Authentic Mexican Pozole Recipe: A Hearty, Flavorful Stew Worth Every Step

There’s something truly special about a bowl of pozole. This traditional Mexican stew is rich, comforting, and packed with bold flavors that bring people together. Whether you’re serving it on a chilly night or during a celebration, this dish is a crowd-pleaser that never fails to impress.

If you’ve ever wanted to make an authentic pozole at home, here’s a simple step-by-step guide using pork shoulder, hominy, and the perfect blend of spices. The prep is easy, and the results are worth every minute.

Ingredients You’ll Need

• 1 1/2 lbs pork shoulder
• 2 garlic cloves, peeled
• 1 onion, chopped
• 2 garlic cloves, chopped
• 2 tablespoons oil
• 1 tablespoon cumin powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne
• 2 tablespoons California chili powder
• 1 tablespoon salt
• 1/4 teaspoon oregano
• 4 cups canned white hominy, drained and rinsed
• 3–5 cups pork broth (from cooking pork shoulder)
• 1 cup canned diced green chilis (optional)
• 2 whole fresh jalapeños, chopped (optional)
• 3 whole ancho chilies, seeded and stemmed (optional, for garnish)

First Step: Prep Your Ingredients

Before you start cooking, get everything ready. Chop the onion, peel and chop the garlic cloves, rinse the canned hominy, and slice the green chilis and jalapeños if you plan to use them.

If you’re using ancho chilies for garnish, boil them in a small pot now so they’re ready by the end of the recipe.

Cook the Pork Shoulder

Place the pork in a large pot. Cover with lightly salted water. Add half the chopped onion, the two whole garlic cloves, cumin, pepper, and oregano.

Bring to a boil over medium heat, then skim off any foam that rises. Reduce heat, cover, and let it simmer for about 45 minutes. After cooking, remove the meat and broth from the pot and save both for later.

Time to Build the Flavor

In a clean pan, sauté the remaining onion and chopped garlic in oil until they turn translucent. Add the rest of the spices (cayenne, chili powder, and salt) and stir for about a minute.

Cut the cooked pork into 1-inch cubes and return to the pan. Add the drained hominy, pork broth (or chicken stock if needed), green chilis, and jalapeños.

Let the stew simmer, covered, for 45 to 60 minutes. If the onions or peppers haven’t broken down completely, you can cook for an additional hour for a richer flavor.

Blend and Add Ancho Chili Garnish

Once your ancho chilies are soft (boil for 15 minutes), blend them with 1 1/2 cups water, 1 garlic clove, 2 tablespoons diced onion, and 1 tablespoon each of salt and pepper. Strain the mixture. You can discard the pulp or toss it into the soup for more heat.

Serve the spicy liquid on the side so guests can add it to their own bowls, depending on how spicy they like it. Be warned—it’s hot!

Don’t Forget the Garnishes

A good pozole is never complete without fresh toppings. Serve with:

• Lime or lemon wedges
• Sliced radishes
• Chopped cilantro
• Shredded cabbage (not red cabbage)
• Fried corn tortillas or tortilla chips

The Bottom Line

This Mexican pozole recipe is hearty, spicy, and full of deep flavors that only get better with time. The hominy adds a chewy texture, the pork is melt-in-your-mouth tender, and the combination of spices brings everything together beautifully.

Whether it’s your first time making pozole or a family tradition, this dish is one of those meals that feels like a warm hug in a bowl.