Inside: Pozole is a traditional Mexican soup that is full of different flavors, loved by many, and is consumed year-round. *Looking for Pozole Verde? Get the recipe here*
Para leer en Español, haz click aquí
One of my all-time favorite meals is Pozole. It is especially great on cold winter days when my body is asking for something warm. What better way to do that than with this delicious, and popular Mexican soup.
I have to say though, in Mexico people consume pozole in large quantities during every season of the year. That said, it is especially popular at holiday celebrations in Mexico. It is easy to make and you will love it!
What Is Pozole And How Do You Make It?
Traditionally, Pozole is a pork-based soup. That said, there are other versions – such as Pozole Verde, that are made with shredded chicken. The version I am making today is Pozole Rojo, and it is popular in the whole country, while Pozole Verde, which you can find here, is more popular in central Mexico.
In order to make it, you will need guajillo chiles, which you will prepare by removing the seeds and stem and then boiling in water for 5-7 minutes.
One of the main ingredients that you need to make an authentic Pozole is hominy. In Mexico, it is sold raw, so it takes a little bit extra effort to peel and soak them so that they are soft enough to use.
Fortunately, cooking is a bit easier in today’s day and age and you can buy it ready-to-use at the store. Then, all you have to do is add it to the recipe!
A few years ago my sister-in-law was planning her wedding reception. For the food, she decided to have a soup buffet. She asked me to make pozole because she had tried it before and really liked it. Of course, I agreed, and I thought it was great to be able to include pozole in her reception.
This recipe was a hit at the reception and was gone even before the other popular soups!
The freshness of this recipe is complemented by the crunchy texture from the freshly made tortilla chips and freshly cut radish.
One of the memories that this recipe brings to my mind is how my grandma always ended up giving me tea to calm my stomach because I couldn’t stop eating it. I still have that problem today. Whenever I make Pozole, I keep eating it until it is gone.
I guess you could say that for me, Pozole is irresistible!
Try out this recipe and let me know in the comments below how it turns out. Don’t forget to leave a review!
Other Authentic Mexican Recipes That You Should Try
- Horchata
- Tacos Al Pastor
- Chilaquiles
- Barbacoa Tacos
- Pork Carnitas Tacos
- Shrimp Ceviche
- Flan
- Carne Asada
- Charro Beans
Products You May Need For This Recipe
- Large Stockpot. Usually, when you make this recipe, you make it for a crowd. If that is the case, you will want a large stockpot like this one.
- Hominy. You can usually find this in the Mexican section of the grocery store, but if not, you can buy it online here as well.
Pozole Rojo
Ingredients
- 2 pounds of pork cut into medium sized cubes
- 6 guajillo chiles
- 1 Can of hominy
- 6 cloves of garlic
- 1 tomato
- Salt and Pepper to taste
- 1/2 onion
- 1 teaspoon of oregano
- 1 teaspoon of cumin
- 2 bay leaves
Accompaniments
- 2 cups Chopped radish
- 8 lime
- 4 cups chopped lettuce
- 40 homemade tortilla chips
- chopped cilantro
- 1 chopped onion
Instructions
- Cook the pork meat in sufficient water (ensuring that the pork is completely covered with an inch or two to spare) with 1 clove of garlic, 1/4 piece of an onion (not diced), the bay leaves, salt and pepper. Set aside 1/2 cup of the broth from cooking the pork.
- Once the meat is cooked through, remove the bay leave, onion, and garlic clove, and add the hominy and bring to a boil for 15 minutes.
- Prepare the guajillo chilies by removing the seeds and stem and boiling in water for 5-7 minutes or until soft. Set aside for the next step.
- Blend the remaining 5 cloves of garlic, the guajillo chilies, the tomato, another 1/4 piece of the onion, the cumin, the salt, the pepper, the 1/2 cup of broth that was set aside in step 1 above, and 1/2 cup of hominy (to thicken the sauce) in a blender until completely blended.
- Once the above mixture is blended, strain the mixture and add the strained liquid to the boiling pot with the pork and water. Season with oregano and add salt to taste.
- Let boil 15 minutes longer.
- Serve hot, topped with chopped lettuce, onions, radishes, and a few drops of lime and finally the homemade tortilla chips
Is it possible to use chicken instead of pork? I grew up around a lot of Hispanics and pozole has always been one of my favorites and made with pork. However, my husband does not eat pork but I would like to learn how. I prefer pozole rojo so would chicken be okay to substitute?
Hi! This is traditionally made with Pork, but it would be fine with chicken as well if that fits your tastes / needs. Let me know how it turns out 🙂
There is a Pozole made with chicken called Pozole Verde. There is a good recipe on this site too Enjoy, its as good as this one, O
When I make this I boil the pork butt w/bone and neck bones together. My abuela and Tia’s have told me the bones give it flavor. Just a thought for anyone making this.
Hi Julie, I was wondering what type of neck bones you use? Pork neck bones?
Did I miss the step when to add Homeny to pork? I’m thinking the step where the soup is simmering for 15min.
Sorry I re read the recipe,
Traditional Posole is not served with lettuce its served with Green Cabbage.
Thanks for your comment. Where I am from in Mexico it is, in fact, serve with lettuce. As you know, not all recipes are the same in all different parts of Mexico, but you are welcome to serve yours with Cabbage if you prefer.
Can you say what size can of hominey please
A 30 oz can is poetically conservative but I love hominy so my dad always added the giant can, 108 oz.
What size can of hominy?
How long do you boil the pork?