Pozole Rojo Recipe

Name: Pozole Rojo Recipe
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 6 servings
Ingredients: 2 1/2 lb pork shoulder, cut into large chunks; 1 whole white onion, half whole and half chopped; 6 cloves garlic, whole cloves plus extra minced; 6 whole dried guajillo chiles, stemmed and seeded; 2 whole dried ancho chiles, stemmed and seeded; 1 tsp dried Mexican oregano; 1/2 tsp cumin seeds; 4 cups canned or cooked hominy, drained; 1 1/2 tsp salt; 2 cups green cabbage, thinly shredded, for serving; 6 whole radishes, thinly sliced, for serving; 2 whole lime wedges, for serving

A deeply savory Mexican hominy and pork soup, built on a toasted dried chile broth and finished at the table with cabbage, radish, lime, and oregano. — Photo by Nour Al Huda Zardan on Pexels

Toasting the dried chiles briefly before soaking wakes up their fruity, smoky notes without turning bitter, and simmering the pork low and slow in the same broth the chiles are blended into lets the meat and the sauce build flavor together instead of being combined only at the end.

Prep: 30 min
Cook: 150 min
Total: 180 min
Servings: 6

Ingredients

Servings6

2 1/2 lb pork shoulder, cut into large chunks
1 whole white onion, half whole and half chopped
6 cloves garlic, whole cloves plus extra minced
6 whole dried guajillo chiles, stemmed and seeded
2 whole dried ancho chiles, stemmed and seeded
1 tsp dried Mexican oregano
1/2 tsp cumin seeds
4 cups canned or cooked hominy, drained
1 1/2 tsp salt
2 cups green cabbage, thinly shredded, for serving
6 whole radishes, thinly sliced, for serving
2 whole lime wedges, for serving

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Instructions

1Place the pork in a large pot with the whole onion half, 4 garlic cloves, and a big pinch of salt; cover with water by 2 inches.
2Bring to a boil, skim off any foam, then reduce to a low simmer, partially cover, and cook 1.5-2 hours until the pork is tender; reserve the broth.
3Meanwhile, toast the guajillo and ancho chiles in a dry skillet over medium heat for about 30 seconds per side, until fragrant and pliable.
4Soak the toasted chiles in hot water for 15 minutes until softened.
5Blend the softened chiles with 1 cup of the pork broth, the remaining garlic, chopped onion, oregano, and cumin until completely smooth.
6Strain the chile mixture through a fine sieve into the pot with the pork and broth, pressing to extract as much liquid as possible.
7Stir in the hominy and simmer, uncovered, 30-40 minutes to let the flavors meld and the broth deepen in color.
8Season with salt to taste.
9Ladle into bowls and serve with shredded cabbage, sliced radish, lime wedges, and extra oregano at the table.

Tips & variations

Chicken thighs make a lighter version, reduce the simmer time to about 45 minutes.
Some cooks add a whole dried chile de árbol to the blend for extra heat, taste the puréed base first and adjust.
Leftover shredded pork or rotisserie chicken can shortcut this into a faster weeknight version, simmer just long enough to build the broth.

Storage & reheating

Refrigerate the broth and pork up to 4 days, or freeze up to 3 months; add fresh toppings only after reheating. Reheat gently on the stovetop over medium-low heat.

Nutrition

A hearty, protein-rich soup with substantial carbohydrates from the hominy.

Tips from the Tulo kitchen

Don't skip skimming the foam early in the simmer, it's what keeps the final broth clear rather than cloudy.
Let the toppings stay separate until serving, this soup is meant to be built bowl by bowl at the table.

FAQ

What is hominy and can I substitute something else?

Hominy is dried corn kernels treated to remove the hull and germ, giving it a chewy texture and distinct flavor. Canned hominy, found in the international or canned vegetable aisle, is the easiest option, there isn't a good substitute since it's central to the dish.

What's the difference between pozole rojo, verde, and blanco?

Rojo gets its color and flavor from dried red chiles, verde uses a green sauce of tomatillos and green chiles, and blanco skips the chile base entirely for a plainer, lighter broth. All three share the same pork and hominy foundation.

Can I make pozole rojo in a slow cooker?

Yes, cook the pork on low for about 6-7 hours, then stir in the strained chile purée and hominy for the last hour on high to let the flavors come together.