Pozole soup is a hearty and colorful dish featuring hominy, which are tasty corn kernels, and tender meat, usually pork or chicken. It’s warm, comforting, and perfect for gatherings!
One of the best things about pozole is the toppings! You can add crunchy cabbage, zesty radishes, and a squeeze of lime to brighten it up. I can never resist a big bowl with extra toppings! 😋
Key Ingredients & Substitutions
Pork Shoulder: This cut is great for pozole because it becomes tender when cooked. If you’re looking for a leaner option, boneless chicken thighs or turkey can work well too!
Hominy: Hominy is essential for the texture. If it’s hard to find, you can use canned corn as a last resort, but it won’t have the same authentic taste and texture.
Dried Chiles: Guajillo and ancho chiles give pozole its rich flavor and color. Don’t have these? Try chipotle or other dried peppers if you need a substitute, but adjust the quantity based on your spice preference.
Vegetable Oil: You can use olive oil instead for a different flavor. If you want to keep it light, skip frying the chiles.
How Do You Make Sure Your Pork is Tender?
The secret to tender pork lies in slow cooking. Proper simmering allows the meat to break down and absorb flavors. Here are steps to keep in mind:
- Cook over low heat to avoid toughening the meat. A gentle simmer is best!
- Check for tenderness after 1.5 hours by trying to shred it with a fork; if it doesn’t pull apart easily, give it more time.
- Keeping the lid off while cooking can help the broth concentrate and infuse with the flavors better, but watch for evaporation.
What’s the Best Way to Prepare the Chile Sauce?
Preparing the chile sauce boosts the dish’s flavor significantly. Here’s how to do it right:
- Toast the chiles lightly – this enhances their flavor. Just 1-2 minutes until fragrant is perfect.
- Soak the chiles in hot water to soften them, which makes them easier to blend.
- If you see bits of skin in the sauce after blending, straining it ensures a smooth texture when added to the soup.
Enjoy making your pozole! The process may seem lengthy, but your patience will result in a delicious and comforting bowl of goodness.
How to Make Delicious Pozole (Posole) Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs pork shoulder, cut into large chunks
- 1 large white onion, quartered
- 6 cloves garlic, peeled
- 2 tsp salt, plus more to taste
- 1 tsp black pepper
- 2 bay leaves
- 8 cups water or low-sodium chicken broth
- 2 (15 oz) cans white hominy, drained and rinsed
For the Chile Sauce:
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 tsp dried oregano, preferably Mexican oregano
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika (optional, for extra smoky flavor)
- 1/4 tsp ground cloves
- 1 tbsp vegetable oil
Toppings (optional but recommended):
- 1 avocado, sliced
- 4 radishes, thinly sliced
- 1 cup chopped fresh cilantro
- 1 cup shredded cabbage or lettuce
- 1/2 cup crumbled queso fresco or cotija cheese
- 2 limes, cut into wedges
- Chopped white onion
- Dried chili powder or paprika for sprinkling
How Much Time Will You Need?
This flavorful pozole soup will take about 2.5 to 3 hours total. The cooking time includes 1.5 to 2 hours for simmering the pork and about 30 minutes for the flavors to blend together after adding the hominy and chile sauce. A little patience pays off for a delicious meal!
Step-by-Step Instructions:
1. Prepare the Broth:
In a large pot, combine the pork shoulder, quartered onion, whole garlic cloves, salt, black pepper, bay leaves, and water or broth. Bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 1.5 to 2 hours, or until the pork is tender and can be easily shredded with a fork.
2. Make the Chile Sauce:
While the pork is cooking, prepare the chile sauce. Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for 1-2 minutes, stirring constantly, until they become fragrant. Be careful not to burn them!
3. Soak and Blend the Chiles:
After toasting, transfer the chiles to a bowl and cover them with hot water. Let them soak for about 15 minutes until they soften. Once softened, drain the chiles and place them in a blender. Add the oregano, cumin, smoked paprika (if using), ground cloves, and a pinch of salt. Pour in about 1 cup of the soaking water and blend until smooth. You can strain the sauce through a fine mesh sieve if you prefer a smoother texture.
4. Shred the Pork:
When the pork is tender, use tongs to remove it from the pot and place it on a cutting board. Shred the pork into bite-sized pieces using two forks. Discard the bay leaves and onion from the pot.
5. Combine and Simmer:
Return the shredded pork to the pot. Add the drained hominy and the salsa (chile sauce) you prepared earlier. Stir everything together to combine. Let the pozole simmer on low for an additional 30 minutes to allow the flavors to meld together.
6. Season and Serve:
Before serving, taste the soup and adjust the seasoning if necessary with salt and pepper. Ladle the pozole into bowls and allow your guests to add their favorite toppings: sliced avocado, radishes, shredded cabbage, chopped onion, cilantro, crumbled cheese, and a squeeze of lime juice. For an extra kick, sprinkle some chili powder or paprika on top.
7. Enjoy:
Serve the pozole hot and enjoy this comforting and traditional dish with friends and family!
This recipe gives you a rich and authentic pozole roja (red pozole) that’s sure to warm your heart and delight your taste buds. Enjoy every bowl! 🌽🍲
Can I Use Other Meats Instead of Pork Shoulder?
Absolutely! Chicken thighs or turkey are great alternatives that still yield tender results. You could even use a combination of meats for added flavor!
What if I Can’t Find Dried Chiles?
If dried chiles are hard to come by, you can use pre-made red enchilada sauce or salsa instead, but adjust the quantity and taste as you go since these can be saltier or spicier.
How Do I Store Leftover Pozole?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or microwave, adding a splash of broth if it thickens too much. You can also freeze it for up to 2 months!
Can I Make Pozole Vegetarian?
Yes! Simply replace the meat with mushrooms or jackfruit for texture, and use vegetable broth instead of chicken broth. Add more vegetables such as zucchini or bell peppers to enhance the flavor!
