Description
Pozole Rojo is a traditional Mexican hearty soup made with tender pork shoulder, hominy, and a rich, flavorful red chile broth. This comforting dish is simmered slowly to develop deep, vibrant flavors and served with fresh, crunchy toppings like shredded cabbage, radishes, and lime wedges, perfect for a satisfying family meal.
Ingredients
Scale
Main Ingredients
- 2 pounds pork shoulder, cut into large chunks
- 2 (15 oz) cans hominy, drained
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 6 garlic cloves, divided
- 1 onion, halved
- 2 bay leaves
- 1 teaspoon Mexican oregano
- 4 cups chicken broth
- Salt, to taste
- Pepper, to taste
- Water, as needed
Toppings
- Shredded cabbage
- Sliced radishes
- Chopped onion
- Lime wedges
- Dried oregano
- Tostadas or tortilla chips
Instructions
- Prepare and Simmer Pork: Season the pork shoulder chunks with salt. Place them in a large stockpot with half an onion, 3 garlic cloves, 2 bay leaves, and enough water to cover the meat. Bring to a simmer and cook for 1.5 hours until the pork is very tender. Skim off any foam that forms on the surface during cooking.
- Toast and Soak Chiles: Remove stems and seeds from the guajillo and ancho chiles. Toast them lightly in a dry pan for about 30 seconds on each side until fragrant. Then soak the toasted chiles in hot water for 15 minutes to soften.
- Make Chile Puree: In a blender, combine the softened chiles with the remaining 3 garlic cloves, the other half of the onion, Mexican oregano, and 1 cup of the chile soaking liquid or pork broth. Blend until smooth. Optionally strain the mixture to remove any solids for a smoother sauce.
- Combine and Simmer: Shred the cooked pork and return it to the stockpot. Add the chile puree, drained hominy, and chicken broth. Simmer uncovered for 30 minutes, allowing flavors to meld. Taste and adjust with salt and pepper as needed.
- Serve with Toppings: Ladle the pozole hot into bowls. Serve with an array of toppings such as shredded cabbage, sliced radishes, chopped onion, lime wedges, dried oregano, and tostadas or tortilla chips on the side for added texture and flavor.
Notes
- Removing the seeds from the chiles reduces bitterness and adds a milder chile flavor.
- To enhance broth clarity, skim foam regularly during pork simmering.
- You can substitute chicken for pork for a different variation of pozole.
- Soaking chiles in hot water is essential to soften them for blending and flavor extraction.
- Hominy can be rinsed thoroughly before adding if canned liquid has strong flavor.
- Adjust toppings based on personal preference; some enjoy avocado or radish greens.
