If you’re craving a comforting, soul-warming meal that’s full of bold flavors and rich textures, this Hearty Pork Pozole with Chiles and Hominy Recipe is exactly what you need. I absolutely love how it balances tender pork, smoky chiles, and creamy hominy, making every spoonful feel like a warm hug. Whether you’re making it for a family dinner or a cozy weekend treat, you’ll find that this pozole hits all the right notes and is surprisingly simple to put together!
Why You’ll Love This Recipe
- Deep, complex flavors: The combination of ancho, guajillo, and chile de árbol gives pozole a smoky heat you won’t forget.
- Tender pork every time: Slow-simmering the pork shoulder makes it fall-apart tender, perfect for soaking up all the broth goodness.
- Crowd-pleaser comfort food: I’ve watched my family go crazy over this, especially topped with fresh radishes and cabbage.
- Easy to customize: You can tweak the heat level and garnishes easily to suit your taste and occasion.
Ingredients You’ll Need
What I love about this Hearty Pork Pozole with Chiles and Hominy Recipe is how simple ingredients come together to create something magical. When shopping, look for good-quality dried chiles—they make all the difference in flavor. Also, picking a nicely marbled pork shoulder means your pozole gets the perfect balance of meatiness and juiciness.
- Pork shoulder: Look for a cut with some fat marbling to keep the meat juicy and tender as it simmers.
- Kosher salt: Essential for seasoning throughout the cooking process, enhancing all the flavors.
- Freshly ground black pepper: Adds that little kick and depth—always better freshly cracked!
- Yellow onion: Adds sweetness and body to the broth as it cooks down.
- Garlic cloves: I like slicing instead of mincing for a mellow punch of garlic flavor.
- Low-sodium chicken broth: Forms the savory base allowing you to control the salt.
- Cumin seeds: Toast them lightly before adding for a warm nutty aroma.
- Bay leaf: Provides subtle earthy undertones—don’t skip this!
- Dried ancho chiles: These give your pozole a deep, smoky sweetness.
- Dried chile de árbol: Brings in heat without overwhelming the other flavors.
- Dried guajillo chiles: Adds a vibrant, tangy flavor that brightens the broth.
- Hominy (canned): Make sure to drain and rinse to avoid extra salt and canned taste.
- Radishes: Thinly sliced for a crisp, peppery crunch on top.
- Green cabbage: Adds fresh texture and sweetness.
- Fresh cilantro: Brightens and ties all the flavors together as a garnish.
Variations
One of the things I adore about this Hearty Pork Pozole with Chiles and Hominy Recipe is how easy it is to adapt to what you have on hand or your dietary preferences. Don’t hesitate to experiment—you might just discover a new favorite twist!
- Vegetarian variation: Swap pork for hearty mushrooms and use vegetable broth—I’ve tried it with porcini and it’s fantastic!
- Heat level: If you prefer milder pozole, reduce or omit the chile de árbol; for more kick, add extra or some fresh jalapeños on the side.
- Slow cooker method: I’ve used a slow cooker for this recipe by adding all ingredients together and cooking on low for 6-8 hours—perfect for hands-off cooking days.
- Extra toppings: Try avocado slices, crispy tortilla strips, or a squeeze of fresh lime for an added pop of flavor.
How to Make Hearty Pork Pozole with Chiles and Hominy Recipe
Step 1: Season and Simmer the Pork
Start by seasoning your pork shoulder chunks generously with salt and pepper—that’s key because the meat needs a good base flavor. Then, in a large pot over medium heat, combine the pork with quartered onion, sliced garlic, chicken broth, cumin seeds, and bay leaf. Add enough water to cover the meat by a couple of inches. Bring everything to a boil, then cover and reduce to a gentle simmer. Now, here’s my trick: skim off any foam that rises to the top during cooking to keep the broth clean and clear. Let this simmer for about 90 minutes; you’ll notice the pork starts to get tender, which is exactly what we want.
Step 2: Rehydrate and Blend the Chiles
While the pork simmers, soak your ancho, guajillo, and chile de árbol in 2 cups of boiling water for about 30 minutes to soften them up. Once they’re nice and pliable, transfer the chiles—along with about half a cup of the soaking liquid—to a blender. Blend until completely smooth, adding a bit more soaking water if needed. This chile puree is where so much flavor and vibrant color come from, so don’t rush it!
Step 3: Combine and Continue Cooking
Add the chile puree and rinsed hominy to your pot with the pork. Give everything a good stir, then cover again and let it simmer for another 90 minutes. This step is where that pork melts into tender perfection and the broth thickens up with all the mingled flavors. Don’t forget to taste towards the end and adjust salt and pepper as needed—it really makes a difference.
Step 4: Garnish and Serve
This is my favorite part! Ladle the pozole into bowls and top it with thinly sliced radishes, shredded green cabbage, and a generous sprinkle of fresh cilantro. These garnishes add a fresh crunch that complements the rich stew beautifully. If you like, toss in some lime wedges for squeezing over the top—the acidity cuts through the richness in the best way.
Pro Tips for Making Hearty Pork Pozole with Chiles and Hominy Recipe
- Toast your cumin seeds: I like toasting them lightly in a dry pan before adding to the broth to unlock that amazing depth of flavor.
- Don’t rush the simmer: Low and slow is your friend here; the pork needs time to become tender enough to pull apart easily.
- Blend chiles thoroughly: Make sure your chile puree is silky smooth, so it integrates perfectly into the soup without any bitter chunks.
- Skim that foam: Removing foam as it simmers keeps your broth clear and lets the true flavors shine.
How to Serve Hearty Pork Pozole with Chiles and Hominy Recipe
Garnishes
I always go all-in with fresh garnishes because they add brightness to this hearty dish. Thinly sliced radishes and shredded green cabbage bring a crisp texture that contrasts beautifully with the tender pork. Fresh chopped cilantro adds a herbal freshness, and a few lime wedges on the side let you add just the right amount of tang. If you want to take it up a notch, I also love to throw in diced avocado or crunchy tostadas for scooping.
Side Dishes
This recipe is pretty much a meal on its own, but if I’m serving guests, I like to add simple sides like warm corn tortillas or Mexican rice. Charred street corn (elote) also pairs beautifully and adds a smoky-sweet balance. For something lighter, a crisp green salad with citrus dressing helps cut through the richness.
Creative Ways to Present
For special occasions, I like setting up a “pozole bar” where everyone can customize their bowls with different garnishes—radishes, cabbage, queso fresco, sliced jalapeños, and avocado. It’s fun and interactive, and everyone gets their perfect bowl. Serving in rustic bowls with colorful napkins also makes the meal feel cozy and festive.
Make Ahead and Storage
Storing Leftovers
I always store leftover pozole in airtight containers in the fridge, and it keeps really well for up to 4 days. The flavors actually deepen overnight, so leftovers taste even better. Just be sure to keep the garnishes separate to avoid sogginess.
Freezing
This pozole freezes beautifully. I portion it out into freezer-safe containers or heavy-duty bags and freeze for up to 3 months. When you’re ready, thaw it overnight in the fridge and reheat gently on the stovetop. I’ve found that freezing doesn’t affect the texture of the pork or hominy, which is a win!
Reheating
To reheat, I gently warm the pozole over medium-low heat, stirring occasionally. Adding a splash of broth or water helps loosen the soup if it’s thickened. Be careful not to boil it again to keep the pork tender and prevent the hominy from getting mushy.
FAQs
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Can I use fresh chiles instead of dried in this pozole recipe?
Fresh chiles have a different flavor profile and moisture content than dried ones, so they won’t replicate the deep, smoky character that dried ancho, guajillo, and chile de árbol bring to this recipe. If you don’t have dried chiles, you might substitute with a mix of fresh poblano and jalapeño peppers, but expect a milder, fresher taste rather than the rich, layered flavors traditional to pozole.
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How long does it take to cook the pork until tender?
In this recipe, you’re looking at about 3 hours total simmer time (1.5 hours initially, plus 1.5 hours after adding the chile puree and hominy). The pork shoulder becomes tender enough to shred easily when it’s done—don’t rush this part as it’s key to the final texture and flavor.
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Can I make pozole in a slow cooker?
Absolutely! After blending your chiles, add all ingredients into the slow cooker and cook on low for about 6 to 8 hours or on high for 4 to 5 hours. It’s a great hands-off way to get that tender pork and rich broth without much fuss.
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What are the best garnishes for pozole?
The traditional garnishes include thinly sliced radishes, shredded cabbage, fresh cilantro, and lime wedges. You can also add chopped onion, avocado slices, shredded cheese, or crispy tortilla strips—whatever you love that adds brightness and texture contrasts to this hearty stew.
Final Thoughts
This Hearty Pork Pozole with Chiles and Hominy Recipe holds a special place in my kitchen because it reminds me of the good old days around the family table—with everyone dipping into a big pot of something warm and delicious. I hope you enjoy making and sharing it as much as I do. Once you get the hang of the steps and learn to love the rich aroma of simmering chiles and pork, you’ll keep coming back to this recipe again and again. Trust me, your friends and family will thank you for it!
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Hearty Pork Pozole with Chiles and Hominy Recipe
- Prep Time: 20 mins
- Cook Time: 3 hrs 10 mins
- Total Time: 3 hrs 30 mins
- Yield: 6 – 8 servings 1x
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: Mexican
Description
A hearty and traditional Mexican stew, Pozole features tender pork shoulder simmered with flavorful dried chiles and hominy, garnished with fresh radishes, cabbage, and cilantro. This comforting dish is perfect for family gatherings or special occasions.
Ingredients
Meat and Broth
- 3 lb. pork shoulder, cut into 2” pieces
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 large yellow onion, quartered
- 3 cloves garlic, sliced
- 4 cups low-sodium chicken broth
- Enough water to cover pork by 2″
Spices and Chiles
- 1 tsp. cumin seeds
- 1 bay leaf
- 2 dried ancho chiles, stem and seeds removed
- 2 dried chiles de árbol, stem and seeds removed
- 2 dried guajillo chiles, stem and seeds removed
Additional Ingredients
- 3 (15-oz.) cans hominy, drained and rinsed
Garnishes
- Thinly sliced radishes
- Thinly sliced green cabbage
- Chopped fresh cilantro
Instructions
- Season and Simmer Pork: In a large bowl, season pork shoulder pieces generously with kosher salt and freshly ground black pepper. In a large pot over medium heat, combine the pork, quartered onion, sliced garlic, low-sodium chicken broth, cumin seeds, and bay leaf. Add enough water to cover the pork by about 2 inches. Bring the mixture to a boil, then cover the pot, reduce the heat to medium-low, and let it simmer. Skim off any foam that rises to the top during cooking. Continue simmering for 1 hour and 30 minutes until the pork begins to tenderize.
- Soak Chiles: While the pork is cooking, place the dried ancho, chiles de árbol, and guajillo chiles in a medium heatproof bowl and cover them with 2 cups of boiling water. Let the chiles soak for 30 minutes until softened.
- Prepare Chile Puree: Transfer the softened chiles along with about half a cup of the soaking liquid into a blender. Blend until smooth, adding additional soaking water as necessary to reach a smooth, pourable consistency.
- Add Chile Puree and Hominy: Stir the chile puree and drained hominy into the simmering pork pot. Cover and continue cooking the pozole over medium-low heat, stirring occasionally, until the pork becomes very tender and all flavors meld together, about 1 hour and 30 minutes more. Taste and adjust seasoning with salt and pepper as needed.
- Serve with Garnishes: Spoon the pozole into bowls and top with thinly sliced radishes, thinly sliced green cabbage, and freshly chopped cilantro. Serve hot and enjoy the vibrant flavors.
Notes
- Skimming the foam during the simmering process helps keep the broth clear and enhances the flavor.
- Removing seeds and stems from dried chiles reduces bitterness and prevents the stew from becoming overly spicy.
- Hominy adds a unique texture and flavor—rinse well to reduce excess sodium and any canning residues.
- For a spicier pozole, add more chiles de árbol or include some of the seeds.
- Leftovers taste even better the next day as flavors continue to meld.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 105 mg
