A hearty Mexican stew of hominy corn and pork in a rich red chilli broth — served with shredded cabbage, radishes and lime.
Pozole (from the Nahuatl 'pozolli', meaning foamy or boiled) is one of Mexico's oldest and most ceremonially significant dishes. The Aztecs prepared it with corn (hominy) and sometimes human flesh for sacred rituals — a practice that ended with Spanish colonisation when pork replaced the forbidden ingredient. Today pozole is one of Mexico's great national dishes, a deeply satisfying stew of puffed hominy corn and pork or chicken in a rich dried-chilli broth, served with a full table of garnishes that each diner adds to their own taste. Pozole rojo (red) uses guajillo and ancho chillies; verde (green) uses tomatillos and green chillies; blanco (white) uses no chilli paste at all.
Serves 6
Toast and soak dried chillies. Blend with half the onion, garlic, oregano and cumin until smooth.
Simmer pork in stock with remaining onion for 1 hour until tender. Skim any foam.
Remove pork, shred and return to pot. Strain chilli sauce directly into the broth.
Add hominy. Simmer 20 minutes. Season with salt.
Ladle into deep bowls. Let diners add their own toppings: cabbage, radish, oregano and lime.
Hominy (cacahuazintle corn) is essential — do not substitute with regular corn.
Pozole improves hugely the next day as flavours meld.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Pozole verde: blend tomatillos and green chillies instead of red.
Pozole blanco: omit the chilli sauce for a lighter, clear broth version.
Use chicken thighs instead of pork for a quicker version.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Keeps in the fridge for 5 days. The hominy soaks up broth as it sits — add stock when reheating.
Pozole has been eaten in Mexico for over 2,000 years. Archaeological evidence shows the Aztecs used it in religious ceremonies dedicated to Huitzilopochtli, the god of war. After Spanish colonisation, pork replaced the forbidden ingredients, and the dish became a staple of festivals, quinceañeras and family gatherings throughout Mexico.
Hominy is dried corn that has been processed in an alkaline solution (nixtamalization), which improves its nutritional value and gives it a distinctive chewy texture and flavour. It is available canned at Mexican grocery stores and many supermarkets.
Pozole uses specifically nixtamalized hominy corn, which blooms open like a flower when cooked and has a uniquely tender, chewy texture. Regular corn or polenta cannot replicate it.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving · 6 servings total
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