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This traditional soup is bright and bold in flavor.

If you're a big fan of chicken tortilla soup or chili, then you're going to love posole! This mildly spicy Mexican soup is a wonderful comfort food thanks to tender chunks of slow-cooked pork flavored with smoky cumin and loads of dried chiles. While there's a time and a place for shortcuts, this posole recipe takes it low and slow to deliver rich, comforting flavor. All you need is a good Dutch oven and a little time. Before you know it, you'll be adding this recipe to your list of favorite stews and soups to warm you up on a cold day!

What's the difference between posole and pozole?

There's really no big difference between pozole and posole, except a letter. In Mexico, where the brothy, chile-spiked soup originated, it's often spelled with a "z"; near the border and beyond, it's often spelled with an "s." It just depends where you are, and who taught you to cook it.

While there are many delicious versions of posole, most authentic posole recipes include 3 essential ingredients: dried chiles, pork, and hominy. Hominy (what grits are made from) is actually corn kernels that have gone through a process to remove their outer skin. This recipe calls for canned hominy; the puffy, chewy corn kernels are a great shortcut that simply need to be drained and rinsed like canned beans before using.

How do I use dried chiles?

Whole dried chiles are a fun ingredient to cook with because they're packed with big flavor. Look for them in the Mexican/Hispanic aisle of the grocery store, or stop by your local Mexican market. This recipe calls for dried guajillo chiles, but ancho chiles (that are actually dried poblano peppers!) are a great substitute. Simply toast the chiles, then soak them in hot liquid to soften before blending them smooth. Then, pour the bright red chile sauce through a fine mesh strainer straight into the soup to add smoky, spicy flavor.

What meat is used in posole?

While you can make posole with chicken or beef, pork is the meat traditionally used in posole. This recipe calls for about 3 pounds of cubed pork shoulder, but you can use any well-marbled cut of pork that you like. (Avoid pork tenderloin or sirloin roasts, which are leaner.) Most pork shoulder roasts (aka Boston butt) are sold bone-in; simply cut around the bone and cube the meat as desired. While you want some fat, trim and discard any larger pieces. Size up when buying a bone-in roast; if you want about 3 pounds of cubed meat, look for a 4-pound or larger roast. You can always freeze the extra if needed.

dried guajillo or ancho chiles

 reduced-sodium chicken broth, divided

pork shoulder, cut into 2" pieces

15-oz. cans white or yellow hominy, rinsed and drained

Shredded green cabbage, thinly sliced radishes, queso fresco, diced avocado, and cilantro leaves, for topping

Posole is even better when made a day or two ahead of time. Before reheating, scrape any solidified fat off the top, and discard.