Summary: Pozole is a traditional, hearty Mexican soup made from large hominy corn kernels simmered with tender pork shoulder, aromatic spices, and chilis, then served with fresh cabbage, radish, lime, and cilantro; prepared via slow simmering in 2 hours and 30 minutes for 6 servings.
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Category: Main Dishes, Mexican Cuisine
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Quick overview
- Dish: Pozole
- Category: Main Dishes, Mexican Cuisine
- Cuisine: Mexican
- Main ingredient: Pork shoulder, 2 lb (bone-in, trimmed and cut into chunks)
- Guide: 12 Most Popular Mexican Dishes: Favorite Mexican Cuisine Recipes
- Total time: 150 minutes (30 min prep + 120 min cooking)
- Difficulty: Medium
- Servings: 6 servings (Serving weight: 450 g)
- Key technique: Simmering and chili blending
- Preparation types: Boiling, simmering, blending
- Dietary info & Allergens: Gluten-Free, Dairy-Free
- Suitable for: Family dinners, festive occasions, weekend gatherings
- Nutritional values (per 1 serving): 480 kcal, Protein: 32 g, Fat: 22 g, Carbs: 38 g
- Storage: 4 days in the fridge, 3 months in the freezer
- Pairing: Mexican Lager, Agua de Horchata
- In a nutshell: A deeply comforting Mexican heritage soup bursting with tender pork, nutty hominy corn, and vibrant chili broth.
- Last updated: May 15, 2024
WAGUU says: “The secret to authentic Pozole lies in allowing the dried guajillo and ancho chilis to rehydrate fully before blending, creating a velvety, rich red broth that infuses every single hominy kernel.”
Key facts
| Prep time: | 30 minutes |
| Cooking time: | 120 minutes |
| Temperature: | Simmer at 200 °F (93 °C) |
| Number of servings: | 6 servings |
In a nutshell
Pozole is the crown jewel of Mexican comfort food, uniting slow-cooked pork shoulder, gelatinous richness, and sweet, plump hominy corn under a fragrant blanket of earthy red chilis.
Ingredients
Base servings: 6 servings • Serving weight: 450 g
| Ingredient | Quantity | Quality |
|---|---|---|
| Pork shoulder | 2 lb | Bone-in, trimmed into 2-inch chunks |
| Canned hominy corn | 28 oz | Drained and rinsed |
| Dried guajillo chilis | 4 pcs | Stems and seeds removed |
| Dried ancho chilis | 2 pcs | Stems and seeds removed |
| White onion | 1 pc | Medium, halved |
| Garlic cloves | 6 cloves | Peeled |
| Dried oregano | 1 tbsp | Mexican oregano preferred |
| Ground cumin | 1 tsp | Freshly ground |
| Chicken broth | 8 cups | Low sodium |
| Salt | 1½ tsp | Kosher salt |
| Vegetable oil | 1 tbsp | High smoke point |
| Shredded green cabbage | 2 cups | Freshly sliced for garnish |
| Radishes | 1 cup | Thinly sliced |
| Limes | 3 pcs | Cut into wedges |
Why you’ll love this recipe
- Authentic Mexican Flavor: Combines real dried guajillo and ancho chilis for genuine depth.
- Melt-in-Your-Mouth Pork: Slow-simmered pork shoulder becomes extraordinarily tender.
- Interactive Garnishing: Served with fresh cabbage, radish, and lime so everyone customizes their bowl.
Success guaranteed: Follow the precise simmering times and chili rehydration steps for a restaurant-quality finish every single time.
Recipe overview
Prep: 30 min | Cooking: 120 min | Difficulty: Medium | Servings: 6 | Type: Soup / Main Dish | Origin: Mexico
Detailed instructions
Overall progress: 0% completed
Phase 1: Preparing and Simmering the Pork – 90 min
Appliances: Stove, Heavy-bottom stockpot (8-quart)
1. Heat 1 tbsp of vegetable oil in an 8-quart stockpot over medium-high heat. Add 2 lb of trimmed pork shoulder chunks and sear until golden brown on all sides, taking about 10 minutes. Pour in 8 cups of low-sodium chicken broth, add 1 halved white onion and 3 peeled garlic cloves. Bring the liquid to a rolling boil, then reduce heat to low, cover with a lid, and simmer gently for 90 minutes until the meat is tender and starts to pull apart easily.
CP: Pork is tender, easily yielding when pierced with a fork.
Before moving to the next step:
Skim off any excess foam and surface fat from the broth before adding the chili sauce.
Phase 2: Preparing the Chili Paste – 20 min
Appliances: Stove, Small saucepan, Blender
2. While the pork simmers, place 4 dried guajillo chilis and 2 dried ancho chilis in a small saucepan. Cover them with water and bring to a boil over medium-high heat. Turn off the heat and let the chilis soak for 15 minutes to soften. Transfer the softened chilis to a blender along with 3 remaining peeled garlic cloves, 1 tsp of ground cumin, and 1 cup of the warm soaking liquid. Blend on high speed for 60 seconds until completely smooth and vibrant red.
CP: Chili paste is velvety with no visible skin fragments.
Before moving to the next step:
Strain the blended chili paste through a fine-mesh sieve if you prefer an ultra-smooth texture without seed grit.
Phase 3: Combining and Simmering with Hominy – 30 min
Appliances: Stove, Stockpot, Fine-mesh strainer
3. Remove the cooked pork chunks from the stockpot using a slotted spoon and shred the meat using two forks, discarding any excess bone or hard fat. Pour the strained chili paste through a fine-mesh strainer directly into the simmering broth in the stockpot, stirring well. Add the shredded pork back into the pot along with 28 oz of drained and rinsed canned hominy corn and 1 tbsp of dried Mexican oregano. Stir thoroughly, bring back to a gentle simmer, and cook uncovered for 30 minutes so the flavors meld.
CP: Hominy kernels have plumped up and absorbed the chili-infused broth.
Before moving to the next step:
Taste the soup and season with 1½ tsp of kosher salt according to your preference.
Phase 4: Preparing Garnishes and Serving – 10 min
Appliances: Cutting board, Chef’s knife
4. Finely shred 2 cups of green cabbage and thinly slice 1 cup of radishes. Cut 3 limes into wedges. Ladle the hot pozole into deep serving bowls, ensuring an even distribution of tender pork and hominy kernels in each bowl. Serve immediately accompanied by the bowls of fresh cabbage, radish slices, lime wedges, and extra dried oregano for guests to garnish their bowls.
CP: Garnishes are freshly prepared and crisp, contrasting the hot soup.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Stockpot | 8-quart | Large Dutch oven | Boiling over if heat is too high |
| Blender | Standard 48 oz | Immersion blender | Hot liquid splashing |
| Fine-mesh strainer | 8-inch diameter | Cheesecloth | Clogging if seeds are not strained |
Shopping list
Nutrition profile
Values per 1 serving (excluding side dishes). Calculated from average ingredient nutrition values.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 106.7 kcal | 480 kcal | 2880 kcal |
| Fat | 4.9 g | 22 g | 132 g |
| of which saturates | 1.8 g | 8 g | 48 g |
| Carbohydrates | 8.4 g | 38 g | 228 g |
| of which sugars | 1.1 g | 5 g | 30 g |
| Protein | 7.1 g | 32 g | 192 g |
| Salt | 0.9 g | 4.1 g | 24.6 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Toast the dried chilis lightly in a dry skillet for 30 seconds before soaking to unlock deeper, smokier aromatic notes.
- Tip 2: Use bone-in pork shoulder because the dissolving collagen enriches the broth body naturally without needing thickeners.
- Tip 3: Rinse canned hominy thoroughly under cold running water to remove any metallic canning liquor flavor before adding it to the pot.
- Tip 4: Let the soup rest off the heat for 15 minutes before serving so the flavors harmonize fully.
Scientific background
Simmering pork shoulder over a prolonged period breaks down tough collagen into gelatin, which acts as a natural emulsifier, giving the broth a velvety, full-bodied mouthfeel. Meanwhile, nixtamalized hominy corn releases starches that gently thicken the soup while providing bioavailable niacin and essential amino acids.
Fine Dining – Professional techniques
- Plate composition: Serve in matte black ceramic bowls to make the vibrant red chili broth and snowy white hominy pop visually.
- Texture contrasts: Pair the soft, tender pork and chewy corn kernels with crisp, finely shaved cabbage and paper-thin radish slices.
- Temperature contrast: Serve the soup piping hot while keeping the cabbage and lime garnish chilled for a refreshing bite.
- Aromatic garnishes: Finish tableside with freshly rubbed Mexican oregano and a squeeze of bright lime juice.
Sensory radar
- Appearance: Rich crimson-red broth studded with large white hominy kernels and shredded pork.
- Aroma: Deeply earthy and smoky from dried guajillo and ancho chilis with subtle herbal oregano notes.
- Taste: Savory, mildly spicy, savory pork richness balanced by bright citrus notes from fresh lime.
- Texture: Brothy and comforting with tender shredded meat, chewy corn kernels, and crisp raw vegetable garnishes.
Pairing
- BEER: Crisp Mexican Lager with a wedge of lime.
- WINE: Light-bodied, chilled Gamay or dry rosé.
- NON-ALCOHOLIC: Traditional sweet and creamy Agua de Horchata.
Various preparation methods
- Chicken Pozole (Pozole Verde): Substitute pork shoulder with whole chicken and use green tomatillos and poblano chilis instead of red guajillo chilis.
- Slow Cooker Method: Sear the pork, then transfer all ingredients to a slow cooker and cook on low for 6 to 8 hours.
Allergens and dietary information
Contains: None • Gluten: Naturally Gluten-Free • Not suitable for: Vegetarians and Vegans
Suitable for
Family dinners, weekend celebrations, festive winter gatherings, and authentic Mexican themed dinners.
Substitution guide
- Pork shoulder: Pork loin or skinless chicken thighs
- Guajillo chilis: New Mexico dried red chilis
FAQ
What is hominy corn?
Hominy consists of dried field corn kernels that have been treated in an alkaline solution, making them swell to twice their normal size with a chewy, nutty flavor.
Can I make pozole ahead of time?
Yes, pozole actually tastes better the next day as the flavors continue to meld and deepen while resting in the refrigerator.
How spicy is red pozole?
Guajillo and ancho chilis provide rich flavor and warmth rather than scorching heat, making it very approachable for most palates.
Can I freeze leftover pozole?
Yes, the soup base freezes wonderfully for up to 3 months without the fresh vegetable garnishes.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Double all ingredients and use a 16-quart stockpot, ensuring you simmer in two batches if necessary. • 20+ people: Divide the cooking across two large stockpots to maintain proper heat control and even simmering.
Sides and serving
- Warm corn tortillas – Freshly toasted on a skillet (not included in the recipe)
- Crispy tostadas – Served with crema on the side (not included in the recipe)
Serving: Ladle steaming hot pozole into wide bowls and set out small bowls of shredded cabbage, sliced radishes, lime wedges, and oregano so guests can customize each serving.
Storage and reheating
Fridge: 4 days • Freezer: 3 months • Reheating: Reheat gently on the stovetop over medium heat until simmering, adding a splash of chicken broth if the broth has thickened too much.
Author: WAGUU Petr & Team • Published: 26 Aug 2026 • Updated: 31 Oct 2026
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Common mistakes
- Not rinsing hominy corn – Leaving canning liquid on the hominy gives the soup an unpleasant metallic aftertaste.
- Skipping the chili straining step – Failing to strain the blended chili paste leaves harsh seed bits and skins floating in the broth.
- Rushing the pork simmer – Not cooking the pork long enough results in tough meat that cannot be properly shredded.
- Overcooking the cabbage garnish – Adding cabbage to the hot pot instead of serving it raw on top destroys its essential refreshing crunch.