I Make This Classic Mexican Stew Every January Just for the Leftovers

“What should we have for dinner?” is a popular question in my home. My daughter’s response is often pozole. There are many Mexican dishes known globally for their incredible flavors, and pozole is one meal that will never disappoint. It’s a hearty and comforting stew that’s packed with tender pork, guajillo peppers, and hominy.

Traditionally pozole can be made with the addition of a nixtamalization process using dried hominy. The process is a labor of love that starts with the soaking and boiling of the dried hominy in a solution of calcium hydroxide. Once the hominy has softened, it goes through a rinsing and rubbing process that allows some, if not all, of the hominy’s skin to rub off, leaving you with perfect kernels ready for pozole or even masa dough for tortillas. I found that using canned hominy makes for an easier recipe with a shorter cook time, and creates a pozole that’s just as flavorful as the one my abuelita makes in Mexico (without the additional work).

Pozole is one of those stews that, no matter how many times you eat the leftovers, it keeps getting better and better the longer it sits. Enjoy it with a variety of toppings and garnishes, from shredded cabbage to a spicy chile de arbol salsa. It’s a hug in a bowl any time of the year.

Why You’ll Love It

• It’s incredibly easy to make. While pozole can be a labor of love, I wanted this recipe to be easy and accessible. It’s very much a “put it in the pot and forget about it” kind of preparation, with the exception of blending the guajillo peppers.

• Leftovers are absolutely delicious. As pozole reheats, it becomes thicker, reduces slightly, and creates an even more flavorful stew.

• It’s just as good with chicken. If pork isn’t your preference, don’t worry — it works incredibly well with chicken, or a combination of both pork and chicken.

Key Ingredients in Pozole

• Canned white hominy: Canned white hominy helps us skip the step of nixtamalization, which saves a few hours and allows for an easy pozole recipe.

• Guajillo peppers: Contributes the traditional red color in pozole, and also brings in sweet and smoky notes for a depth of flavor.

• Mexican oregano: Mexican oregano brings out the smokiness in the guajillos with its pungent woodsy, earthy flavors.

How to Make Pozole

1. Cook the pork. Place water, white hominy, boneless pork shoulder chunks, garlic, onion, oregano, and salt into a large stockpot. Bring to a boil over medium-high heat, then simmer until the pork is tender.

2. Cook the guajillos. Place stemmed large dried guajillo chiles in a medium saucepan and add enough water to just cover the chiles. Bring to a boil over medium heat, and simmer until the chiles are softened and darkened in color. Transfer the chiles with tongs to a bowl; discard the cooking liquid.

3. Make the chile de arbol salsa. Cook trimmed dried arbol chiles in a small frying pan over low heat, stirring often, until fragrant and starting to char in spots. Transfer to a blender, add water, peeled garlic clove, kosher salt, and distilled white vinegar, and blend until smooth. Strain into a bowl, and stir in finely diced cucumber.

4. Strain guajillos and blend sauce. Transfer the onion and garlic from the pozole to the bowl with the guajillos and let cool. Meanwhile, pour the pork liquid into the blender. Squeeze the garlic cloves out of the head. Add the garlic cloves and reserved onion, guajillos, remaining kosher salt, and chicken bouillon powder to the blender. Blend until smooth, then strain into a bowl.

5. Simmer together. Stir the strained mixture and remaining dried oregano into the pozole. Simmer uncovered until the flavors meld and broth deepens in color.

6. Serve. Taste and season with more kosher salt as needed. Serve with the chile de arbol salsa (it’s very spicy, so start with stirring in just a little), tostadas, and desired toppings.

The History of Pozole

This stew has an incredible history dating back to pre-Hispanic civilizations of Mexico. It was once known as a dish to celebrate the gods and often seen as parts of ancient rituals. Now we often see it served for special occasions like Posadas (Christmas celebrations filled with music, food, and piñatas between December 16 to December 24) or Quinceneras (a Latin American or Hispanic version of a sweet 16) in Mexico. I grew up in an immigrant household, and pozole was something that would make an appearance during holidays or birthdays; it would fill the house with its incredible aromas. Nowadays, it has become a meal you can serve on a weeknight to your family (or to a crowd).

Helpful Swaps

• Chicken is often used instead of (or in addition to) pork. If using chicken, such as breasts, drumsticks, and/or thighs, simply replace it pound for pound with the pork. If using both chicken and pork, I recommend using 1 1/2 pounds each of chicken (any cut you’d like) and pork.

• Dried oregano can be used instead of dried Mexican oregano; it will provide a more subtle oregano flavor, as Mexican oregano tends to be more potent.

Storage and Make-Ahead Tips

• The pozole can be made up to 24 hours ahead, as it becomes more flavorful as it sits. Let cool, then refrigerate in airtight containers. Bring back to a boil over medium high-heat, then cover and simmer for 10 minutes before serving.

• The salsa can be made up to 24 hours ahead and refrigerated in an airtight container. Let come to room temperature before serving.

Pozole Rojo Recipe

This hearty and comforting stew has an easy shortcut that makes it weeknight worthy.

Prep time 20 minutes to 25 minutes

Cook time 1 hour 30 minutes to 1 hour 45 minutes

Makes Makes 7 1/2 quarts

Serves 12 to 14

Ingredients

For the pozole:

• 16 cups water (4 quarts)

• 3 (29-ounce) cans white hominy, rinsed and drained

• 3 1/2 pounds boneless pork shoulder, cut into 2-inch chunks

• 1/2 medium white onion, peeled and ends trimmed

• 1 medium head garlic, top trimmed off to expose the cloves

• 2 tablespoons dried oregano, preferably Mexican, divided

• 1 tablespoon plus 1 1/2 teaspoons kosher salt, divided, plus more as needed

• 12 large dried guajillo chiles, stems trimmed

• 1 tablespoon plus 1 1/2 teaspoons chicken bouillon powder, preferably Knorr

For the chile de arbol salsa:

• 14 dried arbol chiles, stems trimmed

• 1 cup water

• 1 clove garlic, peeled

• 1/2 teaspoon kosher salt, plus more as needed

• 1/4 teaspoon distilled white vinegar

• 1/2 cup finely diced cucumber

Serving options:

• Finely shredded green or red cabbage

• Finely chopped red onion

• Thinly sliced radishes

• Tostadas

• Hot sauce

Instructions

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Start the pozole:

1. Place 16 cups water, 3 (29-ounce) cans rinsed and drained white hominy, 3 1/2 pounds boneless pork shoulder chunks, 1/2 trimmed and peeled medium white onion, 1 trimmed head garlic, 1 tablespoon of the dried oregano, and 1 tablespoon of the kosher salt in a large stockpot (at least 8 quarts). Bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and cook until the pork is tender, about 1 hour. Meanwhile, prepare the guajillo chiles and make the salsa.

2. Place 12 stemmed large dried guajillo chiles in a medium saucepan and add enough water to just cover the chiles. Bring to a boil over medium heat. Reduce the heat to maintain a simmer and cook until the chiles are softened and darkened in color, about 10 minutes. Transfer the chiles with tongs to a bowl; discard the cooking liquid.

Make the chile de arbol salsa:

1. Cook 14 trimmed dried arbol chiles in a small frying pan over low heat, stirring often, until fragrant and starting to char in spots, 2 to 3 minutes. Transfer to a blender. Add 1 cup water, 1 peeled garlic clove, 1/2 teaspoon kosher salt, and 1/4 teaspoon distilled white vinegar. Blend until smooth.

2. Pour through a fine-mesh strainer set over a small bowl and push it through with a flexible spatula; discard the contents of the strainer. Stir 1/2 cup finely diced cucumber into the salsa. Taste and season with kosher salt as needed. Rinse out the blender.

Finish the pozole:

1. Using a slotted spoon, transfer the onion and garlic head from the pozole to the bowl with the guajillos and let cool for 5 minutes. Meanwhile, transfer 1 cup of cooking pork liquid to the blender.

2. Squeeze the garlic cloves out of the head. Add the garlic cloves and reserved onion, guajillos, remaining 1 1/2 teaspoons kosher salt, and 1 tablespoon plus 1 1/2 teaspoons chicken bouillon powder to the blender. Blend until smooth.

3. Pour through a strainer set over a small bowl. Push it through with a flexible spatula; discard the contents of the strainer. Stir the strained mixture and remaining 1 tablespoon dried oregano into the pozole.

4. Simmer uncovered until the flavors meld and broth deepens in color, about 30 minutes. Taste and season with more kosher salt as needed. Serve with the chile de arbol salsa (it’s very spicy, so start with stirring in just a little), tostadas, and desired toppings.

Recipe Notes

Make ahead

• The pozole can be made up to 24 hours ahead, as it becomes more flavorful as it sits. Let cool, then refrigerate in airtight containers. Bring back to a boil over medium high-heat, then cover and simmer for 10 minutes before serving.

• The salsa can be made up to 24 hours ahead and refrigerated in an airtight container. Let come to room temperature before serving.

Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 2 months.

Further Reading

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