Authentic Pozole Recipe

Start by placing the pork shoulder, garlic, onion, bouillon cube, and 4 cups of water into a large pot. Bring it to a boil, then reduce the heat and let it simmer for about 1 to 1½ hours, or until the pork is tender enough to shred. Skim off any foam that rises to the top as it cooks — this keeps your broth nice and clean.

While the pork is simmering, prepare the chile base. Remove the stems and seeds from the guajillo and ancho chiles, then place them in a small pot with 2 cups of water. Simmer for about 10 minutes, or until the chiles have softened completely.

Transfer the softened chiles and their cooking liquid to a blender. Add the tomato sauce, oregano, and cumin, then blend until smooth. If the mixture is too thick, add a spoonful of broth from the pork pot to help it blend. This rich, smoky sauce is what gives pozole its iconic flavor and deep red color.

Once the pork is tender, remove it from the pot and shred it into bite-sized pieces. Discard the onion and garlic cloves from the broth. Pour the blended chile sauce through a fine mesh strainer directly into the pot — this step removes any bits of chile skin and ensures a silky broth. Stir well to combine.

Add the shredded pork back into the pot along with the drained white hominy. Simmer everything together for another 15–20 minutes to let the flavors meld and deepen.

While the soup finishes cooking, prep your toppings: thinly slice the cabbage, radishes, and chop the cilantro. Cut the lime into wedges.

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