Pozole soup is a warm and hearty dish filled with big flavors! It’s made with tender hominy, meat (like pork or chicken), and lots of tasty spices. You can also add fresh toppings like cilantro, radishes, and lime.
Every sip of this soup feels like a cozy hug, perfect for chilly days. I love throwing in my favorite toppings to make it my own. You might find me at the table just slurping away happily! 😋
Key Ingredients & Substitutions
Pork Shoulder: This is the go-to choice for pozole. It’s flavorful and becomes super tender. If you prefer, you can substitute chicken thighs for a lighter version or even use tofu for a vegetarian option!
Hominy: Canned hominy is convenient, but you can also use dried hominy if you soak and cook it beforehand. If hominy is hard to find, try using canned white beans instead for a different texture!
Dried Chilies: Guajillo and ancho chilies add deep flavors. If you can’t find them, you can use a combination of chili powder or paprika for a mild heat. Adjust to your heat preference!
Mexican Oregano: This has a unique flavor compared to regular oregano. If you can’t find it, substitute with regular oregano or Italian herbs, though the taste may differ slightly.
How Do I Make Sure My Pozole Is Full of Flavor?
Getting the most out of your pozole means ensuring those flavors have time to mingle. Start by toasting the dried chilies to bring out their essential oils, making them more aromatic.
- Toast the chilies until fragrant, but don’t burn them. This takes only 1-2 minutes.
- Blend the softened chilies with some of their soaking water for a smooth sauce.
- Simmer pork for at least 1.5 hours. The longer you simmer, the more flavor develops!
- Don’t skip tasting and adjusting salt and pepper before serving. Every batch can have different seasoning needs.
With a little attention to these details, your pozole will be bursting with deliciousness! Enjoy creating this comforting dish!
How to Make Delicious Pozole (Posole) Soup
Ingredients You’ll Need:
For the Soup:
- 2 lbs pork shoulder or pork butt, cut into chunks
- 1 large onion, quartered
- 4 cloves garlic
- 8 cups water or chicken broth
- 2 (15 oz) cans white hominy, drained and rinsed
- 4 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 1 tsp cumin seeds
- 1 tsp dried oregano (preferably Mexican oregano)
- 2 bay leaves
- Salt to taste
- Freshly ground black pepper to taste
- 1 tbsp vegetable oil
For Serving/Garnish:
- Radishes, thinly sliced
- Fresh cilantro, chopped
- Lime wedges
- Mexican crema or sour cream
- Crumbled queso fresco or cotija cheese
- Shredded lettuce or cabbage (optional)
- Sliced avocado (optional)
- Dried chili powder or smoked paprika for sprinkling
How Much Time Will You Need?
This recipe takes approximately 15-20 minutes of prep time and about 2-2.5 hours of cooking time. The hands-on time is brief, and most of the cooking is done while the soup simmers on the stovetop. Perfect for a cozy meal!
Step-by-Step Instructions:
1. Prepare the Chili Sauce:
Start by toasting the dried guajillo and ancho chilies in a dry skillet over medium heat for 1-2 minutes until they’re fragrant. Be careful not to burn them! After toasting, place the chilies in a bowl, cover them with hot water, and let them soak for about 20 minutes until they’re softened.
2. Blend the Sauce:
In a blender, add the softened chilies (along with some of the soaking water), cumin seeds, garlic cloves, and a pinch of salt. Blend everything together until you get a smooth chili sauce. Set this aside for later!
3. Brown the Pork:
In a large pot, heat the vegetable oil over medium heat. Once hot, add in the pork chunks and brown them on all sides for about 5-7 minutes. This step adds a depth of flavor to your soup.
4. Start the Broth:
Add the quartered onion, bay leaves, and the 8 cups of water or chicken broth to the pot with the pork. Bring the mixture to a boil, then reduce the heat to a simmer. Make sure to skim off any foam or impurities on the surface to keep your broth clear.
5. Add the Chili Sauce:
Stir in the chili sauce you prepared earlier and season with salt, pepper, and oregano. Cover the pot and let it gently simmer for 1.5 to 2 hours, or until the pork is tender and easy to shred.
6. Shred the Pork:
Once the pork is cooked through, use tongs to remove the pieces from the pot. Shred the pork with two forks and then return it back to the soup pot.
7. Add the Hominy:
Next, stir in the rinsed hominy into the soup. Allow it to simmer for an additional 20-30 minutes so that the flavors combine beautifully.
8. Taste and Adjust Seasoning:
As your pozole gets close to being done, take a moment to taste it and adjust the seasoning with more salt and pepper if needed.
9. Serve and Garnish:
Serve your pozole hot in bowls, inviting everyone to add their favorite garnishes like radish slices, chopped cilantro, lime wedges, and a dollop of Mexican crema or sour cream. Don’t forget the crumbled cheese and optional avocado slices!
Enjoy your rich and flavorful traditional Pozole soup with your loved ones!
Can I Use a Different Meat for This Pozole?
Absolutely! While pork is traditional, you can use chicken thighs or even turkey for a lighter option. For a vegetarian version, substitute the meat with hearty vegetables or beans.
Can I Prep Some Ingredients Ahead of Time?
Yes! You can toast the chilies and make the chili sauce up to a day in advance. Just store the sauce in the fridge. You can also chop your garnishes ahead of time to make serving easier!
How Do I Store Leftover Pozole?
Store any leftover pozole in an airtight container in the fridge for up to 3 days. You can reheat it on the stovetop or in the microwave, but add a splash of broth or water if it thickens too much as it cools.
Can I Freeze Pozole?
Yes, pozole freezes well! Let it cool completely before transferring to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
