Pozole Rojo
Traditional Mexican soup with hominy, pork, and a rich red chile broth
2.5 hours
Total time
6 people
Serves
Medium
Level
Ingredients
- 3 lbs pork shoulder, cut in chunks
- 1 white onion, quartered
- 4 garlic cloves
- 2 bay leaves
- Salt to taste
- 6 guajillo chiles, stems removed
- 3 ancho chiles, stems removed
- 2 chipotle chiles
- 2 cans white hominy, drained
- Thinly sliced cabbage
- Sliced radishes
- Dried oregano
- Lime wedges
- Crushed red pepper flakes
Quick Info
Prep Time
30 min
Cook Time
2 hours
Instructions
- 1
In a large pot, cover pork with water. Add quartered onion, 2 garlic cloves, bay leaves, and salt. Bring to a boil.
- 2
Reduce heat and simmer for 1.5 hours until pork is tender. Remove pork and strain broth, reserving both.
- 3
In a dry skillet, toast the dried chiles for 2-3 minutes until fragrant. Don't let them burn.
- 4
Place toasted chiles in a bowl and cover with hot water. Let soak for 20 minutes until softened.
- 5
Blend the soaked chiles with 2 garlic cloves and 1 cup of soaking liquid until smooth. Strain the sauce.
- 6
Shred the cooked pork into bite-sized pieces.
- 7
In the same pot, combine the strained broth, chile sauce, shredded pork, and hominy. Season with salt.
- 8
Simmer for 30 minutes to allow flavors to meld together.
- 9
Serve hot with garnishes: cabbage, radishes, oregano, lime wedges, and red pepper flakes.
Pro Tips
💡 Don't burn the chiles when toasting - they'll become bitter
💡 The soup tastes even better the next day
💡 Adjust spice level by adding more or fewer chipotle chiles
Shop the Ingredients
Find everything you need for this recipe at Mi Casa Market. Fresh, authentic ingredients for the best results.