Pozole: A Hearty Mexican Stew to Warm Your Soul

Pozole is a beloved Mexican dish, perfect for gathering friends and family around the table.

Known for its vibrant flavors and rich history, this stew combines hominy (dried corn kernels treated with lime), pork (or chicken), and a colorful array of seasonings that will warm both your heart and your belly. Whether served during holidays or as a comforting meal, Pozole is more than just food; it’s an experience, a celebration of life in a bowl.

Ingredients:

For the Soup:

• 2 pounds of pork shoulder (or chicken for a lighter version), cut into chunks
• 1 large onion, peeled and halved
• 2 cloves of garlic, peeled
• 2 bay leaves
• 1 tablespoon of salt (adjust to taste)
• 12 cups of water (or enough to cover the meat)

For the Red Sauce (Adobo):

• 4 dried guajillo chiles
• 2 dried ancho chiles
• 1 dried pasilla chile
• 1 tablespoon of cumin
• 1 teaspoon of oregano
• 1 teaspoon of ground chili powder
• 2 tablespoons of olive oil
• 2 cups of chicken or vegetable broth

For the Toppings:

• Shredded lettuce or cabbage
• Radishes, thinly sliced
• Chopped cilantro
• Diced onions
• Lime wedges
• Crumbled tortilla chips or tostadas
• Dried oregano (optional)

How to Make Pozole:

1. Prepare the Broth: Start by making the base of your pozole. In a large pot, add the pork (or chicken), onion, garlic, bay leaves, and salt. Cover with water (around 12 cups) and bring it to a boil. Once boiling, lower the heat to a simmer and cook the meat for about 2 hours, or until it becomes tender and easy to shred. You may need to skim off some foam during the first 30 minutes of cooking.
2. Soften the Hominy: While the broth simmers, add your hominy (either canned or dried). If you’re using dried hominy, soak it in water overnight to help it soften, then add it to the broth about an hour before your meat is fully tender. Canned hominy can be added directly to the pot.
3. Make the Red Sauce (Adobo): The deep, smoky flavor of pozole comes from the adobo sauce, which is made with dried chiles. First, remove the stems and seeds from the dried chiles. Place them in a small saucepan with about a cup of hot water to rehydrate. After 10-15 minutes, the chiles will soften. Drain the chiles and transfer them to a blender. Add the cumin, oregano, chili powder, and a bit of chicken or vegetable broth. Blend until smooth and set aside.
4. Combine and Simmer: Once the meat is tender and the hominy is cooked through, strain the adobo sauce into the pot with the broth, meat, and hominy. Stir everything together. Let it simmer for another 30 minutes to allow the flavors to meld beautifully.
5. Final Touches: Taste the pozole and adjust the seasoning if needed, adding more salt, pepper, or even a little bit of lime juice if you like a tangy kick.

Serve with Toppings: Pozole is traditionally served with an array of fresh toppings, so everyone can personalize their bowls to their liking. Set out bowls of shredded lettuce or cabbage, thinly sliced radishes, chopped cilantro, diced onions, and lime wedges. Crumbled tortilla chips or crispy tostadas add a crunchy element to balance out the tender meat and hominy. A sprinkle of dried oregano on top is the perfect finishing touch.

A Dish to Celebrate Every Occasion

Pozole isn’t just food; it’s a connection to family, friends, and the rich culture of Mexico. Whether you’re preparing it for a special occasion like Mexican Independence Day or just enjoying a cozy weekend meal, this hearty dish never fails to impress.

The combination of hominy, tender meat, and that irresistible adobo sauce creates a depth of flavor that’s absolutely unforgettable. Each bite is a perfect balance of savory, tangy, and slightly spicy, topped with fresh crunch from the radishes and cabbage. It’s truly a meal that satisfies both the stomach and the soul.

If you’ve never had pozole before, get ready for a new favorite. It’s one of those dishes that you’ll want to make again and again, and each time, it will bring people together, whether you’re celebrating a big milestone or simply enjoying a weekend with loved ones. The magic of pozole lies not just in its flavors, but in its ability to create lasting memories.