunchy stuff: Shredded cabbage, radishes, tortilla chips.
• Fresh stuff: Lime wedges, cilantro, onions, avocado.
• Spicy stuff: Sliced jalapeños, hot sauce.

Pro move: Set up a DIY topping bar. That way, people can load their bowls however they want (and you won’t get blamed for putting too many radishes in).

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Common Mistakes and How to Avoid Them

• Rushing the broth: Give it time. Good broth = good pozole.
• Skipping the chile strain: Unless you like gritty stew, strain it.
• Forgetting the toppings: That’s like serving ice cream without sprinkles.

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Variations to Try

• Chicken Pozole: Swap pork for chicken thighs; simmer for 45 minutes instead of 2 hours.
• Vegetarian Pozole: Use veggie broth, jackfruit, and extra beans for protein.
• Spicy Pozole: Toss in a couple of chile de árbol for an extra kick.

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Make-Ahead, Storage, and Reheating Tips

• Fridge: Keeps 4–5 days. The flavors actually deepen overnight.
• Freezer: Freeze in portions for up to 3 months.
• Reheat: Stovetop on low, adding a splash of broth or water if it thickens.

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Why This Pozole Recipe Works

• Balanced flavors: Savory broth + earthy chiles + fresh toppings.
• Texture variety: Chewy hominy, tender pork, crisp veggies.
• Make-ahead friendly: Perfect for meal prep or big gatherings.

And honestly? It’s just fun to eat. There’s something satisfying about building your own perfect bite with each spoonful.

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Final Thoughts

So there you have it—my go-to pozole recipe that’s as comforting as your favorite hoodie and as flavorful as a street market in Mexico City. Whether you’re making it for a cozy family dinner or a big party, it’s the kind of dish that makes people linger at the table long after they’re full.

Now go make a pot, invite some friends, and watch as they magically appear in the kitchen “just to check if it’s done.” 😉