📝 About This Recipe
Pozole Rojo is more than just a soup; it is a legendary Mexican treasure traditionally served at weddings, birthdays, and national holidays. This vibrant, deep-red broth is built on a foundation of nixtamalized corn (hominy) and tender pork, flavored with a complex blend of toasted ancho and guajillo chilies. The magic lies in the contrast between the rich, smoky broth and the bright, crunchy fresh garnishes added at the table, creating a symphony of textures and flavors in every spoonful.
🥗 Ingredients
The Meat and Broth
- 3 pounds Pork Shoulder (Butt) (cut into 1.5-inch cubes)
- 1 pound Pork Neck Bones (for depth of flavor)
- 1 large White Onion (halved)
- 1 head Garlic (top sliced off to expose cloves)
- 2 tablespoons Kosher Salt (plus more to taste)
- 6 quarts Water (or enough to cover meat by 3 inches)
The Chili Base
- 6 pieces Guajillo Chilies (dried, stemmed, and seeded)
- 4 pieces Ancho Chilies (dried, stemmed, and seeded)
- 3 cloves Garlic (peeled)
- 1 teaspoon Mexican Oregano (dried)
- 1/2 teaspoon Ground Cumin (optional but recommended)
The Hominy
- 2 cans (29 oz each) White Hominy (rinsed and drained)
Traditional Garnishes
- 1 bunch Radishes (thinly sliced)
- 1/2 head Green Cabbage (finely shredded)
- 4 pieces Limes (cut into wedges)
- 2 tablespoons Dried Mexican Oregano (for sprinkling)
- 2 tablespoons Dried Chili Flakes (for extra heat)
- 1 package Tostadas (crispy corn tortillas)
👨🍳 Instructions
-
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.
-
2
Bring the pot to a boil over high heat. Once boiling, reduce the heat to a simmer. Use a slotted spoon to skim off the grey foam (impurities) that rises to the surface for about 15 minutes to ensure a clear broth.
-
3
Add 2 tablespoons of salt, partially cover the pot, and simmer gently for about 2 hours, or until the pork is tender enough to be easily pierced with a fork.
-
4
While the meat simmers, prepare the chili sauce. Lightly toast the guajillo and ancho chilies in a dry skillet over medium heat for 30-60 seconds per side until fragrant but not burnt.
-
5
Place the toasted chilies in a bowl of hot water and let them soak for 20 minutes until soft and pliable.
-
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.
-
7
Strain the chili sauce through a fine-mesh sieve into a bowl to remove any bits of skin or seeds. This ensures a velvety smooth broth.
-
8
Once the pork is tender, remove the onion and the head of garlic from the stockpot and discard them. Remove the neck bones if desired, or leave them for extra richness.
-
9
Stir the strained chili sauce and the rinsed hominy into the pot. The broth will turn a beautiful deep red.
-
10
Simmer the pozole for another 45-60 minutes. This allows the hominy to 'bloom' (open up like little flowers) and absorb the flavor of the chilies and pork.
-
11
Taste the broth and adjust the seasoning with more salt if necessary. The hominy and pork require a good amount of salt to truly shine.
-
12
Prepare all your garnishes: shred the cabbage, slice the radishes, and cut the limes. Place them in individual bowls on the table.
-
13
Ladle the hot pozole into deep bowls, ensuring everyone gets plenty of pork and hominy. Serve immediately, allowing guests to customize their bowls with the fresh garnishes.
💡 Chef's Tips
For the best flavor, make the pozole a day in advance; the spices meld and deepen overnight. Don't skip the pork neck bones; the collagen they release provides the signature 'lip-smacking' body to the soup. Always use Mexican Oregano if possible; it has citrusy notes that differ significantly from Mediterranean oregano. If the broth reduces too much, add a little more water or chicken stock to maintain a soup-like consistency. Be careful not to burn the dried chilies when toasting, as burnt chilies will make the entire pot of soup bitter.
🍽️ Serving Suggestions
Serve with crispy corn tostadas on the side, spread with a little crema or mayo if desired. Pair with a cold Mexican lager or a refreshing glass of Hibiscus (Jamaica) Agua Fresca. A side of diced avocado adds a creamy element that balances the heat of the red broth. Provide extra lime wedges, as the acidity is crucial for cutting through the richness of the pork broth.