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Loading...A classic Mexican celebration soup featuring tender pork shoulder and chewy hominy swimming in a smoky, brick-red broth made from toasted guajillo and ancho chiles. Served piping hot with a tray of fresh garnishes, every bowl becomes a customizable, deeply satisfying feast.
Prep Time25 mins
Cook Time120 mins
Total Time145 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 22 gFat
- 7 gSaturated Fat
- 28 gCarbs
- 6 gFiber
- 4 gSugar
- 38 gProtein
- 920 mgSodium
- 780 mgPotassium
- 90 mgCalcium
- 4 mgIron
- 32 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the pork and broth
- 2.5 lb pork shoulder, cut into 1.5-inch chunks
- 1 large white onion, quartered
- 6 garlic cloves, smashed
- 2 bay leaves
- 1 tbsp dried Mexican oregano
- 1 tsp whole cumin seeds
- 2 tbsp kosher salt
- 10 cups cold water
For the red chile sauce
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 dried chile de árbol, stemmed and seeded (optional)
- 2 garlic cloves
- 1/2 tsp dried Mexican oregano
- 1/4 tsp ground cumin
- 3/4 cup reserved pork broth
For assembly
- 2 (29 oz) cans white hominy, drained and rinsed
For serving
- 2 cups thinly shredded green cabbage
- 8 radishes, thinly sliced
- 1 lime, cut into wedges
- Extra dried Mexican oregano
- Ground chile piquín or red pepper flakes
Directions
- Place pork shoulder, onion, garlic, bay leaves, oregano, cumin, and salt in a large heavy pot. Cover with 10 cups cold water, bring to a gentle boil over medium-high heat, then reduce to a low simmer. Skim any foam and cook, partially covered, for 75-90 minutes until the pork is fork-tender.
- Meanwhile, toast the guajillo, ancho, and árbol chiles in a dry skillet over medium heat for about 30 seconds per side until fragrant and just pliable. Transfer to a heatproof bowl, cover with boiling water, and soak for 15 minutes.
- Drain the soaked chiles and transfer to a blender with the 2 garlic cloves, oregano, cumin, and 3/4 cup of the pork broth. Blend on high until completely smooth, then press through a fine-mesh sieve to remove skins and seeds.
- Add the drained hominy to the pork pot and stir in the strained chile sauce until the broth turns a deep brick-red color. Continue simmering gently for 30 minutes so the flavors meld.
- Remove the pork pieces to a cutting board, shred with two forks, and return the meat to the pot. Taste and adjust salt, and skim excess surface fat if desired.
- Prepare the garnishes while the pozole finishes: slice the radishes thinly, shred the cabbage, and cut the lime into wedges. Arrange each on small plates.
- Ladle the pozole into deep, warm bowls, making sure each serving has plenty of hominy and pork. Serve with the garnishes so everyone can customize their bowl at the table.
Cook’s Notes
- Toast the chiles briefly over medium heat, never high, so they deepen in flavor without turning bitter or smoky.
- Skim the broth in the first 20 minutes for a cleaner, clearer soup with better texture.
- Add the hominy in the last 30 minutes of cooking; adding it too early can make it fall apart.
- Reserve extra broth when reheating leftovers, as the hominy and pork absorb liquid overnight.
- Make the chile sauce a day ahead and refrigerate for an even deeper, more complex flavor.
- Add more chile de árbol if you want serious heat, or omit it for a milder, family-friendly bowl.
