Pozole
Pork shoulder, white hominy and dried guajillo chiles come together in this Mexican pork β 70 minutes, 7 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Cut the pork shoulder into large chunks and simmer in plenty of salted water with half the onion, 2 garlic cloves and the bay leaves for about 1.5 hours, skimming off any foam, until the meat is fork-tender and fully cooked through.
- Meanwhile stem and seed the guajillo and ancho chiles, toast them briefly in a dry pan until fragrant, then soak in hot water for 15 minutes until softened.
- Blend the soaked chiles with the remaining onion, 3 garlic cloves and a ladle of the pork broth until completely smooth, then strain the sauce to remove any skins.
- Fry the strained chile sauce in a little oil for about 5 minutes until it deepens in colour, then stir it into the pot of pork and broth.
- Add the drained hominy and oregano, season with salt, and simmer everything together for 30 minutes so the broth turns rich and red.
- Shred or leave the pork in chunks as you prefer, taste and adjust the salt, and serve the pozole in deep bowls.
- Set out shredded cabbage, sliced radishes, extra oregano and lime wedges at the table so everyone can garnish their own bowl.
You'll use: Frying pan / skillet Β· Pan Β· Large pot Β· Saucepan Β· Blender
Ingredient substitutions
- Lime
- lemon
What to serve with Pozole
- Chicken Enchilada Casserole Chicken
- Cajun spiced fish tacos Seafood
- Braised Beef Chilli Beef
- Crock Pot Chicken Baked Tacos Chicken
Tips & common questions
How long does Pozole take to make?
About 70 minutes from start to finish β an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of lime?
Try lemon. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Pozole is an original Mexican recipe developed in-house by Consomee. Photo: Pozole blanco con lechuga.jpg by Alejandra Mendoza Santillan, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.