Pozole Rojo

Pozole rojo is Mexico's soul-warming celebration soup: tender pork shoulder simmered in a deep red guajillo-chile broth with chewy hominy, then finished at the table with cabbage, radish, lime, and oregano. It takes time, but the result is a bowl of pure comfort that feeds a crowd.

Prep time

30 mins

Cook time

2 hrs 30 mins

Total time

3 hrs

Servings

8 servings

Calories

520

Ingredients

• 2 lbs (900 g) pork shoulder, cut into 2-inch chunks
• 8 cups water, plus more as needed
• 1 onion, quartered
• 6 cloves garlic, divided
• 2 bay leaves
• 1 tablespoon salt, plus more to taste
• 6 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 2 cans (25 oz / 710 g each) white hominy, drained and rinsed
• 1 teaspoon Mexican oregano
• 3 cups shredded green cabbage and 1 bunch radishes, thinly sliced
• 1 white onion, finely diced
• 8 lime wedges
• 1/2 cup chopped fresh cilantro

Instructions

1. Place the pork, water, quartered onion, 3 garlic cloves, bay leaves, and salt in a large pot. Bring to a boil, skim the foam, then lower to a gentle simmer and cook for 1 1/2 hours until the pork is tender.
2. Meanwhile, toast the guajillo and ancho chiles in a dry skillet over medium heat for 30 seconds per side until fragrant and pliable — do not let them burn.
3. Cover the toasted chiles with hot water and soak for 20 minutes. Blend with the remaining 3 garlic cloves and 1 cup of the soaking liquid until completely smooth.
4. Strain the chile sauce through a fine sieve back into the pot with the pork, pressing to extract every drop. This gives the broth its signature deep red color.
5. Add the drained hominy and the Mexican oregano. Simmer for 45 minutes more, until the hominy is tender and slightly puffed, and the broth has thickened a little.
6. Fish out the onion quarters and bay leaves. Taste and adjust the salt — pozole needs generous seasoning.
7. Arrange the cabbage, radishes, diced onion, lime wedges, and cilantro in separate bowls on the table.
8. Ladle the pozole into deep bowls and let everyone garnish their own — the fresh crunch against the rich broth is what makes it.
9. Serve steaming hot with warm tortillas on the side.

Pro tips

• Skim the foam well at the start — it keeps the broth clear and clean-tasting.
• Always strain the chile sauce; skins and seeds make the broth gritty.
• Pozole tastes even better on day two, so make it ahead when you can.
• Set out the garnishes separately — the contrast of cool, crunchy toppings on hot soup is essential.

Frequently asked questions