Best-Ever Pozole | MorePro

Best-Ever Pozole

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Don't let the time commitment scare you. It's as easy as bringing water to a boil and the longer you let it simmer, the better it will be. This soup is meant to be a little spicy, but adjust the heat to your liking by adding more or less of the chile puree. The cabbage will help cool things off a bit!





3 lb. pork shoulder, cut into 2" pieces

Kosher salt 

Freshly ground black pepper

1 large yellow onion, quartered
3 cloves garlic, sliced
1 tsp. whole cloves
1 tsp. cumin seeds
1 bay leaf
4 c. low-sodium chicken broth
2 dried chiles de arbol, stem and seeds removed
2 dried ancho chiles, stem and seeds removed
2 dried guajillo chiles, stem and seeds removed
3 (15-oz.) cans hominy, drained and rinsed 

Thinly sliced radishes, for serving

Thinly sliced green cabbage, for serving

Freshly chopped cilantro, for serving 



  1. Season pork with salt and pepper. In a large pot over medium heat, add pork, onion, garlic, cloves, cumin seeds, bay leaf, and broth. Add enough water to cover pork by 2”. Bring to a boil, then cover and reduce heat to a simmer. Let simmer 1 ½ hours, skimming foam off top as necessary.  
  2. Place dried chiles into a medium bowl and pour 2 cups boiling water over. Let soak 30 minutes. Place chiles and about ½ cup of their soaking liquid into a blender. Blend until smooth, adding more water as necessary. 
  3. Add chile puree and hominy to pot with pork. Continue to simmer, covered, until pork is very tender, 1 hour and 30 minutes more. 
  4. Serve pozole with radishes, cabbage, and cilantro. 

Pozole -

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