Why Pozole Is Mexico’s Ultimate Comfort Food (And How to Make It Perfectly at Home)

Our guide on How To Make Pozole one of the most popular Mexican recipes.

Pozole is a traditional Mexican soup or stew made from hominy (dried maize kernels), meat (usually pork or chicken), and a variety of seasonings and garnishes. This dish has deep cultural roots in Mexico and is often enjoyed during special occasions and holidays.

Pozole comes in different varieties, including red (rojo), green (verde), and white (blanco), depending on the region and ingredients used. Here’s a guide to making a classic Pozole Rojo (Red Pozole), along with tips and calorie information.

Pozole is a comforting and flavorful dish that brings together the rich culinary traditions of Mexico. Whether you’re making it for a special occasion or simply craving a hearty meal, this recipe for Pozole Rojo offers a delicious way to enjoy the deep, savory flavors of Mexican cuisine. Customize your bowl with your favorite garnishes, and enjoy this satisfying and nutritious dish with family and friends!

Read here best fruits in Mexico, drinks in Mexico, best Mexican dishes and traditional Mexican Food, the most popular non alcoholic drinks and Vegetarian Food in Mexico

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Best Time to Eat and How to Partner

Pozole is traditionally eaten as a hearty lunch or dinner, especially on weekends or festive occasions when families gather to share a leisurely meal. In many Mexican households, pozole is served late into the evening, accompanied by music, conversation, and laughter.

To enjoy pozole like a local, serve it with warm tostadas spread with crema and sprinkled with cheese, and small bowls of chopped onion, shredded lettuce, radish slices, lime wedges, dried oregano, and chile flakes for guests to add as toppings. Pair it with a cold Mexican beer or agua fresca like hibiscus or tamarind to balance its warm, savory flavors.

One controversial truth about pozole is its pre-Hispanic origins. Historical accounts suggest that original Aztec pozole was made with human meat as part of ritual sacrifices, replaced later with pork after Spanish colonization. While this history is rarely discussed openly, it underscores pozole’s deep cultural roots and transformation into a modern comfort dish free from its darker past.

Another misunderstood aspect is the hominy itself. Many home cooks outside Mexico substitute it with canned sweet corn or skip it entirely, but hominy (nixtamalized corn) is essential to authentic pozole’s texture and earthy flavor. Skipping it turns pozole into a simple meat soup rather than the complex traditional stew it is meant to be.

Finally, while red pozole is the most globally recognized version, many Mexicans consider green or white pozole equally traditional and essential to regional identity. Treating pozole as a singular recipe rather than a diverse family of regional dishes misses its rich culinary heritage and the pride each state holds for its own variation.

How to Make Pozole

Pozole Recipe Ingredients

For the Pozole:

2 lbs pork shoulder or pork butt, cut into large chunks (you can also use a mix of pork and chicken)
1 onion, halved
6 cloves garlic, peeled
1 bay leaf
2 teaspoons salt, plus more to taste
1 teaspoon black pepper
1 teaspoon dried oregano
1/2 teaspoon ground cumin
8 cups water or chicken broth
2 cans (25 oz each) hominy, drained and rinsed
For the Red Chile Sauce:

4 dried guajillo chiles, stems and seeds removed
4 dried ancho chiles, stems and seeds removed
2 cloves garlic, peeled
1 small onion, chopped
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt to taste
2 cups water
For Garnishes:

Shredded cabbage or lettuce
Sliced radishes
Diced onions
Chopped cilantro
Lime wedges
Avocado slices (optional)
Dried oregano
Crushed red pepper or chile powder
Tortilla chips or tostadas

Step By Step How to Make Pozole

Cook the Meat

In a large pot, add the pork chunks, onion halves, garlic cloves, bay leaf, salt, pepper, oregano, and cumin. Add 8 cups of water or chicken broth. Bring to a boil, then reduce the heat to low and simmer for about 1.5 to 2 hours, or until the pork is tender and easily shreds.

Once the meat is cooked, remove it from the pot and set it aside to cool slightly. Strain the broth to remove the onion, garlic, and bay leaf, then return the broth to the pot.

When the meat is cool enough to handle, shred it into bite-sized pieces and set it aside.

Prepare the Red Chile Sauce

In a medium saucepan, bring 2 cups of water to a boil. Remove from heat and add the dried guajillo and ancho chiles. Let them soak for about 15-20 minutes until they are soft.

In a blender, combine the soaked chiles, garlic, chopped onion, oregano, cumin, and a pinch of salt. Add about 1 cup of the soaking water and blend until smooth.

Pour the blended chile sauce through a fine-mesh strainer into the pot with the broth, pressing with a spoon to extract as much liquid as possible. Discard the solids.

Assemble the Pozole

Add the shredded pork and the drained hominy to the pot with the chile-infused broth. Stir well to combine. Bring the mixture to a simmer and cook for an additional 30 minutes to allow the flavors to meld. Taste and adjust seasoning with more salt if necessary.

Serve the Pozole

While the pozole simmers, prepare the garnishes: shredded cabbage or lettuce, sliced radishes, diced onions, chopped cilantro, lime wedges, avocado slices, and any other toppings you like.

Serve

Ladle the hot pozole into bowls and top with your choice of garnishes. Serve with lime wedges and tortilla chips or tostadas on the side.

Tips To Make Pozole

While pork is traditional, you can also use chicken or a combination of pork and chicken. Some recipes also include beef. Adjust the number of chiles to control the heat of the dish. Guajillo and ancho chiles are generally mild, but you can add a spicier chile like chile de árbol for more heat.

Pozole often tastes even better the next day, as the flavors have more time to meld. It can be made ahead of time and reheated, making it great for gatherings.

For a vegetarian version, skip the meat and use vegetable broth. Add more vegetables like zucchini, mushrooms, or beans for added texture and flavor.

How Many Calories Have Pozole

Calories Per Serving: Approximately 300-400 calories per serving (based on 8 servings)

Breakdown:

Pork Shoulder (per serving): ~200-250 calories
Hominy (per serving): ~60-80 calories
Chile Sauce (per serving): ~20-40 calories
Garnishes (varies by amount): ~20-50 calories