Pozole Rojo is a deeply comforting Mexican soup built on three core ingredients: tender hominy, slow-simmered pork, and a rich, dried-chile broth. What makes it so satisfying is the contrast between the savory, slightly smoky broth and the bright, crunchy garnishes—shredded cabbage, radishes, lime, and oregano—that each diner adds to their own bowl. It’s a celebratory dish often served at holidays and family gatherings, but it’s also a fantastic weekend project that fills your kitchen with an incredible aroma and yields a big pot of leftovers.
Ingredients
- 2 lb (900 g) pork shoulder (or pork butt), cut into 2-inch chunks
- 1 lb (450 g) pork country-style ribs, cut into 2-inch chunks (optional, for extra richness)
- 2 (25 oz / 700 g) cans white hominy, drained and rinsed
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 dried chile de árbol (optional, for heat)
- 1 medium white onion, quartered
- 6 garlic cloves, peeled
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (2 g) dried Mexican oregano
- 1 tsp (2 g) ground cumin
- 2 bay leaves
- 8 cups (1.9 L) low-sodium chicken broth or water
- For serving: shredded green cabbage, sliced radishes, diced white onion, chopped cilantro, lime wedges, dried oregano, crushed red pepper flakes, and warm corn tortillas
Instructions
- Place the pork chunks in a large Dutch oven or heavy-bottomed pot. Add the quartered onion, 4 of the garlic cloves, bay leaves, and 1 teaspoon of salt. Pour in the broth or water—it should cover the pork by about 1 inch. Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises to the surface. Cover partially and simmer for 1 hour, until the pork is tender and easily shreds.
- While the pork simmers, prepare the chiles. Heat a dry comal or skillet over medium heat. Toast the guajillo, ancho, and árbol chiles for 20–30 seconds per side, pressing them flat with a spatula until they become fragrant and slightly blistered. Do not let them burn, or the broth will taste bitter. Transfer the toasted chiles to a bowl and cover with hot water. Soak for 20 minutes until softened.
- Drain the soaked chiles and transfer them to a blender. Add the remaining 2 garlic cloves, the cumin, and 1 cup (240 ml) of the pork cooking liquid. Blend on high until completely smooth, about 2 minutes. If the mixture is too thick, add another ½ cup (120 ml) of liquid. Strain the chile puree through a fine-mesh sieve into a bowl, pressing with a spatula to extract as much liquid as possible.
- Once the pork has simmered for 1 hour, remove the onion and bay leaves and discard. Use tongs to transfer the pork pieces to a cutting board. When cool enough to handle, shred the meat with two forks, discarding any large fat pieces. Return the shredded pork to the pot.
- Add the chile puree, drained hominy, remaining 1 teaspoon salt, and oregano to the pot. Stir well to combine. Bring to a boil, then reduce to a low simmer. Cook uncovered for 1 hour, stirring occasionally, until the broth has thickened slightly and the flavors meld. The hominy should be tender but still have a slight bite.
- Taste the pozole and adjust seasoning with more salt if needed. If you prefer a thinner broth, add more chicken broth or water. If you want more heat, add a pinch of crushed red pepper flakes or a little extra chile de árbol puree.
- Simmer for another 15–30 minutes to let the flavors deepen. The pork should be very tender, and the broth should be rich and slightly red. Remove from heat and let rest for 10 minutes before serving.
Tips
- Toast chiles carefully: They go from fragrant to bitter in seconds. If any chile smells acrid or burnt, discard it and start over—burnt chiles will ruin the whole pot.
- Use good canned hominy: White hominy is traditional for pozole rojo, but yellow hominy works too. Rinse it well to remove the canning liquid, which can taste metallic.
- Make it ahead: Pozole actually tastes better the next day. The flavors meld and the broth thickens slightly. If it becomes too thick when reheating, add a splash of chicken broth or water.
- Don’t skip the garnish: The raw cabbage, radish, and lime are not optional—they cut through the richness and add brightness. Set them out in bowls so everyone can customize their own serving.
Serving Suggestions
Serve pozole in deep bowls, with a plate of warm corn tortillas on the side. Let each person top their bowl with shredded cabbage, sliced radishes, diced onion, cilantro, a squeeze of lime, and a sprinkle of dried oregano. For a heartier meal, offer tostadas or tortilla chips. This is a soup that begs for casual, communal eating—perfect for a Sunday lunch or a casual dinner party.
Variations
- Pozole Verde: Replace the dried chiles with 1 lb (450 g) of roasted tomatillos, 2 roasted poblano peppers, and 1 cup (20 g) of cilantro. Blend with garlic and onion, then stir into the broth. The result is a bright, herbaceous version.
- Chicken Pozole: Substitute 2 lb (900 g) of bone-in chicken thighs for the pork. Simmer until the chicken is cooked through and shred it. Cook time will be shorter—about 45 minutes—so check for doneness early.
- Vegetarian Pozole: Skip the meat and use 8 cups (1.9 L) of vegetable broth. Add 2 cups (300 g) of cubed butternut squash or sweet potato along with the hominy. Simmer until the vegetables are tender, about 30 minutes. The broth will be lighter but still deeply flavorful.
- Spicy Pozole: Add 2–3 dried chiles de árbol to the soaking chiles, or stir in 1–2 tablespoons of your favorite hot sauce at the end. Adjust to your heat preference.
Storage and Reheating
Refrigerate leftover pozole in an airtight container for up to 4 days. The flavors will continue to develop, making it even better the next day. To reheat, place in a pot over medium heat, adding a splash of chicken broth or water to loosen the broth. Stir occasionally until heated through, about 10 minutes. You can also reheat individual portions in the microwave, covered, for 2–3 minutes. Pozole freezes well for up to 3 months—cool completely, transfer to freezer-safe containers, and thaw overnight in the refrigerator before reheating. Reheat frozen pozole gently on the stovetop until piping hot (165°F / 74°C).
Frequently Asked Questions
Can I use canned hominy instead of dried? Yes, canned hominy is the most common shortcut. Be sure to drain and rinse it well before adding. Dried hominy requires overnight soaking and several hours of cooking, but some people prefer its texture. If using dried, soak 1 lb (450 g) overnight, then simmer for 2–3 hours before adding the pork.
What if I can’t find guajillo or ancho chiles? You can substitute with 2–3 dried New Mexico chiles or 1–2 dried pasilla chiles. The flavor will be slightly different, but still delicious. If you only have chili powder, use 3 tablespoons (18 g) of good-quality chili powder (not the spice blend) and skip the soaking step.
Why is my pozole broth bitter? The most common cause is burnt chiles. Toast them gently, and if you see any black spots, remove them. Another culprit is the chile seeds—always remove them before blending, as they add bitterness.
Can I make pozole in a slow cooker or Instant Pot? Absolutely. For a slow cooker, brown the pork first, then add all ingredients except the chile puree; cook on low for 8 hours, then stir in the puree and cook 30 minutes more. For an Instant Pot, use the sauté function to brown the pork, add all ingredients, and cook on high pressure for 45 minutes, then natural release for 15 minutes.
Is pozole supposed to be thick or thin? Traditional pozole is brothy, not thick like a stew. The broth should coat a spoon but still be soupy. If it’s too thick, thin it with broth. If it’s too thin, simmer uncovered for an extra 15–20 minutes to reduce.
Can I use pork loin instead of shoulder? You can, but pork loin is leaner and will become dry if cooked for the full time. If using loin, reduce the simmering time to about 1 hour and check for tenderness early. Shoulder or country-style ribs are ideal because their fat keeps the meat moist and adds flavor to the broth.
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