Pozole Rojo Recipe

Pozole Rojo is Mexico's celebratory soup: tender pork and chewy hominy swimming in a smoky red chilli broth. Piled with shredded cabbage, radish and lime, it is a feast in a bowl.

Prep time

30 mins

Cook time

120 mins

Total time

150 mins

Servings

4 servings

Calories

560

Ingredients

• 800 g pork shoulder, cut into chunks
• 800 g canned hominy, drained
• 4 dried guajillo chillies, deseeded
• 2 dried ancho chillies, deseeded
• 1 onion, halved
• 4 garlic cloves
• 1 tbsp dried oregano
• Salt to taste
• Toppings: shredded cabbage, sliced radish, lime wedges, chopped onion

Instructions

1. Simmer the pork with half the onion, 2 garlic cloves and salt in plenty of water for 90 minutes until very tender.
2. Meanwhile soak the chillies in hot water for 20 minutes, then blend with the remaining onion and garlic into a smooth paste.
3. Strain the chilli paste into the pork pot, add the hominy and oregano, and simmer 30 minutes more.
4. Shred the pork into bite-size pieces and return it to the pot, adjusting the salt.
5. Ladle into deep bowls and let everyone add their own toppings at the table.
6. Plate Pozole Rojo nicely, garnish as you like, and serve fresh.

Pro tips

• Skim the broth as the pork simmers for a cleaner flavour.
• Straining the chilli paste keeps the broth silky, not gritty.
• Pozole tastes even better the next day.

Frequently asked questions