Pork Pozole Rojo
A traditional Mexican soup made with tender pork, hominy, and a rich red chile broth.Ingredients
For the Pozole
2 lbs (900 g) pork shoulder, cut into large chunks
1 lb (450 g) pork ribs or pork neck bones (optional, for extra flavor)
10 cups (2.4 L) water
1 medium onion, halved
6 cloves garlic
2 tsp salt, plus more to taste
2 (25 oz / 700 g) cans white hominy, drained and rinsed
For the Red Chile Sauce
4 dried guajillo chiles, stemmed and seeded
3 dried ancho chiles, stemmed and seeded
2 dried árbol chiles (optional, for heat)
2 cloves garlic
½ tsp dried oregano
½ tsp ground cumin
1 cup hot water
Traditional Garnishes
Shredded cabbage or lettuce
Thinly sliced radishes
Diced onion
Fresh cilantro
Lime wedges
Dried oregano
Tortilla chips, tostadas, or warm corn tortillas
Instructions
- Cook the Pork
Place pork, water, onion, garlic, and salt in a large pot.
Bring to a boil, then reduce heat and simmer for about 2 hours, skimming any foam from the surface.
Cook until the pork is very tender and easily shreds. - Make the Chile Sauce
Toast the dried chiles in a dry skillet over medium heat for 20–30 seconds per side.
Place them in a bowl and cover with hot water. Soak for 15–20 minutes.
Transfer chiles to a blender with garlic, oregano, cumin, and 1 cup soaking liquid.
Blend until completely smooth.
Strain through a fine-mesh sieve for a smoother broth. - Finish the Pozole
Remove the onion from the pork broth.
Shred the pork into bite-sized pieces and return it to the pot.
Stir in the chile sauce and hominy.
Simmer for 30–40 minutes to allow the flavors to meld.
Taste and adjust salt as needed. - Serve
Ladle the pozole into bowls and let everyone add their preferred garnishes: cabbage, radishes, onion, cilantro, oregano, and a squeeze of lime.
Tips
Pozole tastes even better the next day.
For a richer flavor, use homemade pork stock instead of water.
If you like it spicy, add extra árbol chiles or serve with hot sauce.
Serves: 6–8 people
Prep Time: 25 minutes
Cook Time: About 2½–3 hours
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