Pozole Recipe

Soak/Prepare Hominy

Rinse 4 cups dried hominy in a colander under cold water. Place in a large heavy-bottomed pot and cover with 2 litres (2000 ml) of water. Bring to a boil, then reduce to a simmer and cook, partially covered, for 1 to 1.5 hours until kernels begin to pop open and are tender but not mushy. If using pre-cooked/nixtamalized hominy (canned), drain and skip to "Finish the Broth".

Simmer with Aromatics

When hominy is nearly tender, add 1 large peeled onion, 4 peeled garlic cloves, 2 bay leaves, 2 tsp dried oregano, 2 tbs vegetable oil, 3 tsp salt, and 1 tsp black pepper to the pot. Continue simmering gently for another 20–30 minutes so the flavors meld. Add additional water as needed to maintain a soupy consistency (up to the total 3000 ml listed). Taste and adjust salt.

Cook Chicken Option

If using chicken thighs: in a separate pot, add the 8 bone-in chicken thighs and cover with 1 litre (1000 ml) water or broth. Add 1 peeled garlic clove, a pinch of salt, and a quartered onion. Bring to a gentle simmer and cook 25–30 minutes until chicken is cooked through and tender. Remove chicken, reserve broth, and cool slightly. Shred meat, discarding bones and skin.

Cook Pork Option

If using pork shoulder: season pork pieces lightly with 1 tsp salt and brown in a large pot with 1 tbs oil over medium-high heat, 3–4 minutes per side. Add 1 litre (1000 ml) water or broth, 2 peeled garlic cloves, and half an onion. Bring to a simmer, cover, and cook 1.5–2 hours until very tender. Remove pork, shred or cut into bite-sized pieces, and reserve cooking liquid.

Combine Protein with Hominy

Add the shredded chicken or pork pieces into the hominy pot. Pour up to 1 litre (1000 ml) of the reserved cooking liquid (broth) into the hominy to reach desired consistency. Bring everything to a gentle simmer and cook together 10–15 minutes so flavors combine. Taste and adjust salt and pepper.

Toast dried guajillo and ancho chiles briefly in a dry skillet over medium heat for 20–30 seconds per side until fragrant but not burned. Place toasted chiles in a bowl and cover with 250 ml hot water to rehydrate for 15 minutes. Drain and transfer to a blender with 3 garlic cloves, 1 tsp cumin, 1 tbs apple cider vinegar, and 1 tsp salt. Blend to a smooth purée, adding a little of the soaking liquid if necessary. Pour the chile purée through a fine sieve into the pozole pot and simmer 10–15 minutes to integrate. Adjust seasoning with salt and additional vinegar or water for balance.

Once the hominy is tender and protein is incorporated, keep the pozole at a gentle simmer for 10 minutes. Stir in 2 tsp dried oregano and taste for final seasoning. If the broth is too thick, thin with reserved broth or hot water.

Ladle pozole into bowls and let diners top with shredded radish, shredded cabbage/lettuce, diced white onion, a sprinkle of oregano, crushed red pepper, a squeeze of lime, and sliced avocado if using. Serve with warm tostadas or corn tortillas on the side.