Pozole soup is a warm and hearty dish made with tender hominy, juicy pork, and a rich, flavorful broth. It’s topped with fresh ingredients like radishes, lettuce, and lime for a tasty twist!
There’s something cozy about sipping on this soup, especially on chilly days. It’s like a warm hug from the inside! I love serving it with a side of crunchy tortilla chips for extra fun—so good!
Key Ingredients & Substitutions
Pork Shoulder: This cut of meat provides the best flavor and tenderness after slow cooking. If you’re looking for a lighter option, you can substitute with chicken thighs. They will work well and still keep the dish hearty.
Hominy: Canned white hominy is the traditional choice and is easy to work with. If you’re feeling adventurous, you can make your own by soaking and cooking dried hominy. Just be prepared for a longer cooking time!
Chiles: Guajillo and ancho chiles add depth to the soup. If you can’t find these, use any mild dried chiles you have, like pasilla or even chili powder for a different flavor twist.
Broth: I usually use low-sodium chicken broth for a balanced flavor. Vegetable broth is a good substitute for a vegetarian version, but it will change the taste a bit—still delicious, nonetheless!
How Do I Get the Best Flavor from My Chile Sauce?
The chile sauce is key to your pozole’s flavor. To get it just right, follow these steps closely:
- Toast the dried chiles on medium heat to unlock their full flavor. Just a minute or two should do the trick—keep an eye on them!
- Soaking the chiles makes them easier to blend, so don’t skip this step. Let them sit in hot water while you prep other ingredients.
- Blend the chiles until smooth! This ensures no chunky bits in your soup. The smoother the sauce, the richer the flavor.
Remember, tasting the sauce is crucial before adding it to your pork. Adjust the seasoning as needed for that perfect blend of flavors!
How to Make Pozole (Posole) Soup
Ingredients You’ll Need:
For the Soup:
- 2 pounds pork shoulder or pork butt, cut into chunks
- 8 cups water or low-sodium chicken broth
- 2 cups canned white hominy, drained and rinsed
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 medium white onion, quartered
- 4 garlic cloves
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- Salt to taste
- Freshly ground black pepper to taste
For Garnish:
- 1 cup thinly sliced radishes
- 1 avocado, sliced
- 1 lime, cut into wedges
- 1/2 cup chopped fresh cilantro
- 1/2 cup crumbled queso fresco or feta cheese
- Shredded iceberg or green cabbage or lettuce
- Optional: sliced green onions, dried chili flakes or chili powder
How Much Time Will You Need?
This delicious pozole soup requires about 15-20 minutes of prep time and 2 to 2.5 hours of cooking time. This includes simmering the pork until tender and allowing the flavors to develop. Most of the cooking time is hands-off, making it easy to enjoy!
Step-by-Step Instructions:
1. Preparing the Chile Sauce:
Start by toasting the dried guajillo and ancho chiles in a dry skillet over medium heat for about 1-2 minutes until they smell fragrant. Keep a close eye on them to avoid burning! Once toasted, place the chiles in a bowl and cover them with hot water. Let them soak for about 15 minutes to soften.
While the chiles soak, blend them with 1 cup of the soaking water, garlic cloves, quartered onion, cumin, oregano, and a pinch of salt and pepper until you achieve a smooth sauce. Set this flavorful sauce aside for later.
2. Cooking the Pork:
In a large pot, add the pork chunks and cover with 8 cups of water or chicken broth. Bring this to a boil, then reduce the heat to a gentle simmer. Skim off any foam that rises to the surface while it’s cooking for a clear broth. Let the pork simmer for about 1.5 to 2 hours until it’s tender and shreds easily with a fork. After cooking, remove the pork from the pot and shred it, discarding any large pieces of fat.
3. Making the Soup:
Return the pot with the cooking broth to the heat and stir in the blended chile sauce. Then add the shredded pork and the drained hominy. Allow everything to simmer together for another 30 minutes, so all the flavors meld nicely. Before serving, adjust the taste with salt and pepper as needed.
4. Serving Your Pozole:
Time to enjoy! Ladle the pozole soup into bowls, and top it with garnishes like sliced radishes, avocado slices, crumbled queso fresco, chopped cilantro, and shredded cabbage or lettuce. Place a lime wedge on the side for a fresh squeeze of juice over your soup. For those who like a little kick, sprinkle with green onions or chili flakes if desired.
Now take a moment to savor the delicious aroma and enjoy every comforting spoonful of your homemade pozole soup!
Can I Use a Different Meat Instead of Pork?
Absolutely! Chicken thighs or even turkey would work well in this recipe. Just adjust the cooking time to ensure they’re tender—usually around 1 to 1.5 hours for chicken.
How Do I Make This Recipe Vegetarian?
To make a vegetarian version, substitute the pork with mushrooms or jackfruit for texture, and use vegetable broth instead of chicken broth. You can also add more vegetables like zucchini or carrots for added flavor.
What Can I Do with Leftover Pozole?
Leftover pozole can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a pot over low heat, adding a bit of water or broth if it seems too thick.
Can I Freeze Pozole Soup?
Yes, pozole can be frozen for up to 3 months. Just make sure it is cooled completely before transferring it to a freezer-safe container. Defrost in the fridge overnight and reheat on the stovetop when you’re ready to enjoy it!
