Share This
Few dishes bring people together quite like a big pot of pozole. This traditional Mexican soup is rich, deeply flavorful, and built for gathering, whether it's a chilly weeknight dinner, a lively family celebration, or a special holiday meal. Tender pork simmers slowly in a rich, red chile broth alongside hominy, that signature ingredient with its unmistakable chewy bite and slightly nutty flavor. By the time it's ready, the whole kitchen smells incredible and you'll have a hard time waiting for that first spoonful.
What really makes pozole shine is the toppings. Set out little bowls of crisp shredded cabbage, diced avocado, thinly sliced radishes, chopped onion, dried oregano, red pepper flakes, and lime wedges, and let everyone build their own bowl. It's an interactive, come-as-you-are kind of meal that always turns dinner into an event. Ladle up a bowl, pour yourself a glass of wine, and get ready to fall in love with one of the most soul-warming soups around.
What is Pozole?
Pozole (sometimes spelled posole) is a traditional Mexican soup with roots that go back thousands of years, all the way to pre-Hispanic times when it was prepared for special ceremonies and celebrations. The name itself comes from the Nahuatl word for "hominy," which remains the defining ingredient to this day. At its heart, pozole is a hearty broth-based soup built around slow-cooked meat and chewy, nutty hominy, and finished with a bright variety of fresh toppings that make every bowl feel personal.
There are three main styles of pozole, each named for the color of its broth. Pozole rojo (this recipe) gets its deep red color and rich flavor from dried red chiles like Guajillo, ancho, or pasilla. Pozole verde is made with tomatillos, green chiles, and fresh herbs like cilantro for a bright, tangy version. Pozole blanco is the simplest of the three, with a clear broth that lets the meat, hominy, and toppings really shine.
Today, pozole is a beloved dish across Mexico and beyond, especially for holidays, birthdays, Christmas Eve, and other family gatherings. It's the kind of meal that brings people to the table and keeps them there, ladling seconds and building bowl after bowl until the pot is empty.
Why You'll Love This Pozole Recipe
There's a reason pozole has been a staple of Mexican celebrations for centuries. It's rich, comforting, deeply flavorful, and the kind of meal that fills the whole kitchen with warmth as it simmers away on the stove. Fork-tender pork, a deep red chile broth, and chewy hominy come together into something truly satisfying, and the whole thing is surprisingly hands-off once the ingredients are in the pot.
The other reason to fall in love with it? The toppings bar. Setting out little bowls of shredded cabbage, diced avocado, sliced radishes, chopped onion, lime wedges, and crunchy tortilla chips turns a simple soup into a full-blown gathering. Every bowl becomes its own little masterpiece, and no two are ever quite the same.
Key Ingredients
The ingredient list for pozole is beautifully straightforward, but every element is essential to that signature flavor and texture. Using quality where it counts makes a real difference in the finished bowl. Here's what to grab and why.
For the Pozole:
- Pork butt (also called pork shoulder): The ideal cut for pozole. Its fat and connective tissue break down over hours of slow simmering, giving you tender, shreddable meat and a rich, flavorful broth.
- Dried Guajillo chiles: The heart of the red broth. Guajillos bring a deep, slightly fruity flavor with mild heat and that signature ruby-red color that makes pozole rojo so beautiful.
- Chicken broth: The flavorful base of the soup. Use a good-quality broth since it really does affect the finished flavor.
- White onion and garlic: The classic aromatic duo. Blended into the chile broth, they add depth and richness right from the start.
- White hominy: The star of the show. These chewy, nutty corn kernels are what make pozole, well, pozole. Canned hominy is an easy shortcut that delivers all the flavor and texture.
- Dried oregano: Adds an herbaceous, slightly floral note that ties the broth together. Mexican oregano is ideal if you can find it, but standard dried oregano works too.
- Kosher salt: For seasoning throughout and at the end.
For the Garnishes:
- Shredded cabbage: Adds a fresh, crunchy contrast to the rich broth.
- Sliced radishes: Peppery, crisp, and beautifully bright on top of the soup.
- Diced avocado: Creamy, buttery goodness in every spoonful.
- Chopped white onion: A little bite of sharpness that keeps everything feeling balanced.
- Lime wedges: A squeeze of fresh lime right before eating brightens the whole bowl.
- Dried oregano and hot red pepper flakes: For sprinkling to taste, giving each guest full control over their flavor and heat level.
- Tortilla chips: For that unbeatable crunch, scooping, and general dunking pleasure.
Pozole Recipe
Recipe Type:
Entree
Prep Time:
15 minutes
Cook Time:
150 minutes
Total Time:
165 minutes
Servings:
8
Ingredients
- 4 cloves garlic, crushed
- 12 cups chicken broth
- ½ large white onion, diced
- 8 ounces dried Guajillo chiles, seeds and stems removed
- 3 lbs. pork butt, large dice
- 16 ounces water
- 1 Tbsp. dried oregano
- 3 tsp. kosher salt
- 2 (16-ounce) cans white hominy
For the garnishes:
- 1 avocado, diced
- 1 cup cabbage, thinly sliced
- 1 cup white onion, chopped
- 8 radishes, sliced
- 2 limes, cut into wedges
- 2 Tbsp. dried oregano
- 1 tsp. dried hot red pepper flakes
- Tortilla chips
Instructions
- In a large pot, combine garlic cloves, chicken broth, onion and chilies.
- Simmer 20 minutes.
- Carefully blend the liquid into a purée.
- Place liquid back in large pot and add the pork butt, water oregano and salt.
- Gently simmer (uncovered) until tender, approximately 2½ hours.
- Using tongs, transfer pork to a cutting board and reserve broth mixture.
- Shred the pork.
- Rinse and drain hominy.
- Return pork to broth and add the hominy. Salt to taste.
- Serve with desired garnishes.
What Wine Pairs Best with Pozole
Pozole's rich chile broth and tender pork love a wine with enough personality to stand up to all that flavor, and Kendall-Jackson Vintner's Reserve Zinfandel is a beautiful pour for exactly that reason. Its bold, jammy notes of blackberry and raspberry, warm baking spice, and just a whisper of pepper play right into the smoky depth of the Guajillo chiles while balancing the richness of the pork. Every sip feels like it was made to sit at this table.
If you'd prefer something a little lighter and more elegant, Kendall-Jackson Vintner's Reserve Pinot Noir is a lovely alternative. Its silky texture, bright red fruit, and soft tannins bring a gentle contrast to the boldness of the broth without overpowering the delicate hominy or fresh garnishes.
