Back to RecipesMexican Pozole Rojo
Mexico's ancient ceremonial soup — hominy corn simmered for hours with pork in a deep red broth of dried chilies, until the corn blooms and the pork falls apart. Served with a feast of toppings: shredded cabbage, radishes, oregano, and lime.
Total Time
140 min
Servings
6
Cuisine
Mexican
Rating
No reviews yet
Prep Time
20 min
Cook Time
120 min
Total Time
140 min
Ingredients
- 800g pork shoulder, cut into chunks
- 800g canned hominy corn, drained
- For red broth: 4 dried guajillo chilies, 2 dried ancho chilies, 1 onion, 4 garlic cloves, 1 tsp cumin, 1 tsp oregano
- 2L chicken or pork stock
- Salt
- Toppings: shredded cabbage, sliced radishes, dried oregano, chili flakes, lime wedges, tostadas
Instructions
- 1
Toast dried chilies in a dry pan 1 minute. Soak in hot water 20 minutes.
- 2
Blend soaked chilies with onion, garlic, cumin, and oregano until smooth.
- 3
Brown pork in a large pot. Add stock and bring to a simmer.
- 4
Add blended chili sauce. Simmer 1.5 hours until pork is very tender.
- 5
Add hominy. Simmer 30 more minutes.
- 6
Shred pork into the broth. Season generously.
- 7
Serve with all toppings on the side.
Save it + get weekly recipe drops from Dr. Flavor — free.
This page contains affiliate links. We may earn a small commission at no cost to you if you purchase through these links.
🛒 Recommended Equipment
Dutch Oven (5.5 qt)
Perfect for soups, stews, and braises
Ladle (Stainless Steel)
Deep bowl, comfortable grip
Immersion Blender
Blend soups directly in the pot — no mess
Chef's Knife (8-inch)
The most important tool in any kitchen
Cutting Board (Large Wood)
Sturdy, gentle on knife edges
Rate this Recipe
0 people have rated this recipe
