Pozole
A hearty, traditional Mexican soup made with hominy, meat, and a flavorful chile-based broth, garnished with fresh vegetables.
Origin & history
Pozole has pre-Hispanic origins, with the word 'pozolli' meaning 'foamy' in Nahuatl. It was historically a ceremonial dish, and today it remains a staple for celebrations and family gatherings across Mexico.
Ingredients
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Base
Broth
Garnish
The method
Step by step
- 01
Simmer Meat
1 hr 30 minPlace pork in a large pot with water and salt. Simmer until tender, skimming off any foam that rises to the surface.
Use a slow simmer for the most tender meat.
- 02
Prepare Sauce
10 minRehydrate chiles in hot water, then blend with garlic and a splash of water until smooth. Strain into the pot.
Strain the sauce to ensure a smooth broth.
- 03
Combine
30 minAdd the hominy to the pot and simmer for another 30 minutes to allow flavors to meld.
Hominy should be soft and chewy.
- 04
Serve
5 minLadle into bowls and top with shredded cabbage, radishes, lime, and oregano.
The garnishes are essential for the authentic experience.
Chef tips
- — Make the broth a day ahead for better flavor.
- — Use fresh lime juice to brighten the soup.
Common mistakes
- — Not cleaning the chiles properly.
- — Overcooking the hominy until mushy.
Substitutions
- Pork → ChickenFor a lighter version
Storage & serving
Keeps well in the refrigerator for up to 4 days; flavors improve over time.
Serve hot with tostadas on the side.
Food safety
Ensure pork is cooked to an internal temperature of 145°F. Handle chiles with care to avoid eye irritation.
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