The Best Kind of Pork for Authentic Pozole

Pozole is a hearty Mexican stew brimming with tradition, complex flavors, and mouthwatering ingredients But what really makes this dish sing is the tender, succulent pork that infuses it with rich flavor So what’s the best cut of pork meat to use for authentic pozole? Let’s find out!

Pozole originated in Pre-Columbian Mexico as a celebratory ritual dish. Today, it remains a staple comfort food and gathering meal across the country This hominy-based stew is deeply rooted in Mexican culture

The name “pozole” comes from the Nahuatl word for “hominy corn.” Pozole is made by simmering pork and chiles with white corn hominy in a flavorful, chile-infused broth. It’s topped with fresh garnishes like radish, onion, avocado, lime, oregano, and cabbage.

There are three main styles of pozole:

• Pozole Rojo – Made with red chiles and pork
• Pozole Verde – Made with green chiles and chicken or pork
• Pozole Blanco – A mild, white version without chiles

No matter the color, a tasty pozole relies on savoriness from the pork and a balanced chile flavor.

Why Pork is Key for Pozole

While pozole can be made with chicken, turkey, or even vegetarian, pork is the definitive choice for authentic recipes. Here’s why this meat is so important:

• Tradition – Pork has historical roots in Mexican cuisine and pozole’s origins.
• Flavor – The rich, fatty pork adds a satisfying, meaty backbone.
• Tenderness – It delivers melt-in-your-mouth texture after long simmering.

So pork is the go-to for that true, nostalgic pozole experience. Now let’s look at the best cuts to use.

The Best Pork Cuts for Pozole

Choosing the right pork cut ensures tender, succulent meat that enhances pozole with deep, savory flavor. Here are the top options:

Pork Shoulder

This is the quintessential cut for pozole. The marbled shoulder meat has plenty of fat and connective tissue. That means it can braise for hours, breaking down into fall-apart tender strands with incredible flavor infusion into the broth.

Pork shoulder is often labeled as Boston butt or pork butt. Look for a 2-3 pound bone-in or boneless shoulder. Leaving the bone in adds more taste.

Pork Shanks

Shanks are a close second for pozole. This cut from the upper leg is loaded with collagen that breaks down into luscious gelatin. The meat shreds easily after long cooking. Pork shanks give you that stick-to-your-bones texture and intense flavor.

Pork Stew Meat

Pre-cut pork shoulder or shank stew meat saves you prep time. The 1-inch chunks are perfect for pozole and cook evenly. Choose fatty, well-marbled pieces for the best flavor and moisture.

Pork Loin or Tenderloin

While leaner than shoulder or shanks, the loin or tenderloin still produce relatively tender pozole meat. They lack the rich taste of fattier cuts but absorb plenty of flavorful chile broth.

Browning and Cooking the Pork

To maximize pork flavor and tenderness, it helps to brown the meat first. Here’s a simple process:

• Pat dry – Dab pork with paper towels to remove excess moisture for better searing.

• Season generously with salt, pepper, cumin, oregano.

• Sear the chunks in batches in hot oil until nicely browned on all sides.

• Simmer in the pozole for 2-3 hours until fall-apart tender. Add more water if needed.

Low and slow simmering allows the pork to become succulent. And searing adds tons of incredible, caramelized flavor.

Flavorful Additions for Your Pozole

Beyond the pork and hominy, additional ingredients help build rich, complex pozole flavor:

• Onion, garlic – Aromatic foundation
• Dried chiles – Smoky, fruity, savory depth
• Chicken or beef stock – Meaty backbone
• Bay leaves, oregano, cumin – Warm Mexican spices
• Lime, cabbage, radish – Bright, fresh garnishes

Take your time layering in flavors as you build the dish for maximum taste.

Pozole Tips and Tricks

• Use dried Guajillo, Ancho, Puya, and Pasilla chiles for flavor over heat.
• Toast whole dried chiles to intensify the flavor before simmering.
• Soak the chiles in hot water until softened before blending into a sauce.
• Add Mexican oregano, cumin, and bay leaves to the broth.
• Stir in minced jalapeño, garlic, and onion for aromatic flavor.
• Let the pozole rest for 10-15 minutes before serving so the flavors marry.
• Garnish bowls with shredded cabbage, radish, avocado, cilantro and lime.

Sample Pozole Recipe

Here’s a simple outline to make delicious homemade pozole rojo:

• Sear 2 lb pork shoulder cubes in oil
• Sauté onion, garlic, jalapeño, oregano
• Simmer dried Guajillo chiles in water then blend into sauce
• Add pork, sauce, chicken broth, bay leaves, cumin
• Simmer 2-3 hours until pork is tender
• Shred pork and return to pot
• Stir in hominy and simmer 30 minutes more
• Top with cabbage, radish, avocado, cilantro, lime

Adjust the flavorings to your liking as you build the stew. And use other garnishes like crispy tortilla strips, queso fresco or chili powder.

When it comes to the best pork for pozole, choose well-marbled shoulder, shanks or stew meat for tender texture and incredible flavor infusion. Take the time to sear and slowly simmer the pork along with aromatics and chiles. The result is an authentic, comforting Mexican pozole that any abuelita would approve of. This flavorful stew will warm you up from head to toe!