Ingredients
Everything you need for an authentic, deeply flavored pot of pozole.
For the Broth & Meat
- 3 lbs pork shoulder (preferably with bone), cut into large chunks
- 1 lb pork spare ribs or neck bones (for depth of flavor)
- 2 large cans (29 oz each) white hominy, drained and rinsed
- 1 large white onion, quartered
- 1 head garlic, halved crosswise
- 2 bay leaves
- 1 tbsp dried Mexican oregano
- 2 tsp ground cumin
- Salt and black pepper, to taste
- 12 cups water (or enough to cover)
For the Red Chile Sauce
- 6 dried guajillo chiles, stemmed and seeded
- 4 dried ancho chiles, stemmed and seeded
- 3 dried chiles de árbol (optional, for heat)
- 3 cloves garlic
- 1 tsp dried Mexican oregano
- ½ tsp ground cumin
- 1 cup reserved hot broth from the pot
Garnishes (Essential!)
- Shredded iceberg or romaine lettuce
- Thinly sliced radishes
- Diced white onion
- Fresh lime wedges
- Dried Mexican oregano (for sprinkling)
- Crushed chiles de árbol or Tapatío / Cholula hot sauce
- Tostadas or tortilla chips
- Sliced avocado (optional)
- Chopped cilantro (optional)
Instructions
Follow each step slowly — great pozole rewards patience.
Simmer the Pork
In a large stockpot, combine the pork shoulder, spare ribs, quartered onion, halved garlic head, bay leaves, oregano, cumin, and a generous pinch of salt. Cover with about 12 cups of water. Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises to the top during the first 30 minutes.
Cook Until Tender
Continue simmering, partially covered, for about 2½ to 3 hours, until the pork is fall-apart tender. Remove the onion, garlic, and bay leaves and discard. Remove the pork to a platter; once cool enough to handle, shred the meat, discarding excess fat and bones. Return the shredded pork to the broth.
Prepare the Chiles
While the pork simmers, toast the dried guajillo, ancho, and árbol chiles in a dry skillet over medium heat for 30–60 seconds per side until fragrant (do not burn). Place the toasted chiles in a heatproof bowl and cover with boiling water. Let soak for 20–30 minutes until softened.
Blend the Chile Sauce
Drain the soaked chiles and transfer to a blender. Add the raw garlic cloves, oregano, cumin, and 1 cup of hot broth from the pot. Blend on high until completely smooth, about 2 minutes. Strain the sauce through a fine-mesh sieve into a bowl, pressing with a spoon to extract all the liquid; discard the solids.
Combine & Simmer
Stir the strained chile sauce into the broth with the shredded pork. Add the drained hominy. Bring back to a gentle simmer and cook for another 30 minutes to meld the flavors. Taste and adjust salt and pepper as needed. The broth should be rich, slightly thick, and deeply red.
Serve
Ladle the pozole into large bowls. Let each guest garnish their own bowl with shredded lettuce, sliced radishes, diced onion, a squeeze of lime, a pinch of oregano, and hot sauce to taste. Serve with tostadas or tortilla chips on the side.
Chef's Notes
Tips, variations, and wisdom from the kitchen.
Make It Ahead
Pozole is famously better the next day. Refrigerate overnight and reheat gently; the flavors deepen beautifully.
Chile Variations
For a milder broth, skip the chiles de árbol. For extra depth, add 2 pasilla chiles to the blend.
Meat Alternatives
You can substitute part of the pork with chicken thighs, or make a mix of pork and chicken for a lighter version.
Hominy Matters
If you can find fresh nixtamalized hominy (often at Mexican markets), it is worth the effort. Canned hominy works perfectly well—just rinse thoroughly.
Freezing
Pozole freezes excellently. Store without garnishes in airtight containers for up to 3 months.