Get ready to warm up your taste buds with these 20 delicious and diverse pozole recipes! Pozole, a hearty and comforting soup originating from Mexico, has become a staple in many households around the world. Whether you’re looking for a classic recipe or something new and adventurous, this list has got you covered.
From traditional red and green posoles to innovative variations featuring seafood, chorizo, and even mushrooms, there’s a flavor combination to suit every palate. In the following pages, we’ll take you on a culinary journey through Mexico’s rich cultural heritage, exploring the various regions and ingredients that make each pozole recipe unique.
Whether you’re serving up a warm bowl at a family gathering or entertaining guests for a special occasion, these 20 flavorful posole recipes are sure to impress. So grab your apron, get ready to dig in, and let’s dive into the world of pozole!
Classic Red Pozole with Pork
Pozole is a hearty and comforting Mexican stew that’s perfect for any occasion. This recipe for Classic Red Pozole with Pork is a traditional take on this beloved dish, featuring tender pork, rich red hominy, and savory spices.
Ingredients:
– 1 pound boneless pork shoulder, cut into 2-inch pieces
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup dried red hominy, rinsed and drained
– 4 cups chicken broth
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– Lime wedges, for serving (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add pork and cook until browned, about 5 minutes. Remove from pot.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add hominy, chicken broth, cumin, paprika, salt, and pepper. Stir to combine.
4. Return pork to pot and bring to a simmer.
5. Reduce heat to low and cook, covered, for 2 hours or until pork is tender.
6. Serve hot with lime wedges, if desired.
Cooking Time: 2 hours
Green Pozole with Chicken and Tomatillos
Experience the vibrant flavors of Mexico with this hearty and comforting soup, perfect for a chilly evening or a special occasion.
Ingredients:
– 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 large onion, diced
– 3-4 tomatillos, husked and chopped
– 2 cloves of garlic, minced
– 1 jalapeño pepper, seeded and chopped
– 4 cups of green pozole broth (see note)
– 1 cup of cooked hominy or nixtamalized corn
– Salt and pepper, to taste
– Chopped cilantro, for garnish
Instructions:
1. In a large pot, sauté the chicken, onion, garlic, and jalapeño in a little oil until the chicken is cooked through.
2. Add the chopped tomatillos, pozole broth, and hominy. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped cilantro and accompanied by warm tortillas, lime wedges, and your favorite toppings.
Cooking Time: 45-50 minutes
White Pozole with Hominy and Shredded Chicken
This comforting Mexican stew is a staple of many households, and for good reason – it’s easy to make and packed with flavor. This recipe adds shredded chicken for extra protein and texture.
Ingredients:
– 2 cups hominy, rinsed and drained
– 1 pound boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons lime juice
– 1/4 cup chopped fresh cilantro (optional)
– White vinegar or crema for serving (optional)
Instructions:
1. In a large pot, combine hominy, chicken, onion, garlic, cumin, paprika, salt, and pepper.
2. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 30 minutes or until the hominy is tender.
3. Shred the cooked chicken with two forks and return it to the pot.
4. Stir in lime juice and adjust seasoning as needed.
5. Serve hot, garnished with cilantro if desired. Offer white vinegar or crema on the side for added flavor.
Cooking Time: 30 minutes
Spicy Chipotle Pozole with Beef
This hearty soup originates from the Mexican state of Guanajuato, where it’s a staple during celebrations and everyday meals alike. With its rich chipotle broth, tender beef, and comforting hominy, Spicy Chipotle Pozole is a flavorful treat that warms the soul.
Ingredients:
– 1 lb beef brisket or shank, cut into large pieces
– 2 tablespoons vegetable oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 2 chipotle peppers in adobo sauce, chopped
– 4 cups beef broth
– 1 can (15 oz) hominy, drained and rinsed
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the beef and cook until browned on all sides, about 7-8 minutes.
4. Stir in chipotle peppers, cumin, salt, and pepper. Cook for 1 minute.
5. Pour in beef broth and bring to a boil. Reduce heat to low and simmer, covered, for 2 hours or overnight.
6. Add the hominy and cook for an additional 30 minutes, or until heated through.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with cilantro leaves.
Cooking Time: 2-3 hours
Vegetarian Pozole with Mushrooms
A hearty and flavorful vegetarian twist on traditional Mexican pozole, this recipe features tender mushrooms and a rich hominy broth.
Ingredients:
– 1 cup dried hominy, rinsed and drained
– 2 cups vegetable broth
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 8 oz mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, combine hominy and vegetable broth. Bring to a boil, then reduce heat and simmer for 45 minutes or until hominy is tender.
2. Heat olive oil in a skillet over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add mushrooms to the skillet; cook until they release their liquid and start to brown, about 5-6 minutes.
4. Stir cumin and smoked paprika into the hominy broth. Add cooked mushroom mixture and season with salt and pepper to taste.
5. Serve hot, garnished with cilantro leaves.
Cooking Time: 1 hour 15 minutes
Seafood Pozole with Shrimp and Crab
This recipe combines the richness of crab and shrimp with the bold flavors of traditional pozole, creating a deliciously comforting and filling dish.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup jumbo lump crab meat
– 4 cups vegetable broth
– 2 tablespoons olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups hominy (dried corn kernels)
– 2 tablespoons chopped fresh cilantro (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add shrimp; cook until pink, about 2-3 minutes per side.
4. Stir in cumin, smoked paprika, salt, and pepper.
5. Add crab meat, hominy, and vegetable broth; bring to a boil.
6. Reduce heat and simmer for 10-15 minutes or until flavors have melded together.
7. Serve hot, garnished with cilantro if desired.
Cooking Time: 20-25 minutes
Slow Cooker Pozole Verde
This Slow Cooker Pozole Verde recipe is a twist on the traditional Mexican stew, using fresh green chilies to add depth and richness. With tender hominy, chicken breast, and aromatic spices, this slow-cooked dish is perfect for a comforting meal any time of the year.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 cups cooked hominy (or canned)
– 4 cups low-sodium chicken broth
– 2 green chilies, seeded and chopped
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– Salt and pepper to taste
– Optional toppings: lime wedges, shredded cabbage, radishes, avocado
Instructions:
1. Place chicken breast in the slow cooker.
2. Add hominy, chicken broth, green chilies, diced tomatoes with green chilies, onion, garlic, and cumin.
3. Season with salt and pepper to taste.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Shred the chicken breast and return it to the slow cooker.
6. Serve hot, topped with your desired garnishes.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Instant Pot Pozole Rojo
Get ready to warm up with this rich and flavorful Pozole Rojo stew, made possible by the Instant Pot! This traditional Mexican dish is typically served during special occasions and celebrations.
Ingredients:
– 1 lb boneless pork shoulder, cut into large chunks
– 2 cups hominy (dried corn kernels)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 2 cups chicken broth
– 1 tsp ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the pork shoulder, onions, garlic, red bell pepper, cumin, salt, and pepper. Cook until the pork is browned, about 5 minutes.
3. Add the hominy, diced tomatoes, and chicken broth to the pot.
4. Close the lid and set the valve to “SEALING”.
5. Press the “Manual” or “Pressure Cook” button and set the cooking time to 30 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 35-40 minutes
Pozole Blanco with Avocado and Radish
This creamy Pozole Blanco is a comforting and flavorful Mexican stew that’s perfect for any occasion. With the addition of ripe avocado and spicy radishes, this dish becomes a true celebration of flavors.
Ingredients:
– 1 pound hominy (dried or canned)
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 garlic cloves, minced
– 1 pound pork shoulder or chicken breast, cooked and shredded
– 4 cups chicken broth
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1 ripe avocado, diced
– 4 radishes, thinly sliced
– Lime wedges, for serving
– Fresh cilantro, for garnish
Instructions:
1. Cook hominy according to package instructions.
2. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened.
3. Add cooked meat, chicken broth, cumin, salt, and pepper. Simmer 10-15 minutes.
4. Stir in cooked hominy. Taste and adjust seasoning as needed.
5. Serve hot, topped with diced avocado, thinly sliced radishes, and a squeeze of lime juice.
Cooking Time: 25-30 minutes
Pozole de Frijol with Black Beans
A hearty and comforting Mexican stew made with black beans, hominy, and a variety of spices.
Ingredients:
– 1 cup dried black beans, soaked overnight and drained
– 2 cups water
– 1 cup hominy (dried corn kernels)
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– Optional: shredded chicken or beef for added protein
Instructions:
1. In a large pot, combine soaked black beans and water. Bring to a boil, then reduce heat and simmer for 30 minutes.
2. Add hominy, onion, garlic, cumin, paprika, salt, and pepper to the pot. Stir well.
3. Simmer for an additional 20-25 minutes or until the hominy is tender.
4. Serve hot, garnished with chopped fresh cilantro, lime wedges, and crusty bread on the side.
Cooking Time: 50-55 minutes
Pozole Estilo Jalisco with Pork Ribs
This hearty Pozole Estilo Jalisco recipe is a staple of Mexican cuisine, featuring tender pork ribs in a rich and flavorful hominy broth. This traditional dish from the state of Jalisco is perfect for a chilly evening or special occasion.
Ingredients:
– 1 pound pork ribs
– 2 cups dried hominy
– 4 cups chicken broth
– 1 onion, diced
– 3 garlic cloves, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 2 tablespoons vegetable oil
– Optional toppings: shredded cabbage, radish, lime wedges, sour cream, crushed tortilla chips
Instructions:
1. Rinse hominy and soak overnight. Drain and rinse again.
2. In a large pot, heat oil over medium-high. Add pork ribs and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Reduce heat to medium, add onion and garlic, and cook until softened, about 3 minutes.
4. Add cumin, paprika, salt, and pepper. Cook for 1 minute.
5. Add hominy, chicken broth, and browned pork ribs. Bring to a boil, then simmer for 30-40 minutes or until tender.
6. Serve hot, garnished with desired toppings.
Cooking Time: 45-60 minutes
Pozole de Pollo with Cilantro and Lime
This traditional Mexican recipe is a staple of comfort food, perfect for warm gatherings with family and friends. Rich chicken broth, tender chicken, and fragrant cilantro come together to create a flavorful and nourishing dish.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium zucchinis, diced
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 6 corn tortillas, cut into quarters
Instructions:
1. In a large pot, combine chicken, onion, garlic, zucchinis, chicken broth, diced tomatoes, cilantro, lime juice, and cumin.
2. Bring to a boil, then reduce heat and simmer for 30 minutes or until chicken is cooked through.
3. Serve hot with tortilla quarters on the side.
Cooking Time: 45-50 minutes
Pozole de Mariscos with Clams and Mussels
A hearty and flavorful Mexican stew originating from the Pacific coast, Pozole de Mariscos combines tender seafood with hominy and a rich broth. This recipe is perfect for a comforting and satisfying meal.
Ingredients:
– 1 pound clams, scrubbed and rinsed
– 1/2 pound mussels, cleaned and debearded
– 2 cups water
– 1 cup dried hominy
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 garlic cloves, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Rinse the clams and mussels under cold water and set aside.
2. In a large pot, heat the oil over medium-high heat. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, cumin, salt, and pepper. Cook for 1 minute.
4. Add the water and bring to a boil. Add the hominy, clams, and mussels. Reduce heat to low and simmer for 20-25 minutes or until the seafood is tender.
5. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 25 minutes
Pozole with Chorizo and Pinto Beans
This traditional Mexican stew is a comforting blend of tender hominy, rich chorizo, and creamy pinto beans. Perfect for a chilly evening or a special occasion.
Ingredients:
– 1 lb boneless pork shoulder, cut into large chunks
– 2 cups chicken broth
– 2 cups water
– 1/4 cup dried hominy, rinsed and drained
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and pepper, to taste
– 1 lb Mexican chorizo sausage, casings removed
– 2 cups cooked pinto beans
– Chopped fresh cilantro, for garnish
– Lime wedges, for serving
Instructions:
1. In a large pot, combine pork shoulder, chicken broth, water, and hominy. Bring to a boil, then reduce heat and simmer for 30 minutes.
2. Add diced tomatoes, cumin, paprika, salt, and pepper. Simmer for an additional 15 minutes.
3. Add chorizo sausage; cook until browned and crispy.
4. Stir in pinto beans. Serve hot, garnished with cilantro and a squeeze of lime juice.
Cooking Time: 45-50 minutes
Pozole de Puerco with Guajillo Chile
This rich and flavorful Pozole is a staple of Mexican cuisine, made with tender pork, hominy, and the warm, slightly sweet heat of guajillo chiles.
Ingredients:
– 1 pound boneless pork shoulder, cut into large chunks
– 2 cups hominy (dried corn kernels)
– 4 cups chicken broth
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 ancho or guajillo chiles, stemmed and seeded
– 1 teaspoon ground cumin
– Salt, to taste
– Optional: shredded cabbage, radish, lime wedges, and tortilla chips for garnish
Instructions:
1. In a large pot, combine pork, hominy, chicken broth, onions, garlic, and chiles.
2. Bring to a boil, then reduce heat and simmer for 30 minutes or until pork is tender.
3. Add cumin and season with salt to taste.
4. Simmer for an additional 10-15 minutes to allow flavors to meld.
5. Serve hot, garnished with your choice of toppings.
Cooking Time: Approximately 1 hour
Pozole de Camarón with Spicy Broth
Warm up with this hearty and flavorful Mexican stew, Pozole de Camarón, made with succulent shrimp, hominy, and a spicy broth.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cups hominy (dried corn kernels)
– 4 cups chicken broth
– 1/2 cup water
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Optional toppings: chopped cilantro, lime wedges, crumbled queso fresco
Instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add the onion and garlic; cook until softened.
2. Add the hominy, cumin, smoked paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally.
3. Pour in the chicken broth and water. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the hominy is tender.
4. Add the shrimp and cook for an additional 2-3 minutes or until pink and fully cooked.
5. Serve hot with your choice of toppings.
Cooking Time: 30-40 minutes
Pozole with Roasted Poblano Peppers
This recipe is a twist on the traditional Pozole, adding the deep, smoky flavor of roasted poblano peppers. The result is a rich, comforting soup that’s perfect for a chilly evening.
Ingredients:
– 1 pound pork shoulder or boneless chicken thighs
– 4 cups hominy (dried corn kernels)
– 2 medium onions, diced
– 3 cloves garlic, minced
– 2 roasted poblano peppers, chopped
– 2 tablespoons olive oil
– 2 teaspoons cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– Optional: lime wedges, shredded cabbage, radishes, sour cream, or avocado for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Roast poblano peppers for 30 minutes, then peel off skin and chop.
2. In a large pot, sauté onions and garlic in olive oil until softened. Add pork or chicken and cook until browned.
3. Add hominy, cumin, paprika, salt, and pepper. Stir to combine.
4. Pour in 6 cups of water and bring to a boil. Reduce heat and simmer for 30 minutes.
5. Add roasted poblano peppers to the pot and stir to combine. Simmer for an additional 15 minutes.
6. Serve hot, garnished with your choice of optional toppings.
Cooking Time: 1 hour 15 minutes
Pozole de Hongos with Wild Mushrooms
This traditional Mexican stew is a celebration of wild mushrooms and hominy, coming together to create a rich and satisfying bowl. Perfect for a chilly evening or as a comforting meal any time of the year.
Ingredients:
– 1 lb mixed wild mushrooms (such as chanterelle, oyster, and cremini), cleaned and sliced
– 2 cups hominy, drained and rinsed
– 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
– Optional: shredded cabbage, radishes, lime wedges, and tortilla chips for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Add mushrooms and cook until they release their liquid and start to brown, about 10-12 minutes.
4. Add hominy, cumin, smoked paprika, salt, and pepper. Stir well.
5. Pour in chicken broth and water. Bring to a boil, then reduce heat and simmer for 30 minutes.
6. Taste and adjust seasoning as needed.
Cooking Time: 40-45 minutes
Pozole de Res with Beef Shank
This rich and comforting Pozole de Res is a staple of Mexican cuisine, made even more satisfying with the addition of tender beef shank. Perfect for a cold winter’s day or a special occasion, this recipe serves 6-8 people.
Ingredients:
– 1 lb beef shank, cut into 2-inch pieces
– 2 cups hominy, rinsed and drained
– 2 tablespoons vegetable oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 4 cups beef broth
– 2 cups water
– Optional toppings: shredded cabbage, radish slices, lime wedges, crumbled queso fresco
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, heat oil over medium-high. Brown beef shank in batches, then set aside.
3. Add onion and garlic to pot; cook until softened. Stir in cumin, oregano, salt, and pepper.
4. Add hominy, beef broth, and water to pot. Bring to a boil, then cover and transfer to oven.
5. Braise for 2-1/2 hours or until beef is tender. Serve with desired toppings.
Cooking Time: 2-3 hours
Pozole with Crispy Pork Belly
This traditional Oaxacan dish combines tender hominy, rich pork broth, and crispy pork belly for a comforting meal. Perfect for a chilly evening or special occasion.
Ingredients:
– 1 cup dried hominy
– 2 pounds pork shoulder, braised in liquid (see note)
– 2 tablespoons lard or vegetable 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 tablespoons lime juice
– Chopped cilantro, for garnish
Instructions:
1. Soak hominy overnight, then cook according to package instructions.
2. Shred braised pork into bite-sized pieces.
3. Heat lard or oil in a large pot over medium heat. Add onion and garlic; cook until softened (5 minutes).
4. Add cumin, smoked paprika, salt, and pepper; cook 1 minute.
5. Add cooked hominy, chicken broth, lime juice, and shredded pork. Simmer for 30 minutes or until flavors meld.
6. Serve hot, garnished with cilantro and crispy fried pork belly (see note).
Cooking Time: 45 minutes
Note: For braised pork, cook 2 pounds pork shoulder in liquid (such as stock or wine) on low heat for 8 hours. For crispy pork belly, bake 1 pound pork belly at 400°F (200°C) for 30-40 minutes, or until caramelized.
Summary
Discover 20 delicious and varied pozole recipes to suit every taste and occasion. From classic red posole with pork to white pozole with hominy and shredded chicken, these flavorful recipes are sure to please. Try spicy chipotle pozole with beef, vegetarian pozole with mushrooms, or seafood pozole with shrimp and crab. With options for slow cooker, Instant Pot, and more, there’s a recipe for every cooking style and dietary preference.
