Mexican Pozole Rojo

Name: Mexican Pozole Rojo
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 8 servings
Ingredients: 3 lbs pork shoulder; 2 tbsp vegetable oil; 6 cloves garlic, minced; 1 large onion, chopped; 8 cups chicken broth; 3 oz dried guajillo chilies, seeded and stems removed; 1 oz dried ancho chilies, seeded and stems removed; 2 tsp ground cumin; 2 tsp dried oregano; 1/2 tsp ground black pepper; 2 cans (15 oz each) hominy, drained and rinsed; Salt to taste; Garnish: 1 cup finely shredded cabbage, 1/2 cup thinly sliced radishes, 1/4 cup chopped fresh cilantro, Lime wedges

🕒 Prep: 30 min

🔥 Cook: 3 hours

🍽 Serves: 8

★★★★★

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Mexican Pozole Rojo is a hearty, comforting dish that combines tender pork with a rich, flavorful broth brightened by vibrant chili peppers. This traditional Mexican soup is a celebration of bold flavors and is perfect for gathering around the table with family and friends.

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Ingredients for Mexican Pozole Rojo

Pork shoulder provides a rich, succulent base for the soup, becoming tender after slow cooking. Vegetable oil is used for browning the pork, adding depth to the flavor. Garlic and onion are aromatic powerhouses that form the backbone of the broth. Chicken broth adds savory richness, blending harmoniously with the other ingredients.

Dried guajillo chilies and ancho chilies bring a smoky, slightly sweet heat to the dish, essential for the iconic red color and flavor. Ground cumin and dried oregano enhance the earthy, warm notes. Ground black pepper adds a subtle kick, while hominy gives the soup its classic, hearty texture. Finish with a pinch of salt to taste.

Tips & Tricks

For extra depth, you can add a smoked ham hock when simmering the broth.
Use a slow cooker for an easy, hands-off approach — just brown the pork first.
Make the chili puree ahead of time and store it in the fridge for up to a week.

Serving Suggestions

Serve this pozole with warm corn tortillas or crispy tostadas on the side. A light Mexican beer or a refreshing margarita can complement the dish beautifully. For a complete meal, pair it with a simple avocado salad.

Frequently Asked Questions

Can I use chicken instead of pork?: Yes, chicken thighs work well, though the cooking time will be shorter.
How spicy is this dish?: It's mildly spicy. Adjust the number of chilies for more or less heat.
Can I freeze leftovers?: Absolutely! Freeze in airtight containers for up to 3 months.

Mexican Pozole Rojo Recipe Walkthrough

Start by heating the vegetable oil in a large pot over medium-high heat. Carefully place the pork shoulder in the pot, searing it on all sides for about 8-10 minutes until it’s nicely browned. This step locks in the juices and builds flavor. Once browned, remove the pork and set it aside.

In the same pot, add the garlic and onion. Sauté them for about 5 minutes, or until the onion becomes translucent and fragrant. Meanwhile, in a separate pan, toast the dried guajillo chilies and ancho chilies over medium heat. This should take 1-2 minutes, just until they become aromatic. Soak them in hot water for about 15 minutes to soften.

Once the chilies are ready, blend them along with a bit of the soaking liquid until smooth. Strain this mixture to remove any solids, creating a smooth chili puree. Return the pork to the pot and pour in the chicken broth and chili puree. Add the cumin, oregano, and black pepper. Bring the soup to a boil, then reduce the heat and let it simmer gently for 2 hours.

After the initial simmer, add the hominy to the pot. Continue to simmer for another hour. This extended cooking time allows the flavors to meld beautifully. Once the pork is tender and the broth is flavorful, adjust the seasoning with salt to taste. Serve your pozole hot, garnishing with shredded cabbage, sliced radishes, chopped cilantro, and lime wedges for a fresh, crunchy contrast.

Why You'll Love This Recipe

Deep, complex flavors from a blend of dried chilies.
Hearty and satisfying, perfect for cool weather.
Customizable with fresh, crunchy toppings.
A true taste of authentic Mexican cuisine.

Ingredients

3 lbs pork shoulder

2 tbsp vegetable oil

6 cloves garlic, minced

1 large onion, chopped

8 cups chicken broth

3 oz dried guajillo chilies, seeded and stems removed

1 oz dried ancho chilies, seeded and stems removed

2 tsp ground cumin

2 tsp dried oregano

1/2 tsp ground black pepper

2 cans (15 oz each) hominy, drained and rinsed

Salt to taste

Garnish: 1 cup finely shredded cabbage, 1/2 cup thinly sliced radishes, 1/4 cup chopped fresh cilantro, Lime wedges

Step-by-step Instructions

1. Heat oil in a large pot over medium-high heat. Brown the pork shoulder on all sides for about 8-10 minutes, then remove from the pot.

2. In the same pot, add garlic and onion and sauté until onion is translucent, about 5 minutes.

3. Meanwhile, toast the guajillo and ancho chilies in a separate pan over medium heat for 1-2 minutes until fragrant, then soak them in hot water for 15 minutes.

4. Blend the soaked chilies with a bit of their soaking liquid until smooth, then strain to remove solids.

5. Return the pork to the pot and add the chicken broth, chili puree, cumin, oregano, and black pepper. Bring to a boil, then reduce heat and simmer for 2 hours.

6. Add hominy and continue to simmer for another hour until the pork is tender and the flavors meld.

7. Season with salt to taste and serve hot, garnished with cabbage, radishes, cilantro, and lime wedges.

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