Pozole is a dish that invites customization. Once cooked, it is traditionally served with toppings like shredded cabbage, radishes, diced onion, oregano, lime, and crispy tostadas. Each family has its own version, some spicier, some smokier, and some richer with added pork feet or bones for extra flavor. No matter the version, pozole represents warmth, hospitality, and tradition. It’s the kind of recipe that feeds a crowd, simmers all day, and fills the house with aromas that announce something special is being cooked. The huge pot in your image captures that perfectly a feast in the making.
Ingredients
4–5 lbs pork shoulder or pork butt, cut into large chunks
1–2 lbs pork ribs or pork neck bones (optional for richness)
2 cans (25 oz each) white hominy, drained and rinsed
12 dried guajillo chiles
6 dried ancho chiles
3 cloves garlic
1 medium onion
1 tbsp Mexican oregano
2 bay leaves
Salt to taste
Water or broth as needed
Instructions
Place pork shoulder and ribs in a large pot. Cover with water, add salt, onion half, bay leaves, and simmer 1½–2 hours until tender.
Remove stems and seeds from chiles. Boil or soak them in hot water until soft.
Blend softened chiles with garlic, the other half of the onion, oregano, and some pork broth until smooth. Strain into the main pot.
Add hominy and simmer another 45–60 minutes so flavors develop.
Adjust salt and serve with cabbage, onion, radish, oregano, lime, and tostadas.
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