Pozole soup is a warm and cozy dish made with tasty hominy, tender meat, and rich broth. It’s a hit for celebrations or a comforting weeknight dinner!
Don’t forget the toppings! I love adding crisp radishes, fresh cilantro, and zesty lime. They really make this soup dance on your taste buds! 🌮
Key Ingredients & Substitutions
Pork Shoulder or Beef Chuck: I prefer pork shoulder for its tenderness and flavor. However, feel free to use beef if you like a heartier taste. You can even use chicken thighs for a lighter option!
Hominy: This chunky corn addition is key for texture. If you can’t find canned hominy, dried ones are an option too—just soak and cook them longer before adding to the soup.
Chiles: Guajillo and ancho chiles create that deep, rich color and flavor. If these aren’t available, you can use chipotle in adobo for a spicy twist, but reduce the quantity if you’re sensitive to heat.
Vinegar: I like apple cider vinegar for a tangy punch, but white vinegar or even lime juice can work if that’s what you have on hand.
What’s the Best Way to Prepare the Chile Sauce?
The chile sauce is crucial for flavor! Here’s how to make it perfectly:
- After soaking the dried chiles, make sure to remove the stems and seeds—this keeps the sauce from being too bitter.
- Blend with some of the soaking water, vinegar, and spices until it’s creamy and smooth. Adjust salt to taste!
- This sauce adds depth, so don’t rush it; the blending creates a beautiful sauce that elevates the whole soup.
How Do I Make Tender Meat for Pozole?
Getting the meat perfectly tender is essential. Follow these steps:
- Start with a large pot of water or broth to cover the meat. Bring it to a boil, then lower to a simmer.
- Cover and let it simmer for 2-3 hours until the meat easily shreds with a fork. Patience is key here!
- Once done, remove it from the pot, let it cool slightly, and shred it, discarding any excess fat.
With these tips and helpful techniques, you’ll be on your way to crafting a delicious bowl of pozole that your family and friends will love! Enjoy!
How to Make Pozole (Posole) Soup
Ingredients You’ll Need:
For the Soup:
- 2 lbs pork shoulder or beef chuck roast, cut into large chunks
- 1 large white onion, quartered
- 4 cloves garlic
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp dried oregano
- 8 cups water or low-sodium chicken broth
- 2 cans (15 oz each) white or yellow hominy, drained and rinsed
- 3-4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 2 cups hot water (to rehydrate chiles)
- 1 tbsp apple cider vinegar or white vinegar
- 1 tsp ground cumin
- 1 tsp smoked paprika (optional)
For Garnish:
- Thinly sliced radishes
- Sliced avocado
- Fresh cilantro leaves
- Lime wedges
- Crumbled queso fresco or cotija cheese
- Chopped white onion
- Shredded cabbage or lettuce (optional)
- Dried chili flakes or hot sauce (optional)
How Much Time Will You Need?
You’ll need about 15 minutes for prep and 3 hours for cooking the soup. This includes simmering the meat until tender and letting the flavors meld together. It’s a bit of a wait, but oh so worth it!
Step-by-Step Instructions:
1. Cook the Meat:
In a large pot, combine the meat chunks, quartered onion, garlic cloves, salt, pepper, and oregano. Pour in enough water or broth to cover everything. Bring to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 2-3 hours, or until the meat is fork-tender and shreds easily.
2. Prepare the Chile Sauce:
While the meat cooks, make the chile sauce. In a bowl, place the dried guajillo and ancho chiles and cover them with hot water. Let them soak for about 20 minutes until they are soft.
3. Blend the Chiles:
Transfer the softened chiles to a blender. Add 1 cup of their soaking water, vinegar, cumin, smoked paprika, and a pinch of salt. Blend until you achieve a smooth consistency.
4. Shred the Meat:
Once the meat is tender, remove it from the pot and let it cool slightly. Use two forks to shred the meat into bite-sized pieces and set it aside.
5. Strain the Broth:
Carefully strain the broth to remove the onion and garlic pieces. Return the clear broth back to the pot. Add the drained hominy and the blended chile sauce to the pot, stirring well to combine.
6. Simmer the Soup:
Bring the soup back to a simmer over medium heat. Let it cook for another 30 minutes so all the flavors meld together beautifully.
7. Combine the Meat:
Return the shredded meat to the pot. Stir to incorporate and let everything heat through, which should take about 10 minutes.
8. Serve and Garnish:
When ready to serve, ladle the pozole into bowls and let everyone top their soup with sliced radishes, avocado, fresh cilantro, crumbled cheese, lime wedges, and any other favorite garnishes!
9. Enjoy Your Pozole!
Dig in and savor the comforting, hearty, and flavorful bowl of pozole you just made. It’s perfect for any occasion and sure to impress!
Can I Use a Different Meat for Pozole?
Absolutely! While pork shoulder or beef chuck are traditional, you can use chicken thighs or even turkey for a lighter version. Just adjust cooking times as needed for the type of meat.
How Long Does Pozole Keep in the Fridge?
Pozole can be stored in an airtight container in the fridge for up to 3-4 days. Just remember to let it cool before refrigerating. Reheat thoroughly before serving!
Can I Make Pozole Vegetarian or Vegan?
Yes! Substitute the meat with hearty vegetables like mushrooms or zucchini and use vegetable broth instead of chicken broth. You can also add beans for extra protein!
How Can I Adjust the Spice Level?
If you prefer milder pozole, remove the seeds from the chiles or use fewer chiles altogether. Alternatively, you can add a bit more smoked paprika for flavor without adding heat!
