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On a recent trip to Mexico, we booked a surf lesson for the whole family (spoiler alert: your friend Chef Kirstie did not ride the waves like her sons!) and afterwards, doing my best to get to know the culture, asked our instructor what the rest of this beautiful day held for him.
He said it was his grandmother’s birthday, and so him and his sister were going shopping and starting the prep for POZOLE. He asked: Do you know Pozole? It took everything in me not to invite myself to this family celebration! I had definitely heard of it and had made it before, and vowed when I got home to create a recipe that was accessible to all.
If you’re looking to level up your soup game and bring authentic Mexican flavours into your kitchen, pozole rojo is the way to go!
This dish is part soup, part chili, and a bold, flavourful way to introduce dried Mexican chiles like guajillo and ancho into your pantry.
We’ve got a fantastic local Latin American Grocery store where we can stock up on all of our pantry staples, or check out our links throughout the recipe to stock up on chilies, spices & hominy!
What is Hominy?
Hominy is dried corn that has been treated with an alkaline solution, usually lime (calcium hydroxide) or lye, in a process called nixtamalization. This process softens the kernels, enhances their nutritional value, and gives them a slightly chewy texture with a mild, nutty flavour. Hominy is a staple in Mexican and Latin American cuisine and is the key ingredient in dishes like pozole and grits.
Hominy has a mildly sweet, nutty flavor with a hint of earthiness from the nixtamalization process. The texture is slightly chewy yet tender, similar to a cross between corn and beans.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
WHY WE LOVE IT: It absorbs flavors beautifully, making it perfect for soups, stews, and casseroles.
For the best quality hominy, we recommend using Juanita’s Foods Hominy, available here: Buy on Amazon. This brand offers great texture and flavor, making it perfect for your next pozole!
Pozole is traditionally made with pork, hominy, and a rich chile-infused broth, pozole rojo (red pozole) gets its signature color and smoky depth from dried chiles like guajillo and ancho. The dish is often prepared for celebrations and special gatherings, symbolizing abundance and community. While modern variations, like our chicken pozole, make use of leftovers for convenience, the classic pork version remains a favourite, featuring slow-simmered pork shoulder for tender, melt-in-your-mouth bites.
The best part about our recipe? It’s super easy to make, uses leftover chicken, and requires minimal chopping. Plus, the garnishes let you make it your own—though the shredded lettuce is the unexpected MVP!
Why You’ll Love This Recipe
- Big flavours, minimal effort – The dried chiles create a rich, smoky broth that’s deeply satisfying.
- Perfect for meal prep – Leftovers taste even better the next day.
- Customizable spice level – Keep it mild or crank up the heat with extra chiles or hot sauce.
- All about the toppings – Load it up with fresh garnishes for added texture and flavour.
Ingredients (Serves 6)
For the Pozole Base:
- 5 dried guajillo chiles, stemmed & seeded
- 2 dried ancho chiles, stemmed & seeded
- 2 cups canned whole tomatoes (with juices)
- 2 cloves garlic, peeled
- ½ white or yellow onion
- ½ tsp dried cumin
- ½ tsp dried oregano
- 3 tbsp oil (any kind, or chicken/bacon fat for extra flavor!)
- 4 cups chicken stock or water
- 1 large can hominy, drained and rinsed
- 2-3 cups leftover shredded chicken
- Kosher Salt, to taste
For Garnishes (Pick Your Favorites!):
- Sour cream or crema
- Queso fresco or shredded cheese
- Chopped cilantro
- Chopped white or red onion
- Thinly sliced radishes
- Finely shaved iceberg lettuce or green cabbage (trust us, it’s amazing!)
- Diced avocado
- Hot sauce
How to Make It:
1. Toast and Soak the Chiles
- Heat a dry frying pan over medium heat. Toast the dried chiles, turning frequently, until blistered but not burnt.
- Transfer them to a heatproof bowl, cover with very hot water, and let soak for about 10 minutes until softened.
2. Make the Chile Base
- Add soaked chiles to a blender along with tomatoes, garlic, onion, cumin, oregano, and a good pinch of salt.
- Blend until smooth (this chili paste base can be made up to 3 days in advance and refrigerated, or, better yet, double the recipe and freeze a portion!).
3. Cook the Chile Base
- Heat oil or fat in a large pot over medium heat.
- Pour in the blended chile paste, then rinse the blender with 1 cup of water and add that liquid to the pot.
- Simmer over medium-low heat for 15 minutes, stirring occasionally, until the sauce thickens and deepens in color.
4. Build the Pozole
- Stir in chicken stock and hominy.
- Bring to a high simmer for 5 minutes, then reduce heat to low.
- Add shredded chicken about 10 minutes before serving, just enough to warm through without overcooking.
5. Serve & Garnish
- Ladle pozole into bowls and pile on the toppings! This is the best part and Pro Tip: don’t skip the shredded lettuce—it adds an incredible crunch!
Want a Step-by-Step Video Guide?
If you want the full step-by-step layered recipe with video instructions, click here: Mexican Pozole Class and cook along with us!
Final Thoughts
Pozole is the ultimate comfort food—warming and hearty with highly addictive flavours! The dried guajillo and ancho chiles add depth without overpowering heat, making this a dish that everyone can enjoy. Whether you’re cooking for a weeknight dinner or meal prepping for the week, this easy pozole is a guaranteed win.
