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*
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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
- Tacos Al Pastor
- Barbacoa Tacos
- Pork Carnitas Tacos
- Shrimp Ceviche
- 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.
- 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
- 2 cups Chopped radish
- 8 lime
- 4 cups chopped lettuce
- 40 homemade tortilla chips
- chopped cilantro
- 1 chopped onion
- 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
Friday 20th of January 2023
Can Guajillo powder or paste be substituted for dried Guajillos?
Wednesday 2nd of February 2022
This is seriously the only, ONLY recipe I use. Been using it for over 3 years now! Thank you so much!
Thursday 3rd of February 2022
Hi Beth! Thanks for the comment! Glad you have enjoyed it for so long :)
Tuesday 1st of February 2022
Made this tonight and stuck to the rre open for the most part and it was fabulous! My husband makes a quickie version that is really good but I wanted to try something a little different. He loved it and sad that it was more authentic. Which btw, I had to get him seconds before I had a chance to eat mine! Thanks for sharing the recipe!
Thursday 3rd of February 2022
Thanks, Joy! I'm glad you both enjoyed this recipe so much.
Tuesday 28th of December 2021
I bought the dried guallio chiles is that what the recipe calls for? My pork is frozen .how long should I cook it for ?
Thursday 25th of November 2021
The finished product was very good!! I had a bit of a problem following the instructions…especially the blending/straining process. Seems like a lot of ingredients go to waste. After straining, I ended up with maybe a cup of broth to add back to the pork mixture. Not sure if that’s about right or not. The soup flavor was awesome. I might add more hominy next time.