Mexican Pozole

Yields: 5 Servings Difficulty: Medium Prep Time: 25 Mins Cook Time: 1 Hr 5 Mins Total Time: 1 Hr 30 Mins

Pozole is one of my favorite Mexican foods. This recipe that I share with you is the result of several experiments while learning how to prepare it. I find it delicious but you tell me what you think in the comments (after you prepare it of course). For now, I share it with you. If you are an expert pozolero (a) remember that you can share your recipe on this website so that many people can duplicate your delicious seasoning.

Maiz pozolero (cacahuazintle) is usually prepared by boiling it with lime (the result is called nixtamal) and then washed. But for this recipe, I use ready-made pozole corn that comes in cans (each can is 14 to 16 oz).

Link para la receta en Español.



0/22 Ingredients
Adjust Servings
    Main Ingredients
  • For the Pepper sauce
  • For the toppings


0/21 Instructions
    For the main ingredients
  • Put the meat in a large pot with just enough water to cover it.
  • Add the cilantro, garlic, onion, and salt. Bring it to a boil on medium heat.
  • When it reaches a boil, lower it to medium low heat and cover until the meat is cooked (30 to 40 minutes).
  • While we wait for the meat: Let's make the peppers sauce
  • Remove the stems and seeds from the peppers. Throw them away.
  • Boil the chiles/peppers in water for 20 minutes or until they are soft.
  • Put the chiles/peppers and ½ cup of the water in which you cooked them in a blender. Add the garlic, onion, salt, oregano, and cumin. Blend them very well.
  • Strain the sauce through a fine strainer. You can use a metal or plastic strainer or a straining blanket. The goal is to extract as much liquid as possible. Discard any remaining solids in the strainer. (NOTE: If you use a high power blender, like the Amazon one I show above, you don't need to strain)
  • Put a frying pan over medium heat. Add the oil and the extract of the chili sauce from the previous step. Bring it to a boil.
  • Your goal is to thicken it a bit. So stir it, wait a little and stir it again (for about 5 to 7 minutes) until it thickens a bit.
  • Let's go back to the meat and broth
  • When the meat has boiled, remove it and place it on a plate to cool slightly. Objective: remove the meat from the bone (if your meat has bone) and shred the meat. Discard the bone.
  • Strain the broth so that it does not have any piece of bone (strain it is optional. I prefer not to strain it if my meat was boneless)
  • Put the broth and the shredded meat back in the pot and add the CORN.
  • Cook them for about 10 minutes over medium heat.
  • Here comes the peppers sauce
  • Add the chili sauce that you previously prepared to the Pozole that has been cooking for 10 minutes.
  • Let it cook for 15 to 20 minutes.
  • While the pozole is cooking, let's prepare the toppings/garnish
  • Cut the radishes into thin slices.
  • Cut the tomatoes and onion into small cubes. Then put them, along with the radishes, in a bowl. Add salt and lime to taste.
  • Cut half the head of lettuce into thin strips.
  • Let's enjoy the fruit of our hard work
  • After the 15-20 minutes boiling, serve the pozole in deep plates.
  • Add the garnish and tortillas on top.
  • Share as a family and share this page on social networks. THANK YOU!!!


  • For this recipe you can use the type of meat that you like. My preference is chicken (boneless thigh is soft), but you can use pork. You can use any part of the chicken you prefer (all if you like). I like the thigh better because it softens more and faster.
  • I use an awesome blender that can make juice from fruits. So, I don't need to strain the pepper sauce. I have included it in my Amazon affiliate page (and above description of this recipe) in case you are interested.


#broth  #pozole