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Pozole Rojo

Pozole Rojo is a traditional Mexican soup made with hominy, pork, and a rich chili broth, garnished with fresh toppings for a hearty and flavorful dish.
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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
  • 6 cups water
  • 1 onion onion quartered
  • 4 cloves garlic whole
  • 2 teaspoons salt to taste
For the Sauce
  • 4 dried guajillo chiles guajillo chiles seeds removed
  • 2 dried ancho chiles ancho chiles seeds removed
  • 1 teaspoon cumin
  • 1 teaspoon oregano Mexican, if possible
  • 1 tablespoon lime juice freshly squeezed
For the Topping
  • 1 cup cabbage shredded
  • 1 cup radishes sliced
  • 1/2 cup fresh cilantro chopped
  • 1 lime lime cut into wedges
  • 1 cup avocado diced

Method
 

Prepare the Base
  1. In a large pot, combine the pork shoulder, soaked hominy, water, onion, garlic, and salt.
  2. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for about 2 hours, or until the pork is tender.
Make the Sauce
  1. While the pork is cooking, prepare the sauce. In a dry skillet, toast the guajillo and ancho chiles over medium heat for a few minutes until fragrant.
  2. Transfer the toasted chiles to a blender, add cumin, oregano, and lime juice, and blend with a little water until smooth.
Combine and Simmer
  1. Once the pork is cooked, remove it from the pot and shred it into bite-sized pieces.
  2. Strain the broth to remove solids and return the liquid to the pot. Stir in the sauce and shredded pork, and simmer for an additional 20 minutes.
Serve
  1. Ladle the pozole into bowls and top with shredded cabbage, sliced radishes, chopped cilantro, diced avocado, and lime wedges.
  2. Serve hot and enjoy with your favorite tortilla chips on the side.

Nutrition

Calories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 3gSodium: 600mgFiber: 6gSugar: 2g

Notes

You can adjust the spiciness by adding more or fewer chiles. For a vegetarian version, substitute the pork with mushrooms and use vegetable broth.

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