When comfort calls for something bold and cozy, a steaming bowl of Pozole always answers.
If you’ve never tried pozole, you’re in for a true taste of Mexican tradition and warmth. This rich, hearty soup has roots that stretch all the way back to the Aztec empire, where it was once a ceremonial dish reserved for special gatherings and celebrations. Over centuries, it’s evolved into one of Mexico’s most beloved comfort foods.
What makes pozole so special is how it combines simple ingredients to create layers of deep, satisfying flavor. At its heart, it’s a stew of tender, slow-simmered pork, earthy dried chilis, and plenty of aromatic herbs. But the true star of the show is the hominy—large, chewy kernels of dried corn that puff up into soft, hearty bites and transform the soup into a meal that sticks to your ribs in the best way possible.
Whether you’re new to Mexican cooking or an old fan of this classic dish, pozole is all about the garnishes. With your favorite toppings—crisp radishes, shredded cabbage, fresh cilantro, or sliced avocado, for example—every bowl is a chance to make it your own. Cozy, vibrant, and full of history, this is a recipe you’ll want to come back to all winter long.
Where does pozole come from?
The word pozole comes from the Nahuatl word pozolli, meaning “foam,” which refers to the frothy bubbles that form when the hominy is boiled. Long before European contact, this nourishing soup was prepared by Indigenous peoples throughout Mesoamerica for rituals and celebrations. Today, pozole is a staple at Mexican holiday tables and is often enjoyed during Christmas, New Year’s, or family gatherings. There are three traditional varieties: rojo (red) with rich dried chilis for depth and heat; blanco (white), which skips the chilis for a milder broth that lets the pork shine; and verde (green), which gets its vibrant color and zing from tomatillos, green chilis, and fresh herbs. No matter which you choose, each version celebrates the heart and history of Mexican home cooking.
How do I store leftovers?
One of the best things about pozole is how beautifully it keeps. Store any leftovers in an airtight container in the fridge for up to 4 days—the flavors deepen as it sits! For longer storage, freeze cooled pozole in freezer-safe containers for up to 3 months.
Serving suggestions
Serve your pozole with warm Gluten-Free Tortillas, Cauliflower Tortillas, or Fried Tortilla Chips to scoop up every last drop. If you’re serving drinks, a Mexican Martini or Mezcal Paloma Cocktail would be a great choice. And if you happen to still have room for dessert, Almond Flour Sugar Cookies are light enough to enjoy after a filling meal.
Ingredients
- 2 tablespoons olive oil
- 2 pounds pork shoulder cut into 1-inch cubes
- 1 large white onion chopped
- 6 cloves garlic minced
- 6 dried guajillo chilis seeds and stems removed
- 2 dried ancho chilis seeds and stems removed
- 2 bay leaves
- 1 tablespoon dried Mexican oregano
- 1 teaspoon ground cumin
- 8 cups chicken stock
- 2 cans white hominy (15 ounces each) drained and rinsed
- Salt and pepper to taste
- Fresh cilantro chopped, for garnish
- Radishes thinly sliced, for garnish
- Lime wedges for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the pork, onion, and minced garlic. Cook until the pork is browned, about 5 minutes.
- Add the chilis, bay leaves, oregano, cumin, and chicken stock to the pot. Bring to a boil, then reduce the heat and simmer until the pork is tender, about 2 hours.
- Stir in the hominy and simmer for an additional 30 minutes. Season with salt and pepper to taste.
- Serve the pozole in bowls with fresh cilantro, sliced radishes, and lime wedges on the side for garnish.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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