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Pork Pozole Rojo with Hominy

Elina James
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course Soups
Cuisine Mexican
Servings 8 servings
Calories 300 kcal

Ingredients
  

  • For the Pork and Broth:
  • 2 ½ lbs pork shoulder (or pork butt), cut into large chunks
  • 1 onion, quartered
  • 6 cloves garlic, peeled
  • 2 bay leaves
  • 1 tbsp salt (plus more to taste)
  • 10 cups water (or enough to cover the pork)
  • 2 cans (15 oz each) white hominy, drained and rinsed
  • For the Red Chile Sauce:
  • 6 dried guajillo chiles, stemmed and seeded
  • 3 dried ancho chiles, stemmed and seeded
  • 2 dried pasilla chiles (optional, for deeper flavor)
  • 3 cloves garlic
  • ½ onion, chopped
  • 1 tsp cumin
  • 1 tsp Mexican oregano
  • 1 cup reserved broth (from boiling pork)
  • For Garnish:
  • Shredded cabbage or lettuce
  • Sliced radishes
  • Diced onion
  • Lime wedges
  • Avocado slices
  • Dried oregano
  • Crushed red pepper flakes (optional)
  • Corn tostadas or tortilla chips

Instructions
 

  • Make the Pork Broth : Place pork, onion, garlic, bay leaves, and salt in a large pot. Cover with water and bring to a boil. Reduce heat, skim off foam, and simmer for about 1½ hours until the pork is tender. Remove pork, shred into bite-size pieces, and reserve broth (strain and discard solids).
  • Prepare the Red Chile Sauce : Heat a skillet over medium heat. Toast the dried chiles for 20–30 seconds per side until fragrant (do not burn). Place toasted chiles in a bowl and cover with hot water. Soak for 15–20 minutes until softened. Drain the chiles and add them to a blender with garlic, onion, cumin, oregano, and 1 cup of pork broth. Blend until smooth. Strain through a fine-mesh sieve to remove solids.
  • Combine and Simmer : Return shredded pork to the pot with strained broth. Add the red chile sauce and hominy. Bring to a gentle boil, then reduce heat and simmer for 30–40 minutes to allow flavors to meld. Taste and adjust seasoning with salt as needed.
  • Serve : Ladle pozole into bowls and serve with your favorite garnishes — cabbage, radish, lime, avocado, and tortilla chips for crunch.