Pozole Rojo

Name: Pozole Rojo
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6 servings
Ingredients: 2 lb pork shoulder; 6 cups chicken broth; 1 medium white onion; 5 cloves garlic; 2 whole bay leaf; 4 whole dried guajillo chile; 2 whole dried ancho chile; 2 tbsp vegetable oil; 1 tsp ground cumin; 1 tsp dried oregano (Mexican oregano preferred); 2 tsp fine salt; 2½ cups white hominy (drained and rinsed); 3 cups green cabbage; 6 whole radish; ½ medium white onion; ½ cup cilantro; 2 whole lime; 1 tsp dried oregano (Mexican oregano preferred)

Tender pork and plump hominy simmer in a brick-red chile broth until the meat is easy to shred and the soup is deeply seasoned. Crisp cabbage, radishes, onion, lime, and cilantro add fresh contrast to every bowl.

Toast the dried chiles briefly so they become fragrant without turning bitter, and strain the blended sauce for a smoother broth. Pork shoulder gives the soup its best texture, but boneless pork loin can be used for a leaner result; refrigerate leftovers for up to 4 days or freeze them for up to 3 months.

Serve pozole rojo piping hot with a platter of toppings so everyone can build their own bowl. It is especially welcome for weekend gatherings, cool-weather dinners, and festive Mexican meals alongside tostadas or warm corn tortillas.

150min total

6 servings

520 kcal/serv.

Ingredients

Soup

Pork shoulder

2 lb 900 g
Chicken broth

6 cups 1.44 kg
White onion

1 medium 1 medium
Garlic

5 cloves 5 cloves
Bay leaf

2 whole 2 whole
Dried guajillo chile

4 whole 4 whole
Dried ancho chile

2 whole 2 whole
Vegetable oil

2 tbsp 2 tbsp
Ground cumin

1 tsp 1 tsp
Dried oregano (Mexican oregano preferred)

1 tsp 1 tsp
Fine salt

2 tsp 2 tsp
White hominy (drained and rinsed)

2½ cups 500 g

To serve

Green cabbage

3 cups 210 g
Radish

6 whole 6 whole
White onion

½ medium ½ medium
Cilantro

½ cup 8 g
Lime

2 whole 2 whole
Dried oregano (Mexican oregano preferred)

1 tsp 1 tsp

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How to Make It

1

Cut the pork shoulder into 2-inch pieces and place it in a large pot with the chicken broth, half of the onion, 3 garlic cloves, and bay leaves.
2

Bring the broth to a gentle boil, skim off any foam, then reduce the heat and simmer uncovered for 60 minutes, or until the pork is nearly tender.
3

Remove the stems and seeds from the guajillo and ancho chiles. Heat a dry skillet over medium heat and toast the chiles for 20 to 30 seconds per side, turning often so they do not burn.
4

Cover the toasted chiles with hot water and soak them for 15 minutes. Drain them, then blend them with the remaining onion, remaining garlic, cumin, oregano, salt, and 1 cup of the cooking broth until smooth.
5

Heat the oil in the skillet over medium heat. Pour in the blended chile sauce and simmer for 8 to 10 minutes, stirring occasionally, until slightly thickened. Strain the sauce into the pot with the pork.
6

Add the hominy, stir well, and simmer the soup for 30 to 40 minutes, until the pork is tender and the flavors have come together. Remove the onion pieces, garlic, and bay leaves, then taste and adjust the salt.
7

Shred the pork into bite-size pieces with two forks and return it to the broth. Ladle the pozole into bowls and serve with cabbage, radishes, onion, cilantro, lime wedges, and oregano.

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