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Pozole Rojo

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Pozole rojo is a traditional Mexican soup made with hominy, tender pork, and a rich red chile broth, garnished with fresh vegetables and herbs for a vibrant and hearty meal.

Ingredients

Scale
  • 2 lbs pork shoulder, cut into chunks
  • 1 onion, halved
  • 4 cloves garlic, peeled
  • 2 bay leaves
  • 2 tsp salt (plus more to taste)
  • 12 cups water
  • 3 cups canned hominy, drained and rinsed
  • 5 dried guajillo chiles, stemmed and seeded
  • 3 dried ancho chiles, stemmed and seeded
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano (Mexican preferred)
  • 1/4 tsp ground black pepper
  • 2 tbsp vegetable oil
  • Shredded cabbage (for garnish)
  • Sliced radishes (for garnish)
  • Diced onion (for garnish)
  • Lime wedges (for garnish)
  • Dried oregano (for garnish)
  • Corn tostadas (optional, for serving)

Instructions

  1. In a large pot, combine pork, onion, garlic, bay leaves, salt, and water. Bring to a boil, then reduce heat and simmer for about 1.5 hours, skimming foam as needed, until pork is tender.
  2. While pork is cooking, toast the guajillo and ancho chiles in a dry skillet until fragrant, about 1–2 minutes per side. Soak them in hot water for 15–20 minutes until softened.
  3. Drain the chiles and blend them with cumin, oregano, black pepper, and about 1 cup of the pork cooking liquid until smooth.
  4. Heat vegetable oil in a skillet over medium heat, add the chile sauce, and simmer for 5 minutes to deepen flavor.
  5. Remove pork from the broth and shred it. Discard onion, garlic, and bay leaves from the pot.
  6. Return shredded pork to the pot along with hominy and chile sauce. Simmer for 30 minutes, adjusting seasoning to taste.
  7. Serve hot, garnished with shredded cabbage, sliced radishes, diced onion, lime wedges, and a sprinkle of dried oregano. Enjoy with corn tostadas if desired.

Notes

  • For a spicier pozole, add a few dried chile de árbol to the sauce.
  • You can substitute chicken for pork for a lighter version.
  • Make ahead: Pozole often tastes better the next day after flavors meld.

Nutrition

Keywords: pozole rojo, Mexican soup, hominy, pork pozole, red chile stew

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