Pozole
Ingredients
&w=3840&q=75){kind=small}
- 16 ounces dried hominy (nixtamalized)
- 6 quarts water
- 3 pounds pork shoulder – cut into large chunks (~4.5 n/a pork shoulders)
- 2 pounds pork neck bones
- 1 large white onion – halved
- 6 cloves garlic – peeled
- 2 leaves bay leaves
- 1 1/2 ounces dried guajillo chiles – stemmed and seeded (~7.5 n/a guajillo chiles)
- 1 ounce dried ancho chiles – stemmed and seeded (~2 medium dried ancho chiles)
- 1/2 medium white onion – roughly chopped
- 3 cloves garlic – peeled
- 1 teaspoon Mexican oregano – crumbled
- 2 tablespoons lard
- 1 1/2 tablespoons kosher salt
- white onion – finely chopped (for serving)
- green cabbage – finely shredded (for serving)
- radishes – thinly sliced (for serving)
- Mexican oregano – crumbled (for serving)
- limes – cut into wedges (for serving)
- tostadas – (for serving)
Instructions
1. Rinse the dried hominy under cold water, then cover with plenty of water and soak 8–12 hours. Drain.
2. Combine the soaked hominy, water, pork shoulder, pork neck bones, the halved onion, 6 garlic cloves, and bay leaves in a large pot. Bring to a boil over high heat, skim off foam, then reduce to a gentle simmer. Partially cover and cook until the hominy begins to “flower” and the pork is fork-tender, 2–2.5 hours; add hot water as needed to keep everything submerged.
3. While the pot simmers, toast the guajillo and ancho chiles in a dry skillet over medium heat until fragrant and pliable, 30–60 seconds per side. Transfer to a bowl and cover with hot water; soak until softened, about 20 minutes.
4. Drain the chiles, reserving the soaking liquid. Blend the softened chiles with the roughly chopped onion, 3 garlic cloves, Mexican oregano, and 1 cup of the reserved soaking liquid (or broth from the pot) until very smooth, 1–2 minutes. Strain through a fine-mesh sieve, pressing on the solids.
5. Heat the lard in a saucepan over medium heat until shimmering. Add the strained chile puree and fry, stirring, until thickened slightly and the color deepens, 3–5 minutes.
6. When the pork is tender, remove the pork pieces and bones to a board. Discard bones; shred the pork into bite-size pieces. Discard the onion halves and bay leaves. Return the shredded pork to the pot.
7. Stir the fried chile sauce into the pot. Simmer uncovered over medium-low heat until the broth is a deep red and the hominy is fully bloomed, 20–30 minutes. Season with the kosher salt to taste (start with the measured amount and adjust as needed).
8. Ladle the pozole into warm bowls. Serve with finely chopped onion, shredded cabbage, sliced radishes, crumbled oregano, and lime wedges; offer tostadas alongside.
Pozole is a celebratory Mexican stew built on the hearty chew of nixtamalized hominy and the rich savor of slow-simmered pork. In the red version most widely recognized outside Mexico, a smooth guajillo–ancho chile adobo tints the broth a deep brick-red and adds gentle heat and dried-fruit complexity without overwhelming the corn. Crisp toppings—shredded cabbage, sliced radishes, chopped onion, and a squeeze of lime—bring brightness and crunch that balance the lush broth, with tostadas adding a toasty counterpoint at the table.
Rooted in pre-Hispanic culinary traditions, pozole centers maíz cacahuazintle, a special corn processed with alkali that blossoms as it cooks. Over time, regional styles emerged: pozole blanco (without chile in the broth), rojo (with dried red chiles), and verde (with tomatillos and green chiles), with notable strongholds in states like Jalisco, Guerrero, and throughout central Mexico. Today it remains a staple for gatherings and holidays, a dish that showcases the centrality of corn and communal cooking in Mexican foodways.