Pozole, a hearty and comforting Mexican stew, is a staple at family gatherings, celebrations, and everyday meals. This beloved dish is made with hominy, which is simply dried corn kernels that have been soaked in limewater to remove the hulls, giving it its distinctive flavor and texture. The beauty of pozole lies in its versatility – you can customize it to suit any occasion or dietary preference.
Whether you’re looking for a classic red pozole with tender pork, a vibrant green pozole bursting with chicken, tomatillos, and cilantro, or a spicy pozole rojo that will leave you wanting more, we’ve got you covered. In this article, we’ll explore 20 mouthwatering pozole recipes that are sure to become new family favorites.
Classic Red Pozole with Pork
This traditional Mexican stew is a hearty, flavorful dish that’s perfect for any occasion. With tender pork, hominy, and spices, this recipe will transport you to the vibrant streets of Mexico.
Ingredients:
– 1 pound boneless pork shoulder, cut into 2-inch pieces
– 2 cups hominy, rinsed and drained
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 2 cups chicken broth
– 2 tablespoons lime juice
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot, combine pork, onion, garlic, cumin, paprika, coriander, and cayenne pepper.
2. Cook over medium heat, stirring occasionally, until the pork is browned, about 5 minutes.
3. Add hominy, chicken broth, and lime juice to the pot. Season with salt and black pepper to taste.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour or until the pork is tender.
5. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 1 hour 15 minutes
Green Pozole with Chicken and Tomatillos
A vibrant and flavorful Mexican soup, this Green Pozole is a perfect blend of tender chicken, tangy tomatillos, and hominy. Serve with a dollop of sour cream, some crumbled queso fresco, and a sprinkle of cilantro for a truly authentic experience.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 medium tomatillos, husked and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1 can (15 ounces) hominy, drained and rinsed
– 4 cups chicken broth
– Salt and pepper to taste
– Chopped cilantro, sour cream, and queso fresco for garnish
Instructions:
1. In a large pot, combine chicken, tomatillos, onion, garlic, cumin, paprika, and cayenne pepper.
2. Pour in the hominy and chicken broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until chicken is cooked through.
3. Season with salt and pepper to taste.
4. Ladle into bowls and garnish with cilantro, sour cream, and queso fresco.
Cooking Time: 45-50 minutes
White Pozole with Hominy and Shredded Pork
This traditional Mexican stew is a hearty and comforting meal, perfect for any occasion.
Ingredients:
– 1 cup dried hominy
– 2 cups chicken broth
– 1 pound shredded pork (such as carnitas or pulled pork)
– 1/4 cup white pozole mix (available at most grocery stores with international sections)
– 2 tablespoons vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: chopped fresh cilantro, lime wedges, and crumbled queso fresco for garnish
Instructions:
1. Rinse the hominy and soak it in water for at least 4 hours or overnight. Drain and rinse again.
2. In a large pot, heat the oil over medium heat. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the shredded pork and cook until heated through, breaking up with a spoon as needed.
4. Add the chicken broth, hominy, and pozole mix. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the hominy is tender.
5. Season with salt and pepper to taste. Serve hot, garnished with your choice of toppings.
Cooking Time: 45-50 minutes
Vegetarian Pozole with Mushrooms and Chickpeas
Pozole is a hearty and comforting Mexican stew that’s perfect for any meal. This vegetarian version adds protein-rich chickpeas and earthy mushrooms to the mix.
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 cups hominy (or canned pozole)
– Fresh cilantro leaves for garnish
– Lime wedges for serving
Instructions:
1. Heat the oil in a large pot over medium heat. Add onion and cook until softened, 3-4 minutes.
2. Add mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
3. Stir in cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
4. Add diced tomatoes, vegetable broth, chickpeas, and hominy. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until flavors have melded together.
5. Serve hot, garnished with cilantro and a squeeze of lime.
Cooking Time: 25-30 minutes
Spicy Pozole Rojo with Chile de Árbol
This hearty, spicy soup from Mexico’s central region is a staple during special occasions and everyday meals. With the bold flavor of chile de árbol, this pozole rojo is sure to become a new favorite.
Ingredients:
– 2 lbs pork shoulder, diced
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 cups hominy (corn), rinsed and drained
– 4 cups chicken broth
– 2 tbsp vegetable oil
– 2-3 chile de árbol peppers, stemmed and seeded
– 1 tsp ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, heat oil over medium-high. Add onion and garlic; cook until softened.
2. Add pork, hominy, chicken broth, cumin, and chile de árbol peppers. Bring to a boil, then reduce heat to low and simmer for 1 hour.
3. Season with salt and pepper to taste. Serve hot, garnished with cilantro.
Cooking Time: 2 hours (including prep)
Seafood Pozole with Shrimp and Crab
Pozole, a traditional Mexican stew, gets a delicious twist with the addition of succulent shrimp and crab. This hearty dish is perfect for a chilly evening or a special occasion.
Ingredients:
– 2 cups of hominy (dried corn kernels)
– 1 pound large shrimp, peeled and deveined
– 1/2 cup jumbo lump crab meat
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups chicken broth
– 2 cups water
– 2 tablespoons lime juice
– Chopped cilantro, for garnish
Instructions:
1. Rinse the hominy and soak it in water overnight. Drain and rinse again.
2. Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until softened.
3. Add shrimp and crab; cook until pink and heated through.
4. Stir in cumin, paprika, salt, and pepper.
5. Add hominy, chicken broth, water, and lime juice. Bring to a boil, then simmer for 20-25 minutes or until the hominy is tender.
6. Serve hot, garnished with cilantro.
Cooking Time: 30-40 minutes
Slow Cooker Pozole Verde
This slow cooker recipe brings together the rich flavors of hominy, chicken, and green chilies to create a comforting and nutritious meal perfect for a chilly evening.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups cooked hominy (or 1 cup dried hominy, soaked and cooked according to package instructions)
– 1 can (14.5 oz) diced green chilies
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika (optional)
– Salt and pepper, to taste
– 4 cups chicken broth
– 1/4 cup chopped fresh cilantro (for garnish)
Instructions:
1. In the slow cooker, combine chicken, hominy, green chilies, onion, garlic, cumin, smoked paprika (if using), salt, and pepper.
2. Pour in chicken broth, making sure everything is covered.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with cilantro and your choice of toppings (such as shredded lettuce, diced radishes, lime wedges, and crumbled queso fresco).
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Instant Pot Pozole for Busy Weeknights
Pozole, a traditional Mexican stew, gets a modern makeover with this simplified recipe that’s perfect for busy weeknights. This comforting dish is packed with flavor and nutrients, and can be ready in under 30 minutes.
Ingredients:
– 1 lb boneless pork shoulder or ground beef
– 2 cups chicken broth
– 1 cup dried hominy, rinsed and drained
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Optional: shredded cabbage, radishes, lime wedges, and crushed tortilla chips for toppings
Instructions:
1. Press “Saute” on the Instant Pot and brown the pork or beef.
2. Add onion, garlic, bell pepper, cumin, paprika, salt, and pepper. Cook until vegetables are tender.
3. Add chicken broth, hominy, and diced tomatoes. Stir to combine.
4. Close lid and set valve to “Sealing”. Pressure cook on high for 15 minutes.
5. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
6. Taste and adjust seasoning as needed.
7. Serve hot with desired toppings.
Cooking Time: 25 minutes
Pozole Blanco with Avocado and Radish
This traditional Mexican soup gets a fresh twist with the addition of creamy avocado and spicy radish, perfect for a cozy night in.
Ingredients:
– 1 cup pozole blanco mix (or homemade hominy)
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half
– 1 ripe avocado, diced
– 1/2 cup thinly sliced radishes
– Salt and pepper to taste
– Optional: shredded cheese, lime wedges, and chopped cilantro for garnish
Instructions:
1. In a large pot, combine pozole blanco mix and chicken broth. Bring to a boil, then reduce heat and simmer 20-25 minutes or according to package instructions.
2. Stir in heavy cream or half-and-half until well combined.
3. Add diced avocado and thinly sliced radishes to the soup. Season with salt and pepper to taste.
4. Simmer for an additional 5-7 minutes, allowing flavors to meld together.
5. Serve hot, garnished with shredded cheese, lime wedges, and chopped cilantro if desired.
Cooking Time: 35-40 minutes
Pozole Estilo Jalisco with Pork Shoulder
This hearty and comforting soup from Jalisco, Mexico is a staple of traditional Mexican cuisine. A rich and flavorful broth made with hominy and tender pork shoulder is the perfect comfort food for any occasion.
Ingredients:
– 2 lbs pork shoulder, cut into large pieces
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) hominy, drained and rinsed
– 4 cups chicken broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– Lime wedges, for serving
– Optional toppings: shredded cabbage, diced radishes, crumbled queso fresco
Instructions:
1. In a large pot or Dutch oven, combine pork shoulder, diced tomatoes, hominy, chicken broth, onion, garlic, oregano, salt, and pepper.
2. Bring to a boil, then reduce heat to low and simmer for 2 hours, or until the pork is tender and falls apart easily.
3. Serve hot, with lime wedges on the side and optional toppings of your choice.
Cooking Time: 2 hours
Pozole de Pollo with Cilantro and Lime
This traditional Mexican stew, Pozole de Pollo, is a comforting and flavorful dish that’s perfect for any occasion. With tender chicken, hominy, and fresh cilantro, this recipe is sure to become a family favorite.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups hominy, rinsed and drained
– 4 cups chicken broth
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1/4 cup chopped fresh cilantro
– Juice of 1 lime
– Optional: shredded cabbage, radish slices, or crumbled queso fresco for garnish
Instructions:
1. In a large pot, combine chicken, hominy, chicken broth, onion, garlic, cumin, salt, and pepper.
2. Bring to a boil, then reduce heat and simmer for 30 minutes or until chicken is cooked through.
3. Stir in chopped cilantro and lime juice.
4. Serve hot, garnished with your choice of optional toppings.
Cooking Time: 45-50 minutes
Pozole de Frijol with Pinto Beans
A hearty and comforting Mexican stew, Pozole de Frijol is a flavorful dish made with pinto beans, hominy, and spices. This recipe is a twist on the traditional version, using pinto beans instead of black beans.
Ingredients:
– 1 cup dried pinto beans, soaked overnight and drained
– 2 cups chicken broth
– 2 cups water
– 1/4 cup chopped onion
– 1 jalapeño pepper, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons lard or vegetable oil
– 2 cups hominy (dried corn kernels that have been treated with lime)
– Chopped cilantro, onion, and lime wedges for garnish
Instructions:
1. In a large pot, combine pinto beans, chicken broth, water, onion, jalapeño, garlic, cumin, paprika, salt, and pepper.
2. Bring to a boil, then reduce heat and simmer for 30 minutes or until the beans are tender.
3. Add lard or oil and hominy to the pot. Simmer for an additional 20-25 minutes or until the hominy is tender.
4. Serve hot, garnished with chopped cilantro, onion, and lime wedges.
Cooking Time: 50-60 minutes
Pozole Rojo with Ancho and Guajillo Chiles
Pozole Rojo is a traditional Mexican stew made with hominy, tender meat or chicken, and a depth of flavor from rich chile peppers. This recipe combines the sweetness of ancho chiles with the smokiness of guajillo chiles for a truly authentic taste experience.
Ingredients:
– 1 pound boneless pork shoulder or chicken thighs
– 4 cups hominy (dried or canned)
– 2 ancho chiles, stemmed and seeded
– 2 guajillo chiles, stemmed and seeded
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 4 cups chicken broth
– 2 tablespoons lard or vegetable oil
Instructions:
1. Roast the ancho and guajillo chiles over medium heat, turning occasionally, until fragrant and slightly charred.
2. Soak the hominy in water for at least 8 hours, then drain and rinse.
3. Brown the pork or chicken with onion and garlic, then add cumin, salt, and pepper.
4. Add roasted chiles, chicken broth, and lard or oil to the pot. Simmer for 1-2 hours, or until the meat is tender.
5. Serve hot, garnished with shredded cabbage, radishes, lime wedges, and tortilla chips.
Cooking Time: 1-2 hours
Pozole with Pork Belly and Crispy Chicharrón
This rich and flavorful Pozole recipe combines the tender goodness of pork belly with the satisfying crunch of crispy chicharrón, making it a perfect comfort food for chilly days.
Ingredients:
– 1 lb pork belly, cubed
– 2 cups hominy (dried or canned)
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups chicken broth
– 2 cups water
– Crispy chicharrón (fried pork rinds), for garnish
– Chopped cilantro, lime wedges, and diced radishes, for serving
Instructions:
1. Cook hominy according to package instructions.
2. In a large pot, heat oil over medium-high. Add onion and cook until translucent. Add garlic, cumin, smoked paprika, salt, and pepper; cook 1 minute.
3. Add pork belly and cook until browned on all sides.
4. Add chicken broth and water; bring to a boil, then reduce heat and simmer for 2 hours or overnight.
5. Shred pork with two forks. Serve Pozole hot, topped with crispy chicharrón, cilantro, lime wedges, and diced radishes.
Cooking Time: 2 hours
Pozole de Camarón with Spicy Broth
This traditional Mexican Pozole is a hearty soup filled with succulent shrimp, hominy, and an array of spices. Serve with a side of lime wedges, chopped onion, and tortilla chips for a flavorful meal.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cups pozole mix (hominy)
– 4 cups chicken broth
– 2 tablespoons vegetable oil
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– Optional toppings: lime wedges, chopped onion, tortilla chips
Instructions:
1. In a large pot, heat oil over medium-high heat. Add onion and garlic; cook until softened.
2. Add shrimp, cumin, smoked paprika, and cayenne pepper. Cook until shrimp are pink, about 2-3 minutes.
3. Stir in pozole mix and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes or until hominy is tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with desired toppings.
Cooking Time: 25 minutes
Pozole with Hominy and Smoked Pork
Pozole is a traditional Mexican stew that’s perfect for a cold winter’s day. This recipe combines the hearty flavors of hominy, smoked pork, and spices to create a comforting and delicious meal.
Ingredients:
– 2 cups hominy, rinsed and drained
– 1 pound smoked pork shoulder, shredded
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– Salt and pepper, to taste
– Optional: lime wedges, chopped cilantro, and crumbled queso fresco for garnish
Instructions:
1. In a large pot, combine hominy, onion, garlic, and red bell pepper.
2. Add cumin, paprika, and cayenne pepper. Cook over medium heat until the vegetables are tender, about 10 minutes.
3. Stir in diced tomatoes, chicken broth, smoked pork, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until flavors have melded together.
5. Taste and adjust seasoning as needed.
Cooking Time: 40-45 minutes
Pozole de Hongos with Wild Mushrooms
A hearty and comforting Mexican soup, Pozole de Hongos is a perfect blend of tender hominy, rich chicken broth, and earthy wild mushrooms.
Ingredients:
– 1 cup dried hominy, rinsed and drained
– 4 cups chicken broth
– 2 tablespoons vegetable oil
– 1 small onion, diced
– 3 cups mixed wild mushrooms (such as chanterelle, oyster, and cremini), cleaned and sliced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: shredded cheese, lime wedges, and chopped fresh cilantro for garnish
Instructions:
1. In a large pot, combine hominy and chicken broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
2. Heat oil in a skillet over medium-high. Add onion and cook until translucent, about 5 minutes.
3. Add mushrooms to the skillet and cook until tender, about 10-12 minutes.
4. Stir cumin into the soup pot.
5. Combine cooked mushroom mixture with the hominy broth. Season with salt and pepper to taste.
6. Simmer for an additional 15-20 minutes or until desired consistency is reached.
7. Serve hot, garnished with your choice of optional toppings.
Cooking Time: Approximately 1 hour
Pozole with Chipotle and Adobo Sauce
Pozole, a traditional Mexican stew, gets a bold twist with the addition of smoky chipotle peppers and rich adobo sauce. This hearty recipe is perfect for a chilly evening or a flavorful meal to share with friends.
Ingredients:
– 1 pound hominy (dried corn kernels)
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 garlic cloves, minced
– 1 chipotle pepper in adobo sauce, chopped
– 1 can (14.5 oz) diced tomatoes with green chilies
– 4 cups chicken broth
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Optional toppings: shredded cabbage, radishes, lime wedges, sour cream
Instructions:
1. Rinse hominy and soak in water for at least 8 hours or overnight. Drain and rinse.
2. Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
3. Add chipotle pepper and cook for an additional minute.
4. Stir in cumin, then add hominy, diced tomatoes with green chilies, and chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until hominy is tender.
5. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Pozole de Res with Beef Shank
Pozole, a traditional Mexican stew, gets an extra boost of flavor and tenderness from slow-cooked beef shank. This comforting dish is perfect for a chilly evening or a special occasion.
Ingredients:
– 1 pound beef shank, cut into 2-inch pieces
– 4 cups beef broth
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 2 teaspoons ground cumin
– 1 teaspoon smoked paprika
– Salt and black pepper, to taste
– 6 cups hominy (corn)
– Optional toppings: shredded cabbage, radishes, lime wedges, crumbled queso fresco
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or pot, brown the beef shank over medium-high heat. Remove from pot and set aside.
3. Add onion, garlic, and bell pepper to the pot; cook until vegetables are tender.
4. Add broth, tomatoes, cumin, paprika, salt, and black pepper to the pot. Stir to combine.
5. Return beef shank to the pot and bring to a boil. Cover and transfer to the oven.
6. Braise for 2-1/2 hours or until meat is tender.
7. Add hominy to the pot; cook for an additional 30 minutes.
8. Serve hot with desired toppings.
Cooking Time: 3-3 1/2 hours
Pozole with Fresh Cabbage and Oregano
Pozole is a hearty, comforting Mexican stew that warms the soul. This recipe adds a burst of freshness with the addition of crispy cabbage and fragrant oregano.
Ingredients:
– 1 pound pork shoulder, cut into small pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 2 cups hominy (dried or canned)
– 4 cups chicken broth
– 1/4 cup fresh lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cabbage, thinly sliced (about 1 cup)
– Fresh oregano leaves, chopped (about 2 tablespoons)
Instructions:
1. In a large pot, sauté the pork, onions, and garlic until browned.
2. Add hominy, chicken broth, lime juice, cumin, salt, and pepper. Bring to a boil, then simmer for 20-25 minutes or until the hominy is tender.
3. Stir in chopped oregano. Taste and adjust seasoning as needed.
4. Just before serving, add the sliced cabbage to the pot and cook for an additional 2-3 minutes, or until slightly wilted.
Cooking Time: 45-50 minutes
Summary
Get ready to warm up your taste buds with these 20 flavorful pozole recipes! From classic red posole with pork to seafood posole with shrimp and crab, there’s something for every occasion. Explore different variations like vegetarian posole with mushrooms and chickpeas, or spicy posole rojo with chile de àrbol. Whether you’re in the mood for a comforting slow cooker posole verde or an instant pot posole for busy weeknights, this collection has got you covered. Discover new flavors and ingredients to elevate your posole game and impress your friends and family.
