Entree: Mexico – Colima / Western Mexico – Pozole Colimense

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs 10 min

Additional 10 min

Total 2 hrs 20 min

Ingredients

- Choose one protein:
  - 2.5 lb (1.13 kg) pork shoulder, bone-in or boneless, cut into 2-inch (5 cm) pieces
  - OR 3 lb (1.36 kg) bone-in chicken thighs, skin removed (approx. usable weight)
- 12 cups (2.8 L) water
- 4 cups (about 30 oz / 850 g) cooked white hominy, drained (canned or pre-cooked cacahuazintle)
- 1 medium white onion (about 8 oz / 225 g), halved for broth
- 6 cloves garlic, divided
- 3 dried ancho chiles, stems and seeds removed
- 3 dried guajillo chiles, stems and seeds removed
- 2 tbsp (30 ml) vegetable oil or lard
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano (Mexican oregano if available)
- 6 fresh epazote sprigs (or 1 tbsp / 2 g dried epazote)
- 6 hoja santa leaves, whole (about 20 g) plus extra for serving if available
- 2 bay leaves
- 2–3 tsp (10–15 g) kosher salt, plus more to taste
- 1 tsp (2 g) ground black pepper
- 4 limes, cut into wedges
- 2 cups (about 100 g) shredded cabbage or romaine lettuce
- 8 radishes, thinly sliced (about 80 g)
- 1/2 cup (80 g) finely chopped white onion (for garnish)
- 1–2 ripe avocados, sliced (about 10–12 oz / 300–350 g)
- 1 tsp (1 g) dried oregano for sprinkling
- Crushed red chile flakes or chile de arbol oil, optional
- Warm corn tortillas or tostadas, for serving

Instructions

Short Description:
A hearty Colima-style pozole made with hominy and a choice of pork or chicken, finished with local aromatics like hoja santa and epazote and served with the classic garnishes for a complete main course.

Regional Notes:
This Colima variation highlights local aromatics—fresh hoja santa and epazote—added to a modest ancho-guajillo chile base so the hominy and meat remain foregrounded. The recipe gives a clear option for pork or chicken, reflecting Colima families' frequent use of either protein.

1. Prepare the broth and meat: In a large heavy pot, combine the chosen protein, 12 cups (2.8 L) water, halved onion, 4 cloves garlic, bay leaves and 1 tsp (5 g) salt. Bring to a boil over high heat, reduce to a gentle simmer and skim any foam. Simmer pork 75–90 minutes until fork-tender; simmer chicken 30–40 minutes until cooked through. Remove meat and set aside to cool slightly; strain and reserve the broth, discarding solids. Remove and discard bones if using bone-in chicken.
2. Shred or chop the meat: When cool enough to handle, shred pork or remove skin and shred chicken into bite-sized pieces (reserve any small bits of bone or fat as desired). Set aside.
3. Toast and rehydrate chiles: In a dry skillet over medium heat, toast ancho and guajillo chiles 20–30 seconds per side until fragrant but not burnt. Transfer to a bowl and cover with 1 1/2 cups (360 ml) very hot water; let soak 15–20 minutes until softened. Reserve 1/2 cup (120 ml) of the soaking liquid.
4. Make chile paste: In a blender, combine the soaked chiles (drained), 2 cloves garlic, 1/4 cup (40 g) chopped raw onion, 1/2 cup (120 ml) reserved chile soaking liquid, ground cumin and 1 tsp (1 g) dried oregano. Blend to a smooth paste, adding a little more soaking liquid if needed. Taste and add a pinch of salt.
5. Lightly fry the paste (optional, for deeper flavor): Heat 2 tbsp (30 ml) oil in a skillet over medium heat. Fry the chile paste 3–4 minutes, stirring, until it darkens slightly and is aromatic. Add a ladle of reserved strained broth if it thickens too much.
6. Combine hominy, broth and chile: Return the reserved strained broth to the large pot and bring to a gentle simmer. Add the drained hominy and the fried or blended chile paste (start with half the paste for a modest color and heat; add more to taste). Stir in shredded meat. Simmer 15–25 minutes so hominy absorbs flavors and meat is heated through.
7. Add regional aromatics and finish: Add the fresh epazote sprigs and 4–6 hoja santa leaves whole into the simmering pozole for the last 8–10 minutes to infuse aroma (torn hoja santa can be added to bowls when serving for stronger flavor). Season with remaining salt (2–3 tsp / 10–15 g total) and 1 tsp (2 g) ground black pepper, adjusting to taste. Remove epazote sprigs and whole hoja santa leaves before serving if desired, or leave small torn pieces in the stew for stronger aroma.
8. Prepare garnishes and serve: Arrange garnishes — shredded cabbage, sliced radishes, chopped white onion, avocado slices, lime wedges and dried oregano — at the table. Ladle pozole into deep bowls, top with preferred garnishes, squeeze lime and serve with warm corn tortillas or tostadas and optional crushed red chile or chile oil.
9. Leftovers and notes: Pozole often tastes better the next day after flavors meld; store refrigerated up to 3 days (reheat gently). If the broth reduces too much on standing, add a little water or reserved broth when reheating.