Pozole (Pork and Hominy Stew)

We can honestly say that this bowl of goodness is in the top 5 of our all-time favorite things to eat. It's really that good.

It's steeped in Mexican tradition and heritage and the flavor is unmatched. Just like all great soups or stews that are only as good as their base, such as Chicken Noodle Soup (with Homemade Chicken Broth) or French Onion Soup (with Homemade Beef Stock), this soup is right up with these classics. Make the pork broth well in advance and the rest comes together in no time at all!

A colorful Mexican bowl filled with Mexican pozole stew surrounded by bowls of sliced radishes, cabbage, avocados, and corn tortillas.

How To Make Pozole

This Mexican stew is layered with incredible flavor.

Start by simmering the pork should (preferably bone-in) at least one day in advance.

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How To Make Pork Broth

To achieve a pozole that has an amazing depth of flavor, you need to start with a broth that gently simmers on the stove for 2 to 3 hours. And then is allowed to rest for 12 to 24 hours.

You'll add a 5 to 7 lb pork should to a large stockpot. Make sure you've cut away all the excess fat.

EXPERT TIP: The addition of meaty pork bones adds incredible flavor. Pork feet and neck bones can be found in the meat department of Hispanic food markets. If you don't have access to one, then you can usually find ham hocks at your supermarket. Or, double up on pork spare ribs for simmering.

Cover with water and bring to a boil and then use a small sieve to skim off impurities at the surface. Lower the heat and simmer gently for another 2½ hours.

NOTE: Once the broth has cooled, we recommend placing the pot (with the roast and bones still in it) into the refrigerator. This just deepens the flavor even more and makes it really easy to skim the congealed fat that will form on the surface of the broth.

Shred the meat from the pork shoulder with your hands, forks, and/or a knife.

Creating the Classic Mexican Taste

The use of dried chiles is one of the reasons we love this stew so much. Once reconstituted and blended with garlic and seasonings, you get an unbelievable depth of flavor.

We go with a combination of dried chilis including:

EXPERT TIP: Dried chilies can be found in the produce section or the Hispanic section of many well-stocked supermarkets, at Latino food markets, or online.

Adding the chili sauce to the pork broth turns it into a vibrant, gorgeous orange hue.

Finishing the Pozole

Hominy is made from dried corn kernels and has been around for centuries. It was an important part of Native Americans' diets for multiple generations.

We love the earthy, corn-like texture of hominy. If you were making this dish in the most authentic fashion, you would go with corn that has gone through the nixtamalization process, but we'll just use good-ole store-bought hominy - it gets the job done just fine.

You can go with white hominy or golden hominy, but white is traditional and easier to find, usually in the canned vegetable section of your supermarket, near the corn. If not there, try the Hispanic area.

The hominy goes in right near the end of the cooking process for the pozole.

How To Serve

The pork broth, tender pork, and ancho sauce are really the stars of this soup. The hominy is wonderful, too.

But almost as important are the additional "toppings" you serve with it.

Here are the classic ingredients that come together to just make an unforgettable bowl of yumminess.

Shredded Napa cabbage
Thinly sliced radish
Sliced avocado
Crispy corn tortilla strips
Chopped fresh cilantro
Fresh lime

When the temperatures drop outside, you can be sure that this classic Mexican stew will warm you and your loved ones to the bone.

The broth alone is truly something magical.

The melt-in-your-mouth chunks of pork and tangy hominy bring it all together in a way that is unforgettable.

And leftovers freeze beautifully! Hooray for Pozole!