Pozole Rojo (Mexican Red Hominy and Pork Soup)
Local name: Pozole rojo
In short: Pork and hominy simmered in a broth colored with dried guajillo and ancho chiles, served with cabbage, radish, onion and lime. It takes about 3 h in total and makes 8 servings.
- Prep
- 30 min
- Cook
- 2 h 30 min
- Total
- 3 h
- Servings
- 8
- Difficulty
- Medium
- Calories
- 430 kcal
Pozole is the soup Mexican families cook for Christmas Eve, New Year, birthdays and Independence Day. Pork and large white hominy kernels (corn treated with lime until the hulls loosen) simmer together until the corn blooms open. The red version, common in Jalisco and Guerrero, gets its color and gentle heat from dried guajillo and ancho chiles. Everyone finishes a bowl at the table with shredded cabbage, radish, onion, oregano and lime.
Instructions
- Put the pork shoulder, ribs, onion half, garlic, bay leaves and salt in a large pot with the water. Bring to a boil, skim off the foam, then lower the heat and simmer, partly covered, for about 1 1/2 hours until the meat is tender.
- Meanwhile, toast the dried chiles in a dry skillet for about 20 seconds per side until fragrant. Cover with hot water and soak for 15 minutes, then drain.
- Blend the soaked chiles with the garlic, onion, oregano, cumin and 250 ml (1 cup) of hot broth until completely smooth. Pour the sauce through a sieve into a bowl.
- Lift the pork out of the pot. Shred the shoulder meat into large chunks, discarding bones and excess fat, and return the meat and ribs to the pot.
- Stir in the hominy and the strained chile sauce. Simmer gently for 40 minutes, until the broth is deep red and lightly thickened and the hominy kernels are tender and slightly open.
- Taste and add salt if needed. Put the cabbage, radish, onion, oregano, limes and chile in small bowls.
- Ladle the pozole into deep bowls and let everyone add their own garnishes. Serve with tostadas on the side.
Tips
- Dried hominy gives a chewier, more traditional bite. Soak it overnight and simmer 2 to 3 hours in fresh water until the kernels open, then add it to the soup.
- For chicken pozole, use bone-in chicken thighs and simmer them for about 40 minutes. Shred the meat and return it to the pot with the hominy.
Questions and answers
Can I make pozole ahead of time?
Yes, and it tastes better the next day. Refrigerate the soup for up to 4 days and add the garnishes only when serving so they stay fresh and crunchy.
Can pozole be frozen?
Yes, without the garnishes, for up to 3 months. Thaw it overnight in the fridge and reheat gently, adding a little water if it has thickened.
What is the difference between pozole rojo and pozole verde?
Rojo gets its color from dried red chiles and has a deeper, mildly warm flavor. Verde uses tomatillos, green chiles and pumpkin seeds for a fresher, more herbal taste.
How long does it take to make Pozole Rojo (Mexican Red Hominy and Pork Soup)?
About 3 h in total: 30 min of preparation and 2 h 30 min of cooking.
How many calories are in Pozole Rojo (Mexican Red Hominy and Pork Soup)?
About 430 kcal per serving, with 34 g of protein, 28 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 430 kcal |
|---|---|
| Protein | 34 g |
| Carbohydrates | 28 g |
| Fat | 20 g |
| Fiber | 6 g |
| Sugar | 4 g |
| Sodium | 950 mg |
Estimated values, calculated from the ingredients.
