📝 About This Recipe
Pozole Rojo is more than just a soup; it is a soulful Mexican tradition that centers around cacahuazintle, a specific variety of large-kernel white corn. This vibrant, ruby-red broth is infused with a complex blend of toasted dried chilies and slow-simmered pork, creating a deeply savory experience. Perfect for celebrations or chilly evenings, it offers a beautiful contrast between the earthy, chewy hominy and a bright, crunchy array of fresh garnishes.
🥗 Ingredients
The Broth and Meat
- 3 pounds Pork shoulder (butt) (cut into 1.5-inch cubes)
- 1 pound Pork neck bones or trotters (for a rich, gelatinous body)
- 2 cans (29 oz each) White hominy (rinsed and drained; use prepared dried hominy for ultimate authenticity)
- 1 large White onion (halved)
- 1 head Garlic (top sliced off to expose cloves)
- 2 tablespoons Salt (plus more to taste)
The Red Chile Base
- 5 pieces Guajillo chilies (stemmed and seeded)
- 3 pieces Ancho chilies (stemmed and seeded)
- 2-4 pieces Chiles de Arbol (optional, for extra heat)
- 3 pieces Garlic cloves (peeled)
- 1 teaspoon Dried Mexican oregano
- 1/2 teaspoon Ground cumin
- 1 tablespoon Vegetable oil
Fresh Garnishes
- 1 bunch Radishes (thinly sliced)
- 1/2 head Iceberg lettuce or cabbage (finely shredded)
- 2 tablespoons Dried Mexican oregano (for individual seasoning)
- 3-4 pieces Limes (cut into wedges)
- 1 package Corn Tostadas (for serving on the side)
👨🍳 Instructions
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1
In a very large stockpot (at least 10-12 quarts), add the cubed pork shoulder, neck bones, halved onion, and the head of garlic. Cover with 6 quarts of water.
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2
Bring the pot to a boil over high heat. Once boiling, reduce to a simmer and use a spoon to skim off any gray foam that rises to the surface for a clear broth.
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3
Cover partially and simmer for about 1.5 to 2 hours, or until the meat is tender and starting to fall apart.
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4
While the meat simmers, prepare the chile sauce. Heat a skillet over medium heat and lightly toast the Guajillo and Ancho chilies for 30-60 seconds per side until fragrant but not burnt.
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5
Place the toasted chilies in a bowl of hot water and let them soak for 15-20 minutes until soft.
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6
Transfer the soaked chilies to a blender. Add the 3 garlic cloves, oregano, cumin, and 1 cup of the chili soaking liquid. Blend until completely smooth.
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7
Heat 1 tablespoon of oil in a small skillet. Strain the chili puree through a fine-mesh sieve into the oil (this removes tough skin bits). Fry the sauce for 5 minutes, stirring constantly, until it darkens slightly.
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8
Once the pork is tender, remove the boiled onion and the head of garlic from the stockpot and discard them.
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9
Stir in the fried red chili sauce and the rinsed hominy. Season with the 2 tablespoons of salt.
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10
Continue to simmer the pozole for another 45-60 minutes. This allows the hominy to absorb the flavors and 'bloom' (open up like little flowers).
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11
Taste the broth and adjust salt as needed. The broth should be robust and flavorful.
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12
Remove the neck bones if desired, or leave them in for guests who enjoy them. Shred any very large chunks of pork with a fork.
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13
Ladle the hot pozole into deep bowls, ensuring everyone gets plenty of meat and hominy. Serve immediately with the platter of garnishes.
💡 Chef's Tips
Always use Mexican Oregano rather than Mediterranean; it has citrusy notes that are essential for the authentic flavor profile. If the broth reduces too much, replenish with a little boiling water to keep the hominy submerged. For the best texture, rinse canned hominy thoroughly under cold water to remove the canning liquid starch. Don't skip straining the chili sauce; those tiny bits of dried pepper skin can ruin the velvety texture of the broth. Make this a day in advance! Like all great stews, the flavors deepen and harmonize overnight in the refrigerator.
🍽️ Serving Suggestions
Serve with crispy corn tostadas spread with a thin layer of crema or sour cream. Pair with a cold Hibiscus (Jamaica) iced tea to balance the richness and heat. A glass of crisp Mexican lager with a lime wedge is the perfect alcoholic accompaniment. Provide small bowls of extra crushed 'Chiles de Arbol' for those who want to kick the heat up a notch. Always offer plenty of fresh lime wedges; the acidity cuts through the pork fat and awakens the dried chili flavors.