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Pozole Rojo

A traditional Mexican dish, Pozole Rojo is a comforting soup made with pork, hominy, and a flavorful red chili broth.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8 people
Course: Main Dish
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 lbs of pork shoulder cut into chunks
  • 1 can 15 oz of hominy, drained and rinsed
  • 4 dried guajillo chilies stems and seeds removed
  • 2 dried ancho chilies stems and seeds removed
  • 1 medium onion quartered
  • 4 cloves of garlic minced
  • 6 cups of chicken broth
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • Toppings: diced radishes chopped lettuce, lime wedges, avocado, and oregano

Equipment

  • Large pot or Dutch oven
  • Blender or food processor
  • Skimmer or ladle
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

  1. Start by boiling the dried chilies in water for about 10 minutes until they're softened.
  2. Transfer the softened chilies to a blender with some of the boiling water and blend until smooth.
  3. In a large pot, heat a bit of oil and brown the pork chunks on all sides.
  4. Add the quartered onion and minced garlic to the pot, sautéing until fragrant.
  5. Pour in the chicken broth and add the chili sauce you made earlier.
  6. Bring the pot to a boil, then reduce the heat and let it simmer for about 1.5 hours.
  7. Stir in the drained hominy and let it cook for an additional 30 minutes.
  8. Season with salt, pepper, and ground cumin to taste. Serve hot with your favorite toppings.

Notes

For an extra kick, add a splash of hot sauce or some chopped jalapeños. This dish is great for meal prep and leftovers.