Description
Pozole Rojo is a traditional Mexican soup made with tender pork shoulder, flavorful dried chiles, and hominy. This rich and hearty stew is simmered slowly to develop deep, complex flavors, then served with an array of fresh toppings like shredded cabbage, radishes, onion, and lime. Perfect as a comforting meal for gatherings or special occasions.
Ingredients
Scale
Main Ingredients
- 2 pounds pork shoulder
- 2 (15 oz) cans hominy, drained
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 6 garlic cloves, divided
- 1 onion, halved
- 2 bay leaves
- 1 teaspoon Mexican oregano
- 4 cups chicken broth
- Salt, to taste
- Pepper, to taste
- Water, as needed
Toppings
- Shredded cabbage
- Sliced radishes
- Chopped onion
- Lime wedges
- Dried oregano
- Tostadas or tortilla chips
Instructions
- Prepare and cook the pork: Cut the pork shoulder into large chunks and season with salt. Place the pork, half an onion, 3 garlic cloves, 2 bay leaves, and enough water to cover in a large stockpot. Simmer gently for 1.5 hours or until the pork is very tender, skimming off any foam that rises to the top.
- Toast and soak chiles: Remove stems and seeds from the guajillo and ancho chiles. Toast them lightly in a dry pan for about 30 seconds per side until fragrant. Then soak the toasted chiles in hot water for 15 minutes to soften.
- Make the chile puree: Blend the soaked chiles with the remaining 3 garlic cloves, the other half of the onion, Mexican oregano, and 1 cup of the soaking liquid or pork broth until smooth. Strain the mixture if a finer texture is desired.
- Combine and simmer: Return the shredded pork to the stockpot. Stir in the chile puree, drained hominy, and chicken broth. Simmer uncovered for 30 minutes to allow flavors to meld together. Season with salt and pepper to taste.
- Serve with toppings: Ladle the pozole rojo into bowls and garnish with shredded cabbage, sliced radishes, chopped onion, lime wedges, and dried oregano. Serve alongside tostadas or tortilla chips for added crunch.
Notes
- For a spicier pozole, add more guajillo or ancho chiles or include a spicy chili variety.
- To reduce sodium, use low-sodium chicken broth and adjust salt accordingly.
- Hominy can be found canned or dried; canned is quicker and more convenient.
- The pork shoulder can be substituted with pork butt for a similar fat content and tenderness.
- Adjust the toppings to your liking: avocado, radish greens, or jalapeño slices make excellent additions.
