Description
Pozole Rojo is a traditional Mexican hearty soup made with tender pork shoulder, hominy, and a rich, flavorful red chile broth. This comforting stew simmers meat and roasted dried chiles to create a deep and vibrant taste, perfect for serving with fresh toppings like shredded cabbage, radishes, onion, lime, and tortilla chips.
Ingredients
Scale
Meat and Broth
- 2 pounds pork shoulder
- 1/2 onion
- 3 garlic cloves
- 2 bay leaves
- Salt, to taste
- Water, as needed to cover pork
Chile Puree
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 3 garlic cloves
- 1/2 onion
- 1 teaspoon Mexican oregano
- 1 cup soaking liquid from chiles or pork broth
Final Soup Additions
- 2 (15 oz) cans hominy, drained
- 4 cups chicken broth
- Salt, to taste
- Pepper, to taste
Toppings
- Shredded cabbage
- Sliced radishes
- Chopped onion
- Lime wedges
- Dried oregano
- Tostadas or tortilla chips
Instructions
- Prepare the Pork: Cut the pork shoulder into large chunks and season with salt. Add to a large stockpot along with 1/2 onion, 3 garlic cloves, 2 bay leaves, and enough water to cover the meat. Bring to a simmer and cook gently for 1.5 hours until the pork is very tender. Skim off any foam that forms on the surface.
- Prepare the Chiles: Remove stems and seeds from the guajillo and ancho chiles. Toast them lightly in a dry pan over medium heat for about 30 seconds per side until they become fragrant. Then soak the toasted chiles in hot water for 15 minutes to soften.
- Make the Chile Puree: In a blender, combine the soaked chiles with 3 garlic cloves, 1/2 onion, Mexican oregano, and 1 cup of the soaking liquid or pork broth. Blend until smooth. For a smoother texture, strain the puree if desired.
- Combine and Simmer: Remove the pork from the pot, shred it, and return it to the pot. Add the chile puree, drained hominy, and 4 cups of chicken broth. Simmer uncovered for 30 minutes to allow flavors to meld. Season with salt and pepper to taste.
- Serve: Ladle the pozole hot into bowls. Garnish with shredded cabbage, sliced radishes, chopped onion, lime wedges, and dried oregano. Serve alongside tostadas or tortilla chips for added crunch.
Notes
- Skimming the foam during the pork simmering helps achieve a clearer broth.
- Chiles can be strained for a smoother broth or left with some texture depending on preference.
- Adjust salt and pepper at the end for the best balance of flavors.
- Toppings add freshness and crunch that contrast the rich stew.
- Use freshly made chicken broth for deeper flavor if possible.
