Pozole Rojo
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Unrated
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Prep Time
5 mins
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Cook Time
1 hr
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Additional Time
15 mins
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Total Time
1 hr 20 mins
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Servings
6 servings (2 cups each)
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Calories
224 kcal
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Course
Main Course
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Cuisine
Mexican
Pozole Rojo
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Pozole Rojo is a classic Mexican recipe made with pork or chicken, hominy, and vegetables in a guajillo chile broth. Because it is inexpensive to make and so delicious, Mexicans enjoy this soup for holidays and parties all year round.
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Ingredients
For the pork broth:
- 3 pounds bone-in pork shoulder trimmed and cut into 1-inch cubes (see note 1)
- cold water to cover (about 8 cups, see note 2)
- 1/2 small onion sliced
- 1 clove garlic peeled
- 2 teaspoons salt
For the chile sauce:
- 1 ounce dried guajillo chiles (see note 3)
- boiling water to cover
- 1 clove garlic peeled
- 1/8 teaspoon cumin seeds
For the soup:
- 4 cups water
- 2 (15.5 oz) cans hominy drained and rinsed (see note 4)
- shredded lettuce , lime slices, minced fresh cilantro, minced white onion, sliced radishes, dried Mexican oregano, and tostadas, for serving
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Instructions
To make the pork broth:
- To a Dutch oven or large stock pot, add pork pieces, any bones, and cold water to cover. Over medium-high heat, bring to a boil. Immediately reduce heat to low and skim the foam off the top.
- To the pot add onion, garlic, and salt. Simmer gently (bubbles should barely break the surface at irregular intervals) until the pork is cooked throughly, at least 1 1/2 hours or up to 2 hours. The longer the broth simmers, the more flavor it will have.
- Remove pork from the pot to a rimmed baking sheet or large bowl. Discard any bones. Reserve 3 cups pork broth and pour through a fine-mesh strainer over a bowl. Set aside and discard the remaining broth or strain and reserver for another use.
To make the chile sauce:
- While the pork is cooking, cut the dried chiles open with kitchen scissors or a paring knife and remove the seeds and the stem. Cut into 1-inch pieces and add to a medium bowl. Add boiling water to cover and soak for at least one hour or overnight.
- Reserve 1 cup soaking water from the chiles and drain the rest. To a blender, add the reconstituted chiles, garlic, cumin seeds, and reserved water and blend until smooth. Pour through a fine-mesh strainer set over a bowl. Discard any solids. You should have 1 cup chile sauce (add water to reach 1 cup if needed).
To make the soup:
- Return the reserved 3 cups pork broth to the pot. Add 4 cups water and chile sauce. Bring to a boil, then add pork meat and hominy. Simmer until heated through, about 10 minutes.
- Add salt and pepper to taste (I like at least 2 teaspoons salt and 1 teaspoon pepper). Serve with lettuce, lime slices, cilantro, onions, radishes, oregano, and tostadas.
Notes
- Pork: Either pork shoulder or pork butt can work here. For the most flavorful soup, look for bone-in pork. Trim the largest pieces of fat from the roast and then chop into small pieces. Add any bones to the pot, too.
- Cold water: Always start with cold water. This helps keep the broth clear, not cloudy. The amount of water used and the length of simmering time will determine the intensity of the broth.
- Guajillo chiles: These dried chiles are available at Mexican grocery stores or online. There is no substitute for guajillo chiles. The chiles can be soaked the night before if desired.
- Hominy: Look for hominy in a can that is already cooked through. If you decide to use dried hominy, cook it separately according to the package instructions (it can take several hours).
- Yield: This recipe makes 12 cups of soup, enough for 6 servings, 2 cups each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
2 cups
Calories
224kcal
(11%)
Carbohydrates
4g
(1%)
Protein
28g
(56%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
93mg
(31%)
Sodium
894mg
(37%)
Potassium
574mg
(16%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1261IU
(25%)
Vitamin C
3mg
(3%)
Calcium
30mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings (2 cups each)
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Serving | 2 cups | |
| Calories | 224kcal | 11% |
| Carbohydrates | 4g | 1% |
| Protein | 28g | 56% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 93mg | 31% |
| Sodium | 894mg | 37% |
| Potassium | 574mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1261IU | 25% |
| Vitamin C | 3mg | 3% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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