There’s nothing quite like a big, steaming bowl of pozole to bring comfort and flavor to your table. This traditional Mexican dish is rich, hearty, and deeply satisfying, with tender pork, fluffy hominy, and a bold red chile broth. It’s the kind of meal that feels like a celebration—perfect for gatherings, holidays, or anytime you want something truly special.

Ingredients (for 2–3 servings)

• 700–800g pork (mix of shoulder, ribs, or stew cuts), cut into chunks
• 1 small pig’s foot, cut into pieces (optional, for extra richness)
• 5 cups water
• ½ onion
• 4 garlic cloves, crushed
• 2–3 bay leaves
• 1 teaspoon cumin
• 1 teaspoon black pepper
• Salt, to taste

For the red chile sauce:

• 3 dried guajillo chiles
• 2 dried ancho chiles
• 2 small corn tortillas
• 1 cup broth (from cooking meat)

Other:

• 1½ cups hominy (canned, rinsed)

For serving:

• Shredded cabbage
• Sliced radishes
• Chopped onion
• Fresh cilantro
• Lime wedges
• Salsa (optional)
• Tortilla chips or tostadas

Instructions
In a large pot, bring water to a boil and add the pig’s foot first (if using), followed by the pork pieces. Add onion, garlic, and bay leaves. Let it come back to a boil, then skim off any foam that rises to the surface.

Reduce heat to a gentle simmer and cook for about 1½ hours, until the meat becomes tender. Add salt, cumin, and pepper during cooking, adjusting to taste.

While the meat cooks, prepare the chiles. Remove stems and seeds, rinse them, then soak them in hot water until soft. Blend the softened chiles with the tortillas and a cup of the broth until smooth. Strain the sauce to remove any skins or solids.

Once the meat is tender, remove it briefly, shred or chop it into smaller pieces, and return it to the pot.

Pour in the strained chile sauce and stir well. Add the hominy and let everything simmer together for another 15–20 minutes so the flavors fully develop.

Taste and adjust salt if needed.

Serve hot in bowls and top with cabbage, radishes, onion, cilantro, and a squeeze of fresh lime juice. Add salsa if you like extra heat.

Notes & Tips

• The pig’s foot adds richness and body, but you can skip it if preferred.
• Blending tortillas into the sauce helps thicken the broth naturally.
• Letting the soup rest even briefly enhances the flavor.
• Pozole tastes even better the next day, once all the flavors settle.

This dish is warm, bold, and full of tradition—perfect for sharing and enjoying every comforting bite.