Pozole soup is a warm and cozy dish filled with hominy, tender meat, and flavorful spices. It’s a hearty meal that’s great for sharing with friends and family!
This soup is not just tasty, it’s colorful too! I love to top mine with fresh veggies and a squeeze of lime. Trust me, you’ll want to keep coming back for more! 🌽🍲
Key Ingredients & Substitutions
Pork Shoulder: This cut is fatty and perfect for slow cooking, making the meat tender and flavorful. If you’re looking for a leaner option, try turkey or chicken thighs instead.
Hominy: A key player in pozole. Canned hominy is convenient, but if you can find fresh hominy, it adds great texture. For a gluten-free version, ensure there’s no cross-contamination with grains!
Dried Chiles: Guajillo and ancho provide deep flavor and color. If you can’t find them, substitute with chipotle for a smoky twist or use chili powder—just adjust the quantity to taste.
Oregano: Mexican oregano is the herb of choice here as it has a unique flavor. If unavailable, regular oregano can work, but it won’t have the same zest.
How Do I Make the Perfect Chile Sauce?
To achieve a rich and flavorful chile sauce, follow these steps closely:
- Toast dried chiles briefly to unlock their flavor, but keep an eye on them to prevent burning.
- Soaking the chiles not only softens them but also helps them blend into a smooth paste.
- Add a splash of the soaking water when blending to help create a nice consistency.
- Cooking the paste with oil and spices enhances the flavors, making the base more aromatic.
Remember, this step is crucial for a delicious soup, so take your time to really bring out all those flavors!
How to Make Pozole (Posole) Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs pork shoulder or pork butt, cut into large chunks
- 1 medium white onion, halved
- 6 cloves garlic
- 2 tsp salt
- 1 tsp black pepper
- 8 cups water or chicken broth
- 2 (15 oz) cans white hominy, drained and rinsed (or fresh hominy if available)
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 tsp oregano (preferably Mexican oregano)
- 1/2 tsp cumin
- 2 tbsp vegetable oil
For Garnishing:
- Thinly sliced radishes
- Shredded cabbage or lettuce
- Chopped white onion
- Fresh cilantro leaves
- Lime wedges
- Crumbled queso fresco or cotija cheese
- Sliced avocado (optional)
- Dried chili powder or paprika for sprinkling
How Much Time Will You Need?
This recipe will take about 2 to 2.5 hours in total. It includes approximately 15 minutes for preparation, 1.5 to 2 hours for cooking the pork, and 30 minutes for simmering all the ingredients together. Most of the time is hands-off while the pork is cooking—just sit back and enjoy the delicious aroma!
Step-by-Step Instructions:
1. Cook the Pork:
In a large pot, combine the pork chunks with halved onion, garlic cloves, salt, pepper, and water or chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours. You’ll know it’s ready when the pork is tender and easily shreds with a fork.
2. Strain and Reserve Broth:
Once the pork is cooked, carefully remove it from the broth and set it aside to cool slightly. Strain the broth through a fine mesh sieve to remove any solids like onion and garlic. Now, keep that broth handy for later!
3. Prepare the Chile Sauce:
Heat a dry skillet over medium heat and add the guajillo and ancho chiles. Toast them for about 1-2 minutes until they become fragrant (don’t let them burn!). Transfer the toasted chiles to a bowl and cover them with hot water. Let them soak for about 15 minutes or until they soften up.
4. Blend the Chiles:
Once the chiles are softened, drain them and add them to a blender. Blend them with a splash of the soaking water until you get a nice smooth paste.
5. Cook the Chile Paste:
In a saucepan, heat the vegetable oil over medium heat. Add the chile paste, dried oregano, and cumin. Cook this mixture while stirring for about 5 minutes until it thickens and becomes aromatic. Pour in a couple of cups of the reserved broth, stirring until it’s well combined. This will form a rich soup base.
6. Combine Everything:
Shred the cooled pork and return it to the large pot. Add the prepared chile broth and drained hominy. Let everything simmer together for another 20-30 minutes. This is where all the flavors meld beautifully—don’t forget to taste and adjust the salt if needed!
7. Serve and Garnish:
Now it’s time to serve! Ladle the pozole into bowls and let everyone add their favorite toppings. Consider adding sliced radishes, shredded cabbage or lettuce, chopped onion, fresh cilantro, crumbled cheese, and a squeeze of lime juice. A slice of avocado on top takes it to the next level too!
Enjoy your hearty and delicious Pozole soup, perfect for sharing with loved ones! 🌽🍲
Can I Use Chicken Instead of Pork?
Absolutely! Chicken thighs work well and will give a different flavor, but still delicious. Cook until tender, which may take about 30-45 minutes, depending on the size of the chicken pieces.
What If I Can’t Find Dried Chiles?
No worries! You can substitute with about 2-3 tablespoons of chili powder instead. Just adjust to your taste, as the heat can vary with different powders.
Can I Make Pozole Vegetarian or Vegan?
Yes! Use vegetable broth instead of chicken broth and substitute the pork with cooked mushrooms or jackfruit for texture. Canned hominy is still a great option!
How Do I Store Leftovers?
Store any leftover pozole in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave. You may want to add a little broth or water if it thickens too much while sitting.
