Pozole Rojo Recipe: Easy Red Pork Soup with Tender Hominy Recipe

Introduction

Pozole Rojo is a traditional Mexican red pork soup that’s hearty and comforting. This easy recipe features tender pork shoulder simmered with hominy and a rich, flavorful chili sauce. It’s perfect for sharing with family and friends on a cozy day.

Ingredients

• 2 lbs pork shoulder, cut into large chunks
• 2 cans (25 oz each) hominy, drained and rinsed
• 5-6 dried guajillo chilies, stems and seeds removed
• 1-2 dried ancho chilies, stems and seeds removed (optional)
• 1 large white onion, quartered
• 6 garlic cloves, peeled
• 2 bay leaves
• 8 cups low-sodium chicken broth or water
• Salt and pepper, to taste
• 1 tsp Mexican oregano (or regular oregano)
• 1/2 tsp cumin
• 2 tbsp vegetable oil
• For garnish: shredded cabbage or lettuce, thinly sliced radishes, fresh chopped cilantro, lime wedges, diced white onion, crispy tostadas or tortilla chips, dried oregano, crushed red pepper

Instructions

1. Step 1: Cut pork shoulder into large chunks and season with salt and pepper.
2. Step 2: Place pork, onion, bay leaves, and garlic in a large pot. Add chicken broth or water and bring to a boil over medium-high heat. Reduce to a gentle simmer, skim off any foam, and simmer for about 1.5 hours until pork is fork-tender. Add more water if needed.
3. Step 3: While pork cooks, remove stems and seeds from guajillo and ancho chilies. Toast them in a dry skillet over medium heat for 1–2 minutes until fragrant. Place chilies in a bowl and cover with hot water. Soak for 20 minutes, then drain.
4. Step 4: Add soaked chilies, 2 garlic cloves, 1/2 cup pork broth, oregano, and cumin to a blender. Blend until smooth, then strain the sauce through a fine sieve into a bowl.
5. Step 5: Remove pork from the broth. Discard onion, garlic, and bay leaves. Shred pork with two forks.
6. Step 6: Return shredded pork to the pot. Add chili sauce and drained hominy. Stir well and adjust salt to taste.
7. Step 7: Simmer uncovered for another 30 minutes to let flavors meld, stirring occasionally. Add water if broth thickens too much.
8. Step 8: Ladle hot pozole into bowls and garnish with shredded cabbage, sliced radishes, cilantro, diced onion, lime wedges, and tostadas or tortilla chips.

Tips & Variations

• For extra depth, char the chilies slightly before soaking to enhance their smoky flavor.
• Swap pork shoulder for chicken thighs if you prefer a lighter version.
• Add extra garnishes like avocado slices or radish greens for freshness and crunch.
• Use homemade chicken broth for richer taste if time allows.

Storage

Store leftover pozole in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally. Pozole can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pozole without dried chilies?

While dried chilies provide the rich red color and distinct flavor, you can substitute with chili powder or canned chili sauces in a pinch. However, soaking and blending dried chilies offers the best authentic taste.

What is hominy, and can I substitute it?

Hominy is dried corn kernels treated with an alkali solution, giving them a unique texture and flavor. If you can’t find hominy, canned or frozen corn kernels are a mild substitute, though the texture will differ.

Pozole Rojo Recipe: Easy Red Pork Soup with Tender Hominy Recipe

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★★★★★

4.8 from 104 reviews

• Author: anna
• Total Time: 2 hours 20 minutes
• Yield: 6 servings 1x

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Description

This Pozole Rojo recipe is a classic Mexican red pork soup featuring tender pork shoulder, hominy, and a rich chili sauce made from guajillo and ancho chilies. Slow-simmered to perfection with aromatic spices and garnished with fresh vegetables and lime, it’s a hearty and comforting dish perfect for gatherings or a satisfying meal.

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Ingredients

Scale 1x2x3x

Main Soup Ingredients

• 2 lbs pork shoulder, cut into large chunks
• 2 cans (25 oz each) hominy, drained and rinsed
• 1 large white onion, quartered
• 6 garlic cloves, peeled (divided use)
• 2 bay leaves
• 8 cups low-sodium chicken broth or water
• Salt and pepper, to taste
• 1 tsp Mexican oregano (or regular oregano)
• 1/2 tsp cumin
• 2 tbsp vegetable oil

Chili Sauce Ingredients

• 5–6 dried guajillo chilies, stems and seeds removed
• 1–2 dried ancho chilies, stems and seeds removed (optional)
• 2 garlic cloves
• 1/2 cup pork broth (from cooking pork)

Garnishes

• Shredded cabbage or lettuce
• Thinly sliced radishes
• Fresh chopped cilantro
• Lime wedges
• Diced white onion
• Crispy tostadas or tortilla chips
• Dried oregano
• Crushed red pepper

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Instructions

1. Prepare pork: Cut pork shoulder into large chunks and season with salt and pepper evenly to enhance flavor.
2. Cook pork broth: In a large pot, combine pork chunks, quartered onion, bay leaves, and 6 garlic cloves. Add chicken broth or water to cover, bring to a boil over medium-high heat, then reduce to a gentle simmer. Skim off foam and simmer uncovered for about 1.5 hours or until pork is fork-tender, adding more water if needed to maintain liquid level.
3. Toast chilies: While pork cooks, toast guajillo and ancho chilies in a dry skillet over medium heat for 1-2 minutes until fragrant but not burnt. Place toasted chilies in a bowl and cover with hot water to soak for 20 minutes, then drain.
4. Make chili sauce: In a blender, combine soaked chilies, 2 garlic cloves, 1/2 cup pork broth taken from the pot, oregano, and cumin. Blend for 2-3 minutes until smooth, then strain the sauce through a fine sieve into a bowl to remove any solids.
5. Shred pork: Remove pork from broth and discard onion, garlic cloves, and bay leaves. Using two forks, shred pork into bite-sized pieces.
6. Assemble pozole: Return shredded pork to the pot with broth. Add the strained chili sauce and drained hominy. Stir well to combine and taste for seasoning, adjusting salt as necessary.
7. Simmer to blend flavors: Simmer the soup uncovered for another 30 minutes, stirring occasionally to prevent sticking. Add water if broth becomes too thick to maintain desired consistency.
8. Serve and garnish: Ladle hot pozole into bowls and garnish with shredded cabbage, sliced radishes, chopped cilantro, diced white onion, lime wedges, and crispy tostadas or tortilla chips. Sprinkle dried oregano and crushed red pepper as desired for extra flavor.

Notes

• Use low-sodium broth and adjust salt at the end to control sodium levels.
• To deepen flavor, cook slowly and skim foam during the simmering process.
• Soaking chilies rehydrates them for smooth sauces; do not skip soaking.
• This soup can be made a day ahead as flavors develop beautifully overnight.
• Hominy adds a unique texture and slight sweetness, key to authentic pozole.
• Feel free to omit ancho chilies if you prefer less heat or cannot find them.

• Prep Time: 30 minutes
• Cook Time: 1 hour 50 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Keywords: Pozole Rojo, Mexican soup, red pork soup, hominy soup, guajillo chili, red chili soup, traditional Mexican recipe, pork shoulder soup