By eatmundo · August 3, 2026
🇲🇽AI-generated imageA soul-warming, hearty Mexican hominy soup traditionally served during celebrations. The deep, complex broth is infused with dried chilies and tender pork.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Cut 1kg of pork shoulder into 5cm cubes. Place them in a large pot with 1 onion cut in half, 2 peeled cloves of garlic, 1 tbsp of salt and 3 litres of water, so the meat is covered by about 5cm.
- 2
Bring to a boil over high heat and skim off the foam as it rises. Lower the heat and simmer, partly covered, for 2 hours until the pork is fork-tender.
- 3
While the pork simmers, remove the stems and seeds from 6 dried guajillo chiles and 3 dried ancho chiles. Toast them in a dry pan for 30 seconds per side, then soak them in 500ml of hot water for 20 minutes until soft.
- 4
Drain the chiles and keep the soaking liquid. Blend the chiles with 250ml of the soaking liquid, the remaining 2 cloves of garlic and 2g of dried oregano until smooth. Strain the sauce through a sieve.
- 5
Remove and discard the onion from the pot. Stir the red chile sauce and 800g of drained cooked hominy into the broth. Simmer gently for 30 minutes, then season with more salt to taste.
- 6
Serve the pozole in deep bowls with 200g of finely shredded cabbage, 4 thinly sliced radishes, 2 limes cut into wedges and the remaining 1g of dried oregano for sprinkling.
Frequently Asked Questions
What is Pozole Rojo?
Pozole Rojo is a Mexican soup or stew made primarily from pork shoulder, hominy, and a red chili-based broth. It is typically served as a celebratory main course during holidays and communal gatherings.
Can I use chicken instead of pork?
Yes, but ensure you use bone-in thighs for a richer broth flavor.
What is the secret to good pozole?
The secret is to use high-quality dried chilies and simmer the hominy slowly.
Should I soak the hominy?
If using canned hominy, rinse it well; if dried, it requires overnight soaking.
How do I serve it?
Always serve with radish slices, shredded cabbage, lime, and dried oregano.
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