Print

Flavorful Pozole Rojo Recipe Easy Authentic Mexican Pork Soup

pozole rojo recipe - featured image
Print Recipe

A rich and smoky Mexican pork soup featuring tender pork shoulder, toasted dried chiles, and hominy simmered to perfection. This comforting pozole rojo is perfect for cozy family dinners or festive gatherings.

Ingredients

Scale
  • 3–4 lbs bone-in pork shoulder, trimmed of excess fat
  • 3 dried ancho chiles
  • 3 dried guajillo chiles
  • 2 cans hominy (about 15 oz each), drained and rinsed
  • 1 large yellow onion, roughly chopped
  • 4–5 garlic cloves, peeled and smashed
  • 6 cups low-sodium chicken or pork broth
  • 1 tsp ground cumin, toasted if possible
  • 1 tsp oregano (preferably Mexican oregano)
  • Salt and black pepper to taste
  • 2 tbsp vegetable oil or lard

Instructions

  1. Prepare the chiles: Remove stems and seeds from ancho and guajillo chiles. Toast lightly in a dry skillet over medium heat for about 2 minutes per side until fragrant but not burnt. Transfer to a bowl and cover with hot water. Let soak for 15 minutes until soft.
  2. Cook the pork: Place pork shoulder in a large pot and cover with about 10 cups (2.4 liters) of water. Bring to a boil, then reduce to a simmer. Skim off any foam or impurities. Add half the onion and 2 garlic cloves, cover, and simmer gently for 1.5 to 2 hours until pork is tender and easily shredded.
  3. Make the chile sauce: Drain softened chiles and transfer to a blender with 1 cup (240 ml) of pork broth, remaining onion, garlic, cumin, oregano, and a pinch of salt. Blend until smooth. Strain through a fine mesh sieve if desired for a silky texture.
  4. Combine and simmer: Remove pork from pot and shred meat, discarding bones. Return shredded pork to pot with chile sauce and hominy. Add remaining broth as needed to reach desired consistency. Simmer uncovered for 30 minutes, stirring occasionally. Adjust seasoning with salt and pepper.
  5. Prepare toppings and serve: Chop cabbage, radishes, cilantro, and slice limes. Ladle hot pozole rojo into bowls and top with preferred garnishes. Serve with warm corn tortillas or tostadas.

Notes

Toast chiles gently to avoid bitterness. Skim foam during pork simmering to keep broth clear. Shred pork while warm for tender texture. Make soup a day ahead for richer flavor. Adjust salt and spice to taste. Can substitute pasilla chiles for guajillo. For vegetarian version, use mushrooms or jackfruit and vegetable broth.

Nutrition

Keywords: pozole rojo, Mexican pork soup, pork shoulder soup, hominy soup, authentic Mexican recipe, slow simmered soup, traditional pozole

Find it online: https://norasfoods.com/flavorful-pozole-rojo-recipe-easy-authentic-mexican-pork-soup/