Soups & Stewsculinaryhill
Pozole Rojo
Pozole Rojo is a classic Mexican soup made with pork, hominy, and a mild guajillo chile broth. Serve it with fresh toppings and tostadas for a deeply satisfying, crowd-friendly meal.
👥 6 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 10 min🔥 Cook: 1h 15m👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●baking sheet
- ●bowl
- ●strainer
- ●knife
- ●blender
📝 Preparation Steps
1
To make the pork broth:
2
To a Dutch oven or large stock pot, add pork pieces, any bones, and cold water to cover. Over medium-high heat, bring to a boil. Immediately reduce heat to low and skim the foam off the top.
cold water to cover (about 8 cups, see note 2)boiling water to coverwater4 cups
3
To the pot add onion, garlic, and salt. Simmer gently (bubbles should barely break the surface at irregular intervals) until the pork is cooked throughly, at least 1 1/⏱️ 2 hours or up to ⏱️ 2 hours. The longer the broth simmers, the more flavor it will have.
garlic1 clovesalt2 teaspoons
4
Remove pork from the pot to a rimmed baking sheet or large bowl. Discard any bones. Reserve 3 cups pork broth and pour through a fine-mesh strainer over a bowl. Set aside and discard the remaining broth or strain and reserve for another use.
5
To make the chile sauce:
6
While the pork is cooking, cut the dried chiles open with kitchen scissors or a paring knife and remove the seeds and the stem. Cut into 1-inch pieces and add to a medium bowl. Add boiling water to cover and soak for at least one hour or overnight.
cold water to cover (about 8 cups, see note 2)boiling water to coverwater4 cups
7
Reserve 1 cup soaking water from the chiles and drain the rest. To a blender, add the reconstituted chiles, garlic, cumin seeds, and reserved water and blend until smooth. Pour through a fine-mesh strainer set over a bowl. Discard any solids. You should have 1 cup chile sauce (add water to reach 1 cup if needed).
cold water to cover (about 8 cups, see note 2)boiling water to coverwater4 cupsgarlic1 clove
8
To make the soup:
9
Return the reserved 3 cups pork broth to the pot. Add 4 cups water and chile sauce. Bring to a boil, then add pork meat and hominy. Simmer until heated through, about ⏱️ 10 minutes.
cold water to cover (about 8 cups, see note 2)boiling water to coverwater4 cups
10
Add salt and pepper to taste (I like at least 2 teaspoons salt and 1 teaspoon pepper). Serve with lettuce, lime slices, cilantro, onions, radishes, oregano, and tostadas.
salt2 teaspoonsShredded lettuce , lime slices, minced fresh cilantro, minced white onion, sliced radishes, dried Mexican oregano, and tostadas, for serving
Nutrition Facts
calories
224 kcal
fat Content
10 g
serving Size
2 cups
fiber Content
1 g
sugar Content
2 g
sodium Content
894 mg
protein Content
28 g
cholesterol Content
93 mg
carbohydrate Content
4 g
saturated Fat Content
3 g
unsaturated Fat Content
5 g
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