Entree: Mexico – Guerrero, Pacific Coast Mexico – Pozole Guerrero (Guerrero Pozole)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Additional 10 min

Total 2 hrs 25 min

Ingredients

- 2 lb (900 g) pork shoulder, cut into 1½–2 in (3–5 cm) chunks
- 1 lb (450 g) bone-in, skin-on chicken thighs (about 3–4 thighs)
- 10 cups (2.4 L) water, plus more as needed for simmering and blending
- 3 cans (15 oz / 425 g each) hominy, drained and rinsed (approx. 4 cups / 960 g)
- 4 guajillo chiles, stems and seeds removed
- 2 ancho chiles, stems and seeds removed
- 1 medium white onion, halved (about 8 oz / 225 g), divided
- 6 garlic cloves, divided
- 2 bay leaves
- 1 tsp (1 g) dried Mexican oregano
- 1/2 tsp (1 g) ground cumin
- 2–3 tsp (10–15 g) kosher salt, plus more to taste
- 2 tbsp (30 ml) vegetable oil or lard
- Freshly ground black pepper, to taste
- Garnishes:
  - 1 small head green cabbage, finely shredded — about 4 cups (120 g)
  - 8–10 radishes, thinly sliced
  - 1 medium white onion, finely diced — about 1 cup (150 g)
  - 1 large avocado, sliced
  - 2 cups (about 60 g) crumbled chicharron (fried pork rinds)
  - 4–6 limes, cut into wedges
  - 1/2 cup (15 g) chopped cilantro (optional)
  - Dried oregano for sprinkling
  - Warm corn tortillas or tostadas, for serving

Instructions

Short Description:
Hearty red pozole from Guerrero made with a mix of pork and chicken, hominy, and a toasted-guajillo/ancho chile base, served with regional garnishes like avocado, chicharron, and radishes for bright texture and flavor.

Regional Notes:
This Guerrero version combines pork and chicken in the broth (a local practice) and emphasizes plentiful fresh garnishes—sliced avocado, chicharron (fried pork rinds), and crisp radishes—that distinguish it from other regional pozoles. The chile blend (guajillo + ancho) gives a balanced, lightly smoky red broth rather than the very oily or heavily spiced variants found elsewhere.

1. Place pork shoulder and chicken thighs in a large stockpot and add 10 cups (2.4 L) water. Add 1/2 of the halved onion, 4 of the garlic cloves (smashed), bay leaves, and 1 tsp (1 g) dried oregano. Bring to a gentle boil over medium-high heat, skimming foam as it rises. Reduce heat to low and simmer, partially covered, until pork is very tender, about 1.5–2 hours.
2. While the meats simmer, prepare the chiles: place guajillo and ancho chiles in a heatproof bowl, pour 2 cups (480 ml) just-boiled water over them, and let soak 15 minutes until softened. Drain, reserving about 1/2 cup (120 ml) of the soaking liquid.
3. In a blender, combine the rehydrated chiles, the remaining half onion, the remaining 2 garlic cloves, 1/2 tsp (1 g) ground cumin, a pinch of salt, and about 1/4–1/2 cup (60–120 ml) of the reserved chile soaking liquid or plain water. Blend to a smooth sauce (add more water if needed). Push the sauce through a fine-mesh strainer into a bowl to remove coarse bits; set aside.
4. When the pork is tender, carefully remove the pork and chicken from the pot to a cutting board. Strain the cooking broth through a fine sieve into a clean pot, discarding solids. Measure the broth — you should have about 8–9 cups; add water if needed to reach 8 cups (1.9 L) total.
5. Remove skin and bones from the chicken and shred the meat. Cut or pull the pork into bite-sized pieces. Set meats aside.
6. In a medium skillet, heat 2 tbsp (30 ml) vegetable oil over medium heat. Add the strained chile sauce and fry, stirring, 3–4 minutes to deepen the flavor and remove raw chile taste. Be careful — sauce can splatter. Add the fried chile sauce to the strained broth and bring to a simmer. Taste and adjust salt (start with 2 tsp / 10 g and add up to 3 tsp / 15 g total as needed).
7. Add drained hominy (3 cans worth) to the simmering chile-broth. Simmer uncovered 20–30 minutes so hominy softens fully and flavors meld. If broth reduces too much, add hot water, 1/2 cup (120 ml) at a time.
8. Return shredded chicken and pork pieces to the pot and simmer another 10 minutes to reheat and marry flavors. Adjust seasoning with salt and freshly ground black pepper. If you prefer a thinner broth, add up to 1 cup (240 ml) hot water.
9. To serve, ladle pozole into bowls and offer garnishes family-style: shredded cabbage, sliced radishes, diced onion, avocado slices, crumbled chicharron, chopped cilantro, dried oregano, and lime wedges. Let diners dress each bowl to taste. Serve with warm corn tortillas or tostadas.
10. Leftovers keep well refrigerated up to 3 days; reheat gently and add a splash of water if broth has thickened.