Description
A traditional Mexican stew made with tender pork, a rich red chile broth, and chewy hominy. This comforting dish is topped with crisp radishes, cabbage, onion, lime, and cilantro for the perfect balance of warm, spicy, and fresh flavors. Great for gatherings or a flavorful meal prep option.
Ingredients
2.5 pounds pork shoulder (or pork butt)
4 dried guajillo chiles
2 dried ancho chiles
4 cloves garlic
1 medium white onion
2 (25-ounce) cans white hominy
2 bay leaves
1 teaspoon Mexican oregano
Salt, to taste
Black pepper, to taste
8 cups water or chicken broth
1 cup shredded cabbage (for topping)
1/2 cup chopped white onion (for topping)
1/4 cup chopped fresh cilantro (for topping)
4 radishes, thinly sliced (for topping)
2 limes, cut into wedges (for topping)
Dried oregano (optional, for topping)
Instructions
1. Remove stems and seeds from the dried guajillo and ancho chiles. Lightly toast in a dry skillet until fragrant.
2. Soak chiles in hot water for 20 minutes until soft.
3. Blend chiles with garlic, onion, and some soaking water until smooth. Strain the sauce.
4. Cut pork shoulder into large chunks and season with salt and pepper.
5. In a large pot, sear the pork on all sides until browned.
6. Add the strained chile sauce, water or broth, bay leaves, and oregano. Bring to a boil, then simmer for 2 to 2.5 hours.
7. Rinse and drain the hominy. Add to the pot and simmer for another 30 minutes.
8. Remove pork, shred it, then return it to the pot. Discard excess fat.
9. Taste the pozole and adjust seasoning as needed.
10. Serve hot with toppings: radishes, cabbage, onion, cilantro, lime wedges, and dried oregano.
Notes
For deeper flavor, you can toast the chiles in advance and store them until ready to use.
Pozole is perfect for meal prep—it gets even better the next day.
Don’t skip the toppings! They add crunch and brightness that balance the rich stew.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 80mg
Keywords: pozole, Mexican stew, pork pozole, comfort food