Introduction

Pozole Rojo is one of Mexico’s most iconic and celebratory dishes. This hearty soup combines tender pork, hominy (dried corn kernels treated with lime), and a rich, deep red chili broth, resulting in a flavorful and comforting meal. Traditionally enjoyed during holidays, family gatherings, and festive occasions, pozole rojo represents both the culinary heritage and communal spirit of Mexican cuisine.

Why I Love This Recipe

I love this recipe because it is a perfect combination of textures and flavors. The hominy provides a chewy, nutty bite, while the pork becomes tender and succulent after slow cooking. The red chili broth—made from dried guajillo and ancho chilies—adds a smoky, mildly spicy depth that envelops every ingredient. Each spoonful is a harmonious balance of savory, earthy, and slightly spicy notes.

This is a Must Try Dish

This dish is a must-try because it is more than just soup; it is an experience. The process of making pozole allows for creativity with garnishes—shredded cabbage, radishes, avocado, lime, and oregano—allowing each diner to customize their bowl. It is nourishing, satisfying, and perfect for sharing with family and friends, making it a centerpiece for any festive occasion or cozy meal.

Recipe Information

• Preparation Time: 25 minutes
• Cooking Time: 2 hours 15 minutes
• Total Time: ~2 hours 40 minutes
• Servings: 6–8 servings
• Calories per Serving: ~420 kcal
• Course: Main Course, Soup
• Cuisine: Mexican

Ingredients

For the Soup:

• 2 lbs (900 g) pork shoulder or pork butt, cut into 1–2-inch cubes
• 1 lb (450 g) hominy (canned or precooked)
• 6 cups chicken or pork broth
• 1 large onion, quartered
• 4 cloves garlic
• 2 dried guajillo chilies, stemmed and seeded
• 2 dried ancho chilies, stemmed and seeded
• 1 teaspoon dried oregano
• 2 bay leaves
• Salt and black pepper to taste
• 2 tablespoons vegetable oil

Optional Garnishes (for serving):

• Shredded cabbage or lettuce
• Sliced radishes
• Diced onions
• Avocado slices
• Lime wedges
• Fresh cilantro, chopped
• Crushed tortilla chips or tostadas

Cooking Directions

1. Prepare Chilies:
   Toast dried guajillo and ancho chilies in a dry skillet for 1–2 minutes until fragrant. Soak them in hot water for 15 minutes.
2. Blend Chili Sauce:
   Drain chilies and blend with 2 cloves garlic, a small portion of broth, and a pinch of salt until smooth. Set aside.
3. Sear Pork:
   Heat oil in a large pot or Dutch oven over medium-high heat. Brown pork cubes on all sides, then remove and set aside.
4. Cook Aromatics:
   In the same pot, add remaining garlic and quartered onion. Sauté briefly until aromatic.
5. Combine Ingredients:
   Return pork to the pot. Add broth, bay leaves, oregano, and blended chili sauce. Bring to a boil, then reduce heat and simmer for 1 ½–2 hours until pork is tender.
6. Add Hominy:
   Add hominy (drained if canned) and simmer for another 15–20 minutes.
7. Adjust Seasoning:
   Taste and adjust salt and pepper. Remove bay leaves before serving.
8. Serve:
   Ladle soup into bowls and allow each person to add garnishes as desired.

Step-by-Step Preparation Method

1. Toast and soak dried chilies to develop flavor.
2. Blend chilies with garlic to create a smooth chili sauce.
3. Brown pork in a large pot to lock in flavor.
4. Sauté aromatics to enhance the base of the soup.
5. Combine pork, broth, bay leaves, oregano, and chili sauce; simmer until tender.
6. Add hominy and cook until heated through.
7. Taste and adjust seasoning.
8. Serve hot with garnishes, allowing each diner to customize their bowl.

How to Serve

• Serve piping hot in bowls with garnishes such as shredded cabbage, radishes, lime wedges, avocado, and fresh cilantro.
• Accompany with tortilla chips, tostadas, or warm corn tortillas for dipping.
• Offer hot sauce or additional dried chili flakes for those who enjoy extra heat.

Recipe Tips

• Use quality pork shoulder for tenderness and flavor.
• Toast chilies lightly to enhance the smoky aroma without burning them.
• Simmer gently to ensure pork becomes tender and the broth develops depth.
• Customize garnishes to adjust the flavor, texture, and spice according to preference.

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Variations

1. Pozole Verde: Replace red chilies with tomatillos and green chilies for a fresh, tangy twist.
2. Chicken Pozole: Use chicken thighs instead of pork for a lighter version.
3. Vegetarian Pozole: Use vegetable broth, hominy, and mushrooms instead of meat.
4. Spicy Pozole: Add more guajillo or ancho chilies, or include dried arbol chilies for heat.
5. Instant Pot Version: Pressure cook pork and broth for 40 minutes, then add chili sauce and hominy.

Freezing and Storage

• Refrigerator: Store in airtight containers for up to 4 days.
• Freezer: Freeze portions for up to 3 months. Thaw overnight and reheat gently on the stove.

Special Equipment Needed

• Large Dutch oven or heavy-bottomed pot
• Blender for chili sauce
• Knife and cutting board
• Ladle for serving

FAQ

Q1: Can I use canned hominy instead of dried?
Yes, just drain and rinse the canned hominy; it reduces cooking time.

Q2: How spicy is pozole rojo?
It is mildly spicy by default, but heat can be adjusted by adding more chili or using hotter chili varieties.

Q3: Can I make this soup ahead of time?
Yes, flavors deepen when the soup rests overnight in the refrigerator.

Q4: Can I substitute pork with chicken?
Yes, chicken thighs or drumsticks work well for a lighter version.

Q5: How do I thicken the soup?
Mash some hominy against the side of the pot or use an immersion blender for a thicker consistency.

Conclusion

Pork and Hominy Soup (Pozole Rojo) is a celebration of Mexican culinary tradition—rich, flavorful, and deeply satisfying. With tender pork, hearty hominy, and a smoky red chili broth, it delivers a symphony of flavors in every bite. Perfect for festive gatherings, cozy dinners, or sharing with family, this dish embodies warmth, community, and comfort. Making pozole rojo at home allows you to experience a true taste of Mexico, with every customizable bowl offering a personal and delicious experience.