Pozole is a hearty Mexican stew of pork, hominy and chiles served throughout the Pacific coastal states of Mexico, especially Guerrero, Michoacan and Jalisco. Depending on the region, different chiles are added, which affects the color and flavor of the dish. Here, we use GOYA® Guajillo Chiles, which contribute a rich, slightly smoky flavor as well as a beautiful brick red color.


Difficulty - Difficult


For the soup:

  • 2 lbs. boneless pork shoulder, cut into 1 cubes, or 2 lbs. boneless country-style ribs, trimmed
  • GOYA® Adobo with Pepper, to taste
  • 4 pigs feet, split (about 3 lbs.) or 2 lbs. pork neck bones, rinsed
  • 3 sprigs cilantro
  • 2 packets
  • 1 chicken (3 lbs.), cut into 8 pieces
  • 4 cans (15.5 oz. each) GOYA® White Hominy, drained and rinsed

For the guajillo sauce:

  • 8 GOYA® Guajillo Chiles, stems removed
  • 1/4 onion, roughly chopped (about 1/4 cup)
  • 2 tsp. GOYA® Minced Garlic or 4 cloves garlic, finely chopped
  • 4 allspice berries, freshly ground (about 1/2 tsp.)

For the Garnish:

  • 2 limes, cut into wedges
  • 1/2 head cabbage or iceberg lettuce, shredded (about 2 cups)
  • 1/2 white onion, finely chopped (about 1 cup)
  • 5 radishes, thinly sliced (about 1 cup)
  • 6 tbsp. GOYA® Oregano Leaf
  • 1 pkg. (10 oz.) GOYA® Corn Tortillas, warmed


  • Season pork with adobo. Place pork and pigs feet in large pot; cover with cold water (about 16 cups). Bring water to a boil over medium-high heat; skim off any foam that rises to the surface. Add cilantro and sazon. Lower heat to medium-low and simmer, uncovered, 1 hour. Season chicken with adobo. Add chicken to pot; bring water to a boil, skimming foam. Lower heat to medium-low and simmer, covered, until chicken is cooked-though and pork is tender, about 30 minutes more.
  • Meanwhile, in a small saucepan, bring guajillo chiles and 4 cups water to a boil. Lower heat to medium-low and simmer until chiles begin to soften, about 5 minutes. Remove pot from the heat and let sit until chiles are soft, about 20 minutes.
  • Tear chiles into pieces. Transfer chiles, soaking liquid, onions, garlic and allspice to a blender; puree until smooth. Strain chile mixture through medium-mesh strainer, discard debris; set aside.
  • Using tongs, transfer pork and chicken to bowl; discard cilantro. When meat is cool enough to handle, shred into small pieces. Discard skin, bones and cartilage. Transfer meat to broth; stir in hominy and guajillo sauce. Bring stew to a boil; lower heat to medium-low and simmer, uncovered, until flavors come together, 5 – 10 minutes more. Season with adobo.
  • Serve Pozole in large, deep bowls with toppings on the side.

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