Pork and Hominy Soup Pozole Rojo
Warm, hearty, and packed with bold flavor, this Pork and Hominy Soup Pozole Rojo is the ultimate comfort food recipe! Made with tender pork, hominy, and a rich red chile broth, this traditional Mexican soup is perfect for cozy dinners, family gatherings, or festive meals.
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
Instructions
- 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.
- 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.
- 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.
- Cook Aromatics: In the same pot, add remaining garlic and quartered onion. Sauté briefly until aromatic.
- 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.
- Add Hominy: Add hominy (drained if canned) and simmer for another 15–20 minutes.
- Adjust Seasoning: Taste and adjust salt and pepper. Remove bay leaves before serving.
- Serve: Ladle soup into bowls and allow each person to add garnishes as desired.