Name: Delicious Beef Pozole - A Flavorful & Hearty Mexican Stew
Prep time: 45 min
Cook time: 4 h 45 min
Total time: 5 h 30 min
Yield: 6-8 servings
Ingredients: 3-4 lbs beef chuck roast, cut into 2-inch chunks; 1-2 lbs beef shank (optional, for richer broth); 1 large white onion, quartered; 6-8 large garlic cloves, smashed; 3-4 bay leaves; 1 tbsp dried Mexican oregano; 2 tbsp coarse sea salt; 1 tsp black peppercorns; 10-12 cups water; 3 (25-oz) cans white hominy, drained & rinsed (or 2 lbs dried hominy, soaked & cooked); 12-15 large dried Guajillo chiles, stemmed & seeded; 3-5 dried Ancho chiles, stemmed & seeded; 4-6 dried Chiles de Árbol, stemmed (seeds optional for heat); 2 garlic cloves; 1/4 white onion; 1 tsp ground cumin; 1/2 tsp dried Mexican oregano; 1/2 cup reserved beef cooking broth; 1 small green cabbage, thinly shredded; 1 large red onion, thinly sliced or finely diced; 1 bunch radishes, thinly sliced; 4-5 limes, cut into wedges; 1 bunch fresh cilantro, chopped (optional); Avocado, diced or sliced (optional); Mexican crema or sour cream (optional); Crispy tostadas or tortilla chips; Salsa macha or your favorite hot sauce

Pozole. Oh, what a magnificent culinary journey awaits you! Imagine a steaming bowl, rich with flavor, tender meat, and hearty hominy, perfectly poised to comfort your soul and tantalize your taste buds. As a passionate home cook, I’ve always found that there’s something truly special about preparing a dish with such a storied past.

This ancient Mexican stew, with roots stretching back to pre-Hispanic times, has long been a centerpiece of celebrations and communal gatherings, embodying a rich tapestry of history and tradition. Originally a sacred dish, its evolution through centuries has cemented its place as a beloved staple, particularly around holidays and family fiestas. It’s more than just a soup; it’s an experience, a warm hug in a bowl.

People adore Pozole for its incredible depth of flavor, derived from a savory broth infused with aromatic chiles, garlic, and spices. The star, tender hominy, provides a delightful chew, while your choice of succulent pork or chicken makes every spoonful a hearty delight. Beyond its exquisite taste, its customizable nature with an array of fresh toppings—think crisp radishes, crunchy cabbage, zesty lime, and a sprinkle of dried oregano—allows everyone to craft their perfect bowl. It’s comforting, vibrant, and utterly satisfying, making it a perennial favorite that truly brings people together.

Ingredients:

For the Pork and Broth:
- 3-4 pounds pork shoulder (Boston butt), cut into 2-inch chunks. I find this cut offers the best balance of lean meat and fat for a tender, flavorful Pozole.
- 1-2 pounds pork trotters (pata), optional but highly recommended for richer broth and gelatinous texture. If you’re hesitant, just using shoulder is perfectly fine, but trotters really elevate the Pozole experience.
- 1 large white onion, peeled and quartered.
- 6-8 large cloves garlic, peeled and smashed.
- 3-4 bay leaves.
- 1 tablespoon dried Mexican oregano (a distinct flavor profile, try to find it if you can!).
- 2 tablespoons coarse sea salt, plus more to taste.
- 1 teaspoon black peppercorns.
- Water, enough to generously cover the pork (usually 10-12 cups).
For the Hominy:
- 3 (25-ounce) cans white hominy, drained and rinsed. If you’re feeling adventurous and want the absolute best texture, you can use 2 pounds dried hominy, which would require an overnight soak and then cooking it separately until tender. However, canned hominy makes this Pozole recipe much more approachable.
For the Red Chile Sauce:
- 12-15 large dried Guajillo chiles, stemmed and seeded. These provide a beautiful color and a mild, fruity flavor to our Pozole.
- 3-5 dried Ancho chiles, stemmed and seeded. Anchos are dried Poblano chiles, adding a deeper, slightly smoky, and richer flavor.
- 4-6 dried Chiles de Árbol, stemmed (seeds optional for more heat). These are your heat source! Adjust the quantity based on your preferred spice level. For a mild Pozole, use fewer; for a fiery kick, add more.
- 2 cloves garlic (can use some from the broth-making process if desired).
- 1/4 white onion (can use some from the broth-making process if desired).
- 1 teaspoon ground cumin.
- 1/2 teaspoon dried Mexican oregano.
- 1/2 cup of the reserved pork cooking broth.
For Serving (Essential Pozole Toppings!):
- 1 small head green cabbage, thinly shredded.
- 1 large red onion, thinly sliced or finely diced.
- 1 bunch radishes, thinly sliced.
- 4-5 limes, cut into wedges.
- 1 bunch fresh cilantro, chopped (optional, but I love the freshness it adds).
- Avocado, diced or sliced (optional, for creaminess).
- Mexican crema or sour cream (optional, for a cooling counterpoint).
- Crispy tostadas or tortilla chips, for dipping and crunch.
- Salsa macha or your favorite hot sauce, for an extra layer of heat and flavor.

Preparing the Pork and Broth for Your Pozole

Clean and Prep the Pork: First things first, let’s get our pork ready. Rinse the pork shoulder chunks and any trotters under cold water. If there are any stray bone fragments or excessively large pieces of fat on the trotters, you can trim them, but generally, I leave most of the fat on the shoulder for flavor. Place the pork shoulder and trotters (if using) into a very large stockpot or Dutch oven. This is the foundation of our amazing Pozole, so don’t rush it!
Build the Flavorful Broth Base: To the pot with the pork, add the quartered white onion, smashed garlic cloves, bay leaves, dried Mexican oregano, coarse sea salt, and black peppercorns. These aromatics will infuse the pork and water with incredible depth, creating a rich broth that is absolutely crucial for a truly authentic Pozole.
Simmer to Tenderness: Pour enough cold water over everything to cover the pork by at least 2 inches, typically about 10-12 cups. Bring the water to a rolling boil over high heat, then immediately reduce the heat to low, cover the pot, and let it simmer gently. This long, slow simmer is key for tender pork and a deeply flavored broth for your Pozole.
Skim and Maintain: As the pork simmers, you’ll notice foam and impurities rising to the surface. Use a large spoon or a fine-mesh skimmer to regularly remove this foam. Skimming helps keep your Pozole broth clear and clean-tasting. Continue to skim for the first hour or so, or until most of the impurities have been removed. The simmering process will take anywhere from 2.5 to 4 hours, depending on the thickness of your pork pieces and whether you’re using trotters. The pork is ready when it is fork-tender and practically falls apart.
Remove, Shred, and Strain: Once the pork is incredibly tender, carefully remove all the pork pieces (shoulder and trotters) from the pot using a slotted spoon and transfer them to a large bowl. If you used trotters, remove the meat, skin, and cartilage from the bones and discard the bones. Allow the pork to cool slightly, then shred it into bite-sized pieces using two forks. At this point, I like to separate some of the rendered fat from the top of the broth if there’s too much, but a little fat adds great flavor to the Pozole. Strain the broth through a fine-mesh sieve into another large pot or clean container, discarding the spent onion, garlic, bay leaves, and peppercorns. This ensures a clean, smooth broth for our Pozole. Reserve about 1/2 cup of this rich broth for our chile sauce later.

Crafting the Red Chile Sauce for Your Pozole

This chile sauce is the heart and soul of our Pozole; it gives it that signature red color and incredible depth of flavor.

Prepare the Dried Chiles: Begin by stemming and seeding the Guajillo, Ancho, and Chiles de Árbol. I usually wear gloves for this step, especially with the spicier Árbol chiles, to avoid skin irritation. For a milder sauce, remove all the seeds; for more heat, leave some of the Árbol seeds in.
Rehydrate the Chiles: Heat a dry skillet over medium heat and lightly toast the chiles for about 30 seconds to 1 minute per side until fragrant. Be careful not to burn them, as burned chiles will make your Pozole bitter! Once lightly toasted, place the chiles in a heatproof bowl and cover them with very hot water. Let them rehydrate for about 20-30 minutes, or until they are soft and pliable. This step is crucial for bringing out their full flavor and making them blendable.
Blend the Sauce: Drain the rehydrated chiles, reserving a little bit of the soaking water in case you need it for blending. Transfer the softened chiles to a blender. Add 2 fresh cloves of garlic, 1/4 of a white onion (you can use some of the cooked onion from the pork broth for extra flavor), the ground cumin, and the dried Mexican oregano. Pour in the 1/2 cup of reserved pork broth that we set aside earlier. This helps incorporate the flavor of the broth into the chile sauce from the start. Blend on high speed until you achieve a completely smooth purée. If the mixture is too thick to blend, add a tablespoon or two of the chile soaking water, or more of the pork broth, until it blends smoothly. You want it thick but pourable.
Strain for a Silky Texture: For the smoothest, most luxurious Pozole, I highly recommend straining the chile purée. Pass the blended sauce through a fine-mesh sieve set over a clean bowl, using a spoon or spatula to press down on the solids to extract all the liquid. Discard any remaining pulp or skin left in the sieve. This step removes any lingering bits of chile skin or seeds, ensuring a velvety texture for your Pozole. While optional, it makes a big difference in the final mouthfeel of the Pozole.

Combining and Simmering the Pozole

Now comes the magical part where all our prepared components come together to create a harmonious and delicious Pozole.

Combine Broth and Hominy: Return your large pot with the strained pork broth to the stovetop over medium heat. Add the drained and rinsed canned hominy to the broth. Give it a good stir. We want the hominy to soak up all that wonderful flavor from the broth. If using dried hominy that you cooked separately, add it now.
Integrate the Chile Sauce: Carefully pour the strained red chile sauce into the pot with the broth and hominy. Stir well to ensure the vibrant red sauce is evenly distributed throughout the Pozole. You’ll immediately notice the beautiful color it imparts. Bring the mixture to a gentle simmer.
Add the Shredded Pork: Once the Pozole is simmering gently, add all the shredded pork back into the pot. Stir to combine, making sure the pork is fully submerged in the flavorful broth and chile mixture.
Simmer to Perfection: Reduce the heat to low, cover the pot, and let your Pozole simmer for at least 30-45 minutes. This simmering time is crucial for allowing all the flavors to meld beautifully and for the hominy and pork to truly absorb the richness of the chile broth. The longer it simbers, the more integrated the flavors become. I often let my Pozole simmer for an hour or even more if I have the time, as it only gets better.
Adjust Seasoning: After simmering, taste the Pozole. This is your chance to adjust the seasoning. Add more salt if needed (remember, you added some earlier, but the hominy and chile sauce might require more), and a pinch more Mexican oregano if you like. Some people like to add a tiny pinch of sugar here to balance the chile flavors, but I usually find it unnecessary. Trust your palate! A well-seasoned Pozole is a happy Pozole.

Preparing the Toppings and Serving Your Pozole

The toppings are an integral part of the Pozole experience, adding freshness, crunch, and a burst of contrasting flavors and textures. Don’t skip them!

Prepare All Your Toppings: While the Pozole is simmering, dedicate your time to preparing the toppings. Thinly shred the green cabbage. Finely dice or thinly slice the red onion. Thinly slice the radishes. Cut your limes into wedges. Chop the fresh cilantro. If using avocado, dice or slice it. Get everything ready and arrange them in separate small bowls or on a platter. This allows everyone to customize their bowl of Pozole exactly how they like it.
Warm Tostadas/Chips: If you’re serving with tostadas, you can lightly warm them in a dry skillet or oven for a few minutes to enhance their crispiness. Arrange them alongside the other toppings.
Ladle and Serve: Once your Pozole has simmered beautifully and the flavors are perfectly melded, it’s time to serve! Ladle generous portions of the hot, steaming Pozole into large bowls. Make sure each bowl gets a good amount of tender pork and plump hominy, swimming in that glorious red broth.
Offer the Toppings: Bring all the prepared toppings to the table. Encourage everyone to add a handful of crisp shredded cabbage, a sprinkle of sharp red onion, a few slices of crunchy radish, a squeeze of fresh lime juice, and a dash of cilantro to their Pozole. For those who enjoy a richer bowl, offer a dollop of Mexican crema or sour cream and a slice or two of creamy avocado. Don’t forget the hot sauce for an extra kick! The interactive nature of adding toppings makes eating Pozole a true culinary event.
Enjoy and Store: Dive into your delicious homemade Pozole! There’s nothing quite like a warm, comforting bowl of this traditional Mexican stew. Any leftover Pozole can be stored in an airtight container in the refrigerator for up to 3-4 days. It often tastes even better the next day as the flavors continue to deepen. You can also freeze portions of the Pozole (without toppings) for longer storage.

Conclusion:

If there’s one recipe I urge you to add to your culinary repertoire, it’s this incredibly flavorful and comforting take on a classic. This isn’t just a soup; it’s a celebration in a bowl, a deeply satisfying meal that tells a story with every spoonful. I truly believe that the unique blend of tender hominy, succulent protein, and a rich, aromatic broth makes this particular rendition of

Pozole

an absolute standout. It’s hearty without being heavy, complex in flavor yet surprisingly approachable to make, and it consistently delivers that coveted “wow” factor. Imagine the warmth spreading through you on a chilly evening, or the joyous murmurs of your dinner guests as they savor its vibrant taste. This recipe promises not just a meal, but an experience – one that brings people together and leaves them feeling nourished and utterly content.

Elevate Your Dining Experience with Versatile Serving Suggestions

One of the most wonderful aspects of this dish is its incredible versatility when it comes to serving. While the broth and protein are undoubtedly the stars, the array of fresh garnishes truly takes it to another level, allowing each person to customize their bowl to perfection. I always recommend setting up a “topping bar” for your guests, which not only adds to the fun but also caters to diverse tastes.

Classic Garnishes to Consider:

Shredded Cabbage or Lettuce: Provides a refreshing, crisp counterpoint to the rich broth.
Thinly Sliced Radishes: Adds a beautiful pop of color and a delightful peppery crunch.
Diced White Onion: Offers a sharp, zesty kick that brightens the overall flavor profile.
Fresh Cilantro: Its bright, herbaceous notes are essential for that authentic Mexican flavor.
Lime Wedges: A generous squeeze of fresh lime juice is non-negotiable; it cuts through the richness and awakens every single flavor.
Avocado Slices or Diced Avocado: Creamy, buttery avocado adds a luxurious texture and richness.
Crispy Tostadas or Tortilla Chips: Perfect for dipping into the broth or crumbling directly into the bowl for added texture.

Beyond these traditional accompaniments, don’t be afraid to experiment! For those who love a bit of heat, a sprinkle of dried Mexican oregano, a dash of your favorite hot sauce, or even some thinly sliced serrano or jalapeño peppers can elevate the spice level. If you’re feeling adventurous, consider a dollop of Mexican crema or sour cream for an added layer of richness. For a more substantial side, a simple side of arroz blanco (white rice) or warm corn tortillas are always welcome. I’ve also found that a fresh fruit salad or a light green salad can be a lovely palate cleanser alongside such a robust meal.

Embrace Culinary Creativity with Variations

While this recipe stands strong on its own, it’s also a fantastic canvas for your own culinary creativity. If you’re looking to switch things up, consider these variations:

Protein Swaps: While my recipe focuses on a specific protein (let’s assume pork for this example), you can easily adapt it for chicken for a lighter, quicker version, or even make a robust vegetarian Pozole using a mix of mushrooms, chickpeas, and extra vegetables for depth.
Broth Styles: Explore the world of Pozole beyond just red. A vibrant Pozole Verde, made with tomatillos and green chilies, offers a zesty, brighter flavor, while a simple Pozole Blanco, relying solely on the savory broth and hominy, provides a clean, comforting experience.
Spice Levels: Adjust the type and quantity of dried chilies to suit your preference, from mild and fragrant to intensely fiery.

This flexibility means you can enjoy this beloved dish time and time again without it ever feeling repetitive.

So, now it’s your turn! I genuinely hope you feel inspired to dive into your kitchen and recreate this incredible dish. Trust me when I say the effort is profoundly rewarded with a bowl of pure deliciousness. Don’t be intimidated; follow the steps, savor the aromas as they fill your home, and get ready to impress yourself and anyone you share it with. Once you’ve experienced the magic of this recipe, I would absolutely love to hear about it. Please come back and share your cooking journey in the comments below, tell me about your favorite garnishes, or any creative twists you added. Your experiences and insights are invaluable to me and our community of home cooks. Happy cooking!