Description
This traditional Mexican Pozole Rojo is a rich, flavorful soup made with tender pork, hominy, and a vibrant red chile broth. Perfect for celebrations or a comforting family meal.
Ingredients
Scale
Ingredients
- 2 lbs pork shoulder or pork butt, cut into chunks
- 8 cups water or chicken broth
- 2 cloves garlic
- 1 medium onion, quartered
- 2 tsp salt, or to taste
- 1 can (25 oz) white hominy, drained and rinsed
- 5–6 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- Optional toppings: shredded cabbage, radishes, lime wedges, chopped onion, cilantro, tostadas or tortilla chips
Instructions
Instructions
- Cook pork: In a large pot, combine pork, water (or broth), garlic, onion, and salt. Bring to a boil, then reduce heat and simmer 1–1.5 hours until pork is tender.
- Remove pork and shred. Strain the broth if desired and return to pot.
- Prepare chile sauce: In a small saucepan, simmer guajillo and ancho chiles in 2 cups water for 10 minutes until softened. Blend with cumin and oregano until smooth.
- Strain the chile sauce and stir into the broth.
- Add shredded pork and hominy to the broth. Simmer 15–20 minutes to allow flavors to meld.
- Taste and adjust seasoning. Serve hot with desired toppings.
Notes
For extra depth of flavor, toast the dried chiles lightly before soaking. Leftovers taste even better the next day.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
Keywords: pozole rojo, mexican soup, pork hominy soup, red chile soup