Pozole Recipe
Our house-made pork soup with hominy and guajillo chile sauce, topped with cabbage.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Soup Base
Guajillo Chile Sauce
Toppings
Method
Prepare the Soup Base
- 1
Cook the Pork
In a large pot, add the pork shoulder, water, garlic cloves, onion, bay leaves, and salt. Bring to a boil over high heat, then reduce to a simmer.
- 2
- 3
Make the Guajillo Chile Sauce
- 4
Prepare the Chiles
Remove the stems and seeds from the guajillo chiles. Rinse them under cold water.
- 5
Blend the Sauce
In a small saucepan, combine the rinsed chiles, 1 cup of water, 1 garlic clove, cumin, and salt. Bring to a boil, then reduce to a simmer for 10 minutes.
- 6
Blend Until Smooth
Transfer the mixture to a blender and blend until smooth. Strain the sauce through a fine sieve to remove any solids, if desired.
- 7
Combine the Sauce with the Soup
Add the guajillo sauce to the pot with the pork and stir well. Let it simmer for another 20 minutes.
Prepare the Toppings
- 8
- 9
Prepare Lime Wedges
Cut the limes into wedges for serving.
Serve the Pozole
- 10
- 11
Add Lime
Serve with lime wedges on the side for squeezing over the soup.
