Mexican Pozole

Mexican Pozole is a traditional, hearty soup from Mexico, featuring hominy simmered in a rich, flavorful broth with tender pork (or chicken for a lighter version), finished with fresh toppings. This comforting dish is perfect for family gatherings or cold evenings—its vibrant red color comes from dried chilies, and the garnishes make it interactive and customizable. A classic from Mexican home kitchens and celebrations.

Mexican Pozole

Ingredients

For 8 servings, gather these items:

  • 1.5 kg pork shoulder or chicken thighs (bone-in for richer broth)
  • 2 large white onions, halved
  • 1 head garlic, halved crosswise
  • 2 bay leaves
  • 1 tablespoon salt
  • 2 cans (800 g each) white hominy, drained and rinsed
  • 6–8 dried guajillo chilies, stemmed and seeded
  • 3 dried ancho chilies, stemmed and seeded
  • 1 dried chipotle chili (optional for smokiness)
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • Fresh toppings: shredded cabbage, sliced radishes, chopped white onion, fresh lime wedges, dried oregano, chopped cilantro, tostadas or tortilla chips

Direction

  • Step 1: Place pork (or chicken) in a large pot with 1 onion half, half the garlic head, bay leaves, and 1 tablespoon salt. Cover with water (about 4 liters). Bring to a boil, skim foam, reduce heat, and simmer 1½–2 hours (pork) or 45–60 minutes (chicken) until meat is tender and falls off bone.
  • Step 2: Remove meat, shred it, discard bones, and strain broth. Return broth to pot.
  • Step 3: Toast dried chilies in a dry skillet 1–2 minutes until fragrant. Soak in hot water 15 minutes until soft. Blend chilies with remaining onion half, remaining garlic, oregano, cumin, and 1 cup broth until smooth.
  • Step 4: Strain chili puree into pot (discard solids). Add hominy and shredded meat. Simmer 30–45 minutes to meld flavors. Taste and adjust salt.
  • Step 5: Serve hot in deep bowls. Let everyone add toppings: pile on cabbage, radishes, onion, cilantro, squeeze lime, sprinkle oregano, and serve with tostadas on the side.

Nutrients Information

Per serving (about 1½ cups pozole without toppings, approximate values with pork):

  • Calories: 320 to 360
  • Total Fat: 12 to 16 grams
  • Saturated Fat: 4 to 6 grams
  • Cholesterol: 80 to 100 milligrams
  • Sodium: 600 to 800 milligrams (lower with low-sodium broth)
  • Total Carbohydrates: 28 to 34 grams
  • Dietary Fiber: 6 to 8 grams
  • Sugars: 4 grams (natural from veggies/chilies)
  • Protein: 28 to 32 grams
  • High in protein from pork, fiber from hominy for digestion, vitamin C from lime toppings, and iron from meat. A nutrient-dense, warming soup when enjoyed with fresh garnishes.

Recipes Credit

Contributed by United States Department of Agriculture (USDA) Extension Service