Pozole is a traditional Mexican soup that is full of different flavors, made of pork, ancho chiles, and hominy. Served up steamy alongside a table of toppings this stew is pure comfort.
flavored alwo with a homemade red chile sauce and garnished with shredded cabbage and thinly sliced radishes. It’s also known as Pozole Rojo.
How to Serve Pozole
The soup itself should be rather thin, or brothy, because you are going to load it up quickly with shredded cabbage, thinly sliced radishes, chopped avocados, cilantro, onions, and wedges of lime. More hot sauce or chiles can be added for more heat. Pozole is all about the garnishes.
- Spice level: This pozole is pretty mild (my young kids eat it!) as the guajillo and ancho chilies are not very spicy. If you like more spice, add árbol chilies, or simply season your portion with crushed red pepper flakes or hot sauce at the end.
- Pork substitutes: You can make pozole with beef chuck roast and beef bouillon instead of pork and chicken bouillon. Or use bone-in chicken thighs, but only cook the chicken for about 30 minutes to an hour, until tender. (Chicken is typically used in Pozole Verde, and Pork is traditional for this pozole, Pozole Rojo).
- Instant Pot Pozole: Add pork, water, onion, garlic, bay leaf, salt and buollion to the instant pot and pressure cook for 20 minutes. Meanwhile, prepare the chile sauce according to instructions. Once timer is up on instant pot, strain the broth (discarding onion, bay leaf, etc) and return broth to the pot. Add chile sauce, remaining seasonings and hominy. Pressure cook for 10 more minutes.
- Slow Cooker Pozole: Cook broth in slow cooker on low for 6-7 hours. Strain the broth (discarding onion, bay leaf, etc) and return broth to the pot. Make and add red chile sauce, hominy and remaining ingredients and cook on low for 1-2 more hours.
MAKE AHEAD AND FREEZING INSTRUCTIONS:
To Make Ahead:
Pozole can be made ahead and kept in the fridge for about a week. The toppings are best prepared fresh but the sliced radishes can be stored wrapped in moist paper towels or in water. Shredded cabbage can be kept from browning by tossing it thoroughly in lime juice.
This recipe makes enough for a large crowd with plenty of leftovers! The leftovers will keep, refrigerated, for about a week or can be frozen for up to three months.
Authentic Mexican Pozole Rojo !!
- 3 lb. boneless pork shoulder, cut into small pieces
- ⅔ teaspoon Freshly ground black pepper
- 3 cloves garlic, sliced
- 2 whole cloves
- 1 tsp. whole cloves
- 1 large yellow onion, quartered
- 1 tsp. cumin seeds
- 1 bay leaf
- 1 teaspoon Kosher salt
- Freshly chopped cilantro, for serving
- 2 dried chiles de arbol, stem and seeds removed
- 4 cup low-sodium chicken broth
- 2 dried ancho chiles, stem and seeds removed
- 3 (15-oz.) cans hominy, drained and rinsed
- Thinly sliced green cabbage, for serving
- 2 dried guajillo chiles, stem and seeds removed
for topping :
- ½ cup Thinly shredded Cabbage handful of shredded cabbage
- 1 Freshly chopped cilantro
- 6 Thinly sliced radishes (sliced into half moons)
- Place dried chiles into a medium bowl and pour 2 cups boiling water over. Let soak 30 minutes. Place chiles and about ½ cup of their soaking liquid into a blender. Blend until smooth, adding more water as necessary.
- Add chile puree and hominy to pot with pork. Continue to simmer, covered, until pork is very tender, 1 hour and 30 minutes more.
- The toppings added really make or break the soups end result! Ladle soup into bowl and top with a handful of shredded cabbage, fresh cilantro, You could also top with thinly sliced radishes. Serve it on the side.