Authentic Homemade Pozole Recipe

Hey there! If there’s one dish that feels like a warm hug from the heart of Mexico, it’s Pozole. This traditional soup, with its rich broth, chewy hominy, and chunky meat is the kind of comfort food that brings everyone to the table. It holds special memories of Sunday family dinners and festive celebrations—a dish that’s as comforting as it is celebratory!

Let’s take a trip to the kitchen together and dive into making this bold, flavorful Pozole. Trust me, once the aroma fills your home, you’ll be hooked!

### Why You’ll Love This Recipe

• A delightful harmony of flavors—earthy, smoky, and savory.
• Big on impact but easy to make with simple ingredients.
• Perfect for feeding a crowd or prepping as leftovers—it tastes even better the next day!
• Customizable with toppings galore; everyone can add their own flair at the table.

### Ingredients Breakdown

Essentials:

• Pork Shoulder (or Chicken): Bring flavor and richness to the base. You can also use beef for a spin on the classic.
• Hominy: The chewy, nutty star ingredient that makes Pozole so unique. No hominy? Canned chickpeas work in a pinch.
• Chile Guajillo and Ancho Chilies: The secret to the soup’s smoky, deep-red color and flavor profile.
• Onion and Garlic: No hearty soup is complete without this base of flavor.
• Chicken or Pork Broth: Adds depth and richness to the soup.
• Bay Leaves, Oregano, Cumin: The trifecta of herbs and spices to elevate the broth.

Pro Tips:

Opt for dried chilies for that authentic smoky flavor, but if you can’t find them, a tablespoon of chile powder will do the trick. And don’t skip the hominy—it’s the heart of Pozole!

### Step-by-Step Instructions

1. Prep the Chilies: Remove the stems and seeds from the guajillo and ancho chilies, then soak them in hot water for about 15 minutes until soft.
2. Make the Chile Paste: Blend the soaked chilies with a bit of their soaking liquid, garlic, and onion. Blend until smooth and set aside.
3. Sear the Meat: In a large pot over medium-high heat, sear your pork shoulder pieces until browned. This caramelization locks in flavor.
4. Build the Broth: Add the chile paste, broth, bay leaves, oregano, and cumin to the pot with the meat. Bring to a simmer.
5. Cook the Meat: Cover and let it simmer for about 2 hours, or until the pork is falling apart tender.
6. Add the Hominy: Stir in the hominy, and let it simmer for another 30 minutes so it absorbs all the flavors of the broth.
7. Season and Adjust: Taste and adjust salt, pepper, or spice levels to your liking.

### Chef’s Tips and Tricks

• Don’t skip the toppings! Fresh lime, shredded cabbage, radishes, and avocado add a contrasting crunch and brightness to the hearty soup.
• To save time, use a pressure cooker or Instant Pot—it shaves the cook time in half!
• Spotlight leftovers: Like stew, Pozole gets even more flavorful the next day. Store in an airtight container in the fridge for up to 4 days.

### Recipe Variations and Serving Suggestions

Make it your own! Swap pork for shredded chicken thighs or omit the meat for a vegetarian-friendly version; just amp up the seasonings. Serve with warm corn tortillas and a side of Mexican rice for the full experience!

### FAQs

• Can I freeze Pozole? Absolutely! Let it cool completely, then freeze in portions for up to 3 months. Reheat gently on the stovetop with a splash of water or broth.
• How spicy is this recipe? Mild to moderately spicy. For more heat, add a pinch of cayenne or serve with hot sauce on the side.
• Is there a vegetarian version? Yes! Skip the meat and use vegetable broth. Add mushrooms or jackfruit for a meaty texture.

Pozole Recipe Card

Go on, gather your favorite toppings, ladle this rich, comforting soup into bowls, and turn your regular dinner into a fiesta! I can’t wait to see your creations—snap a pic, post it, and tag #TheKitchensAid. ¡Buen provecho!