Description
Looking for a bold and comforting dish to impress or cozy up with? This Pozole Rojo recipe delivers rich Mexican flavor in a deeply red chile broth filled with tender pork and hearty hominy. Whether you’re planning a family dinner, festive gathering, or simply need a warm and satisfying bowl, this easy dinner idea checks every box. It’s perfect for anyone craving quick dinner food ideas, healthy soup meals, or batch cooking comfort food.
Ingredients
2.5 lbs pork shoulder (or pork butt)
6 dried guajillo chiles
3 dried ancho chiles
2 (25 oz) cans white hominy, rinsed and drained
6 garlic cloves
1 yellow onion
2 bay leaves
1 tablespoon salt (plus more to taste)
1 teaspoon black pepper
Water (enough to cover the meat, approx. 10-12 cups)
Optional Garnishes
1 cup thinly sliced radishes
1 avocado, diced
1/2 cup chopped cilantro
1 cup finely shredded cabbage
Lime wedges
Diced white onion
Tostadas or tortilla chips
Instructions
1. Place pork shoulder, half the onion, 3 garlic cloves, bay leaves, salt, and pepper into a large soup pot or Dutch oven. Cover with water and bring to a boil, then reduce heat and simmer for about 2 hours until pork is tender and shreddable.
2. While pork cooks, toast guajillo and ancho chiles in a dry skillet for 1–2 minutes until fragrant. Then soak them in hot water for 15–20 minutes until soft.
3. Blend softened chiles with remaining garlic, half onion, and 1 cup of soaking liquid until smooth. Strain through a fine mesh sieve for a silky sauce.
4. Remove pork from the broth, shred it, and discard any bones. Stir the chile sauce into the broth, then add the shredded pork and drained hominy.
5. Simmer everything together for another 30 minutes. Adjust seasoning with salt as needed.
6. Serve hot in bowls and top with radishes, avocado, cabbage, cilantro, onions, lime, and a side of tostadas.
Notes
Make-Ahead Friendly: Pozole tastes better the next day — make it in advance and refrigerate overnight to enhance the flavors.
Customize the Heat: Add an extra guajillo or a spicy chile like chile de árbol if you like it hot.
Freeze It: You can freeze leftovers without garnishes for up to 2 months. Great for quick meals later!
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 2 cups)
- Calories: 420
- Sugar: 2g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg