Pork pozole is a rich and comforting soup that has deep roots in Mexican cuisine. Known for its heartiness and vibrant flavors, this dish is the perfect balance of tender pork, hominy, and a savory, spiced broth. Often served during celebrations or family gatherings, pozole brings people together with its warmth and deliciously complex flavors.
At the heart of pork pozole is the hominy, which is made from dried corn kernels that have been treated with alkali. These chewy, nutty kernels soak up the flavorful broth, giving pozole its signature texture. The pork, typically shoulder or belly, is simmered until it becomes tender and pulls apart easily. The broth is made with a base of chili peppers, like guajillo and ancho, which give the soup its rich red color and smoky heat. Along with garlic, onion, and various spices like cumin and oregano, the broth becomes a savory, spicy backdrop to the pork and hominy.
What makes pork pozole so special is the way it’s served. It’s typically garnished with fresh toppings such as shredded cabbage, radishes, cilantro, lime wedges, and crispy tostadas. These add brightness, crunch, and freshness to each bowl, creating a perfect balance with the rich and flavorful soup. Some people like to drizzle a bit of oregano and chili powder for an extra kick.
Pork pozole is not only incredibly flavorful but also highly versatile. It can be customized to your liking by adjusting the spice level or changing up the garnishes. You can also make it ahead of time, as the flavors improve the longer it sits. Whether you’re serving it for a special occasion or a cozy weeknight dinner, pork pozole is always a crowd-pleaser.
With its rich history and comforting flavors, pork pozole is a dish that invites everyone to gather around the table and enjoy something truly delicious.
Ingredients
- 2 pounds pork shoulder cut into 2-inch cubes
- 1 onion chopped
- 4 cloves garlic minced
- 2 tbsp vegetable oil
- 2 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cans hominy 15 ounces each, drained and rinsed
- 4 cups chicken broth
- cilantro chopped fresh
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
- Add the pork cubes to the pot and cook until browned on all sides, about 8 minutes.
- Stir in the dried oregano, ground cumin, salt, and black pepper.
- Add the drained and rinsed hominy and chicken broth to the pot. Bring to a boil, then reduce heat to low and simmer uncovered for 2-3 hours, until the pork is tender and the flavors have melded together.
- Serve the pork pozole hot, garnished with chopped fresh cilantro, sliced radishes, lime wedges, and diced avocado.