Description
Pozole Rojo is a bold and comforting Mexican soup made with tender pork, hominy, and a rich red chile broth that tastes deeply savory and warming. It is an easy recipe for family dinner ideas, cozy weekend meals, and festive food ideas, with fresh toppings like cabbage, radishes, avocado, and lime that make every bowl vibrant and satisfying.
Ingredients
2 pounds pork shoulder, cut into large chunks
2 cans hominy, drained and rinsed
4 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
1 medium onion, chopped
4 cloves garlic
6 cups chicken broth
2 bay leaves
1 teaspoon Mexican oregano
1 teaspoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 cups shredded cabbage
6 radishes, thinly sliced
1 avocado, sliced
2 limes, cut into wedges
1/4 cup chopped cilantro
6 tostadas, for serving
2 tablespoons olive oil
Instructions
1. Place the guajillo and ancho chiles in a bowl and cover them with hot water. Let them soak for 15 minutes until softened.
2. Heat the olive oil in a large pot over medium-high heat. Add the pork shoulder pieces and sear until browned on all sides.
3. Transfer the softened chiles to a blender with the onion, garlic, cumin, oregano, and 1 cup of the chicken broth. Blend until smooth.
4. Pour the chile mixture into the pot with the pork. Add the remaining chicken broth, bay leaves, salt, and black pepper.
5. Bring the soup to a gentle boil, then reduce the heat, cover, and simmer for 1 hour 30 minutes to 2 hours until the pork is very tender.
6. Remove the pork from the pot, shred it with two forks, and return it to the broth.
7. Stir in the hominy and simmer for 15 more minutes until heated through.
8. Ladle into bowls and top with shredded cabbage, sliced radishes, avocado, cilantro, and lime wedges. Serve with tostadas on the side.
Notes
Use a fine mesh strainer after blending the chile sauce if you want an extra smooth broth.
Pozole Rojo tastes even better the next day after the flavors have had more time to develop.
Keep the toppings separate until serving so they stay fresh, crisp, and colorful.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 21 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 31 g
- Cholesterol: 78 mg
Keywords: pozole rojo, mexican soup, pork pozole, hominy soup, easy recipe, dinner ideas, comfort food, festive meal