This traditional Mexican Pozole is a deliciously hearty stew loaded with flavor!

Authentic and Easy Mexican Pozole Recipe: A Hearty Hominy Stew

Welcome, food lovers! This week, we’re embarking on a delightful culinary journey to Mexico, a country renowned for its vibrant, fresh, and incredibly flavorful cuisine. Mexican food truly has a way of captivating the senses, and today’s star dish is no exception: the glorious Pozole. Prepare to be amazed by this savory, zesty, and deeply satisfying traditional stew.

What is Pozole? Unraveling the Heart of Mexican Cuisine

At its core, Pozole is a celebrated traditional Mexican soup or stew, revered for its robust flavors and hearty ingredients. The name “Pozole” itself refers to hominy, which is the cornerstone of this dish. Hominy is made from dried corn kernels that have undergone a special process called nixtamalization – soaking and cooking them in an alkaline solution (like food-grade lime or lye). This ancient technique not only enhances the corn’s nutritional value but also gives hominy its signature puffy, chewy texture and distinct earthy flavor that is absolutely essential to a truly authentic Pozole.

While often categorized as a soup, Pozole is undeniably a meal in itself. It’s typically loaded with tender meat, most commonly pork, and rich, aromatic broth seasoned with an array of chiles and spices. There are three main types of Pozole:

• Pozole Rojo (Red Pozole): This variant gets its beautiful red hue and smoky depth from red chiles like guajillo, ancho, and arbol. It’s often made with pork.
• Pozole Verde (Green Pozole): Characterized by its vibrant green color, typically from tomatillos, jalapeños, cilantro, and sometimes pumpkin seeds. Chicken is a popular protein choice for Pozole Verde.
• Pozole Blanco (White Pozole): A simpler, clear broth version, usually seasoned with garlic and onion, and relying on the freshness of its garnishes to add color and flavor. It can be made with pork or chicken.

Our recipe today focuses on a flavorful pork-based Pozole, drawing inspiration from the beloved Pozole Rojo, simplified for home cooks while retaining all the classic deliciousness.

A Glimpse into the Rich History of Pozole

The history of Pozole stretches back centuries, deep into pre-Hispanic Mesoamerica. Originating with the Aztec civilization, Pozole was a ceremonial dish, often consumed during special occasions and rituals. The nixtamalization process for hominy was a groundbreaking culinary innovation that made corn more nutritious and digestible, making Pozole a staple food for centuries. Over time, as cultures blended, pork became the predominant meat, replacing earlier traditions, and the stew evolved into the comforting, celebratory dish we know and love today. It remains a cornerstone of Mexican family gatherings, holiday feasts, and everyday comfort, a testament to its enduring appeal and cultural significance.

Why You’ll Adore This Easy Pozole Recipe

I absolutely love a good stew because it promises a complete, satisfying meal in one bowl. This pork Pozole recipe is no exception! It’s brimming with hearty ingredients that are designed to both warm and fill you up, making it perfect for a cozy family dinner or entertaining friends. While traditional Pozole can sometimes be a lengthy process, we’ve streamlined this version for modern home cooks without compromising on flavor or authenticity.

Our recipe thoughtfully includes all the essential ingredients found in a classic Pozole: succulent pork, sweet carrots, pungent onions, aromatic garlic, rich crushed tomatoes, and a kick from fresh jalapeño. The secret to its ease lies in using readily available canned white hominy. This simple swap saves hours of preparation time that would typically be spent soaking and cooking dried hominy, allowing you to enjoy this magnificent Mexican stew much sooner. You can find canned hominy easily at any local grocery store, making this a truly accessible dish.

What sets this particular Pozole apart is its incredible depth of flavor achieved with minimal fuss. The combination of chili powder, ground cumin, and oregano creates a warm, earthy base that perfectly complements the tender pork and chewy hominy. It’s a harmonious blend that will transport your taste buds straight to Mexico!

Key Ingredients for Your Perfect Pozole

Every great dish starts with quality ingredients. Here’s a closer look at what makes our Pozole truly special:

• Pork Tenderloin: Lean, tender, and quick-cooking, pork tenderloin is an excellent choice for this stew. Cut into small cubes, it browns beautifully and becomes incredibly tender as it simmers, absorbing all the wonderful flavors of the broth. You can also use pork shoulder for a richer, more traditional taste, just be aware it will require a longer simmering time to become fork-tender.
• Hominy: As mentioned, this is the star! Canned white hominy is a fantastic shortcut. Make sure to rinse and drain it thoroughly before adding it to the stew to remove excess sodium and starchy liquid. Its unique chewiness and slight sweetness are irreplaceable.
• Aromatic Vegetables: Yellow onion and carrots form the aromatic foundation of our stew. Sautéing them until softened releases their sweet and savory notes, building a robust flavor base. Minced garlic adds its signature pungent kick, essential for any Mexican-inspired dish.
• Spices: Chili powder, ground cumin, and dried oregano are the backbone of our Pozole’s warm, earthy, and slightly smoky flavor profile. These spices are commonly used in Mexican cuisine and provide authentic depth. Don’t skip them!
• Crushed Tomatoes: A can of crushed tomatoes adds a lovely acidity, sweetness, and body to the stew, contributing to a richer broth.
• Chicken Stock: The liquid base for our Pozole, chicken stock (or broth) brings savory richness and helps to meld all the flavors together during simmering.
• Jalapeño Chili: For that essential touch of heat! Diced jalapeño adds a fresh, vibrant spice. If you prefer a milder Pozole, remove the seeds and membranes; for more heat, leave them in.
• Olive Oil, Kosher Salt, and Ground Pepper: Standard pantry staples for sautéing and seasoning to perfection.

Making the Best Easy Pork Pozole: Step-by-Step

Creating this delicious Pozole is a straightforward process, perfect for cooks of all levels. Here’s how you’ll bring this comforting meal to life:

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes

Yields: 4 servings

Pozole: Hearty Mexican Pork and Hominy Stew

Author: Mary Ann Dwyer

Servings: 4

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Ingredients

• 2 Tbsp. olive oil
• 1 lb. pork tenderloin, cut into 1/2 inch cubes
• 1 cup yellow onion, chopped
• 1 cup carrots, chopped
• 3 cloves garlic, minced
• 1 Tbsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. oregano
• 1 tsp. kosher salt
• 1/2 tsp. ground pepper
• 3 cups chicken stock
• 1 14.5 ounce can crushed tomatoes
• 1 15 ounce can white hominy, rinsed and drained
• 1 jalapeño chili, diced (discard seeds if you want it mild, keep the seeds if you want it spicier)
• For Garnish: lime wedges and extra jalapeño slices

Instructions

1. Brown the Pork: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the cubed pork and sauté for about 4 minutes, stirring occasionally, until all sides are opaque and lightly browned. Remove the pork from the pot and set it aside in a bowl, reserving any juices.
2. Sauté Aromatics: Add the chopped onions and carrots to the same pot. Cook for about 5 minutes, stirring until they have softened and become fragrant.
3. Toast Spices: Stir in the minced garlic, chili powder, ground cumin, oregano, kosher salt, and ground pepper. Cook for about one minute, stirring constantly, to allow the spices to bloom and coat the vegetables evenly. This step enhances their aroma and flavor.
4. Combine Ingredients: Pour in the chicken stock and add the crushed tomatoes, rinsed and drained hominy, diced jalapeño, and the browned pork along with any accumulated juices from the bowl.
5. Simmer to Perfection: Bring the mixture to a boil, then immediately reduce the heat to a low simmer. Cover the pot and let it simmer gently for 20 minutes. This allows all the flavors to meld together beautifully and ensures the pork is cooked through and tender. Test a piece of pork to confirm its doneness.
6. Adjust Seasoning: Taste the Pozole and adjust seasoning with extra salt and pepper if needed, according to your preference.
7. Serve and Garnish: Ladle the hot Pozole into bowls. Garnish generously with fresh lime wedges (a squeeze of lime is essential!) and extra jalapeño slices for those who enjoy more heat.

Tips for the Best Pork Pozole

• Choose Your Pork Wisely: While pork tenderloin is used here for speed, pork shoulder (costillas de cerdo or espalda de cerdo) is a more traditional and flavorful choice. If using pork shoulder, increase simmer time to 1.5-2 hours, or until fork-tender.
• Don’t Skimp on Sautéing: Browning the pork and softening the vegetables properly lays the foundation for a deeply flavored stew.
• Bloom Your Spices: Cooking the chili powder, cumin, and oregano for a minute with the vegetables helps to release their aromatic oils, intensifying their flavor profile.
• Rinse the Hominy: Always rinse canned hominy thoroughly to remove the canning liquid, which can affect the taste of your Pozole.
• Spice It Up or Down: Control the heat by removing or keeping the seeds and membranes of the jalapeño. For even more heat, consider adding a pinch of cayenne pepper or a dash of your favorite hot sauce at the end.
• Let it Rest: Like many stews, Pozole often tastes even better the next day as the flavors have more time to meld.

Serving Suggestions for Your Hearty Pozole

Pozole is traditionally served with a variety of fresh garnishes that add texture, brightness, and a burst of flavor. Don’t underestimate their importance!

• Fresh Lime Wedges: A squeeze of fresh lime juice over each bowl brightens the entire dish.
• Diced Avocado: Creamy avocado adds a lovely contrast and richness.
• Shredded Cabbage or Lettuce: Provides a refreshing crunch.
• Radishes: Thinly sliced radishes offer a peppery bite and beautiful color.
• Fresh Cilantro: A sprinkle of chopped cilantro adds herbaceous freshness.
• Mexican Crema or Sour Cream: For a cooling, tangy touch.
• Crispy Tortilla Strips or Chicharrones: Adds a delightful crunch.
• Warm Tortillas or Crusty Bread: Perfect for dipping into the flavorful broth.

Pozole Variations to Explore

While our pork Pozole is truly a delight, the world of Pozole offers exciting variations you might want to try:

• Chicken Pozole: Replace pork with boneless, skinless chicken thighs or breasts, cut into cubes. Cook time will be slightly shorter.
• Beef Pozole: Use beef chuck, cut into stewing pieces. This will require a longer simmer, potentially up to 2-3 hours, until the beef is very tender.
• Vegetarian Pozole: Omit the meat and use vegetable broth. You can add extra vegetables like bell peppers, zucchini, or even beans (black beans or pinto beans) for added protein and fiber.
• Spicy Pozole: For those who crave extra heat, incorporate dried chiles like ancho or guajillo (rehydrated and blended into a paste) into your broth for a deeper, more complex spice profile.

Storage and Reheating

Pozole is fantastic for meal prep! Leftovers store beautifully and often taste even better the next day.

• Refrigerator: Store cooled Pozole in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: For longer storage, Pozole freezes well for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Gently reheat Pozole on the stovetop over medium-low heat, stirring occasionally, until warmed through. You might need to add a splash of chicken stock or water to loosen it up if it has thickened. Avoid boiling vigorously to prevent the hominy from breaking down too much.

Frequently Asked Questions About Pozole

What is hominy?

Hominy is dried corn kernels that have been treated with an alkali process (nixtamalization), which causes them to puff up and become chewy. It’s a staple in many traditional Mexican dishes.

Can I make Pozole ahead of time?

Absolutely! Pozole is an excellent make-ahead dish. Its flavors deepen over time, making it perfect for preparing a day or two in advance for parties or meal prep.

What’s the difference between Pozole and Menudo?

While both are hearty Mexican stews often enjoyed for special occasions, Pozole is made with hominy and typically pork (or chicken/beef), while Menudo is traditionally made with beef tripe and hominy. They have distinct flavor profiles and textures.

Is Pozole spicy?

The spice level of Pozole can vary greatly. Our recipe uses jalapeño, which provides a moderate heat. You can adjust this by removing the seeds for a milder stew or adding more chiles for extra kick.

We hope you thoroughly enjoy creating and savoring this incredible Pozole recipe. It’s a dish that embodies the warmth, richness, and culinary tradition of Mexico. Share your creations with us – we’d love to see them!

Next stop on our international culinary adventure: India! Get ready for a whole new world of flavors!