International Recipes and Cooking Around the World

Pozole

Pozole Recipe (Mexican pork and hominy stew)

(Mexican pork and hominy stew)

4
Average: 3.9 (156 votes)

Pozole is a special occasion dish in Mexico, especially in Guerrero State. Restaurants called pozolerías specialize in it. This dish is a well known cure for hangovers and is often eaten in the wee hours of the morning as a preventive. Pozole is also popular in New Mexico, where it is usually spelled posole.

4 to 6 servings

Ingredients

Soup

  • Pork shoulder or roast -- 1 1/2 to 2 pounds
  • Canned or fresh hominy, rinsed -- 2 to 3 cups
  • Garlic -- 3 to 5 cloves
  • Ground cumin -- 2 teaspoons
  • Salt -- 2 teaspoons
  • Water or stock -- 6 cups

Garnishes

  • Cabbage or iceberg lettuce, shredded
  • Onion, finely diced
  • Radishes, thinly sliced
  • Limes, cut into wedges
  • Avocado, diced
  • Cilantro, chopped
  • Oregano, dried
  • Chile piquín, ground

Method

  1. Add the pork, hominy, garlic, cumin, salt and stock or water to a large pot. Bring to a boil over medium-high heat, and then reduce heat to low and simmer for 1 1/2 to 2 hours, or until the meat is very tender.
  2. Remove the pot from heat. Take the pork from pot and set aside to cool. When cool enough to handle, remove the meat from its bones and shred it with your hands.
  3. Add the meat back to the pot and simmer for another 10 to 15 minutes. Adjust seasoning and serve with little bowls of your choice of garnishes so each dinner can garnish his or her own serving.

Variations

  • Pozole varies according to region, but the above recipe is the most basic and is known as pozole blanco, or white pozole. It is popular in Guadalajara.
  • Pozole Rojo (Red pozole): This variation is popular in Michoacán and Jalisco States. It is the same as the above recipe, but dried chiles are added. Remove the stems and seeds from 3 to 5 ancho or guajillo chiles. Mix them with a little of the hot liquid from the stewpot and soak for 20 to 30 minutes until soft. Puree in a blender and strain through a sieve into the stew for the last 30 to 45 minutes of cooking.
  • Pozole Verde (Green pozole): Popular in Guerrero State. Follow the above recipe. Toast 1 cup of shelled pumpkin seeds (pepitas), and then puree the seeds in a blender with 1 to 2 cups of canned or fresh cooked tomatillos, a chopped jalapeño, a couple of leaves of lettuce, a few sprigs of chopped cilantro and a little liquid from the stewpot. Strain through a sieve into a hot skillet and boil rapidly for about 5 minutes to cook down a little. Stir into the stew for the last 20 to 30 minutes of simmering.
  • Many recipes call for a mixture of chicken and pork. First simmer a whole chicken until the meat is tender. Remove the chicken, cool, remove the meat from its bones and shred. Set the chicken meat aside and continue with the above recipe, adding the pork to the chicken broth you just made. Add the shredded chicken back in to the pozole along with the shredded pork.
  • Large batches of pozole are often made for special occasions, and the addition of a pig's head and pig's feet add immeasurably to both the flavor and texture of the final dish.
  • Sometimes a raw egg is stirred into the stew just before serving.

Notes

  • The word pozole is Nahuatl in origin and means "foam," as the Aztecs believed hominy resembled a foamy froth.

Comments

The recipe is missing comino spice (cumin). Half a teaspoon will do for the recipe. It will give it a smoky flavor. You might wan't to add some cilantro leaves (coriander leaves) after it is cooked. You will enjoy it I will bet you.

You cracker....Pozole isn't supposed to have a "smokey" flavor. It's PORK SOUP!

Rodrigo is right, im from comachuen nd posole is a great dish, you should try it.

Pozole taste is up to the individual what they want not you, I put carne de gallo, and cilantro hows that?

I have eaten posole in Mexicano homes all over California and the Southwest. There are as many variations of posole as there are abuelitas!
This is a fine basic recipe.
Enjoy it with any variations that sound good to you, or that your grandmother told you about.
BTW - Re: campfire cooking...the use of pine would be necessary in, say, a pine forest! We aren't talking about "smoking" we are talking about building a fire from gathered wood and hauling out the old Dutch oven, right? So the "smokey" flavors are not strong, no stronger than the smell on your sweatshirt when you are done, anyway.

I've been reading recipies for Posole and this is the first I've found with cumin and cilantro. How is that authentic Mexican tradition with Mediterranean/Indian seasonings? I had posole at a hispanic family's house one Christmas and it had neither of these either.

I was born in San Antonio, Texas and we had Cilantro growing in our backyard and that was over 50 years ago. The Spanish and Portuguese brought cumin/comino and probably cilantro to Mexico and the US long ago, most likely the 1600's to 1700's. So, you must have only thought that Indian and Mediterrean cultures were the only cultures that used these spices, but that's not true. Just saying.

I made Pozole for the first time from a recipe on the back of a hominy can --diced pork ribs, (didn't have the pigs feet) hominy, cabbage, onion, juiced lemon and red chile sauce, s@p, spices--no cumin or cilantro but some Adobo and Kansas City steakhouse seasoning and can we say, "more, please!"? lol--took about an hour and a half from start to finish and was worth it. Ate two bowls of it while reading these posts!

Freddie, I loved what you had to say and it makes me want to go camping!

Cilantro??? Cumin???
Where in the world do they eat the Pozole like that????

EVERYWHERE........I have lived in Chicago, Seattle, L A, Phoenix, and all over New Mexico. Adding cumin and cilantro is a must!!!

My mother has made posole since I can remember, she told me she got her recipe from her father. My mother's family is from Mexico. My family adds cumin, a little oregano, then we always eat it with cut cabbage, radish, diced yellow onions, and of course cilantro and a splash of lemon or lime. Then we even dip our corn tortillas in the soup. I like to add a dab or two of Tapatio or Cholula hot sauce. Know one should put any one down for eating it a certain way, either way we can all enjoy the rich flavors. Cheers.

Where DON'T they eat it like that?My whole family comes from Mexico (not to mention a LOT of family friends from just about every region of Mexico) and they all say pozole isn't pozole without cilantro or cumin.As a matter of fact,Mexican food is *almost* always made with cilatro or cumin.

I come from Mexico and we dont add cilantro or cumin on our pozole.I have friends that dont add it either.

I'm from New Mexico. I've never had fresh cilantro on our posole, but we do sometimes add dried coriander. We also use oregano and dried red chile. We also have access to dried posole (hominy) so we use that, never hominy from a can. Use what is available to us, right? We also always have a warm flour tortilla to dip in the broth. mmmmmm.

I'm not positive about the cumin, but I know that if you don't have cilantro, you're really missing something!

Oh my gosh...same here... i totally agree withe Karissa. It just wouldn't be Mexican without cilantro or cumin. IMO, it just gives it that special ooommpphhh. YUMMMM

you should eat it anyway you like,if you want to eat it with BBQ. sauce that would be your choice. I myself throw pinto beans and have what people from Sonora make Gallina Pinta

I had some leftover pozole but not enough to stretch for three more servings. I added some pinto beans because I thought the flavors would work well together. A most delicious little "accident". Little did I know that there was an actual name for my new-found dish. Thanks for the info!

The Pozole I used to get in Guadalajara was made with pork and chicken, otherwise your recipe is the same.

When I make pozole, I add oregano to it. It gives it a little extra flavor.

Why put someone down because of thier taste ?
I have tried both cilantro and/or cumin,,and they really flavor up my pazole.
Enjoy..

I live in So Cal where I am a minority to the Mexicans and they make the BEST Rojo Pozole here and they DO include the ingredients cumin to the pozole and cilantro and sour cream as condiments and this recipe is awesome, thank you!!!

I always add cumin to my pozole, amongst other ingredients. I have been told endless times again and again from all my Chicano family members, all my Mexican family memebers and all friends of different ethnic backgrounds that they have never tasted pozole as good as mine. To cumin or not to cumin?...it's all an individual taste. As with tamales, pozoles differ in different areas.

I always add cumin to my pozole, amongst other ingredients. I have been told endless times again and again from all my Chicano family members, all my Mexican family memebers and all friends of different ethnic backgrounds that they have never tasted pozole as good as mine. To cumin or not to cumin?...it's all an individual taste. As with tamales, pozoles differ in different areas.

I always add cumin to my pozole, amongst other ingredients. I have been told endless times again and again from all my Chicano family members, all my Mexican family memebers and all friends of different ethnic backgrounds that they have never tasted pozole as good as mine. To cumin or not to cumin?...it's all an individual taste. As with tamales, pozoles differ in different areas.

I am looking for a good recipe. Would you mind sharing yours?
Thank you!
Melissa

Right on with the RUIZ and DEVAL sections of my family....one exception, they both grind the dried oregano (3 TSP) with a little salt.....not as a garnish outlined above. We only use jullienned radishes, fine shredded cabbage and lime wedges as garnish. Plus the DEVAL family cooks the onion and the oregano with the pork.

I've eaten pozole here, I've eaten pozole there, I've eaten pozole everywhere, and like a lot of great dishes, it's flexible and can be customized to your own tastes.

Some tips:
(1) The broth can be underflavored. Toss in some chicken bullion powder to punch it up.
(2) Try adding a couple TBS of paprika to get a red, more full-bodied broth.
(3) Instead of messing with individual cloves of garlic, throw in a whole unpeeled head with the pork at the start and fish it out at the end.
(4) Cumin, oregano, white pepper, can all be used. Cilantro is a must, but since the flavor of cilantro cooks out, we add fresh chopped as a condiment for the most intense flavor.
(5) Drain the canned hominy and wash it off, then add just long enough to heat through. Otherwise it'll get mushy.
(6) Standard condiments are chopped jalapenos, cilantro,lettuce,lime juice; chopped white onion; sliced radish. The green, white, and red are the colors of the Mexican flag.
(7) Like most stews and soups, pozole's even better the next day.

thanks so much for the recipe, now i know how to cook pozole! ;)

i love everyone different twists on this, i will be sure to try it different ways, my recipe is my own also, i just printed this out for my work but someone comment about pozole is not supposed to have a smokey flavor?? well some places the cook over a fire and i know that when this is done it adds a natural smokey flavor, so that is why some might be used to a smokey flavor, just a thought. when i go camping i only cook over a fire, with fresh pine or red cedar and that sure give the food a great taste

you cook with pine???? You never smoke with a softwood!!! Nasty....

I homesteaded in Alaska for thirteen years, in my travels local Russians used nothing but heartwood from the Cottonwood tree
(a softwood) for smoking fish. Many Indians used pine for smoking as I did. Hemlock smoking a pork roast was the best. try it first.

Minermike

I have used Cottonwood root for smoking - it's ubiquitous - but using pine is very tricky. Pine oil or it's constituents can be driven off in low smoking fire temps and are quite toxic. The distillant of pine SAP is, of course, turpentine. I'm not saying the skilled don't do it but, then, the skilled can get and EAT wild mushrooms.

You tell em MinerMike. City folks have no idea how mountain folk live and eat.

This is a little known step that my mom taught me when making pozole. In the last 15 minutes of cooking, pull out some broth and hominy and put in a blender. Add to this 1/4 cut of onion a few cloves of garlic and a bit more salt, pepper & oregano & blend well. Put this mixture back into the pozole. This will thicken the pozole to that consistency between a soup & stew that is how every pozole (IMO) should be. Hope this helps :-)

I am making green chili pork shoulder posole for Thanksgiving. I have put every seasoning in that goes in: thyme, tarragon, garlic, onions. But it runs in my mind that at ibe time I put cumin in posole -- and I liked it. Do you know anything about that? I am going to do your thickening trick. I thought that when I did this I would use the cumin. Thanks.

hey thanks for the tip this really worked smart.

I was taught pozole in language school, Guadalajara, MX. There, it was made with pork, with cilantro and radish and cabbage. Seems like it varies by region, even in the US. Always tastes good!

Name calling in a review of a food recipe....REALLY!!! This is a great basic recipe...do your own thing and enjoy.

I made my first pozole this past weekend. I added a couple of chipotle peppers with abobo sauce. For the seasoning I used a locally packaged (San Antonio, TX)carne guisada seasoning. I had never tasted pozole before but this was a fabulous stew. I used bnls. pork loin cut into 1/2" cubes for the meat. The next time I'll use slow cooked pork shoulder and add a few pigs feet.

everal African count fake designer

Does Anyone know the calorie count per serving and what the serving size is?

in my house we like to make the pozole with beef, pork, and chicken for flavoring, the mixture of the meat also gives you an assortment of protein. this can be cooked many ways. thanks.

Has anyone heard of using cloves in pozole? If so, how much ground cloves would you recommend?

Thanks !!

I dont use ground cloves but I stud an onion with whole cloves to flavor the broth then remove it.

I've heard of that variation, used in Puerto Penasco, Son, Mex. I learned this recipe from Pnx Fire Dept, C Shift, back in 1960's. We use pork sausage/hamburger raw in broth with pinto beans, hominy, S & P, garlic, chopped onions, green chilies, and served with fresh diced onion. Have fed many huge crews and especially my family. Great camping and in our N cold Az. Try it, you'll like it!

My husband and I both like Pozole, but he's the one who grew up eating it. I have no Hispanic heritage whatsoever. When he suggested we try it, I looked up a recipe and ended up using this one with the Boston butt chopped up in the pot (and then shredded). He'd never had pozole blanco, so he says it doesn't taste like pozole should, but it was still ,very good. I'm sure he's biased for his mother's pozole! We enjoyed it with chopped onion, cilantro, and lettuce, and he dumped some fresh salsa in his as well. Thanks!

i am in the same boat as you. my husband is mexican american & i am just american. i cooked this pozole but my husband told me his mom put in a red chile sauce towards the end. im not good as sauces so i ran to the local hispanic meat market & they have one ready. so i used that & my husband loved. of course its not the same as moms but good enough for me to cook again. lol!! hope this works.

thanks for the recipies

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