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Pozole Rojo

Pozole Rojo is a traditional Mexican soup made with hominy, tender pork, and a rich red chili broth, typically garnished with fresh toppings.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 2 pounds pork shoulder cut into large chunks
  • 1 cup dried hominy soaked overnight
  • 1 large onion quartered
  • 4 cloves garlic whole
  • 2 teaspoons salt adjust to taste
  • 8 cups water
For the Red Sauce
  • 3 dried guajillo chilies stems and seeds removed
  • 2 dried ancho chilies stems and seeds removed
  • 1 tablespoon cumin
  • 1 tablespoon oregano Mexican oregano preferred
  • 1 tablespoon olive oil
For the Topping
  • 1 cup cabbage shredded
  • 1 cup radishes sliced
  • 1 cup fresh cilantro chopped
  • ½ cup avocado diced

Method
 

Prepare the Base
  1. In a large pot, combine the pork shoulder, soaked hominy, onion, garlic, salt, and water.
  2. Bring to a boil, then reduce heat to low and simmer for about 2 hours, or until the pork is tender.
Make the Red Sauce
  1. In a dry skillet over medium heat, toast the guajillo and ancho chilies for about 2-3 minutes until fragrant.
  2. Transfer the toasted chilies to a blender, add cumin, oregano, and just enough water to blend smoothly. Blend until smooth.
Combine and Cook
  1. Once the pork is tender, remove it from the pot and shred it.
  2. Add the red sauce to the pot and stir well. Let it simmer for an additional 30 minutes.
  3. Return the shredded pork to the pot and combine.
Serve
  1. Ladle the pozole into bowls.
  2. Top with shredded cabbage, radishes, cilantro, diced avocado, and a squeeze of lime.

Nutrition

Calories: 350kcalCarbohydrates: 45gProtein: 25gFat: 12gSaturated Fat: 3gSodium: 600mgFiber: 6gSugar: 2g

Notes

For a vegetarian version, you can substitute the pork with mushrooms and vegetable broth. Adjust the seasoning accordingly.

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