What is pozole? Pozole is a traditional Mexican soup, and the name comes from the Aztec word pozilli. There are many different variations, especially based on region, similar to other Mexican dishes, such as mole. This version is considered pozole rojo (red), thanks to the red chiles, tender pork and heaps of hominy, but pozole verde (green) and pozole blanco (white) are also common.

While pozole is the most common spelling in Mexico, you may also see it spelled posole, which is how it’s often spelled outside of Mexico.

Chiles drive a lot of the flavor here, but this dish is more smoky and savory than spicy, making it enjoyable for a large range of palates.

Pozole Ingredients

• Dried guajillo or pasilla chiles: Guajillo chiles have a fruity and smoky flavor, and pasilla chiles can be earthy and smoky. If you’re thinking about your heat levels, guajillo chiles tend to be slightly spicier than pasilla.
• Dried ancho chiles: This is the dried form of poblano peppers, a not-so-spicy but very flavor-forward green pepper (and one of my personal favorites).
• Cubed pork: As the pork simmers in the broth, it becomes tender. Since it’s milder, it gets infused with the other flavors.
• Onion: When it comes to onion types, yellow or sweet onions are best for a dish like this. They add savoriness and a little bit of sweetness.
• Garlic cloves: Garlic adds depth and savory flavor. If you can, mince it fresh yourself. That will taste better than pre-minced options.
• Chicken broth: The liquid base, chicken broth lends its richness and flavor to the soup (along with extra protein).
• Hominy: Dried corn, hominy is a primary ingredient in pozole, lending texture and flavor. Hominy is high in nutrients and is treated in a way that can make it easier to digest.
• Mexican oregano: You’re probably used to Mediterranean oregano, but Mexican oregano lends the most authentic flavor—it has notes of citrus, pepper and licorice.
• Lime (optional): A little burst of acid and citrus zest can brighten up the dish.
• Radishes (optional): Radishes add a freshness and a crunch.
• Avocado (optional): Diced avocado is creamy and rich, and it can also help soften anything that feels too spicy.
• Red onion (optional): Red onion provides zing, crunch and freshness.

Directions

Step 1: Soak the chiles

In a Dutch oven, saute the chiles in 1 tablespoon of oil over medium heat until heated through, one to two minutes, pressing them with a spatula (but do not brown them). Using a slotted spoon, transfer the chiles to a bowl, and add the boiling water. Soak until softened, about 20 minutes. Remove the stems and seeds, reserving the water.

Step 2: Cook the meat

In the Dutch oven, brown the pork in the remaining 1 tablespoon of oil in batches. Saute the onion and garlic with the last batch of the pork. Return all the pork to the pan and add the broth, then bring it to a boil. Reduce the heat, and cover and simmer until the meat is tender, about 30 minutes.

Step 3: Make the soup

Transfer the chiles and the soaking liquid to a blender. Cover and process them until smooth. Strain this through a fine strainer, reserving the pulp and discarding the skins. Add the pulp to the pork mixture. Stir in the hominy, oregano and salt. Cover and simmer for 20 minutes. Serve with the optional toppings as desired.