Pozole Rojo with Pork and Hominy

Introduction

Pozole Rojo is a traditional Mexican soup that dates back to pre-Hispanic times. It’s made with tender pork simmered in a rich, earthy red chile broth and combined with hominy (large puffy corn kernels). This dish is more than just food—it’s a celebration. Often served during holidays, family gatherings, and special occasions, Pozole Rojo represents comfort, culture, and community.

The deep, smoky chile flavor combined with the chewy texture of hominy and the savory tenderness of pork creates a bowl that is both hearty and nourishing. Garnished with fresh toppings like shredded cabbage, radishes, lime, and cilantro, every spoonful offers layers of texture and flavor.

Why I Love This Recipe

I love this recipe because it’s a true comfort food that warms you inside and out. The chile-based broth is bold yet balanced, with just the right amount of heat. The pork becomes melt-in-your-mouth tender, and the hominy adds that unique chewy texture that makes pozole unlike any other soup.

What makes me adore this dish even more is its communal nature—pozole is meant to be shared. It’s served family-style with an array of toppings, so everyone can customize their bowl. It feels festive, cozy, and deeply satisfying.

Why It’s a Must-Try Dish

• Authentic taste of traditional Mexican cuisine.
• Perfectly balanced flavors—savory, smoky, slightly spicy, and fresh.
• A hearty one-pot meal that feeds a crowd.
• Customizable with toppings for a fun, interactive dining experience.
• A dish steeped in history and culture.

Preparation and Cooking Time

• Preparation Time: 30 minutes
• Cooking Time: 2 hours 30 minutes
• Total Time: 3 hours
• Servings: 6–8 servings
• Calories per serving: ~400–450 kcal

Cuisine & Course

• Cuisine: Mexican
• Course: Main dish, soup

Ingredients

For the Soup:

• 3 lbs pork shoulder (or pork butt), cut into large chunks
• 2 bay leaves
• 1 medium onion, halved
• 6 garlic cloves (3 for broth, 3 for chile sauce)
• 1 tbsp salt (plus more to taste)
• 12 cups water (or enough to cover the meat)
• 2 (25 oz) cans white hominy, drained and rinsed

For the Chile Sauce:

• 6 dried guajillo chiles, stemmed and seeded
• 4 dried ancho chiles, stemmed and seeded
• 2 dried pasilla chiles (optional, for depth), stemmed and seeded
• 1 tsp cumin seeds (or ground cumin)
• 1 tsp Mexican oregano
• 1 small onion, roughly chopped
• 1 tbsp vegetable oil

Garnishes (optional but traditional):

• Shredded cabbage or lettuce
• Sliced radishes
• Diced onions
• Fresh cilantro
• Lime wedges
• Avocado slices
• Crispy tostadas or tortilla chips

Simple Cooking Directions

1. Simmer pork with onion, garlic, bay leaves, and salt until tender.
2. Make chile sauce by rehydrating and blending dried chiles with spices.
3. Combine chile sauce with pork broth and hominy.
4. Simmer until flavors deepen.
5. Serve hot with fresh garnishes.

Step-by-Step Preparation Method

Step 1: Cook the Pork

1. In a large stockpot, add pork, water, onion halves, 3 garlic cloves, bay leaves, and salt.
2. Bring to a boil, then reduce to a simmer. Skim off foam as it rises.
3. Cook for about 1 ½–2 hours, until pork is tender and easy to shred.
4. Remove pork, shred it with forks, and set aside. Reserve the broth.

Step 2: Prepare the Chile Sauce

1. Toast the dried chiles lightly in a skillet (do not burn).
2. Place them in a bowl, cover with hot water, and let soak for 20 minutes.
3. In a blender, add soaked chiles, cumin, oregano, chopped onion, 3 garlic cloves, and 1 cup of the soaking liquid. Blend until smooth.
4. Strain sauce through a fine mesh sieve for a silky texture.
5. Heat oil in a pan, pour in the strained sauce, and cook for 5–7 minutes.

Step 3: Combine and Simmer

1. Add the chile sauce to the reserved pork broth. Stir well.
2. Add shredded pork back into the pot along with the drained hominy.
3. Simmer uncovered for 30 minutes to allow flavors to meld. Taste and adjust seasoning.

Step 4: Serve

1. Ladle pozole into bowls.
2. Top with shredded cabbage, radishes, cilantro, onions, avocado, or lime juice.
3. Serve with tostadas or tortilla chips on the side.

How to Serve

• Always serve hot in deep bowls.
• Place garnishes on the table so guests can customize their bowls.
• Pair with tostadas, tortilla chips, or warm corn tortillas.
• Squeeze fresh lime juice before eating for brightness.

Additional Recipe Tips

• Use pork shoulder for the best balance of tenderness and flavor.
• Toasting dried chiles enhances their smoky depth—don’t skip this step.
• For a smoother broth, strain the chile sauce before adding to the soup.
• Add more water or broth if the soup gets too thick.

Variations

• Chicken Pozole: Use chicken thighs instead of pork.
• Pozole Verde: Use tomatillos and green chiles instead of red chiles.
• Vegetarian Pozole: Skip the meat and use vegetable broth with mushrooms or jackfruit.
• Spicy Pozole: Add arbol chiles or a spoonful of chipotle in adobo for extra heat.

Freezing and Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of water or broth if needed.

Special Equipment Needed

• Large stockpot
• Blender (for chile sauce)
• Fine mesh strainer (for smooth sauce)
• Ladle for serving

Conclusion

Pozole Rojo with Pork and Hominy is not just a soup—it’s a culinary tradition. With its smoky red chile broth, tender pork, and hearty hominy, it embodies the flavors of Mexico in a bowl. This dish is festive, customizable, and deeply comforting, making it perfect for gatherings or cozy dinners at home. Serve it with fresh garnishes and enjoy a true taste of Mexican heritage.

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Pozole Rojo with Pork and Hominy

Author: admin Cuisine: Mexican Courses: Soups & Drinks

Difficulty: Beginner Prep Time 30 mins Cook Time 150 mins Total Time 3 hrs

Servings: 6 Calories: 450 kcal

Description

Pozole Rojo is a traditional Mexican soup that dates back to pre-Hispanic times. It’s made with tender pork simmered in a rich, earthy red chile broth and combined with hominy (large puffy corn kernels). This dish is more than just food—it’s a celebration.

Ingredients

Scale

1/2x 1x 2x 3x

For the Soup:

• 3 lbs pork shoulder (or pork butt)
• 2 bay leaves
• 1 medium onion, halved
• 6 garlic cloves (3 for broth, 3 for chile sauce)
• 1 tbsp salt (plus more to taste)
• 12 cups water (or enough to cover the meat)
• 2 (25 oz)

For the Chile Sauce:

• 6 dried guajillo chiles, stemmed and seeded
• 4 dried ancho chiles, stemmed and seeded
• 2 dried pasilla chiles (optional, for depth)
• 1 tsp cumin seeds (or ground cumin)
• 1 tsp Mexican oregano
• 1 small onion, roughly chopped
• 1 tbsp vegetable oil

Garnishes (optional but traditional):

• Shredded cabbage or lettuce
• Sliced radishes
• Diced onions
• Fresh cilantro
• Lime wedges
• Avocado slices
• Crispy tostadas or tortilla chips

Instructions

1. Step 1: Cook the Pork : In a large stockpot, add pork, water, onion halves, 3 garlic cloves, bay leaves, and salt. Bring to a boil, then reduce to a simmer. Skim off foam as it rises. Cook for about 1 ½–2 hours, until pork is tender and easy to shred. Remove pork, shred it with forks, and set
2. Step 2: Prepare the Chile Sauce : Toast the dried chiles lightly in a skillet (do not burn). Place them in a bowl, cover with hot water, and let soak for 20 minutes. In a blender, add soaked chiles, cumin, oregano, chopped onion, 3 garlic cloves, and 1 cup of the soaking liquid. Blend until smooth. Strain sauce through a fine mesh sieve for a silky texture. Heat oil in a pan, pour in the strained sauce, and cook for 5–7 minutes.
3. Step 3: Combine and Simmer : Add the chile sauce to the reserved pork broth. Stir well. Add shredded pork back into the pot along with the drained hominy. Simmer uncovered for 30 minutes to allow flavors to meld. Taste and adjust seasoning.
4. Step 4: Serve : Ladle pozole into bowls. Top with shredded cabbage, radishes, cilantro, onions, avocado, or lime juice. Serve with tostadas or tortilla chips on the side.

Keywords: Pozole Rojo is a traditional Mexican soup