How to Make Mexican Pozole

    Growing up in a Mexican household, I knew that as soon as fall and winter started to creep in, we’d be gearing up to make tamales, pozole, ponche, arroz con leche, and more. Today, I’m going to show you how to make pozole rojo for a family of four. Keep in mind, you can use any type of meat or chicken. The salsa can be red or green. You can make pozole any time of the year; it doesn’t really matter when. It’s a simple dish, and every time, it tastes amazing. Keep in mind that there are different ways to make pozole. I’m sure every family has its own version, but for this list, I’m just show you the basics. This is a simple version, and it’s up to you to adjust it to your liking. I’m going to have to gatekeep some of the family recipe—sorry about that! But these basics are good for your first time.

The ingredients to get started with pozole are as follows (measure to your liking):

• Get pork and/or chicken.
• 6 cups water
• 1 medium onion, halved
• 4 garlic cloves, peeled
• 2 bay leaves
• 1 tsp. salt 
• Canned Hominy. Drained and rinsed

The salsa roja (red sauce): This step is simple, but we prefer it really spicy. However, this is a basic salsa and not that spicy.

• 3 dried guajillo chilies, seeded and stemmed
• 2 dried ancho chilies, seeded and stemmed
• 1 garlic clove
• 1/2 tsp. oregano
• 1/2 tsp. cumin
• 1/2 tsp. salt
• 1/2 cup water

Toppings: Add these after the pozole is fully cooked

• Shredded cabbage
• Thinly sliced radishes
• Diced onion
• Lime wedges
• Tostadas or corn chips
• Avocado slices

Instructions for Cooking the Meat:

• In a large pot, combine the pork (or chicken), water, onion, garlic cloves, bay leaves, and salt. Bring to a boil, ensuring the mixture is well-seasoned.
• Cook for about 1.5 to 2 hours, or until the meat is tender. If foam rises to the surface, skim it off.
• Once cooked, remove the meat and cut it into bite-sized pieces. Discard everything except the broth, as you will need it.

Preparing the salsa roja:

• Lightly toast the dried chilies in a pan, checking each side to ensure they are evenly cooked. Let them cool for a minute or two after toasting.
• Blend the chilies with garlic, oregano, cumin, salt, and 1/2 cup of water until smooth. You can also add a little of the broth for extra flavor.

Setting Up the Pozole:

• Heat 2 tablespoons of vegetable oil in a large pot over medium heat.
• Once the oil is hot, carefully pour in the strained red chili sauce slowly, stirring constantly as you add it.
• Cook the sauce, stirring frequently, until it loses its raw taste and looks thickened and more cooked, about 5–7 minutes.
• Add the pork or chicken, the drained hominy, and the reserved broth to the pot. Stir well to ensure everything is evenly mixed and the hominy absorbs the flavors of the broth and chili sauce.
• Simmer over medium heat for 20–30 minutes, stirring occasionally to prevent sticking.
• After simmering, taste the pozole and adjust the seasoning if needed. If additional seasoning is added, cook for another 10 minutes over medium heat to allow the flavors to meld thoroughly.

Serve: You’re almost done!

• Serve yourself a bowl of pozole.
  
• Add any of the suggested toppings or anything else you like.
  
• That’s it—enjoy!

    As you can see, making pozole isn’t too hard. It does take a little time, but not as much as some other dishes. Remember, you can make it with any meat or stick to just chicken. The salsa can be red or green, and as spicy or mild as you like. If this is your first attempt and it doesn’t turn out as perfect as you’d hoped, that’s okay—this is a new skill, and it takes practice. Once you master this recipe and add your own twist, you’ll be the talk of family dinners and gatherings. Next time we will do mole rojo con arroz blanco. Enjoy :)

It's a bit odd to share this recipe in English since it feels smoother and clearer for me in Spanish. If you'd like the Spanish version, just let me know. Thank you!