Homemade Pozole with Pulled Pork and Dried Chiles Recipe
This traditional Mexican Pozole recipe features tender, slow-simmered pork shoulder enriched with a flavorful broth made from dried ancho or guajillo chiles, garlic, and hominy. Simmered to perfection, this hearty soup is perfect for a comforting meal and is typically garnished with fresh radishes, shredded cabbage, lime wedges, and avocado for added texture and zest.
- Prep Time: 30 minutes
- Cook Time: 1 hour 50 minutes
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Meat and Broth
- 2–3 pounds bone-in pork shoulder
- 1 medium onion
- Salt and pepper to taste
Soup Base
- 4 dried ancho or guajillo chiles
- 6 cloves garlic
- 1 cup chicken broth (for blending chiles)
Others
- 2 cups dried hominy
Garnishes (Optional)
- Sliced radishes
- Shredded cabbage
- Lime wedges
- Avocado slices
Instructions
- Prepare the pork: Rinse the pork shoulder under cold water to clean it. Place the pork in a large pot with the whole onion, then cover with enough water to submerge the meat. Bring to a boil over high heat, then reduce to a gentle simmer.
- Simmer the pork: Let the pork simmer gently for about 2 hours until it is tender and easy to shred. Meanwhile, soak the dried ancho or guajillo chiles in warm water for 15-20 minutes until softened.
- Blend the chile sauce: Drain the softened chiles and place them in a blender along with the garlic cloves and 1 cup of chicken broth. Blend until you have a smooth chile sauce.
- Combine ingredients: Remove the pork from the pot and shred it finely with two forks. Return the shredded pork to the pot along with the hominy and the blended chile sauce. Stir to combine.
- Final simmer: Allow the soup to simmer for another 30 minutes so the flavors meld and the hominy cooks through. Season with salt and pepper to taste.
- Serve: Ladle the pozole into bowls and serve hot. Offer garnishes such as sliced radishes, shredded cabbage, lime wedges, and avocado slices to enhance the flavor and texture.
Notes
- Bone-in pork shoulder adds rich flavor and tenderness to the broth.
- Dried ancho or guajillo chiles provide a mild smoky and slightly sweet heat; adjust to your preference.
- Soaking dried chiles softens them for easier blending and better flavor extraction.
- Use white or yellow hominy; canned hominy can be substituted but adjust cooking time accordingly.
- Garnishes add freshness and crunch to the hearty soup; customize based on availability.
- Simmer gently to avoid toughening the pork and to develop a clear broth.
Keywords: Pozole, Mexican soup, pork shoulder, hominy, ancho chile, guajillo chile, traditional Mexican recipe, slow simmered soup
