This Red Pozole recipe (Posole) has had great success with many of the people that had tried, I hope you enjoy it as well.
Mexico's Bicentennial Celebration will take place at midnight on September 15, 2010. Contrary to what most people “know” about this historical event, this date is not the actual anniversary of the Mexican Independence from Spain, (which did not happen officially until 1821), but the celebration of the beginning of the rebellion against the corrupt, cruel and decadent Spanish colonial system.
Red Pozole Recipe / Pozole Rojo
That September 16, 1810, at dawn, the insurrection that was initiated by the leader of the so-called group "Queretaro’s conspirators", the priest Miguel Hidalgo y Costilla, was what inspired the people of Dolores Hidalgo (currently in the state of Guanajuato, Mexico) to rebel. That night, Hidalgo delivered his famous "Grito de Dolores”.
And the war for the Independence of Mexico started…Our entire country will celebrate with festivities for several weeks, including various events such as parades, fireworks, folk festivals, art exhibitions, historical tours and displays, musical concerts and gastronomic shows. The mega event was baptized by Mexicans as "El Grito del Bicentenario".
Red Pozole Garnish can include Shredded Lettuce or Cabbage according to the region.
Anyway, I know you didn’t stop here looking to know about our Mexican history and heritage, but to find out how to make the famous and delicious soup/stew called Pozole, which is just what I had in mind to celebrate the Bicentenario.
If you have tried Pozole before, you know it is a tasty, filling, and above all, a nutritious soup. We usually eat this soup for dinner, and it’s a classic dish in Mexican Fiestas during the cold nights of winter. It is a favorite dish that must show off at the Noche Mexicana Fiesta this Independence Day. Nothing more Mexican than a Pozole!The original Red Pozole or red posole is made using dried Hominy and the pig’s head and neck bones. Dried hominy (hulled and dried kernels of corn) adds an incomparable corn flavor to this soup, but canned hominy is commonly used as a substitute.
We are using canned hominy in this recipe since it is available at the supermarkets here in the States and buying dried Hominy and pig’s head meat is hard to find. This recipe is for a red pozole, even though in Mexico we also have white (without the red sauce) and green pozole adding Salsa Verde. And yes, you can use chicken instead of pork for the soup if you prefer.
Note: Pozole can be refrigerated for up to 5 days; it tastes even better, and it also freezes well.
How to Make Red Pozole
Red Posole Peppers are Guajillo and Ancho Peppers
DIRECTIONS:
- Heat water. Add pork meat, spare ribs, onion, and garlic. Season with salt when meat is almost done. While cooking, skim the top layer of foam and fat from the pot using a ladle.
- Remove pork from the broth. Trim excess fat, and remove meat from bones.
- Now for the sauce, soak the ancho and guajillo peppers in water
- Using a blender process the peppers, garlic cloves, onion, and oregano.
- Heat oil in a large skillet over medium-high. Add the dry peppers puree and salt to taste. simmer, about 25 minutes.
- Using a strainer, add the sauce to the broth. Bring to a boil and add the meat. Stir in white hominy, and season with salt and pepper.
Pozole RojoWe love to serve Red Pozole Soup in these large Mexican soup bowls.
Buen Provecho!
Mely Martínez
Leave a comment and share your experience with the recipe.
If you are on Pinterest, check our boards with hundreds of delicious ideas I'm pinning for you! Or if you are on Instagram, check out the meals pictures or stories ideas.If you are looking for the recipe for Pozole Verde press HERE.Share on your social networks; it only takes 5 seconds. Thanks! EN ESPAÑOL.
📖 Recipe
Red Pozole
Ingredients
For the soup:
- 4 quarts of water
- 2 pounds cubed pork shoulder
- 1 pound pork spare ribs or baby back ribs
- 1 white onion cut in quarts
- 8 large garlic cloves
- Salt to taste
- 3 cans (15 ounces each) white hominy, drained and rinsed SEE Notes for uncooked hominy.
For the red sauce:
- 5 guajillo peppers cleaned, seeded, open flat, and deveined
- 5 ancho peppers cleaned, seeded, open flat, and deveined
- 6 garlic cloves
- 1 medium white onion coarsely chopped
- ½ teaspoon dry Mexican oregano
- 2 tablespoon vegetable or canola oil
- Salt to taste
For the garnish:
- 1 head of lettuce finely shredded
- 1 ½ cup onions finely chopped
- Ground chile piquín to taste
- 1 ½ cup radishes sliced
- Mexican oregano
- Deep fried corn tortillas tostadas
- Limes cut in wedges
- Optional: avocado chopped
CHECK RECIPE VIDEO
Instructions
- Heat water in a large stockpot. Add pork meat, spare ribs, onion, and garlic. Bring to a boil, then lower the heat and let simmer, partially covered for 2 and half hours or until meat is tender and falling off the bone. Season with salt when meat is almost done. While cooking, skim the top layer of foam and fat from the pot using a ladle. If necessary, add warm water to maintain the same level of broth in the pot.
- Remove pork from broth; reserve broth. Trim excess fat, and remove meat from bones; discard bones, onion, and garlic from the broth. Shred meat, and cover.
- Now for the sauce, soak the ancho and guajillo peppers in water just enough to cover for 25-30 minutes until soft.
- Using a blender or food processor blend peppers, garlic cloves, onion, and oregano, adding some of the water in which they were soaking. Puree mixture until smooth.
- Heat oil in a large skillet over medium-high. Add the dry pepper puree and salt to taste, stirring constantly as it splatters. Reduce heat to medium; simmer, about 25 minutes.
- Using a strainer, add the sauce to the broth. Bring to a boil and add the meat, and simmer gently, for about 10 minutes. Stir in white hominy, and season with salt and pepper. Simmer until heated through.
- Serve Pozole in large Mexican soup bowls and place garnishes on the side as shown above.
Video
Notes
- If you want to use uncook cacahuazintle corn (hominy) and cook it yourself, rinse the corn, remove any grain that looks dry or old. Place the corn in a pot with enough water to cover it at least 8-10 centimeters above the corn kernels. Add a quarter of a white onion, two cloves of garlic, you can also herbs like bay leaves and thyme. Cook for about an hour and a half until the corn opens. It may take less or longer, it depends on how old the corn is. This is for 1-½ lb. of corn. When the corn is already cooked, drain it and add it to the pozole as indicated in the recipe.
- You can prepare the sauce a couple of days in advance so that it is not so elaborate to do it all the same day. The sauce can also be frozen and used for other stews such as adobos or enchiladas.
- The Pozole tends to enhance its flavors the next day, so if you are going to prepare it for a party or special occasion you can cook it in advance, and just reheat it. Besides, it keeps very well in the freezer including the hominy, and it takes great when you reheat it weeks later.
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Jessica
I made this tonight for my Mexican husband. It was delicious and he gave it a 10/10! Thank you for the great recipe!
Eric
Great recipe. I usually use a mix of 4 chilis - cascabel, mulato, guajillo, and ancho. I also add a couple of squares of Abuelita’s hot chocolate which is very controversial with my workmates, but I love the complexity it adds.
Bridget
Is this recipe spicy for children? I know our tastebuds are very different compared to kids? Thank you!
Mely Martínez
Hello Bridget,
NO, Guajillo and Ancho Chiles are not spicy peppers. So, this recipe is ok for people that do not eat spicy food.
Tyler
OMG I'm so excited to make this recipe! (I'm making it tomorrow)
My mom growing up made all the homemade food you could think of and the last few years for my birthday she makes me pozole! We're having a rainy day tomorrow so I'm real excited to make this! I have stew pork, would you recommend cooking it first then adding everything and letting it simmer for flavor? That's what I was thinking but I'm open to all the ideas 🙂
Mely Martínez
Hello Tyler,
Yes, cook the meat first. The add the sauce.
I hope you enjoy your pozole.
Jorge
It’s funny, i grew up in El Paso and I never learned to cook Mexican food. Over the years I’ve picked up on how to make some of the traditional dishes, but your pozole recipe is the only one I use!! I’ve experimented with addding carrots and celery to the stock and chile Moreno to the paste, but overall your recipe has been a hit with everyone that tries it at home or work. Thank you so much for making me look like the best Mexican chef!!
Mely Martínez
Hello Jorge,
Thank you for sharing about your addition to vegetables to the Pozole recipe.
I'm sure you are a great cook! You personal sazón is what makes a recipe great!
Elena
Hello where do I find piquin?
Mely Martínez
Hello Elena,
Must latin stores, and even Walmart stores sell it. You can also order it online in Amazon.
Marianne
Thank you! The best Recipe EVER!!!
Laura Aranda
Everything is fine except the bunch of advertising that pops up all the time!
Lloyd Le Blanc
Hello,
As there are only two of us can I half the recipe?
Thank you,
Lloyd
Mely Martínez
Hello Lloyd,
Yes, you can. However, in case you want to make the whole recipe, the pozole freezes really well. It even taste great after reheating.
Danielle
Can I use stew meat and follow all the same steps?
Mely Martínez
Hello Danielle,
Pork stew meat, yes.
Helene Carey
I tried this for my daughter who loves Pozole. She said it was great. I do have one question that is not even about Pozole, but....do you have a recipe for NATA? I visit Veracruz alot and love the BOMBAS with NATA, but don't know where to find it here, or if there is a recipe for it. If you have one I would love to know.
Thanks
Mely Martínez
Hello Helene,
Nata is the creamy top that floats on the surface of raw milk after it is cooked.
The way they do it if to place ht milk in a large pot over a medium heat, bring to a boil and then reduce the heat to simmer for about 20 minutes.
The cream of the milk will float on the surface, and it will form a thick layer. That layer is what we call nata in Mexico.
Diamond Ramirez
I love all of your recipes I’ve made from your website. All of my family is like where did you learn to cook like this I told them from my mom Mrs. Martinez. Lol my stepdads last name is Martinez and my mom was like I didn’t teach you that. I say I know my other mom and they are all like laughing and asking when will we meet her. It’s so funny they just don’t know my secret which is your website!!! I was just wondering why the meat is cooked without the peppers at first, when I do this it seems not as flavorful to me. Or if I put in crockpot or even stove top could I just continue to add in at beginning? So I’m just curious as to why then meat is always made before adding chiles
Mely Martínez
Hello Diamond,
The meat usually takes longer to cook, and you prepare the dried peppers sauce while it cooks. The dried peppers sauce, does not need a longer cooking time as the meat.
You can add it ahead of time if you want, however sometimes the meat realeses some impurities that have to be removed while you cook it.
Happy Cooking!
Carmen Malizia
Hi!
I’m finally going to try this delish recipe!
-I’m wondering how many chiles need to be used?
- can you use the meat used for caldo de res? ( the name escapes me!)
- do you need to rinse the hominy at all?
Mely Martínez
Hello Carmen,
The quantity of each pepper is listed in the recipe box. 5 Guajillo and 5 Ancho Peppers.
Pozole is usually made with pork meat instead of beef. You can rinse the hominy is you want to.
David
Excellent!!!
Jade
Mely, I loved this recipe! Do you know how I can make it a little spicy?
Mely Martínez
Hello JAde,
You can add a few arbol peppers.
Susie M.
It’s so delicious 😊
Catherine Hernandez
To substitute chicken, how many pounds would you use? What cuts?
Mely Martínez
Hello Catherine,
3 pounds of bone-in chicken, use a mix of dark and white meat. Chicken breast and thighs.
Ludwig Stiglich
It is awesome. A family favorite!
Lorena S.
Hi Mely,
Could it be possible to add the chilis sauce without straining it into the broth for spicier and stronger flavour? I made sure there were no seeds left before re-hydrating them. Thank you in advance!
Lorena S.
Mely Martínez
Hello Lorena,
Yes, you can add it without strainer. Some new blender work really good at doing a fine grinding of the pepper skins.
Jen
I’ve been searching for an authentic recipe for pozole Rojo and I’m so happy I found this one! The first taste brought immediate comfort and happiness. I grew up eating pozole blanco which is my ultimate favorite Mexican dish. Pozole Rojo is amazing! The color of the broth is gorgeous and the flavors are amazing! I can’t wait to show off my new recipe to our family.
Nonoub
I've been trying to find the perfect pozole recipe forever. This was it! The only change was that we use cabbage instead of lettuce. Thank you.
Melissa Forrest-Garcia
I love your recipe as my guide. I usually sauté the seasoned pork cubes and also toast the guajiro chiles before soaking them. I add a whole jalapeño and a small can of Herdez red salsa. I serve with cabbage and everything else you mentioned. It’s glorious!!
Jerome
This was absolutely amazing! I’m a New Mexico native living in Iowa, and wanted to share posole with my wife; this recipe knocked it out of the park, especially the addition of lime juice as a garnish. As a tip for those making it the first time, when I first added the chile purée to the pork broth it was extremely bitter. My wife says French onion soup is similar in that it tastes like dirty dish water until you boil it. We brought the broth to boil and simmered it, and added a lot of salt, and it transformed into perfect posole. Thanks so much for this recipe, we will make it again and again!
Erin
My husband loves some crockpot posole rexipe and mentioned he wanted it this weekend. I said I will handle it. I followed your recipe to the letter outside of all my pork was pork butt, and he kissed my forehead and said thank you so much, this was so much better. I said thank Mely! It really was so good.
C Strauss
Not very spicy. Doesn’t taste like the Red posole I had in cities on the west coast of Mexico. It’s missing something. Maybe the seeds out of the peppers or another kind of pepper?
Mely Martínez
Hello Strauss,
In the west coast of Mexico, there is spicy salsa that is added after you serve the Pozole, each one adds it to their personal taste.
Erica
Hi!
Are you using fresh or dry peppers?
Going to make this weekend!
Thanks in advance.
Erica
Erica
Sorry! I just read “dry pepper puree”
Brad
I love this recipe, I always get huge compliments with it. A few tips:
Get a nice browning on the pork before adding water - it adds a lot to the broth.
When doing the chilies, break them open first and clean the seeds and veins. You’ll catch a few moldy chilis and they will soak all the way. I also use warm water.
Linda
Hello. Looks amazing! Do you have a crock pot version for this recipe?
Mely Martínez
Hello Linda,
Sorry, I have never tried it on the cock pot.
Hannah
This was genuinely one of the best things that I have ever eaten. My store did not have any bone-in ribs, so I used country style pork ribs. But they had a whole shoulder with the skin and bone, so I cooked it with the skin and bones along with the meat. I also did not have ancho chiles, so I used 1/4 cup of ancho chile powder. Other than that, this is a complete show stopper and I am definitely making this at the next get together I have. Thank you so much for the recipe!
Nelda Garcia
Hola Mele,
At what point during the recipe would I add the hominy if not using the store bought pre-cooked version?
Gracias!
Nelda
Sorry Mele! I just saw that you’ve included that in your recipient already 🙂
Veronica
Mely I have made this recipe 4 times and we LOVE it. I really enjoy learning recipes from different cultures around the world and it’s my goal to find a recipe that’s as authentic as possible. This dish is part of my boyfriends culture so I am very thankful to have a recipe that exceeded his expectations 😊 thank you so much for sharing!
Chuck Higgins
I am pleased to have an authentic Pozole recipe!
After closely following the recipe, it was good but being from New Mexico (Santa Fe), I felt it was in need of a “flavor push“.
I took the liberty of adding some chicken base (paste, not powdered) and some ground cumin.
The compliments flowed in from the dinner guests. Woof!
Carlos
I’m not one to post a lot of any thing but this recipe compelled me to do so…… I followed just as she described, except for shredding the meat. I also used an entire rack of spare ribs, and cut them individually also leaving them in tact bone and all. Picking out the ribs and eating them off the bone made for a more favorable experience texture-wise in my opinion. Will definitely make again!
Victoria
Omg. let me just tell you this was delicious a bit time consuming but worth it. Totally agree with making the sauce ahead of time . Received compliments from both my parents. Mom said Mija, your abuelo would be proud. This meant the world too me 🥺🥲🥰. Thank you for sharing this recipe.
Mon
I tried the receipt and loved it. However, the chile flavor was not sticking to mine. What am I missing?
Mely Martínez
Hello Mon,
I'm not sure what you mean by Chile flavor? Sometimes, the peppers are old and the flavor is not that strong. Or do you mean about spiciness?
Roberto Gutierrez
Hola Mely, que sabroso el pozole rojo de tu receta. Gracias.
Tambien le agregue un chile mulato que le dio un sabor interesante.
Feliz navidad.
Roberto
Mely Martínez
Saludos Roberto,
Gusto en saber de ti. Ese chile mulato me imagino le dió un colorcito más oscuro al pozole.
Joanna Gonzalez
Oh! Wow! This has been the best pozole ever. My family couldn’t believe I made it. Thank you for such a delicious and easy recipe.
I just printed the recipe to add to my favorites.
Lisa Clay
I cooked my pork in crockpot overnight,
But followed everything else. My family absolutely loved this !!! I only used about 1/3 of all the sauce I made but so happy to freeze the leftovers!!! Thank you so much for this perfect recipe!!!🌶❤️💋
Shanna Munoz
I’ve used this recipe several times. It is absolutely delicious. Thank you!
Cathy Thelen
When replacing the pork with chicken- what would you use 3 pounds of bone in thighs, or breast meat with bone?
Mely Martínez
Hello Cathy,
I would use a mix of bone in chicken breast & thights. The same weight indicates in the ingredients.
Lizz
Hello! 🙂 thank you for sharing all of your amazing recipes! Every single recipe I have made has turned out beautifully. I love pozole and have made this red one so many times. Each time it’s perfection!! Tonight I doubled the recipe so I could freeze it. I was wondering if you could share what type of strainer you use for the blended chili sauce. I’m looking to replace the one I have. 🙂
Gracias amiga!
Mely Martínez
Hello Lizz,
I use a strainer the has medium size holes. Similar to this one: STRAINER
Megan
This was a time investment, but was absolutely worth it. Absolutely will repeat. Thank you!
Mely Martínez
Hello Megan,
I'm glad you like the results of your Pozole.
Rose
Five stars. It was amazing!! My family love it!!
Brandi Parra
I really enjoy your recipe! The meat is really tender, and the flavor is amazing. I did add a teaspoon of Cumin as well. Can you tell me how to make this recipe more spicy? I am looking for more heat, but want to continue using your recipe at the same time 🙂
Mely Martínez
Hello Brandi,
The recipe for pozole is not usually spicy. But, you can make a spicy Arbol peppers salsa to add at serving time.
Christopher B Gray
Don't remove the seeds from the dried anchos and guajillos if you wanna kick it up a notch. 🙂 I like to use fresh jalapeno as a garnish, too.
Brad Buyse
I have made this numerous times and I try to tweak and perfect it each time to make it perfect for my family. These are the things I do differently that I believe adds flavor and texture..
I use 3 Quarts of water and 1 Quart of Chicken stock from boiled chicken thighs - and I boil my white onion prior to adding meat.
After cleaning and soaking Chilis, I use the stock mixture ( boiled onion/H20 Chicken stock) in to hydrate them in Vita Mixer. If mixture is too thick, I add stock.
I also strain the red mixture in a strainer and add stock mixture to get more red sauce. Then pour Sauce into stock.
I let this simmer on low for 3 hours stirring every now and then, and allow it to reduce a bit. I do this in my 6Q Dutch oven..
Love this website! Have cooked a lot of these recipes.. Its fun to experiment and add your own twist to suit your tongue!
Brad
Becky
Delicious pozole!!!! Thank you for your wonderful recipe! Will make it again once all the yummy left overs are gone.
Stephen Van Nattan
The most powerful pozole I ever had was in a restaurant in New Mexico in Navajo territory. I was on my way home from Calif. to Michigan, and having been raised on Mexican food as a kid, I suddenly realized I was close to the continental divide between real Mexican cooking and Gringo fakes. I pulled into this restaurant in New Mexico, and I ordered pozole. IT WAS PURE FIRE. I thought maybe the cook saw my Michigan license plate and decided to burn the Gringo Yankee. Later, I told the story to a Hispanic friend, and he said it is a Navajo thing. They breathe fire. I determined to finish it, but it lingered for some time afterward as I traveled on home.
Michigan Mexican is called a "wet burrito." It is a disaster of a huge anemic burrito covered with flour gravy that belongs on mashed potatoes. That is why I am in Texas now. In Texas you can actually find Mexican restaurants that have a cook imported from Vera Cruz or Mexico City. You can also find my own home made fermented hot sauce made in the Tabasco method.
anonymous
Thanks! I'll still be using the same meat in the recipe
anonymous
Should I rehydrate the peppers in hot water?
Also, if I am using a dutch oven, but still cooking stove-top, are the cook times the same? (my dutch oven is larger and easier to fit everything in)
Mely Martínez
Hello,
You can soak them in warm water, too. You can use your pot, and the cooking time will also depend on the meat.
Tara
I followed this recipe EXACTLY as it was written and to say I’m unimpressed is an understatement. I’m at a loss reading the good reviews. This was not a winner.
Mely Martínez
Hello Tara,
Sorry to hear you didn't like the recipe. Maybe this is not the pozole recipe you were looking for. This is a recipe for Mexican Pozole, and the reviews are written mostly by Mexicans that miss the pozole we made in Mexico. Maybe you are looking for an American version or the New Mexico style pozole.
Michael Buendia
This pozole is the bomb. Absolutely delicious! I too did not boil the chiles but soaked them in hot hot water. The flavors in this dish are nothing short of amazing. I let mine simmer on very low heat in my dutch oven for 5 hours. The meat came out very tender and the flavors all melded together nicely. Can't wait to share this with my family.
Mely Martínez
Hello Michael,
Thank you for trying the pozole recipe. And, for sharing how you made the salsa by boiling the peppers. Buen Provecho!
Vanessa
This looks amazing. I miss pozole so much. But then I ended up developing a an allergy to pork. 🙁 so all I can do is read the recipe and look at the beautiful pictures. Lol Maybe I'll just make it and gift it to my family. 🙂
Mely Martínez
Hello Vanessa,
You can make it using chicken instead of pork. Chicken Pozole.
Ron
Your recipes ingredients looks wonderful and living in San Antonio I know exactly where to get everything. However, I do have some dried Posole I plan on soaking and using. Would rather use than using canned Hominy? How much dried would you recommend in lieu of canned? That is the most comments I’ve ever seen on a Red Posole Recipe! It must be excellent. Congrats
Mely Martínez
Hello Ron,
About 1-1/2 lb of dried hominy.
Cindy Fernandez
This was my first time making pozole! It was so easy to make and everyone in my family got seconds. We loved it. It remains me of the one my grandma used to make in Mexico. Thank you for the recipe.
Lillian Garcia
family loved it and we will be making it again
Lili
Fantastic
James
Ay, where to begin?! Although my lluela has moved back to Michigan from Texas, I live three hours away from my hometown. Ella tiene 80 años y siempre me ha enseñado y aconsejado en la cocina. No tengo mucho tiempo libre para visitar a mi familia, entonces tengo que tratar de cocinar mis favoritos solito. Cuando me pongo nostálgico para la comida que ella no me ha enseñado a cocinar, vengo a buscar una receta aquí en su blog. La primera vez que hice esta receta, wow. Salio perfecto. He usado sus recetas miles de veces, pero esta merece un comentario. Recetas fáciles, unas llamadas a mi abuelita, y tendré una barriga llena todo el inverno. Mil gracias.
Mely Martínez
Hola James,
Que gusto saber que tienes aún a tu abuelita. Disfruta mucho tu tiempo cocinando, y sobre todo recordando a la familia. Saludos!
Linda A Marquez
The best red recipe!
Mely Martínez
Hello Linda,
Thank you! Saludos!
Sara
I actually have a bunch of dried hominy. When would I add it in to make sure it's cooked through?
Mely Martínez
Hello Sara,
I suggest you cook it separately in another pot for about 1 to 1-1/2 hours until it is cooked. Then drain and add as the recipe indicates.
Elizabeth
Made this two fays ago for mu hubby's birthday, per his request. Total success! Everyone loved it!
love
I often do not follow recipes, I usually take them as a source of ideas and go my own way. I could not come up with an idea on how to deviate from this one, so I followed it. To the letter. Next time I make this, I’m following the recipe! This is great. Wow! I grew up with menudo, this was my first pozole. Thanks
Lisa Wenner
Great recipe, easy to follow. Instructions clear.
Delicious
Mely Martínez
Hello Lisa,
Enjoy it!
ARA
I thought cabbage was the traditional topping, rather than lettuce.
Mely Martínez
Hello Ara,
That will depend on the region of the country. Lettuce is more popular in central and south Mexico.
Cynthia
Hey Mely! Thank you very very much for your recipe! I am a Mexican studying in Australia and I prepared it for my German boyfriend. He loved it! It reminded me of our family gatherings and it tasted just as my grandma's. The only thing I added was marjoram and some bay leaves to cook the meat. Delicious! I love your website!
Mely Martínez
Hello Cynthia,
Thank you for trying the recipe. I love the addition of marjoram to the meat, we always add bay leaves, onion, and garlic.
Happy cooking!
Yirg
Instead of water can you use a stock? If so, what would be appropriate for pork pozole? (I mean, I think I can guess for chicken!)
Mely Martínez
Hello Yirg,
You can sure use chicken stock.
Xochitl Gonzalez
Fantastic recipe! I made this week, using Rancho Gordo hominy that you soak and cook yourself. My butcher only sold spareribs by the half rack, so I used that with the riblets attached, since I love cartilage. and the two pounds of shoulder. I didn't remove all the seeds from the chilies, and only removed them after soaking, so the water I used to make the sauce also had seeds, but had the perfect heat for us. Last night was day two of the posole, and it was even better than first night. I can't wait to try it tonight. We've been eating it with radishes and radish greens, but tonight will try with cabbage. Also, love to add chili piquin for that extra kick!
Mely Martínez
Hello Xochitl,
Thank you for trying the recipe and for the suggestions of using the hominy from Rancho Gordo, I do like their products a lot!
Rachael
Hi, do you boil the chili peppers or just leave them in warm water from the sink or boil water take off the heat then let chili pepper s soak?
Mely Martínez
Hello!
You can either soak them in warm water for 30 minutes or place them in a saucepan, cover them with water, bring to a boil and then reduce heat, simmer for 15 minutes.
Joanne
Amazing recipe! This was my first time making posole and my Mexican fiancè approves! We finished the entire pot within a few days. Definitely will be making this again, and again and AGAIN! 😋
Annette
Hi Mely,
In step #5 you mention heat oil and add dry pepper purée and salt to taste. What dry pepper purée? Thank you
Mely Martínez
Hello Annette,
The one you make if you follow the previous steps.
Annette
Oh ok! I got it!! Thank you so much.
Have a Happy New Year!!
Juanita
Excellent recipe! I add a couple bay leaves in at the end, but other than that I stuck to your recipe and it turned out amazing!!!
Tracie
Thank you Meli for sharing all your wonderful recipes, I have been following you for quite some time and you always seem to be able to explain your recipes very well and they always come out perfectly
Mely Martínez
Hello, Tracie,
I hope you enjoy the pozole recipe. Happy cooking!
Amanda
You mentioned dried hominy is more flavorful, how would the addition of dried vs canned change the process if at all?
Mely Martínez
Hello Amanda,
You can cook the hominy at home adding onion, garlic, and herbs to the cooking water, and this plus the natural flavors of the corn. It's way better than the one you get from the can. I couldn't find uncooked hominy where I lived for many years. So, canned hominy was my only opon.
Laila
Hello! Quick question- do I soak the peppers in regular warm water or do I soak them in the broth? Excited to make this for Christmas Eve dinner!
Mely Martínez
Hello Laila,
You soak the peppers in regular warm water.
Al Poe
As a Detroit Born n raised Gringo I grew up eating Authentic Mexican food. For 2 decades now I brew a 5 gallon cast iron pot full of Red Posole. I Smoke low n Slow 2 Pork Butt's over Apple Wood. Next day mix frozen Goya Saffritos, Hominy and other Spices to a simmer for 6 hours. Pass some out to neighbors and freeze remainder in Gallon freezer bags half full flat. 4 months later taste just like day made. My Mexican friends and neighbors just can't believe I can make this great dish. Thanks for your advice and I joined your site and Instagram.
Mely Martínez
Hello Al Poe,
It sounds like a great meal! Happy cooking and thank you for following up!
Nancy Guzman
Can I make this in the instant pot?
Mely Martínez
Hello Nancy,
Yes, please check some of the last comments. Happy cooking!
Theresa
I made this in my Instant Pot for some of my husband’s employees to celebrate Mexican Independence Day. It was a huge hit! I have made it several times since September because I like it so much. It freezes well and is so much tastier (and healthier) than canned soups. Great recipe.
Cara M.
Delicious and authentic- my family LOVED it!
Mely Martínez
Hello Cara,
Thank you fro trying the recipe.
Shal
Making this now! Hopefully it’s amazing as it sounds lol
Analia
How did it turn out? Thinking of making it this weekend.
Tim
I saw dried red hominy sold in bulk at a new Mexican grocery nearby. How would I use that instead of canned hominy? Simply soak in water, boil in water, etc?
Mely Martínez
Hello Tim,
You rinse the hominy and cook it in water with a small piece of onion and 2 garlic cloves.
Gaby
I was wondering can I use chicken instead of pork meat?
mmartinez
Hello Gaby,
Yes, you can make it using chicken.
Diana
Mely!!!!!
I’ve made this before and it was delicious, but I was wondering if you’ve tried it in the instant pot. If you have, I would love to know how you did it.
mmartinez
Hello Diana,
Cook the meat in the instant pot according to the pot settings. While the meat is cooking make the salsa. Once the meat is cooked, add the salsa and the hominy and cook on manual for 10 minutes.
Wendy Zi
I really adore this recipie, if I’m in a hurry I use the instant pot and a pork roast, shred the meat, but follow all the other steps. The pepper combination and sauce are outstanding
S.D.
Used this recipe to feed 250 people. It was super simple to follow and dinner was a success! Thank you.
Sonny
Recipe looks very similar to mine except I never thought to try rib bones. Great idea! Lots of flavor in rib meat. Thx!
Ruth
Muchas gracias! It came out delicious.
Shan
I've made it several times, we love it! I keep meaning to try the verde you posted but this is just SO good we come back to it. I add a few japones, as well. Your site is one of the only I trust for authentic Mexican recipes in English. I basically also use the sauce as my flavor base for tamales. Thank you for sharing!
mmartinez
Hello Shan,
Thank you for trying the recipe. The salsa recipe is almost the same for menudo, tamales, enchiladas, and adobos. Happy cooking!
Gwen
I have been making this pozole recipe for the last couple of years during the holidays. It comes out so amazing. My Mexican husband loves pozole and I wanted to be able to make it for him, and this recipe is such a winner! I've had family and friends over and everyone has loved it.
mmartinez
Hello Gwen,
Thank you for coming back to let us know about your pozole. So glad to know your family like it. I hope you make extras to freeze it.
Jenny Hdz
This is the first time I make pozole for my Mexican husband. You can't believe how happy he was enjoying his bowl of pozole. I'm from Guatemala and I'm learning to cook his favorite meals in your website. Thank you for posting all these recipes and the photos. They re very helpful.
mmartinez
Hola Jenny,
Thank you for visiting the blog and for trying the recipes. Happy cooking!
Tomás E Revollo
My daughter likes it spicy. How do I do that.
Otherwise, its great recipe. Made it many times.
Thanks.
mmartinez
Hello Tomás,
Pozole is not usually spicy, but in Jalisco, the serve pozole with a very spicy sauce at the side, everyone adds the sauce according to their taste. This sauce is made of Arbol pepper.
Tomás
Thanks. Chile de arbol. Will do.!!
J. Astello
Hi! Do you have a video on how to make the red pozole? Thanks!
mmartinez
Hello J. Astello,
Sorry but I still don't have a video for the pozole. I'll add it to make to do list of videos. Thank you for following.
Lola G.
This pozole taste like the one my grandma used to make in Jalisco Mexico. Thanks a lot for all the help. This recipe is the best!
Nicki
The pepper purée in this recipe sounds really good can I use it for an enchilada sauce? The canned stuff is really yucky. Would I need to adjust or add any liquid to use it that way. Thanks again your recipes and pictures look and sound delicious!
mmartinez
Hello Nicki,
Yes, you can use it. As a matter of fact you can check the recipe for the sauce following this link: Adobo Sauce
Alicia A. Robinson
I made this and my family loved it! I have made pozole with different recipes ,but this one is the best! thank you.
Febe
¡Gracias! Aprendi que la salsa se cocina, eso no lo sabia, Lo he hecho varias veces usando pierna de Puerco, yo no como carne pero si son tamales y pozole, se me olvida que soy vegetariana. Lo he compartido con personas de este pais y les encanta, aqui donde estoy ya esta frio y espero hacerlo pronto. Me encantan tus recetas.. vivi en Mexico pero soy de España y me gusta la comida de tu pais....
Yesenia Sandoval
I learned something new (spare rib) I usually use (neck bone ) which I really don't like too many tinny bones to much work .. thank you! I can't wait to make and try your your recipe .
Sincerely yours ,
yprettysandoval
Sonya Wood
Amazing! Just like mine. Only difference is I prefer using chili de arbol instead of ancho chili. I feel nacho gives a dark flavor. Arbol chili is brighter.
Luisana Cayetano
Hello Mely!
Thnak you so much for the pictures. I always find them very helpful as I am not a cook. lol
I tried this recipe this weekend, but did not have guajillo peppers. I used the New Mexico dry chili pods with the ancho peppers. It actually turned out really good. The peppers give it a smoky type flavor and all my guests liked it. I will try the recipe next time with the guajillo. Thanks!
mmartinez
Hello Luisana,
I'm so glad to know you were able to adapt the recipe with the peppers available in your area. Thank you fro sharing that with us, I hope this help other people to try the recipe even though with those that of peppers too.
Happy cooking!
Unknown
Hello,
Your Pozole recipe is spot on!
Thank you for the pics!!
My mom made delicious Pozole for my birthday. Unfortunately, Dementia has caused her to forget how to cook and I never paid attention while she made it.
I had accepted the loss of this homemade dish until i read and made your recipe.
Now i can continue the tradition.
I made enough for my parents and they loved it, too!
Thank you, again for sharing your recipe.
Juan Lopez
Silver Lake in Los Angeles, CA
Pr Mg
My husband made this for New Years and it was AWESOME!!! Thanks so much!
Anonymous
This sounds delicious and I will be using your recipe as a reference. I use the New Mexico dry chili pods, the same ones I use for my tamales. I get them from Hatch, New Mexico. I can't wait to make this for my son's New Year party. Happy New Year!
mmartinez
Hello,
Please let me know how it turns out with those using those peppers. It will help other people that need to substitute peppers. Happy cooking!
Anonymous
I just got done eating it and it was so wonderful! It's so authentic and easy! I cooked my pork in the slow cooker. Thank you so much for this!
Anonymous
Your recipe yields for 6. How much of each Chile do I use for about 30?
mmartinez
Hello,
ABout 30 peppers will do.
Nicole Dwyer
I cooked Pozole today for the 1st time and I followed this recipe...and it was just DELICIOUS!! The only thing I added apart from the salt and pepper was Sazon Goya with Coriander and Annatto (culantro y achiote) and I used "repollo" instead of lettuce!!! OMG...delicious...great recipe..easy to follow..Thanks Mely!
Daiana Barragan
Que delicia!! La receta esta muuuuuuy deliciosa!
Anonymous
Making this right now will let you know how it turns out
mmartinez
I hope you come back and let me know. Happy cooking!
mmartinez
Sorry, someone asked for the English version. I accidentally deleted the comment. Here is the link to the English version of the recipe.
Red Pozole
Eddie
Made this with pork chops and a whole chicken. Don't know if that's authentic but it turned out very delicious and satified my craving for real Mexican food which I love . Will write this in my book, thanks.
Diane Timmons
Curious: why drain/rinse the hominy? Can't that liquid just add salty hominy water to the broth?
Diana V
Que Rico! Muchas gracias! Delicioso! I am making this tonite. My Mexican husband will be thrilled. We both LOVE Posole Rojo. A perfect authentic recipe!
Destiney Lopez
So this morning I made this recipe and it turned out wonderful!! Just like the one I had in Ruidoso New Mexico with the cabbage and the lime.
I have a house full of picky eaters and everybody raved about it,Thank you soo much for this beautiful receipt it was a holiday hit!!
Destiney Lopez
Lubbock Texas
mmartinez
Hello Destiney,
I'm so glad your pozole turn out great and that everyone enjoyed it. Thank you for stopping by and comment about it! Happy Holidays!
Destiney Lopez
So this morning I made this recipe and it turned out wonderful!! Just like the one I had in Ruidoso New Mexico with the cabbage and the lime.
I have a house full of picky eaters and everybody raved about it,Thank you soo much for this beautiful receipt it was a holiday hit!!
Destiney Lopez
Lubbock Texas
Anonymous
I made this today and it was excellent! I have a question about the chili puree. I could not strain it as it was pretty thick and ended up just adding it directly to the broth. Maybe I was using to small of a strainer? It still tastes great! Oh and how exactly are the condiments to be used? I added the onion, Oregano, Chili pequin directly to the soup to my taste, and kept the tortilla and radish on the side.
Thanks so much for your blog, I have made several of your recipes and all have turned out excellent.
Jon
mmartinez
Hello Jon,
Thank you for trying the recipe. The condiments are added by every person according to their personal taste. I first add the chopped lettuce, them onion, crushed peppers, radishes finely sliced, some people love to add a little lime juice and enjoy with a warm tortilla or crispy corn tostadas.
Happy cooking!
Unknown
Super excited to try this tomorrow. My coworkers were sad that our usual pozole chef was not making it this year. Can't wait to surprise them Monday morning. Do you think putting it in a slow cooker to keep warm at work will hurt it?
mmartinez
Hello,
Keeping it warm in the slow cooker will enhance the flavors, just make sure the broth doesn't reduce it you let it simmer too long.
I hope you come back to let me know the end results. Happy cooking!
Michaele
I am so excited to have 'discovered' your blog in my search for authentic pozole recipes...I'm making this tonight! For years I've used a recipe that my sister gave me and it is pretty tasty but I want to try something authentic and this looks like a delicious recipe. And very different from my sister's recipe. Hoping to freeze some for New Years Day, too. Thank you so much! And now I'm off to look at your tamales as I'm pretty much self-taught although I'd say decent at tamales. ;o)
Anonymous
This was very good. ” A keeper!” according to my husband. We used chicken. Great depth of flavor and we loved the freshness of the toppings.
Thanks for sharing!
Anonymous
Thank you for sharing this recipe, I tried several recipes from other websites, but they were not as good as yours. This is the best recipe that remains me of the pozole my grandma use to make back in Mexico. My wife wants me to make it again this weekend, and invite our mexican friends for dinner. Simple delicious!
Unknown
You have changed my life thank you millions i never was a decent cook and being married to a hispanic i can finally make him more happy after he is the best and deserves mouch more and with your help my heart feels more peace your sight and recipies are the best a huge fan here thank you.
Cassandra
Paul Greene
Made this yesterday , was FABULOUS ... used bone in chicken thighs, used half water/half chicken broth, added some black beans (love black beans) and some roasted Poblano peppers that i sliced up .... GREAT RECIPE ... THANKS Mely
Anonymous
I came across your recipes for the Red Pozole, and wanted to tell you that I loved it. It was the very first Mexican dish that I ever made.
I will be make a double amount today for a friend's birthday.
Good work. Larry
Donna
Of course! we love pozole! I've been wanting to learn to make it. Your reviews are so great, this has to be THE recipe. 🙂 Thank you. I also love the way you promptly responded to the comments the warm and respectful way you have.
More Cowbell
I've been making posole for years but using a cheaters recipe (red/green enchilada sauce) given to me by a restaurant cook. Guess it's time I learned the real way to do it. 😉 We make it every year after Thanksgiving to use up some of the less tender turkey leftovers, and I make a fresh batch for New Years with Pork.
After seeing your first photo, I'm wondering if we've been eating it wrong. Do all those things go in the soup, like the lettuce, for example? Or do you put some of the meat into the tortilla with lettuce and stuff? Sounds delicious that way, too, although I'm happy with just the broth and a big scoop of rice. 😉
I just discovered your site a few days ago, and I'm really impressed and pleased with all the information you have here. You've really put a lot of work into this. Thank you!
mmartinez
Hello More,
I hope you give this recipe a try, it is really wonderful, and even better the next day. And yes, the soup uses all those topping.
Regards!
Emerita
I don't know if this thread is still open, but I just wanted to say that I made this pozole a few days ago and my family (including my dad, who is very difficult to impress) LOVED it - we ate it for three days...it was amazing. Thank you for sharing your recipe - it is going into my repertoire and I will be sure to make it the next time I need to make a great impression 🙂
mmartinez
Hello Emerita,
Somehow I skipped your post! Sorry about it. This recipe is even better the next day, I am so glad your family love it!
Vanessa Bisonette
Can i subsitute beef for the pork
Mely Martinez
Hello Vanessa,
Yes, you can, make sure to add some bone in type of meat to add more flavor to the broth.
Happy Cooking!
Amanda Sandberg
Made this today and it turned out great!!!!!! Thank you for sharing!!!!!
chicana02
I made this dish yesterday for my family. Turned out wonderfully. I might of had more than 4 quarts of water BC I ended up using 8 guajillo and 7 ancho. But I got the taste spot on. Kids loved it so did my boyfriend. Thank u!
Mely
Hello Chicana02,
I am so glad to know you like the recipe. Thank you for stopping by and comment about it.
Keep cooking!
Nora
Wow! No había visto tus nuevas fotos de pozole Mely! Grandiosas! Se antoja luego luego al verlas!
Besos
A Veteran's Wife
Thats the prettiest pozole I have ever seen, don't know if I could eat it now. lol Great job!
Mely
Hello Ana,
Thank you for taking the time to comment about your experience with the recipes.
I am really happy to know you enjoy them.
Mely
Ana Paez
Hellooo I'm on completely love of all your recipes...they are excellents....I like to used on my culinary arts classes..... And I always impress my friends and chef..... Thanks for sharing with us..... All of this awesome... Recipes....
Casey and Vanessa
Living in Southern California you would think that many people love Menudo, but not really! My side of the family always has Menudo for New Years and since Casey and I have been back from Bosnia we (more like myself) wanted to have Menudo for this New Year! Not many people ate any because of the tripe. So, I will be testing out this recipe for our following New Years gatherings! Thanks Mely for being faithful to your followers that try and keep our Mexican roots in our families!
-Vanessa
Mely
Hello Vanessa,
It's glad to know you are back in the States. You should try this recipe. It's a favorite for everyone and you can even could it in advance since it taste better when you reheat it.
Saludos!
Julie Mcelvain
Hi,I need your help! I made my sauce and made it in a big quantity so I would have extra for next time now I do not know how much sauce to put in your recipe for the normal soup pot.would you be able to tell me approximately how such sauce in cups or oz. you normal recipe yields?
thank you for your help,
Julie
Mely
You will need about 3 cups of the sauce. Add 2 1/2 first and simmer for 10 minutes, then taste the soup, if you feel that it needs more flavor add 1/2 cup more. I hope this helps you.
Gladys
Mely, I made your pozole for my mom and dad and they loved it! It's delicious.
Mely
Hello Gladys, It's nice to hear your parents enjoy your cooking.
Thank you for taking the time to tell us about it.
Mely
Gladys
Thank you for sharing this, my family is from Durango, Mexico but my mom rarely ever made pozole. I am really excited to make it!
Mely
Hello Gladys,
I hope you enjoy it as much as we do at home.
Chris Hall
Thank you, so much, for this recipe. It's just like my mom's!
Mely
Hello Chris Hall,
I am glad you like it, but more that it tastes just like your mom's.
Mely
Ray
How much dried hominy would you use in this recipe? Would you boil in the broth?
Thanks and look forward to making it soon!
Mely
For this recipe 1/2 Lb. of dry hominy with will be enough. Cook in water first, then rinse to add as the recipe directions.
Lori Drinka
I haven't had this in about 30 years I am so excited to make this!!
Mely
Hello Lori,
Thanks for your comment. Hope you enjoy it!
Mely
violeta aguirre
I made this recipe tonight and it was delicious! Thanks so much for posting it! Happy New Year!
Mely
Hello VIoleta,
I am so glad you enjoyed the recipe. Thank you for coming back to comment about it.
Happy New Year, to you too!!!
Mely
Christie
I also wanted to thank you for sharing this recipe. We are hosting Christmas at our house this year. My husband's family is Mexican, and he mentioned having pozole for Christmas. You should have seen how their eyes lit up! So, even though I am not very familiar with authentic Mexican cooking, I decided I was going to try and make the pozole instead of finding a place to buy it. I chose this recipe after browsing through many and I am very glad I did. Except for using only pork shoulder and adding more chiles per my husband's request (his family likes it very spicy, I thought it was delicious even before I added more chiles, though!), I followed the recipe just as you wrote it. I froze what I made to save for Christmas and I'm going to make another batch to freeze. I can't tell you how pleased I am to have a good recipe that I can make ahead and freeze. I do have one question. Is it ok that I froze the hominy along with the soup or, for the next batch, should I wait and add the hominy in when I am ready to serve it?
Anyway, thank you again. This was a fun experience and I kind of felt like Tita from the book, "Como Aqua para chocolate" while I was standing there cooking. 🙂
Mely
Hello Christie,
Thanks for your kind comment. I usually freeze the Pozole with the Hominy in it. But if you prefer to add it while reheating it that is also a good idea.
Mely
Inner Crone
I'm so glad I found this. I've seen some recipes, but none ever seemed right. I followed this recipe tonight, and it was just amazing! I think with a little practice, I will be able to make it taste almost as good as my favorite restaurant pozole. Pozole has been one of my most favorite soups for many years, but I never had anybody that could teach me before. This means a lot to me- I really can't thank you enough. -Tanya in Oregon
Mely
Hello Tanya,
I am glad you are finding this recipe helpful. You can make large batches and freeze it. it taste even better even after some months in the freezer.
Mely
sooney24
Are you from Veracruz? My high school boyfriends mother used to make alot of the same recipes as you. I've been trying for years to copy them
Mely
Hello Sooney24,
My mother is from Veracruz, I grew up with that kind of cooking, even thought I am from Tamaulipas. I had lived 3 times in the State of Veracruz in my adult life. Once in Veracruz, Ver, and twice in the south of the state.
If you are looking for a recipe please let me know.
Mely
sooney24
Are you from Veracruz? My high school boyfriends mother used to make alot of the same recipes as you. I've been trying for years to copy them
Mexico in my kitchen
Hello Celia,
Thanks for taking the time to let me know how the recipe worked for you. I am glad your family enjoyed.
Mely
Celia Pedroza
Hello,
I tried this recipe a couple days ago and it came out so good. I wanted to learn how to make for my husband because this is his favorite dish. I loved it and he asked if i could make it for his birthday for him and his brother. it was so easy to make and thank you so much for sharing. it was absolutey delicious. Two thumbs up...thanks again
Mexico in my kitchen
Hello Julie,
Great work! You will see how the flavor intensifies when you reheat your sauce. You can also freeze the soup.
Have a great week.
Mely
julie mcelvain
Thank you so much for this recipe, I go to our local tacaria on Sundays and for the price I said I can do that myself.Well thanks to you I did in.You give great instructions, it came out perfict for Christmas breakfast,I made it again yesterday. I made extra chili sauce this time to freeze becouse that is so messy DELISHES
julie mcelvain
Thank you so much for this recipe, I go to our local tacaria on Sundays and for the price I said I can do that myself.Well thanks to you I did in.You give great instructions, it came out perfict for Christmas breakfast,I made it again yesterday. I made extra chili sauce this time to freeze becouse that is so messy DELISHES
Mexico in my kitchen
I am sure it was your personal touch in seasoning the soup that made it special for them.
Happy 2012 and happy cooking!
Mely
smiranda
I made this recipe for my family on New Years Eve and everyone loved it. It was so yummy. They couldn't believe that I (white girl) made this for my husband and his family (Hispanic). They were so impressed
K T
We eat pozole every Sunday. I love it, I was looking for a different way to make it.I am Puerto Rican and my husband Mexican and I notice when I go to certain places it tastes almost like Menudo, but I cant find a different recipe. We think it may be because of the lengthy process some restaurants just make menudo and then distribute it by order within each individual customer for menudo and pozole. I am definently a fan and will keep making pozole and perfecting til its perfect, so when Im like 80
NORA
Mely I thinK Warren can made pozole without chile ancho, White! Anyway, it is delicious!
Cheers!
Mexico in my kitchen
Hello Anonymous from Warren, PA.
There is a Latin store in Warren. The name is: "La Fiesta of Warren" is located at 220 Pennsylvania Ave West.
I am pretty sure they carry everything to cook a good pozole.
Mely
Niki
We love pozole at our house and are wanting to make some for a gathering we are having soon, but a few of the people invited are vegetarian. Aside from skipping the meat ingredients, are there any additions or substitutions you’d recommend trying?
P.S. We love your blog so much. My partner is Mexican-American and we don’t live near any family, so your recipes help us to feel close and share favorite recipes with our daughter. So thank you!
Mely Martínez
Hello Niki,
Thank you for visiting the blog. There is a vegetarian pozole recipe that uses mushrooms instead of meat. You can use a variety of mushrooms to add different textures. Cook the salsa using the same ingredients listed here.
Anonymous
thank you for the posting of the pazoli, but i can not find the chiles here in warren pa,, and i cant find the can chile sauce, i am so sad because i reallly want pazoli,,my kids looked even in astabulia ohio and mentor and cant find any there, what can i do we miss our pazoli we had it often in california
Karen
This looks like my Mexican "mama" made it when I lived in Guadalajara 30 years ago. Thanks for the memories! I will give this a try, but I'm concerned that I won't be able to find guajillo chiles locally. Can I substitute another kind? Dios te bendiga!
girlichef
Gorgeous pozole, Mely! Another one of my favorite things...our versions are very similar. Thanks for the fun bit of history, as well. My hubs is from Queretaro! So glad you shared this w/ the hearth and soul hop this week =)
NORA
Mely ayer mi hija me hizo un pozole exprés! Con lata de maíz, pero nos fijamos que fuera mexicano (escogimos uno marca Corina) muy bueno. Llegando, el pozole estuvo a los 25 minutos listo! mm mm
Besos.
Mexico in my kitchen
Hello Candace,
Thank you for becoming a follower. There has been some people from NM commenting about the Pozole from there. I hope this is as good as the one cooked in NM.
Have a great weekend!
Mely
Candace
Good Morning!
I was just looking for a pozole recipe yesterday as I have some yellow and white dried hominy in my pantry that I picked up in Texas awhile back. I lived in NM for awhile and pozole was one of my favorite meals that I had there. I don't think I will be using the traditional pig's head in mine but will use your recipe to get me started. Thanks so much for posting your wonderful recipes! I found your blog through Mom's Sunday Cafe and I'm your newest follower. I look forward to getting to know you! Candace
Mexico in my kitchen
Hello Anonymous.... 🙂
What looks like fat in the bowl floating around is ground dry oregano and dry chile peppers. But if your broth is greasy you can skim the fat allowing the broth to cool off and remove the solid fat that will be at the top of the broth. In case you do not have time to chill the broth. You can remove some of fat using a spoon or using a turkey baster.
If you use only pork pulp meat you will hardly get any fat in your broth but will still have a tasty dish.
Thanks a lot for visiting and happy cooking.
Mely
Anonymous
why does it look so greasy?? is there any way i can make it without it turning out so oily?
Anonymous
I always wanted to make pozole. And today I tried your recipe. Oh! Boy! It is soooo good.
Next time, I will double the recipe to freeze some in small containers.
Thank you.
Andres Lopez
Alexander Gonzalez
Me encantó la receta, muy fácil la preparación, me ha quedado deliciosa.
Anonymous
Mi querida mely lindas recetas
saludos paar ti ummmmmmmmmm qrico
We love all your recipes!
Lori
I love pozole and something about the radishes and cabbage and fresh squeezed lime that you addin the end just makes it super. Its a soup I have been making for ten years. I never tire of it and have to make it at least once a winter. Super!
NORA
Mely, ya veo que haz estado publicando y yo sin venir! Ya me suscribí para que no me pase esto.
Al ver tu pozole se me volvió a antojar! y es que uno no se harta, al menos yo, no me harto de comer pozole. Nosotros también tuvimos pozole para nuestra noche mexicana de Bicentenario. La fiesta que nos dio nuestro Presidente, espectacular! la vieron? Fue muy emocionante, sorprendente, y de acuerdo con la celebración del bicentenario, grandiosa!
Besos.
Chow and Chatter
love the history and great soup for the whistles about 15-20 minutes or just use canned chick peas lol Rebecca
Mary
This was a wonderful introduction to your blog. I found you by chance, but I am so glad I did. I'll be back often. I love the food and recipes you feature here. I hope you are having a great day. Blessings...Mary
kirby
My grandma grew up eating pozole in New Mexico, but after she married my grandpa from Michoacan she would only make his favorite menudo. I wonder if cabbage instead of lettuce is a New Mexico thing? They also use dried corn called chicos, but it's kind of hard for me to find around here so I usually end up using canned hominy.
Michael Ray Green
I'm from California originally. Ive been married three times my first wife was from Tucson her family was from SilverCity NM. And they used cabbage. My second wife was from Guatemala and she made posole a little different but they used cabbage. My third wife ( we were together for 21 years before she passed because of metastatic breast cancer) but her family is from Texas where I live now with our sons. Her family and others I know here all use cabbage. I have a question my wife from Guatemala would buy a Guatemalan longanisa. I've heard them called Guatemalan White Sausage, i know they use pork and mint but beyond that I don't have any idea whats used. I was wondering if you could possibly have a recipe. In LA she'd buy them at Guatemala Imports. But like I mentioned I'm now in Texas.
.
mmartinez
Hello Michael,
I wish, I knew about that recipe for Guatemalan Sausage, but I don't have information about it.
Sonny
Kirby, I had the same question about the lettuce. My dad’s side of the family comes from Guadalajara but I was born and raised in So Cal and I have only seen pozole served with cabbage. Three generations in my family all make pozole and always serve cabbage on the side. I find it a necessary condiment. I’m not knocking lettuce, I’m just wondering if it’s regional. Do you know Mely?
As far as chicos, some of my cousins on my Native American side are from New Mexico. They have many, many different types of dried corn. And yes, the corn I believe they use in their pozole, which is a little different than traditional Mexican pozole, is called chicos.
Michael, sorry to hear about your wife. I’m in LA so I’m gonna look for that sausage and give it a try. Take care
mmartinez
Hello Sonny,
Yes, you are right. Adding lettuce or cabbage is a regional thing.
Melissa
Please don't apologize for sharing the history and culture lol. If I'm going to make the soup of another people I can take the time to learn about the country it originates from and why it's special to them. Really great website. I can't wait to try posole, I've never had it. Thank you for sharing!
Mely Martínez
Hello Melissa,
Thank you for your kind comment. I do appreciate your time reading about the recipe background.
If you make the Pozole, please come back to let me know how do you like it.
Maria
Can I leave the seeds in the peppers?
Mely Martínez
Hello Maria,
Yes, but after you blend them to make the sauce, use a strainer to remove them.
Melynda
Hello just found you from Simple Lives Thursday, this will be fun, learning authentic food. Thanks so much
LeAnn
This was a really pretty and enjoyable post. Isn't it true that every group or geography or culture has comforting food with similar qualities. Stews are a subset of those foods. By the way, I grew up in Oregon, but my mother considered herself a Southern Woman having grown up in southern Oklahoma and her cooking in the 1950s included the use of yellow hominy. I still make one of her recipes, a beef, tomatoe and hominy stew with cheese melted overtop. We are all the same in many ways, but our differences are interesting and fun. I'll visit your blog again.
Patches O'Houllihan
Went looking for a Pozole Red and Verde recipe after an amazing place closed due to Covid-19 and story of what the other place did below. Luckily for me our town has 3 Latin grocery stores, so all the ingredients had multiple options. Asked for the best chillies herbs and should I go with dried or canned hominy. Made it the 1st time 3 months ago and my mom had a bowl that night and bowl for lunch the next day. Finished the rest of a 12 quart pot that night and made it 4 other times since. Got a nice ceramic Dutch oven to make it in and will be enjoying it again tomorrow night. Friend offered me some wild boar to make it with. Adding a little bit more chillies to make up for the boar gameiness. Will be making chicharritas in my air fryer this time and can't wait to see how they go with one another.
As for the other restaurant that offered it, increased every item on the menus prices. Stating it was to help with rising costs across the board. Pozole went from 12.50 a quart to 16.50 a quart, once half broth loaded with pork and hominy. The size of the addons was cut and an extra charge for avocado and limes was set at 3.25.
Mely Martínez
Hello,
Thank you for trying the Pozole recipe, smart move to add more peppers to reduce the game flavor on that wild boar. Enjoy!
Christy
We roasted a whole pig once and tossed the head when it was all done - oh, it makes me sad to think I didn't know you could eat it. This soup sounds amazing!
Unknown
pazole using the head of a pig is the best , my friends wife form atemejac brizuella, jalisco used to make it for my compleanos
Diana Bauman
Mely, I am so thrilled that you linked your posole to Simple Lives Thursday. I absolutely adore your blog and visit often hoping for more updates as each of your posts are WONDERFUL! I have made your chorizo many times and do plan on sharing it on my blog. Of course I will link back to Mexico in My Kitchen. Thank you so much Mely for joining in and sharing your traditional recipes!! Un beso!
April@The 21st Century Housewife
I have never had Pozole before - it looks delicious! I really enjoyed your post - I love learning about other people's traditions. I'm looking forward to trying Pozole using your recipe, and I must say how grateful I am that you substituted pork shoulder for pig's head meat!!
zerrin
It's great to learn about Mexico history. Wish you a joyful celebration.
And this soup sounds definitely nutritious. I love the flavors in it, perfect for winter. I will try it with chicken.
Prieta
Excellent dish and so perfect for celebrating this Mexican festivities! I love your blog! It is so inspiring and full of delicious and authentic Mexican food — real Mexican pride!
Art by Ruth Sagrario Macotela
Looks delicious! and yes, i have a question... por que no vives cerca de mi casa, serias una exelente vecina, yummy!!!
I'm your new follower (Blogs by Latinas)
Ruth
Adriana
What size of pot do I use?? Also is it possible to substitute the pork for beef, if so, is it cooked the same way???
Mely Martínez
Hello Adriana,
A 6 quarts pot or bigger will be fine. I have never heard of beef pozole, only chicken (which by the way is really good) and shrimp pozole. But, you can make it if you want to.
Johanna
Thank you for making me hungry again, loving your post and pictures are great, looking yummy. Following you from LB, love for you to follow me too. : )
Tania on the Hill
Que rico, yo tambien hize el pozole para celebrar las fiestas patrias. Soy tu nueva seguidor.
Anonymous
Yo quiero, seguirte me Encantan las recetas.
Denise
Why does the sauce need to be fried before putting it into the meat and broth? Can it be added with frying it?
shanna munoz
It changes the flavor completely . I feel like when it’s fried it sweetens it up a bit.
La Dama
mmm me encant el posole..apenas encontre hominy aqui en England..pero me estoy preparando para el posole de mi mama en california en la Navidad.
Pily Guzman
Mely :
Me dás poquito ?...sólo una cucharada !!! se me antoja muchísimo....!!!
saludos
PILY
Erik
Why am I using a strainer, to add the sauce to the broth.
Mely Martínez
Hello Erik,
Dried peppers have tough skins, and even if you use a Vitamix, sometimes you still find small pieces of the pepper skins in the sauce. And, when you are enjoying your pozole, those small pieces of peppers can get stuck in your teeth. So, it is better to strain the sauce. But, if you do not have a strainer or you don't mind the little pieces of pepper, you can skip that part. Saludos!
Anonymous
Thanks for the recipe, I was looking for one like the Posole mine mother used to make and this looks a lot like hers.
Muchas Gracias
Sandra Pinto
Gloria
Beautiful looking. Your photos are just excellent. I love posole. I just can't get over how neatly done this post is. Thanks for sharing.
Lisa Ham
This recipe was fantastic! It tasted just like the pozole that I get at my local Mexican restaurant. The fried chile paste gave it such a deep flavor. I used my instant pot to cook the meat and broth, 60 minutes on manual pressure and reduced the water to 3 qts. It worked well but I followed the rest of the recipe as written. Thank you so much! Can't wait till I get your book!
Loreann
My meat took longer to cook, but overall it was delicious.