Pozole Rojo (Mexican Hominy Soup) Recipe

Introduction

Pozole Rojo is a traditional Mexican hominy soup made with tender pork or chicken simmered to perfection in a flavorful red chile broth. This hearty and comforting dish is perfect for gatherings or a cozy meal at home.

Ingredients

• 2 lbs pork shoulder (cut into chunks) or 2 lbs chicken thighs
• 10 cups water
• 1 onion (quartered)
• 4 cloves garlic (peeled)
• 2 teaspoons salt (or to taste)
• 2 cans (15 oz each) hominy (drained and rinsed)
• 4-6 dried guajillo chiles (stems and seeds removed)
• 2-3 dried ancho chiles (stems and seeds removed)
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 tablespoon vegetable oil
• 1/2 cup chicken broth (or water)

Instructions

1. Step 1: In a large pot, combine the pork shoulder (or chicken) with water, quartered onion, garlic, and salt. Bring to a boil over high heat, then reduce heat to low and cover. Simmer for about 1.5 hours for pork or 30-40 minutes for chicken, until the meat is tender.
2. Step 2: Remove the meat from the pot, let it cool slightly, and shred it into bite-sized pieces. Strain the broth and return it to the pot.
3. Step 3: In a saucepan, add the dried guajillo and ancho chiles. Cover with water and bring to a boil. Remove from heat and let soak for 15 minutes until softened.
4. Step 4: Drain the chiles and transfer them to a blender. Add cumin, oregano, vegetable oil, and chicken broth. Blend until smooth, adding a little more broth or water if needed to achieve a pourable consistency.
5. Step 5: Return the strained broth to the pot and add the drained hominy. Stir in the blended red sauce and shredded meat. Simmer on low heat for 20-30 minutes to allow flavors to meld.
6. Step 6: Taste the pozole and adjust seasoning with more salt if necessary. Serve hot in bowls, garnished with shredded cabbage, diced radishes, chopped cilantro, lime wedges, and sliced jalapeños as desired.

Tips & Variations

• For a richer flavor, toast the dried chiles briefly in a dry skillet before soaking.
• Use chicken thighs for a lighter, quicker version of the soup.
• Leftover pozole tastes even better the next day as the flavors deepen overnight.
• Try adding a splash of freshly squeezed lime juice just before serving for brightness.

Storage

Store leftover pozole in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a little water or broth if it thickens too much. Pozole can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned hominy instead of dried?

Yes, canned hominy is a convenient option and works well. Just be sure to drain and rinse it before adding to the soup.

What toppings go best with pozole rojo?

Traditional toppings include shredded cabbage, diced radishes, chopped cilantro, lime wedges, and sliced jalapeños. You can also add avocado, chopped onions, or crispy tortilla strips for extra texture.

Pozole Rojo (Mexican Hominy Soup) Recipe

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★★★★★

4.5 from 139 reviews

• Author: Matteo
• Total Time: 2 hours 20 minutes
• Yield: 8 servings 1x

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Description

Pozole Rojo is a traditional Mexican hominy soup made with tender pork shoulder or chicken thighs simmered in a flavorful broth and enriched with a vibrant red chile sauce. This hearty soup is perfect for gatherings and festive occasions, offering comforting flavors with customizable garnishes like shredded cabbage, radishes, cilantro, lime, and jalapeños.

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Ingredients

Scale 1x2x3x

Meat and Broth

• 2 lbs pork shoulder (cut into chunks) or 2 lbs chicken thighs
• 10 cups water
• 1 onion (quartered)
• 4 cloves garlic (peeled)
• 2 teaspoons salt (or to taste)
• 2 cans (15 oz each) hominy (drained and rinsed)

Red Sauce

• 4–6 dried guajillo chiles (stems and seeds removed)
• 2–3 dried ancho chiles (stems and seeds removed)
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 tablespoon vegetable oil
• 1/2 cup chicken broth (or water)

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Instructions

1. Prepare the Meat: In a large pot, combine the pork shoulder or chicken thighs with 10 cups of water, quartered onion, peeled garlic cloves, and salt. Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer until the meat is tender—about 1.5 hours for pork or 30-40 minutes for chicken.
2. Remove and Shred the Meat: After cooking, carefully remove the meat from the pot and let it cool slightly so it can be handled. Shred the meat into bite-sized pieces using two forks or your hands. Strain the broth to remove the onion, garlic, and any impurities, then return the clear broth to the pot.
3. Make the Red Sauce: Place the dried guajillo and ancho chiles in a saucepan and cover them with water. Bring to a boil, then remove from heat and allow the chiles to soak for about 15 minutes until they soften. Drain the softened chiles and transfer them to a blender. Add cumin, oregano, vegetable oil, and 1/2 cup of chicken broth (or water). Blend until smooth, adding a little more broth or water if needed to reach a pourable consistency.
4. Combine Ingredients: Pour the strained broth back into the pot, add the drained hominy, and stir in the blended red sauce along with the shredded meat. Simmer gently on low heat for 20-30 minutes to allow all the flavors to meld together beautifully.
5. Serve and Garnish: Taste the pozole and adjust the seasoning with additional salt if needed. Serve the soup hot in bowls and garnish with your choice of shredded cabbage, diced radishes, chopped cilantro, lime wedges, and sliced jalapeños for added crunch and freshness.

Notes

• You can substitute pork shoulder with chicken thighs for a lighter version; cooking times will vary accordingly.
• Adjust the number of dried chiles based on your preferred spice level.
• Garnishes like shredded cabbage, radishes, cilantro, lime, and jalapeños add traditional freshness and texture.
• Hominy is key for authentic pozole; ensure it’s drained and rinsed before adding to the soup.
• Leftovers taste even better the next day as the flavors continue to develop.

• Prep Time: 20 minutes
• Cook Time: 2 hours
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Keywords: Pozole Rojo, Mexican soup, hominy soup, pork soup, red chile sauce, traditional Mexican recipe, hearty soup