Favorite Pozole Recipe
A traditional and comforting Mexican pozole made with tender pork, rich red chile sauce, and hearty hominy, garnished with fresh cabbage, radishes, and lime. Perfect for family dinners, festive celebrations, or cozy nights in.
Equipment
- Large Pot
- Chef’s knife
- Cutting board
- Ladle
Ingredients
- 2 pounds pork shoulder cut into cubes
- 4 cups water
- 2 cups hominy drained and rinsed
- 1 cup red chile sauce homemade or store-bought
- 2 cups cabbage shredded, for garnish
- 1 cup radishes sliced, for garnish
- 2 limes cut into wedges
- salt and pepper to taste
Instructions
- Cut pork shoulder into cubes and rinse the hominy. Prepare cabbage and radish garnishes.
- In a large pot, add cubed pork and cover with 4 cups of water. Bring to a boil, then reduce to a simmer for 1.5 to 2 hours until tender.
- Stir in red chile sauce and simmer for another 20 minutes to deepen flavor.
- Add hominy and cook for 10 minutes until heated through.
- Season with salt and pepper to taste.
- Ladle pozole into bowls and garnish with cabbage and radishes.
- Serve with lime wedges on the side for squeezing over the soup.
- Optional: Top with chopped onions, avocado, or hot sauce for extra flavor.
Notes
This pozole is best made ahead as the flavors deepen overnight. For a vegetarian version, substitute pork with jackfruit or tofu and use vegetable broth. Ensure your red chile sauce and hominy are gluten-free if needed.