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Traditional Mexican Pozole Rojo

Traditional Mexican Pozole Rojo

Authentic Pozole Rojo with Tender Pork

This soul-warming Mexican soup starts with pork that simmers for hours until it practically falls apart, creating a deeply flavorful broth that gets transformed by smoky dried chiles. The contrast between the tender meat, plump hominy, and vibrant chile sauce is what makes pozole a celebration dish worth the time it takes.

MexicanDinnerSoupComfort FoodParty FoodOne PotPorkWinter
Prep30 min
Cook3 hrs
Total3 hrs 30 min
Servings8
Difficultymedium

Nutrition

fat20g
carbs22g
protein28g
calories385

Ingredients

Meat

  • 2 lbpork shoulder, cut into 2-inch chunks
  • 1 lbpork ribs (for extra richness)

Base

  • 1 white onion, quartered
  • 6 garlic cloves, peeled
  • 2 tspkosher salt
  • 2 bay leavesbay leaves

Chile Sauce

  • 4 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 1 chipotle chile in adobo sauce

Hominy

  • 2 canwhite hominy, drained and rinsed

Seasoning

  • 1 tspdried Mexican oregano
  • 1 tspground cumin

Garnish

  • 1 white onion, finely diced(optional)
  • 4 radishes, thinly sliced(optional)
  • 1 headiceberg lettuce, finely shredded(optional)
  • 2 fresh limes, cut into wedges(optional)
  • 1 tspdried oregano for sprinkling(optional)

Instructions

  1. Add the pork shoulder, ribs, quartered onion, garlic, salt, and bay leaves to a large Dutch oven or stockpot. Cover with 12 cups of cold water — this slow start helps extract maximum flavor from the bones and meat.
  2. Bring everything to a vigorous boil, then immediately reduce the heat to medium-low and partially cover the pot. Let it simmer gently until the pork is fork-tender and easily shreds — this patience is what creates the rich, gelatinous broth that makes pozole special.
    ⏱ 2 hrs
  3. Lift the pork pieces from the broth and set aside to cool. Once you can handle them comfortably, shred the meat into bite-sized pieces, discarding any bones. Strain the broth through a fine mesh strainer and reserve it — you'll use this liquid gold as your soup base.
  4. Heat a dry cast iron or heavy skillet over medium heat and toast the guajillo and ancho chiles, pressing them flat against the hot surface with a spatula. They're ready when they become fragrant and slightly puffed — don't let them burn or they'll turn bitter.
    ⏱ 1 min
  5. Transfer the toasted chiles to a bowl and cover with very hot water. Let them soak until they're completely softened and pliable — this rehydration brings back their full flavor and makes them easy to blend.
    ⏱ 15 min
  6. Drain the chiles and add them to a blender along with the chipotle chile and 1 cup of their soaking liquid. Blend on high until completely smooth, then strain the mixture through a fine-mesh sieve to remove any tough pieces of skin — this extra step gives you a silky chile sauce.
  7. Pour the reserved pork broth back into your pot and stir in the strained chile sauce, oregano, and cumin. The broth should turn a beautiful deep red — taste it now and adjust the salt since the chiles will have changed the flavor balance.
  8. Bring the seasoned broth to a gentle simmer, then add the shredded pork and drained hominy. Cook just until everything is heated through and the flavors have melded — the hominy should be tender but still have a slight bite.
    ⏱ 20 min
  9. Taste and add more salt as needed — pozole should be well-seasoned and deeply flavorful. Serve steaming hot in large bowls with small dishes of the garnishes on the side, letting everyone customize their bowl with the fresh toppings and lime juice.