Pozole

The first time I made my grandmother's Pozole Rojo recipe I spent hours in her kitchen writing down every detail watching how she toasted each chile until it was perfectly fragrant but not burnt. The way she'd taste the broth adding just a pinch more salt or another clove of garlic until everything was exactly right. Now when I make it in my own kitchen those same beautiful aromas of toasted chiles garlic and simmering pork fill every corner of the house drawing everyone in just like it did in her kitchen. That rich red broth deep with layers of chile flavor the hominy kernels plump and tender after hours of gentle simmering and pork so perfect it falls apart at the touch of a fork. It's more than just soup it's generations of love and tradition in every bowl.

A Bowl of Love

There's something truly magical about how pozole brings people together. That big pot simmering on the stove becomes the centerpiece of any gathering whether it's a casual Sunday dinner or a special celebration. I love watching everyone create their perfect bowl some loading up on crunchy fresh cabbage and spicy radishes others preferring lots of oregano and lime with just a sprinkle of onions. The base might be the same but every bowl becomes unique to its owner. The best part? That rich broth just keeps getting better day after day the flavors melding and deepening making it perfect for big family gatherings or enjoying throughout the week. Even reheated at midnight which I'll admit I've done more than once it tastes like pure comfort.

Your Shopping List

• The meat base: Look for good marbled pork shoulder and some meaty bones for the broth my butcher always helps me pick the perfect pieces. The bones make all the difference in creating that rich velvety broth.
• Your chile blend: Dried guajillo chiles for their bright red color and mild heat ancho chiles for their deep sweet richness and maybe a couple of árbol chiles if you like extra heat. Always check your chiles to make sure they're soft and pliable not brittle.
• The star ingredient: Large cans of white hominy these aren't just any corn kernels they're specially treated to become tender and puffy perfect for soaking up all that amazing broth.
• Fresh garnishes: Crisp fresh cabbage shredded fine radishes sliced paper-thin plenty of diced white onion whole bunches of fresh cilantro and bags of limes we go through them quickly.
• Building flavors: Whole heads of garlic yes heads not just cloves fresh Mexican oregano bright green bay leaves these create our foundation.
• Finishing touches: Crispy tostadas or warm corn tortillas for serving dried Mexican oregano for sprinkling on top chile flakes for those who want extra heat.

Let's Start Cooking

Begin with the chiles:

First thing I do is toast those beautiful dried chiles in my heaviest skillet just until they start releasing their fragrance. Be careful not to burn them it's a dance between getting that perfect toast and keeping their sweet flavor. Then they go into hot water to soften becoming supple and ready for blending.

Build your broth base:

Meanwhile that pork gets a good sear in my biggest pot creating those amazing brown bits on the bottom that will flavor our whole broth. Then in go whole heads of garlic bay leaves peppercorns letting everything simmer slowly sometimes for hours until that meat is just falling apart and that broth becomes liquid gold.

Create the chile sauce:

Once those chiles are soft they go into the blender with their soaking liquid some of the cooking broth and plenty of garlic. Blend until it's silky smooth then strain it back into the pot this step takes time but it's worth it for that perfect smooth sauce.

Add the hominy:

Those beautiful hominy kernels go in next each one ready to soak up all that amazing flavor. They'll simmer until they're tender and almost glowing with that beautiful red color from the chile sauce.

Prepare your garnishes:

While everything's simmering I prep mountains of fresh garnishes all those crisp vegetables that make each bowl special. Everything gets its own little bowl ready for people to customize their pozole exactly how they like it.

Pin it

My Kitchen Secrets

After years of making pozole here's what I've learned. Always always wear gloves when handling those chiles a lesson I learned the hard way once. When you're making the broth don't skip those pork bones they create this richness that you just can't get any other way. I keep tasting and adjusting as I go sometimes adding another chile for heat or more garlic for depth. The broth should be rich enough to coat the back of a spoon but not too thick we want it to be slurpable. And those garnishes need to be prepped right before serving nothing beats that fresh crunch of just-cut vegetables.

Perfect Partners

In my house pozole isn't complete without warm corn tortillas right off the comal getting that slight char that adds another layer of flavor. Sometimes I'll make a big pot of Mexican rice on the side or some creamy refried beans. Cold Mexican beer is traditional but I love serving it with fresh agua de jamaica its tartness cuts through the rich broth perfectly. The table gets absolutely covered with all the bowls of garnishes lime wedges bottles of hot sauce extra oregano it's like creating an edible masterpiece.

Make It Last

One of the beautiful things about pozole is how the flavors keep developing over time. That broth just gets better and better sitting in the fridge for up to a week. I always store my garnishes separately keeping everything fresh and crisp. When I'm making a really big batch I'll portion some out for freezing removing as much air as possible from the containers to prevent freezer burn. Then on busy days I can just thaw it overnight pop it on the stove for a gentle reheat and dinner's practically done.

Creative Twists

While traditional pork pozole will always have my heart sometimes I love playing with different variations. Using beef chuck roast creates this incredibly rich version that reminds me of Sunday dinners. Chicken thighs make it lighter but still so satisfying. For extra heat I'll add more árbol chiles or sometimes I'll use a mix of chicken and beef broth for added complexity. My favorite twist lately has been adding slices of creamy avocado and crumbles of salty queso fresco on top takes it to a whole new level of indulgence.

Pin it

A Bowl of Heritage

Making pozole is about so much more than just cooking it's about carrying on traditions creating memories and sharing love through food. Every time I make it I think about my grandmother in her kitchen teaching me these recipes that have been passed down through generations. The steam rising from the bowls the sound of spoons clinking against pottery the laughter and conversation around the table as everyone builds their perfect bowl. It's these moments that make cooking such a joy watching people come together over a pot of something made with time and love. That's what pozole really is a celebration of family tradition and the simple pleasure of sharing good food with people you love.

Frequently Asked Questions

→ Can I make this ahead?

Yes, pozole keeps well in the fridge for up to a week. Prepare fresh toppings when serving. It also freezes well without the garnishes.

→ How spicy is this soup?

The base recipe is mild enough for kids. Add chile de arbol or hot sauce to increase heat level if desired.

→ Can I use different meat?

You can use beef chuck roast or chicken thighs instead of pork. Adjust cooking time accordingly as chicken cooks faster.

→ What are essential toppings?

Shredded cabbage, diced onion, cilantro, and lime wedges are required. Radishes and avocado are optional but recommended.

→ Can I make this in an Instant Pot?

Yes, pressure cook meat for 20 minutes first, then add chile sauce and hominy for 10 more minutes.