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Rich Mexican Pork Dish

Featured in Comfort in a Bowl.

A cozy bowl of pozole rojo featuring pork, hominy, and guajillo chiles. Finished with fresh veggies like radishes, cabbage, and lime for a family favorite.
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Updated on Tue, 08 Apr 2025 23:37:03 GMT
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Hearty, soul-warming Pozole Rojo packed with juicy pork and hominy swimming in a vibrant red chile soup brings Mexican celebration vibes straight to your table. This beloved stew, topped with crunchy fresh veggies and tangy lime, delivers a bowl that'll comfort and excite you with every bite.

I whipped up my first batch of pozole for my kid's graduation bash. The smell pulled in my Mexican neighbor who spent the whole afternoon telling stories about her grandma's cooking while tweaking my broth. It's turned into our go-to celebration food ever since.

Must-Have Components

  • Dried Chiles: Go for soft, bendy guajillos or anchos without any rips or dusty spots
  • Pork Shoulder: Look for cuts with good fat streaks to keep everything juicy
  • White Hominy: Grab the chunky, full kernels and wash them really well
  • Mexican Oregano: Brings citrusy hints you won't get from the Italian kind
  • Fresh Toppings: Need to stay crunchy and should be cut right before eating
  • Limes: The weightier and juicier ones pack more punch
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Foolproof Cooking Instructions

Step 1:
Start your chiles early in the morning. Lightly toast them until you smell their aroma but watch out they don't burn - just about half a minute per side works.
Step 2:
Get your pork totally dry with paper towels and chop into even-sized chunks so they cook the same. Don't skimp on salt before you brown them.
Step 3:
Cook meat in tiny batches, leaving room around each piece to get that tasty brown crust. This step builds all your flavor base.
Step 4:
Keep an eye on your garlic when you toss it with the meat - you want it light gold, not dark or bitter.
Step 5:
Whip your chile mix until super smooth, then run it through a strainer twice for that silky feel.
Step 6:
Keep heat low during cooking - hard boiling will make your meat tough.
Step 7:
Take a spoon and skim off the top now and then for cleaner soup.
Step 8:
Taste as you go and add salt when needed.
Step 9:
Save the garnish prep till right before you eat.
Step 10:
Let everything sit for about 15 minutes after cooking.

When I was little, my grandma always told me pozole was about taking your time and adding love. She'd let hers cook all day long, saying the soup needed time to "sing." Now I totally get what that means.

Crafting Your Ultimate Bowl

Getting the right balance means stacking your toppings in the right order:

  • Pour in the steaming hot broth first
  • Add your crunchy shredded cabbage and sliced radishes
  • Drop in some smooth avocado chunks
  • Sprinkle with fresh herbs and a squeeze of lime

We love sitting together, everybody fixing their bowl just how they want it. My kids always pile on extra avocado first thing, while my husband can't get enough of the cabbage and radish crunch.

Heat and Serving Tricks

  • Never let your broth go beyond a light bubble
  • Store garnishes in the fridge until the last minute
  • Heat your serving bowls before dishing up
  • Chop your toppings just before everyone sits down
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Saving For Later

  • Let everything cool down before putting it away
  • Store your soup base apart from the meat
  • Only prep toppings when you're ready to eat
  • Warm up leftovers slowly to keep everything tender

Do-Ahead Strategies

  • Make your soup up to 3 days before serving
  • Slice your toppings the same day you'll eat
  • Store any crunchy tortilla chips somewhere airtight
  • Heat everything up gradually before dinner

This pozole has grown into something bigger than just food at our house - it brings everyone together, starts conversations, and makes memories. The real magic isn't just in the rich soup or tender meat chunks, but how it gets everybody sitting around one table, building their own perfect bowl and enjoying the comfort of traditional Mexican food together.

Frequently Asked Questions

→ What's the total cooking time for pozole rojo?
It takes around 3-4 hours, with up to 3 hours of simmering for the pork to get soft.
→ Can I prepare pozole rojo in advance?
Sure thing! It lasts in the fridge for a week or can be frozen for up to 3 months.
→ What toppings pair well with pozole rojo?
Common toppings include lime wedges, finely sliced cabbage, diced avocado, radishes, onion, and cilantro.
→ Is there a meatless option for pozole rojo?
Absolutely! Swap the pork for roasted veggies or seitan, and use vegetable stock as the base.
→ Which chiles are best for pozole rojo?
Traditional choices are guajillo or ancho chiles, often used together for extra flavor.

Mexican Pozole Rojo

This comforting soup blends pork, hominy, and smoky red chiles, topped with fresh veggies for a meal everyone can make their own.

Prep Time
45 Minutes
Cook Time
180 Minutes
Total Time
225 Minutes
By: Milly

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: Mexican

Yield: 8 Servings

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Base Ingredients

01 3 pounds of pork shoulder or shanks, fatty and cubed into 1 to 1½-inch pieces
02 4 ounces of dried ancho or guajillo chiles, with stems and seeds discarded
03 8 whole garlic cloves (4 left whole, 4 chopped coarsely)
04 5 quarts of water that's fresh and clean
05 A large can of white hominy, 108 ounces, rinsed and drained
06 3 fragrant bay leaves, freshly picked
07 1 teaspoon cumin, ground into powder
08 2 tablespoons of oregano from Mexico
09 Salt, added to match your taste buds

→ For Toppings

10 1 small cabbage, shredded finely for crunchiness
11 Fresh cilantro, roughly chopped into small pieces
12 ½ white onion, diced finely
13 2 soft and ripe avocados, cut into small cubes
14 4 limes, sliced into wedges for squeezing
15 12-24 tostada shells, crisp and ready to enjoy
16 1 bunch of radishes, sliced into thin circles

Instructions

Step 01

Take the seeds, stems, and veins out of your chiles. Toss them in a hot skillet for a bit to make them flexible and fragrant. Soak them in 3 cups of super-hot water for 15-20 minutes until soft and pliable.

Step 02

Dry your pork pieces thoroughly, sprinkle on lots of salt, and then heat up some olive oil in a hot pan. Cook the pork in batches, turning each piece till it's brown all over. Toss in the chopped garlic during the last minute to release a burst of flavor.

Step 03

Pour 5 quarts of water into a big pot and let it boil. Add in your browned pork, garlic, and all the tasty drippings from the pan. Toss in the hominy, bay leaves, crushed oregano, and cumin. Sprinkle a tablespoon of salt, stir, and simmer for about 15 minutes.

Step 04

Blend your soaked chiles in a blender with 2½ cups of the soaking liquid, a teaspoon of salt, and the whole garlic cloves. Strain the mixture using a fine sieve to remove any chunks or seeds.

Step 05

Pour the strained chile mixture into the pot with the broth and pork. Add 2 more teaspoons of salt, then let it all simmer gently with the lid partially on for 2-3 hours. Skim off any grease on top and adjust the seasoning to your liking.

Step 06

While your stew simmers away, prep your toppings. Shred the cabbage, chop some cilantro and onions, cube the avocados, slice the radishes, and cut the limes into wedges. Set everything out in their own bowls for easy access.

Step 07

Fill deep bowls with your hot pozole and let everyone add their favorite toppings. Pair with tostadas or tortilla chips for an extra crunch.

Notes

  1. Keep leftovers in the fridge for up to a week or store in the freezer for three months.
  2. For a plant-based version, swap pork with roasted veggies or seitan and use veggie broth.
  3. Crank up the heat by adding more chiles, or make it richer by blending in a spoonful of tomato paste.

Tools You'll Need

  • A roomy stockpot or Dutch oven
  • A sturdy sauté pan
  • High-power blender
  • A mesh strainer with fine holes
  • Knife and a cutting board

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • This dish includes corn (hominy).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 385
  • Total Fat: 22 g
  • Total Carbohydrate: 28 g
  • Protein: 35 g