Mexican
Traditional Pozole Rojo
A rich and hearty traditional Mexican soup made with tender pork, hominy corn, and a flavorful broth made from dried red chilies.
Watch it madeDe Chile Mole y Pozole · 5:15
Ingredients
- Pork shoulder (cubed)2 lbs
- Canned hominy (rinsed)1 large can (29 oz)
- Guajillo chiles (dried)5
- Ancho chiles (dried)3
- Garlic cloves4
- Dried oregano1 tbsp
- Radishes (sliced)1 bunch
- Cabbage or Lettuce (shredded)2 cups
Method
- In a large pot, cover the pork and half an onion with water. Bring to a boil, skim foam, and simmer until tender.
- Remove stems and seeds from dried chiles. Toast them briefly in a dry pan, then soak in hot water until soft.
- Blend the soaked chiles with garlic, salt, and oregano to create a smooth red sauce. Strain this into the pork broth.
- Add the rinsed hominy to the pot and continue simmering for another 45 minutes until flavors meld.
- Serve hot, garnished with shredded cabbage, radishes, lime juice, and crushed oregano.
Common questions
Can I substitute another meat for pork shoulder in pozole rojo?
Yes. Pork butt is the closest swap and cooks similarly. Pork loin works but can turn dry. Chicken thigh can be used for a lighter version; reduce simmering time a lot since it becomes tender much faster.
How long does pozole rojo take from start to finish?
Plan on about 2.5 to 3.5 hours total. Pork needs the longest simmer, usually 1.5 to 2 hours depending on size. The chile sauce and hominy add another 45 minutes or so.
What are the most common mistakes when making pozole rojo?
Not straining the chile sauce is the biggest one, because skins and seeds make the broth gritty. Also avoid overtoasting the chiles, which turns them bitter, and don’t rush the pork before it is fully tender.
How should I store and reheat leftover pozole rojo?
Cool it quickly, then refrigerate in sealed containers for up to 4 days. It also freezes well for about 3 months. Reheat gently on the stove with a splash of water or broth if it thickens.
What should I serve with pozole rojo besides the garnishes?
Keep it simple: tostadas, tortilla chips, warm corn tortillas, avocado, and extra lime are all good. For a fuller meal, serve with a light side like Mexican rice or beans, but the soup is already very filling.