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Authentic Pozole Rojo with Pork and Hominy

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A traditional Mexican soup featuring slow-simmered pork shoulder, hominy, and a rich, smoky red chile broth. This comforting and hearty dish is perfect for gatherings or a cozy weeknight meal.

Ingredients

Scale
  • 2 lbs pork shoulder, well-marbled, cut into 2-inch chunks
  • 2 cups hominy, drained (canned or dried, pre-soaked and cooked)
  • 4–5 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 1 medium onion, quartered
  • 4 cloves garlic
  • 1 tsp dried oregano (preferably Mexican oregano)
  • 2 bay leaves
  • Salt, to taste
  • 1/2 tsp freshly ground black pepper
  • 6 cups low-sodium vegetable or chicken broth
  • Optional garnishes: shredded cabbage, radish slices, chopped onion, fresh cilantro, lime wedges, dried chile flakes

Instructions

  1. Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for 1-2 minutes per side until fragrant but not burnt. Remove from heat.
  2. Place toasted chiles in a bowl and cover with hot water. Let soak for about 20 minutes until softened.
  3. Trim excess fat from pork shoulder and cut into large 2-inch chunks. Season lightly with salt and pepper.
  4. In a large heavy-bottomed pot or Dutch oven, combine pork chunks, quartered onion, whole garlic cloves, bay leaves, and broth. Bring to a boil, then reduce heat to a simmer.
  5. Skim off any foam or impurities that rise to the surface during the first 30 minutes. Cover partially and simmer for 1.5 to 2 hours until pork is tender and easily shredded.
  6. Drain softened chiles and transfer to a blender. Add garlic cloves from the pot, oregano, and about 1 cup of the pork cooking liquid. Blend until very smooth.
  7. Strain the chile sauce through a fine mesh sieve to remove skins and seeds. Return the strained sauce to the pot with the pork.
  8. Stir in drained hominy and simmer gently for another 30 minutes to meld flavors and soften hominy further.
  9. Taste and adjust seasoning with salt and pepper as needed.
  10. Ladle pozole into bowls and serve with optional garnishes such as shredded cabbage, radishes, chopped onion, fresh cilantro, lime wedges, and chile flakes.

Notes

Toast chiles gently to avoid bitterness. Strain chile sauce thoroughly for a smooth broth. Skim foam during simmering for a clear soup. Use fresh garlic for best flavor. Slow simmering develops deep flavor and tender pork. Adjust salt gradually, especially if using store-bought broth. Garnish generously for best taste and presentation. Pressure cooker can be used to speed up pork cooking but slow simmering is preferred for flavor.

Nutrition

Keywords: pozole rojo, Mexican soup, pork pozole, hominy soup, traditional Mexican recipe, slow-cooked soup, red chile broth

Find it online: https://evabake.com/authentic-pozole-rojo-with-pork-and-hominy-easy-recipe-for-perfect-mexican-soup/