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Pozole Rojo Recipe Easy Red Pork Soup with Tender Hominy

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This easy Pozole Rojo is a classic Mexican red pork soup featuring tender chunks of pork shoulder, plump hominy, and a vibrant, smoky chile broth. It’s hearty, comforting, and perfect for family gatherings or cozy weeknights.

Ingredients

Scale
  • 2 lbs pork shoulder, cut into large chunks
  • 2 cans (25 oz each) hominy, drained and rinsed
  • 5–6 dried guajillo chilies, stems and seeds removed
  • 1–2 dried ancho chilies, stems and seeds removed (optional)
  • 1 large white onion, quartered
  • 6 garlic cloves, peeled
  • 2 bay leaves
  • 8 cups low-sodium chicken broth or water
  • Salt and pepper, to taste
  • 1 tsp Mexican oregano (or regular oregano)
  • 1/2 tsp cumin
  • 2 tbsp vegetable oil
  • For garnish: shredded cabbage or lettuce, thinly sliced radishes, fresh chopped cilantro, lime wedges, diced white onion, crispy tostadas or tortilla chips, dried oregano, crushed red pepper

Instructions

  1. Cut pork shoulder into large chunks and season with salt and pepper.
  2. Place pork, onion, bay leaves, and garlic in a large pot. Add chicken broth and/or water. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Skim off any foam. Simmer for about 1.5 hours, or until pork is fork-tender. Add more water if needed.
  3. While pork cooks, remove stems and seeds from guajillo and ancho chilies. Toast chilies in a dry skillet over medium heat for 1-2 minutes until fragrant. Place in a bowl and cover with hot water. Soak for 20 minutes, then drain.
  4. Add soaked chilies, 2 garlic cloves, 1/2 cup pork broth, oregano, and cumin to a blender. Blend until smooth (2-3 minutes). Strain sauce through a fine sieve into a bowl.
  5. Remove pork from the broth. Discard onion, garlic, and bay leaves. Shred pork with two forks.
  6. Return shredded pork to the pot. Add chile sauce and drained hominy. Stir well. Taste and adjust salt as needed.
  7. Simmer uncovered for another 30 minutes to let flavors meld. Stir occasionally. Add water if broth gets too thick.
  8. Ladle hot pozole into bowls. Garnish with shredded cabbage, sliced radishes, cilantro, diced onion, lime wedges, and tostadas or tortilla chips.

Notes

Toast chilies carefully to avoid bitterness. Strain chile sauce for a silky broth. Adjust heat by adding or removing chili seeds. Pozole tastes even better the next day. For vegetarian or chicken versions, see variations above.

Nutrition

Keywords: pozole rojo, Mexican soup, pork soup, hominy, red chile, comfort food, easy pozole, gluten-free, family recipe

Find it online: https://hungermind.com/pozole-rojo-recipe-easy-red-pork-soup-with-tender-hominy/