📝 About This Recipe
Pozole Rojo is a majestic, deeply flavorful Mexican soup that centers around tender pork and nixtamalized corn, known as hominy. This vibrant red broth is infused with a complex blend of dried chilies, creating a smoky, savory depth that is naturally dairy-free and incredibly satisfying. Often served at celebrations, it is as much about the ritual of the garnishes as it is about the slow-simmered soul of the broth.
🥗 Ingredients
The Meat and Broth
- 3 pounds Pork Shoulder (Butt) (cut into 1-inch cubes)
- 1 pound Pork Neck Bones (for extra depth of flavor)
- 1 White Onion (halved)
- 6 cloves Garlic (smashed)
- 2 tablespoons Salt (plus more to taste)
The Red Chile Base
- 5 pieces Guajillo Chilies (stems and seeds removed)
- 3 pieces Ancho Chilies (stems and seeds removed)
- 1 teaspoon Dried Oregano (Mexican)
- 1/2 teaspoon Cumin Seeds (toasted and ground)
- 2 tablespoons Vegetable Oil
The Hominy
- 2 cans (29 oz each) White Hominy (rinsed and drained)
Essential Garnishes
- 1 bunch Radishes (thinly sliced)
- 1/2 head Green Cabbage (shredded finely)
- 2 tablespoons Dried Mexican Oregano (for sprinkling)
- 3-4 pieces Limes (cut into wedges)
- 1 package Tostadas (crispy corn tortillas)
👨🍳 Instructions
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1
In a large heavy-bottomed stockpot (at least 8-10 quarts), add the cubed pork shoulder, neck bones, halved onion, and smashed garlic. Cover with 5 quarts of water.
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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 any grey foam that rises to the surface to ensure a clear broth.
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3
Add salt, cover partially, and let simmer gently for about 1.5 to 2 hours, or until the pork is tender enough to be easily pierced with a fork.
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4
While the meat simmers, prepare the chile 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.
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5
Place the toasted chilies in a bowl of hot water and let them soak for 20 minutes until soft and pliable.
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6
Transfer the soaked chilies to a blender. Add 1 cup of the soaking liquid (or fresh water), the oregano, and ground cumin. Blend until completely smooth.
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7
Strain the chile puree through a fine-mesh sieve into a bowl to remove any bits of skin; set aside.
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8
In a small skillet, heat 2 tablespoons of oil. Carefully pour in the chile puree (it may splatter) and fry it for 3-5 minutes, stirring constantly, until it darkens slightly and thickens.
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9
Once the pork is tender, remove the boiled onion and neck bones from the stockpot and discard. Stir the fried chile sauce into the pot.
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10
Add the rinsed hominy to the pot. Continue to simmer for another 45-60 minutes. This allows the hominy to 'bloom' (open up like a flower) and absorb the flavors of the broth.
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11
Taste the broth and adjust the seasoning with more salt if needed. The broth should be rich, savory, and mildly spicy.
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12
Ladle the hot pozole into deep bowls, ensuring everyone gets plenty of pork and hominy. Serve immediately with all the garnishes on the side.
💡 Chef's Tips
Always use Mexican Oregano if possible; it has citrusy notes that regular Mediterranean oregano lacks. Don't skip the pork neck bones; the marrow and collagen they release provide the body and 'lip-smacking' quality to the broth. If the soup is too thick, add a splash of water; if too thin, simmer uncovered for the last 30 minutes. For a leaner version, you can use pork loin, but shoulder is preferred for its fat content which carries the chile flavor. Make it a day ahead! Like most stews, the flavor of Pozole improves significantly after 24 hours in the fridge.
🍽️ Serving Suggestions
Serve with ice-cold Mexican Lager or a crisp Hibiscus (Jamaica) tea. Provide plenty of crispy corn tostadas on the side for dipping and crunch. A side of diced avocado adds a creamy element that replaces the need for dairy. Offer extra dried chile flakes or a spicy salsa macha for those who want more heat. Freshness is key—ensure the cabbage and radishes are sliced just before serving for maximum crunch.