A pot of pozole rojo makes the whole kitchen feel ready for company. Tender pork and plump hominy settle into a red chile broth, and everyone can finish their own bowl with cool cabbage, crisp radishes, and a squeeze of lime. Set the toppings in the middle of the table and let everyone make their bowl their own.
What makes this pozole special
Guajillo chiles bring a warm red color and a gentle fruitiness, while ancho adds a deeper flavor. Pork shoulder becomes tender as it simmers, and canned hominy makes this festive soup practical for a family dinner. A little orange zest brightens the broth without taking over.
Ingredients
Use 2½ pounds boneless pork shoulder, cut into large pieces; 1 tablespoon oil; 1 medium white onion, divided; 4 garlic cloves; 4 dried guajillo chiles; 2 dried ancho chiles; 8 cups low-sodium chicken broth or water; 2 cans (25 ounces each) white hominy, drained and rinsed; 2 teaspoons Mexican oregano; 1 bay leaf; 1 teaspoon fine salt, plus more to taste; and ½ teaspoon finely grated orange zest. For serving, offer shredded cabbage, sliced radishes, chopped onion, lime wedges, and tostadas.
How to make pork pozole rojo
Remove the stems and seeds from the dried chiles and rinse them. Cover with hot water in a small saucepan and simmer gently for 5 minutes; turn off the heat and let stand 15 minutes until pliable. Blend the softened chiles with 1 cup of their soaking water, half the onion, and the garlic until smooth. Strain if desired.
Pat the pork dry. Heat the oil in a large heavy pot over medium-high heat and brown the pork in batches. Return it all to the pot. Add the chile purée, broth, remaining onion half, oregano, bay leaf, and salt. Bring to a simmer, cover partially, and cook gently for 1½ to 2 hours, until the pork is tender enough to pull apart. Skim the surface as needed and add water if the broth reduces too much.
Discard the onion half and bay leaf. Shred or cut the pork into bite-size pieces. Add the drained hominy and simmer uncovered for 20 minutes. Stir in the orange zest, taste, and adjust the salt. Ladle into bowls and add the toppings just before eating.
My kitchen notes
Keep the simmer gentle so the pork stays tender. If your blender struggles with chile skins, pour the purée through a fine strainer. For a thinner broth, add warm water or broth a little at a time. Refrigerate leftovers promptly in shallow containers for up to 3–4 days, and reheat until steaming hot. Keep the fresh toppings separate so they stay crisp.
More cozy Mexican soups
If you love a table full of toppings, try my pozole verde next. For another comforting pot, make caldo de pollo or caldo de res.
Pozole Rojo de Puerco (Red Pork Pozole)
Ingredients
- 2 ½ pounds boneless pork shoulder cut into large pieces
- 1 tablespoon oil
- 1 medium white onion divided
- 4 cloves garlic
- 4 dried guajillo chiles stemmed and seeded
- 2 dried ancho chiles stemmed and seeded
- 8 cups low-sodium chicken broth or water
- 50 ounces canned white hominy drained and rinsed
- 2 teaspoons Mexican oregano
- 1 bay leaf
- 1 teaspoon fine salt plus more to taste
- ½ teaspoon finely grated orange zest
- shredded cabbage sliced radishes, chopped onion, lime wedges and tostadas, for serving
Instructions
- Remove stems and seeds from the chiles and rinse. Cover with hot water in a small saucepan, simmer gently 5 minutes, then turn off the heat and soak 15 minutes.
- Blend the softened chiles with 1 cup soaking water, half the onion and the garlic until smooth. Strain if desired.
- Pat the pork dry. Heat oil in a large heavy pot over medium-high heat and brown the pork in batches. Return all pork to the pot.
- Add the chile purée, broth, remaining onion half, oregano, bay leaf and salt. Bring to a simmer, partially cover and cook gently 1½ to 2 hours, until the pork pulls apart easily. Skim as needed and add water if the broth reduces too much.
- Discard the onion half and bay leaf. Shred or cut the pork into bite-size pieces. Add the drained hominy and simmer uncovered 20 minutes.
- Stir in orange zest, taste and adjust salt. Serve with cabbage, radishes, chopped onion, lime and tostadas.
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