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Pozole rojo Mexican soup in a white bowl on marble

Pozole Rojo

A rich, slow-simmered Mexican red chile soup with tender pork and hominy that tastes like it came straight from a street stall.
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dinner
Cuisine: Mexican
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 2 lbs pork shoulder cut into 2-inch cubes
  • 29 oz canned hominy drained and rinsed
  • 6 dried guajillo chiles stems and seeds removed
  • 3 dried ancho chiles stems and seeds removed
  • 6 cloves garlic divided
  • 1 white onion halved
  • 1 tsp dried Mexican oregano
  • 1 tsp cumin
  • 1 bay leaf
  • 6 cups chicken or pork broth
  • 2 tbsp vegetable oil
  • salt and pepper to taste

Method
 

  1. Toast dried chiles in a dry skillet over medium heat for 20 to 30 seconds per side until fragrant and slightly darkened. Do not burn them.
  2. Place toasted chiles in a bowl, cover with 2 cups of hot water, and soak for 20 minutes until softened. Reserve the soaking liquid.
  3. In a large pot, combine pork, half the onion, 3 garlic cloves, bay leaf, and broth. Bring to a boil, skim the foam, then reduce to a simmer and cook for 60 to 75 minutes until pork is very tender.
  4. Blend soaked chiles, remaining 3 garlic cloves, oregano, cumin, and 1 cup soaking liquid until smooth. Strain through a fine mesh sieve into the pot.
  5. Remove the onion half and bay leaf. Shred pork in the pot using two forks. Add drained hominy and simmer for 20 more minutes.
  6. Season with salt to taste and serve in deep bowls with toppings such as shredded cabbage, radishes, diced onion, oregano, and lime wedges.

Notes

Toast the dried chiles carefully over medium heat. A few seconds too long makes the broth bitter. Always strain the blended chile sauce through a fine mesh sieve for a smooth, restaurant-quality broth.