Pin it
My kitchen fills with the aroma of grandma's pozole every Sunday. The deep red chile broth bubbles away with soft pork chunks and hominy, taking me straight back to her small Mexican kitchen. Our family has enjoyed this soup for many generations. Each bowl comes alive when topped with crunchy cabbage, sharp onions, bright cilantro and a splash of lime juice. It's like a warm hug in every bite.
Cherished Traditions
Standing beside her stove, my abuela showed me how to make this dish. She never used measuring cups - just knew the perfect amount of spice and chile by feel. Everyone in our family would show up at her place, drawn by the wonderful smell. These days, my kids help with the toppings prep, just as I once did. Some dishes carry our family story along with their taste.
Love in a Pot
Pozole isn't just food - it's about family coming together. I love watching that moment when the broth turns rich red and the hominy swells up nicely. As it cooks, my kitchen gets filled with old stories and happy memories. This warming soup has brought folks together for hundreds of years, and now I'm passing it along to you.
What You Need
- Meat: Grab some pork shoulder and cut into chunky pieces. The fat bits add great taste
- Base Flavors: Whole garlic cloves, yellow onion and bay leaves picked fresh from my garden
- Chiles: Ancho, dried guajillo and chile de arbol all bring their own magic
- Spices: Sea salt (my abuela wouldn't use any other kind), Mexican oregano and cumin
- Hominy: Large cans of hominy, make sure they're well drained
- Extra Love: Chicken bouillon and tomato sauce to make flavors pop
- Fresh Toppings: Avocado slices, diced onions, tons of cilantro, shredded cabbage, lime pieces and thinly sliced radishes
Pin it
Tasty Instructions
- First Steps
- Start by cooking your pork with bay leaves, garlic and onion. You'll notice foam appearing - just scoop it off for a cleaner broth. You'll know the meat's done when it breaks apart easily.
- Chile Magic
- Take your dried chiles and boil until they're tender. Throw them in a blender, then strain the mixture so it's completely smooth. Let it cook down until it gets nice and thick.
- Bringing it All Together
- Take out the bay leaves, garlic and onion pieces. Add your strained chile mixture, then mix in the hominy and let everything get cozy in the pot.
- The Grand Finale
- Pour that gorgeous soup into bowls. Here's the fun part - add heaps of fresh cilantro, radishes, cabbage and onions. Squeeze lime juice over everything. Don't forget to serve hot tortillas alongside.
Personal Twists
When I'm in the mood for something different, chicken thighs work great too. My sister throws in extra chile de arbol for more kick. Short on time? I sometimes use good store-bought chile sauce - it's our little secret. The toppings can vary too - my husband can't get enough avocado while my kids sprinkle cheese on theirs.
Better With Age
Don't worry about making too much - this soup tastes even better a couple days later. The flavors keep getting richer in the fridge. I always cut fresh toppings just before eating though, for that nice crunch. I often freeze portions too - it's like storing comfort food for later.
Side Suggestions
Fresh corn tortillas go perfectly with pozole. Sometimes I whip up some Mexican rice as well. For special dinners, we'll have margaritas or agua fresca too, depending on who's joining us. This soup just makes every meal feel like a special occasion.
Common Questions
Lots of friends ask if they can cook this ahead - you bet! It stays good in the fridge for a week. Feel free to swap in beef or chicken if you want, just cook until it falls apart. Worried about heat? Start with fewer chiles and add more till it's just right for you. But don't skip those fresh toppings - they're what brings each bowl to life and reminds me of sunny days in grandma's kitchen.
Pin it
Frequently Asked Questions
- → What sets pozole apart from regular soups?
- The key is hominy—lime-treated corn kernels that bring a chewy texture. Mixed with seasoned meat and chile broth, it creates a unique taste.
- → Why remove the foam on top of the pot?
- It clears away impurities and helps the broth taste clean and smooth with no gritty bits.
- → Are garnishes really important?
- Definitely! The toppings give fresh texture and bold flavors that transform it into an authentic, balanced dish.
- → Can the spice level be adjusted?
- It’s pretty mild already, but skipping chile de arbol or using fewer guajillo peppers will tone it down even more.
- → What’s the best way to save leftovers?
- Store the broth and toppings separately in the fridge for up to a week. Reheat gently on the stove and add fresh garnishes before serving.