How to make authentic Mexican Pozole stew

Pozole, a soup or stew, is hearty, filling and perfect for your next dinner party. Here's the full recipe from Enrique Olvera's recipe book: Tu Casa Mi Casa...

5 mins

Pozole is filling, hearty, and perfect for a large group. For example, our opening General Manager, Gonzalo Goût, at our restaurant Cosme, used to make his grandmother’s pozole for the entire team of 70+ people every couple of months.

You can scale this recipe up or down to your needs. Eat with tostadas on the side.

Preparation time: 15 minutes
Cooking time: 10 to 15 minutes
Makes: 475 ml

Pozole  (Aracelli Paz)

Pozole (Aracelli Paz)

Pozole recipe

For the Pozole:

  • 1 bone-in pork shoulder (1.8 to 2.25 kg)
  • 2 large white onion, halved
  • 12 garlic cloves, peeled
  • 8 bay leaves
  • 5 sprigs fresh thyme
  • 4 tablespoons salt, plus more to taste
  • 910g nixtamalised white or yellow corn (nixtamalising is a specific process for preparing maize or other types of grain)
  • 10 guajillo chiles, seeded
  • 8 ancho chiles, seeded
  • 3 chiles de árbol, seeded
  • 15 black peppercorns
  • 1 tablespoon cumin seeds
  • 4 tablespoons dried Mexican oregano
  • 4 tablespoons vegetable oil


For serving:

  • 8 radishes, thinly sliced
  • 1⁄2 head round lettuce or green cabbage, thinly sliced
  • 20 (or more) Tostadas 
  • Árbol and guajillo chile powder
  • Dried Mexican oregano
  • Key Lime wedges

How to make Pozole: The full method

In a large pot, combine the pork, half the onion, half the garlic, the bay leaves, thyme, and salt. Add water to cover by at least 4 inches (10 cm). Bring to boil and cook for 3 minutes.

Reduce to a simmer and cook uncovered until the meat falls off the bone, about 2 hours. Add more water if necessary through the cooking process to keep the meat generously covered, and skim the surface of impurities. Strain the broth and reserve. Shred the meat and set aside. Discard the aromatics.

In a medium pot, combine the corn with water to cover by 5 cm and boil until it blooms like popcorn, about 1 hour. Add more water if necessary through the cooking process. Reserve.

Heat a frying pan or comal over high heat. Add the chiles and toast until aromatic, about 20 seconds per side. Transfer to a small bowl and cover with hot tap water to soak. Add the peppercorns, cumin seeds, and oregano to the pan and toast until fragrant, 1–2 minutes. Transfer to a blender.

Place the remaining onion and garlic cloves on the pan and cook until charred, about 15 minutes. Add the charred onion, garlic, and chiles to the blender. Blend to a puree using chile soaking water to thin if necessary. It should be watery.

In a large pot, heat the oil over high heat and strain in the sauce. Stir until it turns orange, about 5 minutes. Add the pork broth. Add the corn and its cooking liquid and bring to a boil. Boil until the flavours meld, about 10 minutes. Adjust the salt if necessary. Return the meat to the pot and cook for 2 minutes.

To serve: Place the pot of pozole and all the garnishes, in separate bowls, on the table. Let every person add their own garnishes.

Tu Casa Mi Casa is the first home cooking book from the internationally celebrated chef Enrique Olvera, who also featured in the Netflix docuseries Chef’s Table.

Learn authentic Mexican cooking with this book, a Mexico City/ New York-based ode to the kitchen of his homeland. Find 100 recipes which take basic Mexican dishes, encouraging readers to incorporate traditional and contemporary Mexican ingredients.

More information 

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