Pozole soup is a hearty, flavorful dish that brings warmth to any table. Made with tender hominy, juicy pork, and topped with fresh herbs, it’s a feast for the senses!
When I whip up a pot of pozole, I can’t help but add extra toppings—avocado, radishes, and crispy cabbage make it even better. It’s like a party in your bowl! 🎉
Key Ingredients & Substitutions
Pork Shoulder: This cut is perfect for pozole due to its tenderness and flavor. If you’re looking for a leaner option, you can use chicken thighs. For a vegetarian version, swap the meat for mushrooms or jackfruit to mimic the texture.
Hominy: White hominy adds a unique chewy texture and is key to pozole. If you can’t find hominy, canned corn can work in a pinch, but the flavor will be different.
Chilies: Guajillo and ancho chilies give pozole its iconic flavor and color. If you can’t find them, consider using a combination of smoked paprika and any mild chili powder to bring some heat without losing flavor.
Broth: I usually use chicken broth for extra flavor, but vegetable broth works well too for a lighter or vegetarian soup. Just make sure it’s a good quality broth!
How Do I Make the Perfect Chili Sauce?
Creating a flavorful chili sauce is crucial for a delicious pozole. Here’s a simple breakdown:
- Toast the chilies: Lightly toast guajillo and ancho chilies in a dry skillet for 1-2 minutes. This enhances their flavor—just be careful not to burn them!
- Soak the chilies: After toasting, soak the chilies in hot water for about 15 minutes until soft. This helps bring out their rich flavor.
- Blend: Blend the softened chilies with some soaking water until smooth. If it’s too thick, add a bit more water.
- Strain: Use a fine sieve to strain the sauce, ensuring your pozole has a smoother consistency without any gritty texture from the skins or seeds.
Taking these steps helps elevate your pozole, making it rich and flavorful. Enjoy crafting your perfect bowl!
How to Make Pozole (Posole) Soup
Ingredients You’ll Need:
For the Soup:
- 2 lbs pork shoulder, cut into chunks
- 1 large white onion, quartered
- 6 cloves garlic, peeled
- 2 teaspoons salt (plus more to taste)
- 1 teaspoon black pepper
- 2 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 8 cups water or chicken broth
- 2 cans (15 oz each) white hominy, drained and rinsed
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
For Garnishing:
- Fresh cilantro, chopped
- Radishes, thinly sliced
- Chopped white onion
- Shredded cabbage or lettuce
- Lime wedges
- Avocado slices (optional)
- Crumble queso fresco or cotija cheese
How Much Time Will You Need?
This delicious pozole soup requires about 2 hours and 30 minutes in total. You’ll need about 15-20 minutes for prep and an additional 2 hours for simmering the pork and letting the flavors meld together. A little patience goes a long way toward creating this hearty dish!
Step-by-Step Instructions:
1. Cook the Pork:
In a large pot, add the pork shoulder chunks, quartered onion, garlic cloves, salt, pepper, and enough water or chicken broth to cover the ingredients. Bring everything to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the pork is tender and easily shreddable.
2. Prepare the Chili Sauce:
While the pork is cooking, prepare the chili sauce. In a dry skillet, lightly toast the guajillo and ancho chilies for about 1-2 minutes until they are fragrant. Just be careful not to burn them!
3. Soak and Blend the Chilies:
After toasting, soak the chilies in hot water for about 15 minutes to soften them. Once they’re ready, drain the chilies and blend them with about 1 cup of the soaking water until you have a smooth mixture.
4. Strain the Sauce:
To get the best texture, strain the chili sauce through a fine sieve to remove any skins and seeds. Set this flavorful sauce aside for later.
5. Shred the Pork:
Once the pork is nice and tender, remove it from the pot and shred it into bite-sized pieces. Discard the onion and garlic from the broth.
6. Combine and Simmer:
Return the shredded pork to the pot along with the drained hominy, dried oregano, cumin, smoked paprika, and the chili sauce. Mix everything well and let it simmer for another 30 minutes, allowing all the flavors to come together.
7. Adjust and Serve:
Taste the pozole and adjust the salt and seasonings as needed. When you’re ready to serve, ladle the hot pozole into bowls and let everyone add their own garnishes like chopped onion, radishes, cilantro, shredded cabbage, queso fresco, avocado, and a squeeze of fresh lime juice. Enjoy!
This hearty pozole soup combines rich flavors and comforting textures—it’s truly a dish to savor! 🌟
Can I Use Different Meats in This Pozole Recipe?
Absolutely! While pork shoulder is traditional and brings great flavor, you can also use chicken thighs or even turkey. For a vegan option, try using mushrooms or jackfruit for a meaty texture.
Can I Make Pozole Ahead of Time?
Yes, pozole can be made ahead of time! You can prepare it a day in advance and store it in the fridge. Just reheat gently on the stovetop, adding a bit of water or broth if needed to adjust the consistency.
How Should I Store Leftovers?
Leftovers should be stored in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. Just make sure to cool it completely before placing it in the freezer.
What Other Toppings Can I Use?
Feel free to get creative with toppings! Besides the traditional garnishes like radishes and cilantro, you can also add diced jalapeños, crushed tortilla chips, or your favorite hot sauce for an extra kick.
