Pozole

Name: Pozole
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 6 bowls
Cuisine: mexican
Ingredients: 1 kg Pork, shoulder or neck, in chunks; 800 g Hominy, canned, drained, or cooked dried; 4 piece Fresh chilli, dried guajillo or ancho, stemmed; 6 clove Garlic; 1 piece Onion; 1 tsp Oregano; 200 g Cabbage, shredded, to serve; 100 g Korean radish, sliced radish, to serve; 3 piece Lime; 2.5 l Water; 2 tsp Salt

A feast soup of nixtamal corn and pork — red, white or green — that you finish at the table with radish, cabbage and lime.

Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: Pozole.

0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.

Start cooking

Prep: 25 min
Cook: 2 hr
Total: 2 hr 25 min
Difficulty: Medium
Spice: Medium heat
Cost: A bit special$16–28 USD · indicative, not a store price

Know it before you cook it

Source photograph of Pozole. Not official I Want Some Food pixel artwork. — Photo: Missvain via Wikimedia Commons. CC BY 4.0. Source

About

Pozole is hominy and pork (or chicken) in a long broth, then a blender of toasted chilli if you want it rojo. The diner adds shredded cabbage, radish, onion, oregano and lime. It is a celebration pot that also freezes. Canned hominy is how most apartments do it.

Ingredients

Servings

Pork, shoulder or neck, in chunks1 kg
Hominy, canned, drained, or cooked dried800 g
Fresh chilli, dried guajillo or ancho, stemmed4
Garlic6 clove
Onion1
Oregano4.9 ml
Cabbage, shredded, to serve200 g
Korean radish, sliced radish, to serve100 g
Lime3
Water2½ l
Salt9.9 ml

Scaling multiplies the written quantities. Baking still prefers a scale.

Steps

Step 1
Simmer pork, half the onion and half the garlic in water 90 minutes until the meat pulls. Skim.
90 min
Step 2
Toast chillies, soak, blend with remaining garlic and a ladle of broth. Strain into the pot with hominy. Simmer 20 minutes. Salt, oregano.
30 min
Step 3
Shred the pork back in. Serve with cabbage, radish, onion, lime. The table finishes the bowl.

Adapt this recipe

The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.

Adaptations · 0 / 15 used. Resets 24 August.

Substitutions

Dried chilli → A milder paprika plus one chilli
Less depth. Still a hominy soup.

Tips

Pozole blanco skips the red blender. Same pot, cleaner.
Chicken is a lighter Saturday.

History & culture

Saturdays, Independence, family gatherings. Jalisco, Guerrero and Michoacán all claim a style.

Nixtamal corn soup is pre-Hispanic. The modern pork pozole is colonial and after.

Traditional

Provenance: Editorial adaptation. Original editorial adaptation for I Want Some Food. Not copied from another recipe site. Official recipe photography is pending. Photograph: Missvain via Wikimedia Commons (CC BY 4.0). https://commons.wikimedia.org/wiki/File:Making%20pozole%20-%20February%202023%20-%20Sarah%20Stierch%2005.jpg

Questions about this recipe

Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.

How long does Pozole take?

2 hr 25 min all in — 25 min prep, 2 hr cook. That is the time on this recipe, not a guess.

How many does it serve?

The recipe is written for 6 bowls. Scale the ingredient list on the page if you are cooking for a different number.

How hard is it?

Medium.

How spicy is it?

Medium heat.

Does it fit a diet?

The published recipe is labelled Gluten-free, Dairy-free, Nut-free.

What does it cost to cook?

A bit special — about $16–28 USD, as a grocery budget for this recipe, not a restaurant price.

What equipment do I need?

Stockpot, Blender.

How much salt do I put in?

The recipe lists Salt at 2 tsp.

What can I use instead?

Dried chilli → A milder paprika plus one chilli. Less depth. Still a hominy soup.

Any tips from this recipe?

Pozole blanco skips the red blender. Same pot, cleaner. Chicken is a lighter Saturday.

Can I use an air fryer?

This method is not written for an air fryer. The core technique on the page still applies.

Similar dishes

Frijoles de la olla

Pot beans — onion, a little fat, time — the Mexican weekday protein that is not a burrito filling first.

9 hr 40 minEasyNo chilli

Phở bò

Vietnamese beef noodle soup: a long, clear-ish broth, rice noodles, herbs, and a table full of finishing flavours.

4 hrA bit of work🌶️

Gamjatang

감자탕

Pork backbone and potato in a gochugaru pot — a late-night stew you eat with your hands and a lot of rice.

1 hr 55 minMedium🌶️🌶️🌶️

In this kitchen

Share card

Explore Mexico →