Pozole Recipes: 19 Big Cozy Pots for Cold Nights and Christmas Eve

Pozole recipes are the big-pot soups that so many Mexican-American families make for Christmas Eve, New Year and cold winter nights, and they are trending right now. One green chicken pozole video has nearly 500,000 views, and a new pozole video from a home cook passed 238,000 views in under a week. Pozole is a hearty stew of pork or chicken with plump hominy in a red, green or white broth, finished with crunchy toppings. Below you will find the classic red pork pozole, green and white versions, crockpot and Instant Pot shortcuts, shrimp for Christmas Eve and a toppings bar. Which pot are you making..

Pozole Recipes Start With This Big Pot of Red Pozole

One big pot, a table full of toppings, and everybody fixes their own bowl: that is why pozole shows up on so many Christmas Eve tables. The base is always the same: tender meat, chewy white hominy and a flavorful broth. Home cooks like Simply Mama Cooks show how simple it can be. Here is a quick weeknight red version to get you started..

You will need: 2 lbs pork shoulder (chunks), 8 cups chicken broth, 1 onion, 4 cloves garlic, 6 dried guajillo chiles, 1 tsp oregano, 1 tsp cumin, 2 cans (25 oz each) white hominy (drained), salt. Toppings: cabbage, radishes, onion, lime, oregano, tostadas.

How to make it: 1. Simmer the pork, half the onion and 2 garlic cloves in broth 1 1/2 to 2 hours. 2. Soak the chiles 20 minutes and blend with the rest of the onion and garlic, oregano and cumin. 3. Strain the sauce into the pot. 4. Add the hominy and simmer 30 minutes. 5. Shred the pork, season with salt and serve with toppings.

Pozole Recipes Classic: Rojo With Pork Shoulder

Of all pozole recipes, this is the red one most families picture. Pork shoulder simmers low and slow until it falls apart, then a smooth sauce of dried guajillo and ancho chiles turns the broth a deep brick red. Plump hominy soaks it all up. It takes a few hours, mostly hands off, and the whole house smells amazing.

You will need: 3 lbs pork shoulder (2 inch chunks), 1 onion (halved), 6 cloves garlic, 2 bay leaves, 1 tbsp salt, 10 cups water, 2 cans (25 oz each) white hominy (drained and rinsed), 6 dried guajillo and 2 ancho chiles (stemmed and seeded), 1 tsp dried oregano, 1 tsp cumin. Toppings: shredded cabbage, sliced radishes, diced onion, lime wedges, dried oregano, tostadas.

How to make it: 1. Simmer the pork, onion, 4 garlic cloves, bay and salt in the water 2 hours. 2. Soak the chiles in hot water 20 minutes, then blend with 2 garlic cloves, oregano, cumin and 1 cup broth. 3. Strain the sauce into the pot. 4. Add hominy and simmer 30 minutes. 5. Shred the pork, season and serve with toppings.

Green Chicken Pozole With Tomatillos and Pepitas

Among pozole recipes, green chicken pozole is blowing up right now, with one recent video reaching almost half a million views. The bright green broth comes from tomatillos, poblano and jalapeno peppers, cilantro and toasted pumpkin seeds blended together. It tastes fresh and tangy, and it is lighter than the red. Red or green team?

You will need: 2 lbs boneless chicken thighs, 8 cups chicken broth, 1 onion, 4 cloves garlic, 1 lb tomatillos (husked), 2 poblano peppers, 1 jalapeno, 1 cup cilantro, 1/2 cup toasted pepitas, 2 cans (25 oz each) hominy (drained), 1 tsp oregano, salt. Toppings: shredded cabbage, sliced radishes, diced onion, lime wedges, dried oregano, tostadas.

How to make it: 1. Simmer the chicken in broth with half the onion and 2 garlic cloves 25 minutes, then shred. 2. Roast or boil the tomatillos and peppers until soft. 3. Blend with cilantro, pepitas, remaining onion and garlic and 1 cup broth. 4. Add the green sauce, hominy and oregano to the pot and simmer 20 minutes. 5. Add the chicken back and season.

Pozole Blanco (White Pozole)

White pozole is one of the simplest pozole recipes. It skips the chile sauce in the broth and lets the pork, garlic and hominy shine. The color and heat come from what each person adds at the table, so it is perfect when kids and spice lovers eat together. Put out red chile powder, salsa and plenty of lime so everyone can make it their own.

You will need: 3 lbs pork shoulder or bone-in pork, 1 onion, 1 head garlic (halved), 2 bay leaves, 1 tbsp salt, 12 cups water, 3 cans (25 oz each) white hominy (drained), ground chile or salsa for the table. Toppings: shredded cabbage, sliced radishes, diced onion, lime wedges, dried oregano, tostadas.

How to make it: 1. Simmer the pork, onion, garlic, bay and salt in water 2 hours, skimming the foam. 2. Remove the pork and shred it. 3. Discard the onion, garlic and bay. 4. Add hominy and simmer 30 minutes. 5. Return the pork, season and serve with toppings and chile on the side.

Easy Pozole Recipes: Crockpot Rojo (Dump and Go)

Slow cooker pozole recipes are made for busy days. Put everything in the slow cooker before work and come home to a pot of red pozole. The pork gets meltingly tender and you only need to blend the chile sauce, which takes ten minutes. Add the hominy for the last hour so it stays plump. This is the version busy families make all winter.

You will need: 3 lbs pork shoulder (chunks), 1 onion (chopped), 4 cloves garlic, 6 guajillo chiles (soaked and blended with 1 cup broth), 1 tsp oregano, 1 tsp cumin, 2 tsp salt, 6 cups chicken broth, 2 cans (25 oz each) hominy (drained). Toppings: shredded cabbage, sliced radishes, diced onion, lime wedges, dried oregano, tostadas.

How to make it: 1. Put the pork, onion and garlic in a 6 quart slow cooker. 2. Strain the chile sauce over the top and add oregano, cumin, salt and broth. 3. Cook on low 8 hours. 4. Shred the pork in the pot and add the hominy. 5. Cook 1 hour more and serve with toppings.

Fast Pozole Recipes: Instant Pot in About an Hour

No time for an all-day simmer? Pressure cooker pozole recipes fix that. The pressure cooker turns tough pork shoulder tender in 35 minutes, so pozole becomes a weeknight dinner. Use the saute setting to brown the meat first for deeper flavor. The rest of the method is the same, and the result tastes like it cooked all afternoon.

You will need: 2 1/2 lbs pork shoulder (1 1/2 inch chunks), 1 tbsp oil, 1 onion, 4 cloves garlic, chile sauce (6 guajillo, 2 ancho, blended), 6 cups broth, 1 tsp oregano, 2 tsp salt, 2 cans (25 oz each) hominy (drained). Toppings: shredded cabbage, sliced radishes, diced onion, lime wedges, dried oregano, tostadas.

How to make it: 1. Brown the pork in oil on saute. 2. Add onion, garlic, strained chile sauce, broth, oregano and salt. 3. Pressure cook on high 35 minutes and release naturally 15 minutes. 4. Shred the pork, add hominy and simmer on saute 10 minutes. 5. Serve with toppings.

Rotisserie Chicken Pozole Shortcut

For the fastest of all pozole recipes, grab a rotisserie chicken and canned hominy and you have pozole in 30 minutes. Simmer the broth with garlic and a blended chile sauce or a jar of green salsa, then add the shredded chicken and hominy at the end. It is the shortcut that makes pozole possible on a Tuesday. Nobody will complain.

You will need: 1 rotisserie chicken (shredded), 8 cups chicken broth, 1 onion (diced), 3 cloves garlic, 1 cup salsa verde or chile sauce, 2 cans (25 oz each) hominy (drained), 1 tsp cumin, 1 tsp oregano. Toppings: shredded cabbage, sliced radishes, diced onion, lime wedges, dried oregano, tostadas.

How to make it: 1. Cook the onion and garlic in a little oil 5 minutes. 2. Add broth, salsa, cumin and oregano and simmer 10 minutes. 3. Add hominy and simmer 10 minutes. 4. Stir in the chicken until hot. 5. Season and serve with toppings.

Hearty Beef Version for Non-Pork Eaters

Pork is traditional in most pozole recipes, but beef chuck makes a rich, hearty pozole too, especially for families who do not eat pork. Brown the beef first, then simmer it in a red chile broth until tender. Bone-in short ribs add even more flavor. Top it with crunchy cabbage and radishes for contrast.

You will need: 3 lbs beef chuck or short ribs, 1 tbsp oil, 1 onion, 4 cloves garlic, red chile sauce (6 guajillo, 2 ancho), 10 cups beef broth or water, 1 tsp oregano, 2 tsp salt, 2 cans (25 oz each) hominy (drained). Toppings: shredded cabbage, sliced radishes, diced onion, lime wedges, dried oregano, tostadas.

How to make it: 1. Brown the beef in oil in batches. 2. Add onion, garlic, broth and salt and simmer 2 1/2 hours. 3. Strain in the chile sauce and add oregano. 4. Add hominy and simmer 30 minutes. 5. Shred the beef and serve with toppings.

Pozole Recipes for Christmas Eve: Shrimp

Many families skip meat on Christmas Eve or during Lent, so seafood pozole recipes are popular then, and shrimp pozole is a festive answer. A red chile broth with garlic is made first, then shrimp go in for the last few minutes so they stay tender. It cooks fast, too. Serve with lime and avocado.

You will need: 2 lbs large shrimp (peeled, shells saved), 8 cups water or seafood stock, 1 onion, 4 cloves garlic, red chile sauce (4 guajillo, 1 ancho), 1 tsp oregano, 2 cans (25 oz each) hominy (drained), salt, avocado. Toppings: shredded cabbage, sliced radishes, diced onion, lime wedges, dried oregano, tostadas.

How to make it: 1. Simmer the shrimp shells, onion and garlic in water 20 minutes and strain. 2. Add the chile sauce, oregano and hominy and simmer 20 minutes. 3. Season with salt. 4. Add the shrimp and cook 3 to 4 minutes until pink. 5. Serve right away with toppings and avocado.

Vegetarian Pozole Recipes With Mushrooms and Beans

Meaty mushrooms and pinto beans make one of the best meatless pozole recipes, a pozole that even meat lovers enjoy. Brown the mushrooms well so they get savory and chewy, then simmer them in a red or green chile broth with plenty of hominy. Use vegetable broth and it is fully vegetarian. It is a great option for mixed holiday tables.

You will need: 1 lb mushrooms (oyster or cremini, torn), 2 tbsp oil, 1 onion, 4 cloves garlic, chile sauce (red or green), 8 cups vegetable broth, 1 can (15 oz) pinto beans (drained), 2 cans (25 oz each) hominy (drained), 1 tsp oregano, salt. Toppings: shredded cabbage, sliced radishes, diced onion, lime wedges, dried oregano, tostadas.

How to make it: 1. Brown the mushrooms in oil in batches until golden. 2. Add onion and garlic and cook 4 minutes. 3. Add the chile sauce, broth and oregano and simmer 15 minutes. 4. Add beans and hominy and simmer 20 minutes. 5. Season and serve with toppings.

White Chicken Pozole With Green Chiles

This Tex-Mex style is one of the creamiest pozole recipes, and it is mild. Chicken, roasted green chiles, cumin and hominy simmer in a light broth, and a little cream cheese or sour cream stirred in at the end makes it silky. It is a cousin of white chicken chili, and kids usually love it. Top with crushed tortilla chips.

You will need: 2 lbs chicken breasts or thighs, 8 cups chicken broth, 1 onion, 3 cloves garlic, 2 cans (4 oz each) diced green chiles, 1 tsp cumin, 1 tsp oregano, 2 cans (25 oz each) hominy (drained), 4 oz cream cheese, salt, tortilla chips. Toppings: shredded cabbage, sliced radishes, diced onion, lime wedges, dried oregano, tostadas.

How to make it: 1. Simmer the chicken, onion and garlic in broth 25 minutes, then shred. 2. Add green chiles, cumin, oregano and hominy and simmer 15 minutes. 3. Whisk in the cream cheese until melted. 4. Return the chicken. 5. Serve with toppings and crushed chips.

How to Make the Red Chile Sauce

The red chile sauce is the heart of red pozole recipes, and it is easier than it looks. Dried guajillo chiles bring color and a mild fruity taste, and ancho adds sweetness. Toast them quickly, soak them, blend and strain. Add chiles de arbol only if you like it hot. Make a double batch and freeze half.

You will need: 8 dried guajillo chiles, 2 dried ancho chiles, 2 to 4 chiles de arbol (optional, for heat), 3 cloves garlic, 1/4 onion, 1 tsp dried oregano, 1/2 tsp cumin, 1 tsp salt, 2 cups hot broth or soaking water.

How to make it: 1. Stem and seed the chiles. 2. Toast them in a dry pan 20 to 30 seconds per side until fragrant (do not burn). 3. Soak in hot water 20 minutes. 4. Blend with garlic, onion, oregano, cumin, salt and 2 cups liquid until very smooth. 5. Strain through a sieve into the pot.

The Toppings Bar Everyone Builds

In all pozole recipes, toppings are half the fun. Finely shredded cabbage or lettuce for crunch, thin radish slices, diced white onion, lime wedges, dried oregano rubbed between your palms, ground chile and crisp tostadas on the side. Set them in small bowls and let everyone dress their own. What is your must-have topping? A) Radish B) Lime C) Tostadas.

You will need: Shredded green cabbage or iceberg lettuce, sliced radishes, diced white onion, lime wedges, dried Mexican oregano, ground chile or chile de arbol salsa, sliced avocado, cilantro, tostadas or tortilla chips.

How to make it: 1. Shred the cabbage very thin and keep it cold. 2. Slice the radishes and dice the onion; keep them in ice water so they stay crisp. 3. Cut the limes into wedges. 4. Put each topping in a small bowl. 5. Line them up next to the pot with a stack of tostadas.

Make Ahead: Why It Tastes Better the Next Day

Most pozole recipes taste better overnight, as the hominy and meat soak up the chile broth. Make it a day before your party, cool it fast and refrigerate. Skim the fat off the top before reheating. It also freezes well for up to three months, so you can cook once and eat twice.

You will need: 1 finished pot of pozole, shallow containers for cooling, freezer bags or containers, labels. Fresh toppings prepared the day you serve.

How to make it: 1. Cool the pozole quickly by dividing it into shallow containers. 2. Refrigerate up to 4 days. 3. Lift off the hardened fat before reheating. 4. Freeze in portions up to 3 months, leaving space for expansion. 5. Thaw overnight and reheat gently, adding a splash of broth.

Host a Big Soup Night for a Holiday Crowd

One big pot of pozole can feed 12 to 16 people for not much money, which is why it is a favorite for Christmas Eve, New Year’s and posadas. Keep the pot warm on the stove, set out the toppings bar, warm a stack of tortillas and add a pan of Mexican rice. For dessert, think churros or a tray of cookies. For more ideas, see our Christmas tamales.

You will need: 1 double batch of pozole (about 2 gallons), toppings bar, tostadas, warm tortillas, Mexican rice, bowls and spoons, a ladle, a slow cooker set to warm.

How to make it: 1. Make the pozole a day ahead and reheat slowly. 2. Move it to a slow cooker on warm to keep it hot. 3. Prepare toppings the morning of the party. 4. Set up bowls, then pozole, then toppings, then tostadas. 5. Plan about 1 1/2 cups per guest.

Pozole Verde Guerrero Style With Pork

In the state of Guerrero, green pozole is a Thursday tradition. The green sauce is made with pumpkin seeds, tomatillos and herbs and stirred into a pork broth. It is often served with sliced avocado, chicharron and even a few sardines on the side. It is rich and a little nutty. Have you ever tried it?

You will need: 2 1/2 lbs pork shoulder, 10 cups water, 1 onion, 4 cloves garlic, 1 cup hulled pumpkin seeds (toasted), 1 lb tomatillos, 2 serrano chiles, 1 cup cilantro, a few epazote or radish leaves (optional), 2 cans (25 oz each) hominy, avocado. Toppings: shredded cabbage, sliced radishes, diced onion, lime wedges, dried oregano, tostadas.

How to make it: 1. Simmer the pork with onion, garlic and salt 2 hours, then shred. 2. Boil the tomatillos and serranos 8 minutes. 3. Blend with pumpkin seeds, cilantro, herbs and 2 cups broth. 4. Stir the green sauce and hominy into the pot and simmer 20 minutes. 5. Return the pork and serve with avocado and toppings.

Extra Spicy Pozole With Chile de Arbol

For the heat seekers at your table, here is the hottest of these pozole recipes. This red pozole adds dried chiles de arbol to the guajillo sauce and serves a fiery chile de arbol salsa on the side. Start with two chiles and taste before adding more, because they are hot. Lots of lime and cool cabbage help balance the burn. How spicy do you go: 1, 2 or 3 chiles?

You will need: 1 batch pozole rojo (slide 1), 4 to 6 extra chiles de arbol. Salsa: 10 chiles de arbol (toasted), 2 cloves garlic, 1 tbsp vinegar, 1/2 cup water, salt. Toppings: shredded cabbage, sliced radishes, diced onion, lime wedges, dried oregano, tostadas.

How to make it: 1. Add 4 to 6 toasted chiles de arbol to the red chile sauce before blending. 2. Make the pozole as in slide 1. 3. For the salsa, blend toasted chiles, garlic, vinegar, water and salt until smooth. 4. Serve the salsa on the side. 5. Add plenty of lime and cabbage.

Small Batch for Two

Most pozole recipes fill a huge pot, but you can enjoy it on a quiet night too. This small batch uses one pound of pork or chicken, one can of hominy and a quick chile sauce. It makes about four bowls, enough for dinner and lunch the next day. Cook it in a medium saucepan in about an hour.

You will need: 1 lb pork shoulder or chicken thighs (small chunks), 5 cups broth, 1/2 onion, 2 cloves garlic, 3 guajillo chiles (soaked and blended), 1/2 tsp oregano, 1 can (25 oz) hominy (drained), salt. Toppings: shredded cabbage, sliced radishes, diced onion, lime wedges, dried oregano, tostadas.

How to make it: 1. Simmer the meat with onion, garlic and broth 45 minutes (25 for chicken). 2. Strain in the chile sauce and add oregano. 3. Add hominy and simmer 15 minutes. 4. Shred the meat and season. 5. Serve with toppings.

Leftover Turkey Pozole After Thanksgiving

Thanksgiving leftovers do not have to mean another sandwich. Shredded turkey and a broth made from the carcass turn into a cozy red or green pozole the weekend after the holiday. It is one of the best ways to stretch the bird. Make the broth Friday and the pozole Saturday.

You will need: 3 to 4 cups shredded leftover turkey, 10 cups turkey or chicken broth, 1 onion, 3 cloves garlic, red or green chile sauce, 1 tsp oregano, 2 cans (25 oz each) hominy (drained), salt. Toppings: shredded cabbage, sliced radishes, diced onion, lime wedges, dried oregano, tostadas.

How to make it: 1. Cook the onion and garlic in a little oil 5 minutes. 2. Add broth, chile sauce and oregano and simmer 15 minutes. 3. Add hominy and simmer 20 minutes. 4. Stir in the turkey until hot. 5. Season and serve with toppings.