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

Pozole (Pork and Hominy Stew)

Course: Soup or Stew
Cuisine: Mexican
Prep Time: 30 minutes
Cook Time: 3 hours 30 minutes
Chilling: 12 hours
Total Time: 16 hours
Servings: 12 people
Calories: 362kcal
Author: Kris Longwell
Pozole (Pork and Hominy Stew) is Mexican comfort food at its very best. The deep flavors of the broth, combined with the hominy and ancho chili sauce can not be beaten If you can find pig's feet at your butcher, ask him to cut them in half for you, and add them in with the other pork. You can often find pigs feet and neck bones at your local Hispanic food market. If possible, start the broth the night before, let it simmer for about 2 ½ hours, and then let it cool in the broth all night, and then I shred the meat the next day. It just continues to deepen the flavors through the night.
Print Recipe

Equipment

  • 1 Pot large enough to hold the pork shoulder plus bones (if using).

Ingredients

  • 5 lbs Pork shoulder preferably bone-in, as much of the fat cut away as possible.
  • 2 lbs any combination of: Pigs feet, or trotters, neck bones, pork shanks, or ham hocks (if you can't find any of this, just use country-style ribs)
  • 2 medium Spanish onions peeled and quartered (you'll need one for the broth, and one for the ancho sauce)
  • 12 large garlic cloves you'll need 6 for the broth, and 6 for the ancho sauce
  • Kosher salt
  • 4 ancho chiles dried, stems removed and seeded
  • 4 guajillo chiles dried, stems removed and seeded
  • 2 arbol chiles seeds removed (as best you can)
  • 1 teaspoon Mexican oregano
  • 2 15 oz can white hominy drained

FOR GARNISH

  • 2 cups Napa cabbage shredded
  • 4 Radishes thinly sliced
  • 1 Avocado peeled and sliced
  • ½ cup Cilantro chopped
  • Fried corn tortilla strips See NOTES
  • Lime wedges

Instructions

  • Place pork, 1 onion (quartered), and 6 garlic cloves in a large stock pan and fill with water to cover, about 4 to 5 quarts.
  • Bring to a boil, then lower the heat and simmer for 2 and half hours, skimming the impurities off the top as they accumulate. If necessary, add more hot water to keep the pork submerged.
  • If possible, let the pork cool in the broth overnight, covered.
  • Remove the pot from the refrigerator and use a spoon to skim off all of the congealed fat on the surface. If the broth has congealed and become gelatinous, then gently reheat just long enough to liquify. Remove the pork shoulder and then the bones and vegetables. Strain the liquid into a separate bowl.
  • Use your hands, two forks, and/or a knife to shred and cut the pork into bite-size pieces. Set aside.

MAKE THE ANCHO SAUCE

  • Bring a medium pot of water to a boil, turn off the heat, and place the chiles in the hot water. Simmer for 15 minutes.
  • Place the peppers, 1 onion (roughly chopped), 6 garlic cloves, oregano, ½ teaspoon salt, and 1½ cups chili soaking broth into a blender or food processor. Puree until very smooth.
  • Strain the sauce through a fine-mesh sieve.
  • Add the sauce to a medium saucepan and simmer over medium heat for 10 to 15 minutes until slightly thickened.

FINISH THE SOUP

  • In a large pot, add the broth and heat over medium-high heat.
  • Add the ancho chili sauce and 2 teaspoons salt to the broth and bring to a boil.
  • Lower the heat and add the meat and simmer for 15 to 25 minutes. Stir in the hominy.
  • Taste for seasoning, you'll probably need to add about another 1 teaspoon of salt. Add a little at a time (taste first!).
  • Serve in bowls with garnishes.

Video

Notes

See the video near the top of the blog post for visual guidance.  If you liked the video, please subscribe to our YouTube channel.  
Pork bones such as pigs feet and neck bones can be found at some meat markets and definitely at Hispanic food markets.  Ham hocks can be found at most supermarkets are a decent substitute.  If you can't get extra pork bones, it's still delicious after simmering the pork shoulder for 2½ hours.
Allowing the pork to chill in the fridge overnight (after simmering) adds a depth of flavor that is wonderful.  Remember to let the pot cool off before placing it in the fridge.  
When shredding the pork, you will see strands of fat.  Discard any excess fat.  
Leftovers will keep in the fridge for up to 1 week and can be frozen for up to 2 months. 

Nutrition

Calories: 362kcal | Carbohydrates: 12g | Protein: 46g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 17g | Cholesterol: 163mg | Sodium: 142mg | Potassium: 999mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3545IU | Vitamin C: 12mg | Calcium: 77mg | Iron: 4mg