Pozole Rojo
The soup that cures everything
The soup that cures everything: hangovers, heartbreak, and cold winter nights. Tender pork, plump hominy corn, and a deeply flavored red chile broth that warms your soul with every spoonful.
recipe.ingredients
- 2 lbs pork shoulder, cut into chunks (with bone)
- 2 cans (29 oz each) hominy, drained
- 6 dried guajillo chiles, seeded
- 3 dried ancho chiles
- 6 garlic cloves
- 1 large white onion
- 1 tbsp dried Mexican oregano
- 1 tsp cumin
- 2 bay leaves
- Salt to taste
- Garnishes: shredded cabbage, radishes, oregano, lime
recipe.nutrition
Per serving
380
recipe.calories
28g
recipe.protein
32g
recipe.carbs
16g
recipe.fat
recipe.history
Pozole dates back to pre-Hispanic Mexico, where it was a sacred dish prepared for special ceremonies. The Aztecs made it with human flesh (yes, really) until the Spanish conquest. Today it's a celebratory dish, especially popular for Independence Day and family gatherings.
recipe.preparation
- 1
Place the pork in a large pot with half the onion, 3 garlic cloves, bay leaves, and enough water to cover by 2 inches. Bring to a boil, skim the foam, reduce heat and simmer for 1.5 hours until tender. Reserve the broth and shred the meat.
- 2
Toast the guajillo and ancho chiles on a dry skillet for 30 seconds per side until fragrant. Cover with hot water and soak for 20 minutes. Blend with remaining garlic, cumin, oregano, and 1 cup soaking liquid until smooth.
- 3
Strain the chile sauce into the pork broth. Add the drained hominy and shredded pork. Simmer for 30 minutes so flavors meld. Season with salt.
- 4
Ladle into deep bowls. Arrange all garnishes on a platter so everyone can customize their bowl. The ritual of adding toppings is part of the pozole experience.
recipe.modeChef
Building Deep Flavor
Pozole is all about layers of flavor - the pork broth, the chile paste, the hominy. Each element needs attention.
- Toast chiles just until fragrant - burnt chiles taste bitter
- The broth should be rich and slightly thick, not watery
- Let the pozole rest overnight - it's even better the next day
- Use pork with bone for the most flavorful broth
recipe.tips
- •Skim the foam while cooking pork for a clearer broth
- •Add a little masa harina to thicken the broth slightly
- •Serve with tostadas for the perfect textural contrast
recipe.specialTrick
Add a pig's foot to the broth while cooking - it creates an incredibly silky, gelatinous texture that makes the pozole restaurant-quality.
recipe.faq
Rojo uses dried red chiles (guajillo, ancho), verde uses fresh green chiles and tomatillos, and blanco has no chile sauce at all - just the pork broth.
Yes! Chicken pozole is delicious and cooks faster. Use bone-in thighs for the best flavor.
Canned hominy is available in most supermarkets in the Latin foods aisle. Look for 'maíz pozolero' or 'hominy'.
