Pozole Recipe: A Taste of Authentic Mexican Comfort

Discover the perfect Pozole recipe for a taste of authentic Mexican comfort. Learn how to make this hearty and flavorful soup, with step-by-step instructions.

Type: Soup

Cuisine: Mexican

Keywords: pozole, Mexican pozole, pozole recipe, hominy soup, red chile pozole, authentic Mexican food, Mexican comfort food, Mexican soup recipe

Recipe Yield: 6-8 Servings

Calories: 300-400

Preparation Time: PT20M

Cooking Time: PT30M

Total Time: PT50M

Recipe Ingredients:

• 2 pounds (about 1 kg) pork shoulder or boneless chicken thighs, cut into bite-sized pieces
• 1 cup dried hominy corn (maíz pozolero), soaked overnight, or canned hominy, drained and rinsed
• 1 onion, peeled and halved
• 4 cloves garlic, peeled
• 1 bay leaf
• 8 cups water
• Salt to taste
• For the Red Chile Sauce:
• 5-6 dried guajillo chiles, stems and seeds removed
• 3-4 dried ancho chiles, stems and seeds removed
• 2 cloves garlic, peeled
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• Salt to taste
• 2 cups water
• For Toppings:
• Thinly sliced radishes
• Finely chopped cabbage
• Chopped cilantro
• Sliced green onions
• Lime wedges
• Dried oregano
• Crushed red pepper flakes (optional)
• Tostadas or tortilla chips

Recipe Instructions: 1. Prepare the Dried Hominy: If using dried hominy corn, soak it in water overnight, then rinse and drain. 2. Cook the Meat: In a large pot, combine the pork or chicken, onion halves, garlic cloves, bay leaf, and 8 cups of water. Bring the water to a boil, then reduce the heat and let it simmer for about 1 hour, or until the meat is tender and can be easily shredded. Skim off any foam that forms on the surface. 3. Prepare the Red Chile Sauce: While the meat is cooking, toast the dried chiles in a dry skillet over medium heat for a few seconds on each side until they become fragrant. Place the toasted chiles in a bowl and cover them with 2 cups of hot water. Let them soak for about 20-30 minutes until they are soft. Transfer the rehydrated chiles to a blender along with the garlic, cumin, oregano, and a pinch of salt. Blend until you have a smooth sauce, adding a little more water if needed. 4. Strain the Red Chile Sauce: Pass the red chile sauce through a fine-mesh strainer or cheesecloth to remove any solids. 5. Combine Everything: Once the meat is tender, remove the onion, garlic, and bay leaf from the pot. Add the soaked (or canned) hominy and the strained red chile sauce to the pot. Simmer the pozole for an additional 30-45 minutes to allow the flavors to meld. If it's too thick, you can add more water to reach your desired consistency. 6. Season and Serve: Season the pozole with salt to taste. Serve the pozole in bowls, and allow each person to garnish their bowl with sliced radishes, chopped cabbage, cilantro, green onions, a squeeze of lime juice, dried oregano, and crushed red pepper flakes if desired. Serve with tostadas or tortilla chips on the side.