Pozole soup is a warm and hearty dish packed with hominy, tender meat, and vibrant spices. It’s often topped with fresh veggies like cabbage, radishes, and lime for a tasty crunch.
This soup is a big hug in a bowl! I love how you can customize it with your favorite toppings. Just imagine sipping on that cozy goodness with friends or family. Delicious moments await!
Key Ingredients & Substitutions
Pork Shoulder: This cut is great for pozole because it becomes nice and tender during cooking. If you’re looking for a lighter option, you can use chicken thighs instead. They also cook beautifully and absorb flavors well!
Hominy: This is essential for that signature pozole texture. If it’s not available, you can use canned corn, though it won’t have the same chewy quality. Still, it’ll add a nice sweetness to the soup!
Chilies: Guajillo and ancho chilies are key for the rich color and flavor. If they’re hard to find, try using a good chili powder instead, or opt for chipotle chilies for a smoky twist.
Broth: Low-sodium chicken broth is a great base for this soup. You can also use vegetable broth if you want a meat-free version. Just remember to adjust the seasoning since vegetable broth can be less salty.
How Do I Get the Perfect Chili Sauce?
The chili sauce is what gives pozole its vibrant flavor. Start by toasting the dried chilies lightly to bring out their natural oils. Here’s how:
- Toast chilies in a skillet on medium heat for 1-2 minutes, flipping them to avoid burning.
- Soaking them in hot water softens their tough skin. This step is crucial for smooth blending!
- Blend soaked chilies with water, oregano, and cumin until smooth. If you prefer a smoother texture, strain the mixture afterwards.
Taking these steps will elevate your pozole flavor and make it truly delicious! Plus, adjusting the seasoning at the end will ensure it’s just right for your taste buds.
How to Make Pozole (Posole) Soup
Ingredients You’ll Need:
For the Soup:
- 2 lbs pork shoulder or pork butt, cut into chunks
- 1 large white onion, halved
- 4 cloves garlic, peeled
- 2 bay leaves
- 8 cups water or low-sodium chicken broth
- 2 cans (15 oz each) hominy, drained and rinsed
- 4 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 1 tsp dried oregano
- 1 tsp ground cumin
- Salt and pepper, to taste
- 1 tbsp vegetable oil
For Toppings (Optional but Recommended):
- Shredded cabbage or lettuce
- Thinly sliced radishes
- Chopped fresh cilantro
- Crumbled queso fresco or cotija cheese
- Sliced avocado
- Lime wedges
- Thinly sliced onion
- Dried oregano for sprinkling
How Much Time Will You Need?
This recipe takes about 2 hours and 30 minutes total. You’ll spend around 15-20 minutes prepping and assembling the soup, and the rest is just letting it simmer to perfection. The waiting will be worth it when you get to enjoy that delicious bowl of pozole!
Step-by-Step Instructions:
1. Cooking the Pork:
In a large pot, add the pork chunks, half of the onion, garlic cloves, bay leaves, and water or broth. Bring everything to a boil over medium-high heat, then reduce the heat to low and let it simmer gently for about 2 hours. You’re looking for the pork to become tender enough to easily shred with a fork. Keep an eye on the pot and skim off any foam or impurities that rise to the surface during cooking.
2. Preparing the Chili Sauce:
While the pork cooks, let’s get the chili sauce ready! In a dry skillet set over medium heat, toast the dried guajillo and ancho chilies for about 1-2 minutes on each side, just until they become fragrant. Be careful not to burn them! Once toasted, transfer the chilies to a bowl and cover them with hot water. Let them soak for about 15 minutes to soften.
3. Blending the Sauce:
After soaking, drain the chilies and place them in a blender. Add 1 cup of fresh water, oregano, cumin, and a pinch of salt. Blend everything until smooth. If you’d like a super smooth broth, you can strain this sauce through a sieve to remove any bits.
4. Combining Ingredients:
Once the pork is ready, carefully remove it from the broth and set it aside to cool slightly. Discard the onion, garlic, and bay leaves from the pot. Shred the cooled pork into bite-sized pieces using two forks. Then, return the shredded pork back to the pot and stir in the chili sauce and hominy. Allow everything to simmer for an additional 20-30 minutes to really meld the flavors together. Remember to taste and adjust the seasoning with salt and pepper as needed!
5. Serving Your Pozole:
Your pozole is now ready! Serve it hot in bowls and let everyone customize their dish with toppings. Adding fresh shredded cabbage, radishes, cilantro, cheese, avocado, and a squeeze of lime will give a wonderful contrast to the hearty soup!
This pozole is not just a meal; it’s perfect for gatherings and celebrations! Enjoy each comforting spoonful of this richly flavored soup—with all those delightful toppings, it’s an experience you won’t forget!
Can I Use Different Meat for This Recipe?
Absolutely! While the traditional recipe often uses pork, you can substitute it with chicken, turkey, or even beef. If using chicken, cook it for about 30-40 minutes until tender, then shred it and follow the same steps for adding the hominy and chili sauce.
How to Store Leftovers?
Leftover pozole can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to loosen it up, as the hominy will absorb some liquid over time!
Can I Make Pozole Vegetarian?
Yes! You can create a delicious vegetarian version by using vegetable broth, omitting the meat, and adding beans for protein. You can also include more vegetables, such as bell peppers and zucchini, to make the dish hearty and satisfying.
What Should I Serve with Pozole?
Pozole is often served as a standalone dish, but it pairs beautifully with tortilla chips, fresh corn tortillas, or a light salad. The toppings you choose can also make it feel complete, so don’t skip those fresh veggies and lime!
