🇲🇽 Mexico · Food
Pozole Rojo
By eatmundo · August 3, 2026
A soul-warming, hearty Mexican hominy soup traditionally served during celebrations. The deep, complex broth is infused with dried chilies and tender pork.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut 1kg of pork shoulder into 5cm cubes and season generously with salt.
- 2
In a large heavy-bottomed pot, melt 500g of lard over medium heat until liquid.
- 3
Add the pork to the lard and brown on all sides for about 10 minutes until golden.
- 4
Add 4 cloves of minced garlic, 2 bay leaves, and the juice of 1 orange, stirring to combine for 2 minutes.
- 5
Add water to cover the meat by 5cm and simmer for 60 minutes until the meat is fork-tender.
- 6
Skim the foam off the surface occasionally to ensure the broth stays clear and clean.
Frequently Asked Questions
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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