Hello World KitchenBeta

Authentic Mexican Pozole Rojo

A deeply comforting, traditional Mexican soup featuring tender pork shoulder and plump hominy simmered in a rich, vibrant broth made from rehydrated dried chilies. Served with a colorful array of crisp, fresh garnishes.

Prep 30 min Cook 2h Total 2h 30m Level Intermediate

Serves 8

Ingredients

Pork and Broth

3 lbs Pork shoulder (butt), bone-in preferred — Cut into 2-inch chunks, leaving bone intact for broth
12 cups Water — Plus more if needed to keep meat submerged
1 whole White onion — Halved
4 cloves Garlic — Peeled and smashed
2 whole Bay leaves — Dried
1.5 tablespoons Kosher salt — Adjust to taste

Red Chili Purée (Adobo)

4 whole Dried Guajillo chilies — Stems and seeds removed
4 whole Dried Ancho chilies — Stems and seeds removed
3 cloves Garlic — Peeled
1 teaspoon Dried Mexican oregano
0.5 teaspoon Ground cumin

Hominy

3 cans Canned white hominy — 25-30 oz cans, thoroughly rinsed and drained

Traditional Garnishes

0.5 head Green cabbage — Thinly shredded
1 bunch Radishes — Thinly sliced
1 whole White onion — Finely diced
4 whole Limes — Cut into wedges
2 tablespoons Dried Mexican oregano — For sprinkling
1 package Tostadas — For serving alongside

Instructions

In a large heavy-bottomed pot, combine the pork chunks (and bone), water, halved onion, 4 cloves smashed garlic, bay leaves, and salt. Bring to a boil over high heat, skimming off any foam that rises to the surface.
~15 min
Skimming the foam ensures a clear, clean-tasting broth.
Reduce the heat to a low simmer, cover partially, and cook until the pork is tender and easily shreds with a fork.
~90 min
Check occasionally and add a little more water if the liquid reduces too much.
While the pork simmers, prepare the chilies. Heat a dry skillet or comal over medium heat. Lightly toast the cleaned guajillo and ancho chilies for about 30-60 seconds per side until fragrant. Do not let them burn or they will become bitter.
~5 min
Press them flat with a spatula to toast evenly.
Place the toasted chilies in a bowl and cover with boiling hot water. Let them soak and rehydrate until very soft and pliable.
~20 min
Place a small plate on top of the chilies to keep them submerged in the water.
Transfer the softened chilies to a blender. Add 3 cloves of fresh garlic, Mexican oregano, cumin, and about 1 to 1.5 cups of the chili soaking liquid (or pork broth). Blend on high until completely smooth.
~3 min
Blend for at least 1-2 minutes to ensure the paste is as fine as possible.
Once the pork is tender, remove the pork pieces from the broth to a cutting board. Discard the cooked onion, garlic, and bay leaves from the broth. Shred the pork into bite-sized pieces and return it to the pot.
~10 min
Remove and discard the pork bone at this stage.
Place a fine mesh strainer over the simmering pork pot. Pour the blended chili purée through the strainer into the broth, pressing with a spoon to extract all the liquid. Discard the remaining chili skins/seeds in the strainer.
~5 min
Straining is crucial for a smooth, velvety broth without papery chili skins.
Add the rinsed and drained hominy to the pot. Stir well to combine. Let the pozole simmer gently for flavors to meld.
~30 min
Taste the broth during this final simmer and adjust salt as needed.
Ladle the hot pozole into large deep bowls. Serve immediately, allowing guests to customize their bowls with shredded cabbage, sliced radishes, diced white onion, a pinch of dried oregano, and a generous squeeze of fresh lime juice. Serve tostadas on the side.
~5 min
Arrange the garnishes on a large platter in the center of the table for a beautiful presentation.

Nutrition

480

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

980

Sodium (mg)

110

Cholesterol (mg)

Equipment

Large heavy-bottomed pot or Dutch oven
Blender
Fine mesh strainer
Tongs
Skillet or comal
Cutting board
Chef's knife

Tips & Storage

Pozole tastes even better the next day, making it a perfect make-ahead meal for parties.
If you prefer a spicier pozole, add a couple of dried Árbol chilies to the blender when making the adobo.
Be sure to use Mexican oregano, which has a distinct, more floral flavor compared to Mediterranean oregano.
Storage: Store the cooled pozole in an airtight container in the refrigerator for up to 4 days. Keep garnishes in separate containers. Freeze the soup (without garnishes) for up to 3 months.