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Pozole Rojo Recipe (Red Posole)
4.9 from 26 votes

Pozole Rojo Recipe (Red Posole)

This pozole rojo recipe (posole) is the most comforting Mexican soup loaded with pork and hominy, spiced with vibrant red chilies and lots of toppings.

Prep Time
15 mins
Cook Time
3 hrs
Servings: 8
Calories: 529 kcal
Course: Main Course, Soup
Cuisine: Mexican

Ingredients

FOR THE POZOLE STOCK
  • 3 pounds pork shoulder bone-in preferred, cut into large 2-3 inch chunks
  • 1.5 pounds ham hocks See RECIPE NOTES for other options
  • 1 white onion quartered, large
  • 2 carrot rough chopped
  • 2 celery rough chopped, stalks
  • 1 garlic peeled, large head
  • 2 bay leaf
  • salt to taste
  • 4 quarts water
  • 3 15- ounce white hominy drained and rinsed, canned
FOR THE SALSA ROJA (Red Sauce)
  • 4-5 guajillo pepper 1 ounce by weight
  • 4-5 ancho peppers 2 ounces by weight
  • 1 onion rough chopped, small, white
  • 5 garlic cloves
  • 1 teaspoon oregano dried, Mexican
  • 1 teaspoon thyme dried
  • ½ teaspoon cumin optional
  • salt to taste
  • black pepper to taste
  • 1 tablespoon vegetable oil
FOR GARNISH
  • radish
  • chili flakes
  • cilantro
  • lime
  • onion
  • hot sauce
  • avocado
  • lettuce shredded lettuce; sliced radish; chopped cilantro; lime wedges; chopped onion; as desired

Instructions

MAKE THE POZOLE STOCK
    Cup of Yum
  1. To a large pot, add the pork shoulder, ham hocks (or other pork you’re using), onion, carrot, celery, garlic, bay leaves and salt. Pour in the water. It should cover the ingredients. Bring to a boil, then reduce heat and simmer for 2-2.5 hours, or until the pork is fall apart tender. Skim the fatty foam that rises to the top of the pot periodically.
  2. Remove the pork from the pot and shred it with forks. Cover the shredded meat and set aside.
  3. Strain the stock and discard the solids (spent vegetables and any bones). Return the strained stock to the large pot and keep at a simmer.
MAKE THE SALA ROJA (RED SAUCE)
  1. While the pozole stock is cooking, toast the ancho peppers and guajillo peppers in a hot pan 1 minute per side, or until they puff up slightly and darken in color. This helps to release their oils.
  2. Cool, then remove the stems and seeds.
  3. Add the lightly toasted peppers to a large glass bowl with the onion and garlic. Cover with very hot water and soak for 20 minutes, or until the peppers are very soft.
  4. Transfer the soaked peppers, onion, garlic, Mexican oregano, thyme, cumin, and salt and pepper to a food processor with 1 cup of the soaking liquid. Process until smooth.
  5. Strain the sauce into separate bowl.
  6. Heat the vegetable oil in a large pan to medium heat and add the red sauce. Simmer for 10 minutes to let the flavors develop. Set aside until ready to use.
FINISH THE POZOLE ROJO
  1. Swirl the red sauce into the simmering stock. Add the hominy and reserved shredded pork. Taste and adjust for salt.
  2. Simmer for 10 more minutes to heat through.
FOR SERVING
  1. Serve the pozole rojo into bowls and top with your chosen garnish, or serve the garnish on the side for diners to garnish as desired.

Notes

  • Ham Hock Alternatives. Consider pig's feet, pig's head, pork neck, pork shank, or pork ribs.
  • Dried Hominy Option. If making your pozole rojo with dried hominy instead of canned, cover with water and soak the dried hominy overnight, then cook it per your packaging instructions before using.
  • Nutritional information estimated without garnish/toppings.

Nutrition Information

Calories 529kcal (26%) Carbohydrates 17g (6%) Protein 46g (92%) Fat 30g (46%) Saturated Fat 10g (50%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 13g (65%) Cholesterol 162mg (54%) Sodium 559mg (23%) Potassium 868mg (18%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 3539IU (71%) Vitamin C 6mg (7%) Calcium 81mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 529

% Daily Value*

Calories 529kcal 26%
Carbohydrates 17g 6%
Protein 46g 92%
Fat 30g 46%
Saturated Fat 10g 50%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 13g 65%
Cholesterol 162mg 54%
Sodium 559mg 23%
Potassium 868mg 18%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 3539IU 71%
Vitamin C 6mg 7%
Calcium 81mg 8%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.