Mexican Black Pozole Recipe (Pozole Negro)

For the Pozole:

• 2½
  lbs
  bone-in chicken thighs or breasts
• 20
  cups
  water
• 2
  bay leaves
• Salt to taste
• 3
  dried guajillo chiles
  stems and seeds removed
• 2
  dried ancho chiles
  stems and seeds removed
• 2
  dried chile negro
  stems and seeds removed
• 1
  medium tomato
  quartered
• 1
  white onion
  quartered
• 4–5
  garlic cloves
  peeled
• 2
  corn tortillas
  charred and torn into pieces
• 1
  can
  30 oz hominy, drained and rinsed
• ½
  cup
  refried black beans
• 1½
  tbsp
  chicken bouillon
• 1
  tsp
  dried oregano
• ½
  tsp
  ground cumin

For Serving:

• Warm tortillas
• Fresh lime wedges
• Sliced radishes
• Shredded cabbage or lettuce
• Diced white onion
• Fresh cilantro, chopped
• Dried chili flakes or hot sauce

• Place the chicken, water, bay leaves, and a generous pinch of salt into a large pot over medium-high heat. Bring to a gentle simmer and cook for 20–25 minutes, or until the chicken is completely cooked through. Remove the chicken to a cutting board, let it cool slightly, then shred into large, tender pieces. Keep the broth in the pot — this will be the base for your pozole sauce.
• While the chicken cooks, heat a separate medium pot over high heat. Add the dried guajillo, ancho, and negro chiles and toast them for 1–2 minutes, turning frequently until they darken slightly and become fragrant. Be careful not to over-toast; if the chiles burn they will add bitterness to the broth. Remove the toasted chiles and set them aside.
• In the same pot, add the quartered tomato, onion, and peeled garlic cloves. Cook over high heat for 5–7 minutes until the vegetables soften and develop a slight char, which adds smoky depth to the sauce. Return the toasted chiles to the pot and pour in 3–4 cups of the reserved chicken broth. Simmer for 8–10 minutes, until the chiles are fully rehydrated and tender.
• Transfer the chile and vegetable mixture to a blender along with the charred tortilla pieces. Blend on high until completely smooth. Strain the blended sauce through a fine-mesh sieve directly into the pot with the reserved chicken broth, pressing on the solids to extract as much sauce as possible. Discard the leftover solids.
• In a small mixing bowl, whisk the refried black beans with ½ cup of warm broth until the mixture is completely smooth and lump-free. Stir this bean mixture into the pot—this helps thicken the pozole and adds richness without overpowering the chile flavors.
• Add the shredded chicken back to the pot along with the drained hominy, chicken bouillon, dried oregano, and ground cumin. Bring the soup to a gentle boil, then reduce to a steady simmer and cook for about 10 minutes, allowing the flavors to meld and the broth to deepen in color and aroma. Taste and adjust the salt if necessary.
• To serve, ladle the pozole into bowls and garnish with sliced radishes, shredded cabbage or lettuce, diced onion, and chopped fresh cilantro. Offer lime wedges and warm tortillas on the side, along with chili flakes or hot sauce for those who like extra heat. The contrast of bright, crunchy garnishes balances the rich, smoky broth.

Notes