Name: Pozole Rojo
Prep time: 20 min
Cook time: 2 h 45 min
Total time: 3 h 5 min
Cuisine: Mexican
Ingredients: 900g pork shoulder, cut into chunks; 6 dried guajillo chiles, seeds removed; 3 dried ancho chiles, seeds removed; 1 onion, quartered; 4 garlic cloves; 2 bay leaves; 1 tablespoon dried oregano; 2 teaspoons salt; 1 teaspoon black pepper; 2 cans hominy (approx. 800g total), drained and rinsed; 8 cups water or low-sodium broth; Radishes, thinly sliced, for garnish; Avocado, sliced, for garnish; Fresh cilantro, chopped, for garnish; Lime wedges, for serving; Shredded cabbage, for garnish

Description

Get ready to experience the heart and soul of Mexican cuisine with this bold and comforting Pozole Rojo. Made with tender pork, earthy dried chiles, and plump hominy, this vibrant red soup is deeply satisfying and easy to personalize with fresh toppings like avocado, radishes, and lime. Whether you’re looking for a cozy easy dinner, a flavorful one-pot meal, or crowd-pleasing food ideas, this Pozole Rojo recipe delivers. It’s perfect for holidays, weekend gatherings, or a quick warm-up on a chilly evening. Full of rich taste, texture, and comfort—it’s a must-try for every home cook.

Ingredients

900g pork shoulder, cut into chunks

6 dried guajillo chiles, seeds removed

3 dried ancho chiles, seeds removed

1 onion, quartered

4 garlic cloves

2 bay leaves

1 tablespoon dried oregano

2 teaspoons salt

1 teaspoon black pepper

2 cans hominy (approx. 800g total), drained and rinsed

8 cups water or low-sodium broth

Radishes, thinly sliced, for garnish

Avocado, sliced, for garnish

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Shredded cabbage, for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. Remove stems and seeds from dried chiles. Soak in hot water for 20 minutes.

2. Blend soaked chiles with onion, garlic, and 1 cup soaking liquid until smooth. Strain.

3. In a large pot, sear pork chunks until browned.

4. Add water, bay leaves, oregano, salt, pepper, and strained chile sauce to the pot. Simmer for 2 hours.

5. Add hominy and continue simmering for 30 minutes.

6. Ladle into bowls and garnish with radishes, avocado, cabbage, cilantro, and lime.

Notes

You can make this with chicken instead of pork for a lighter version.

For a spicier version, add a couple of dried arbol chiles to the blend.

Prep Time: 20 minutes
Cook Time: 2 hours 45 minutes
Category: Dinner
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl (approx. 400ml)
Calories: 420
Sugar: 3g
Sodium: 790mg
Fat: 21g
Saturated Fat: 6g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 6g
Protein: 28g
Cholesterol: 75mg