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Authentic Pozole Rojo

A close-up of a steaming bowl of pozole, featuring tender pork, hominy, corn, and topped with fresh cilantro and diced onions.
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A hearty and authentic red pozole recipe featuring tender pork, hominy, and a rich red chile broth. This recipe guides you through creating a flavorful soup, perfect for a cozy meal.

Ingredients

Scale
  • 3 pounds pork shoulder, cut into 1-inch cubes
  • 1 large white onion, quartered
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 tablespoon salt
  • 1 teaspoon black peppercorns
  • 8 dried guajillo chiles, stemmed and seeded
  • 4 dried ancho chiles, stemmed and seeded
  • 1 (28 ounce) can crushed tomatoes
  • 1 tablespoon dried Mexican oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 2 (25 ounce) cans white hominy, drained and rinsed
  • Salt to taste
  • For Garnish: shredded cabbage, thinly sliced radishes, chopped white onion, fresh cilantro, lime wedges, dried oregano, crushed red pepper flakes

Instructions

  1. Place pork shoulder in a large pot. Add the quartered onion, smashed garlic, bay leaves, salt, and peppercorns. Cover with water and bring to a boil. Reduce heat and simmer for 1.5 to 2 hours, or until pork is tender. Skim off any foam or impurities.
  2. While the pork simmers, prepare the chile sauce. Soak the guajillo and ancho chiles in hot water for 20-30 minutes, until softened.
  3. Drain the chiles and place them in a blender with the crushed tomatoes, Mexican oregano, cumin, thyme, cloves, and cinnamon. Blend until smooth. Strain the chile sauce through a fine-mesh sieve into a bowl to remove any skins or seeds.
  4. Once the pork is tender, remove it from the pot and set aside. Discard the onion, garlic, bay leaves, and peppercorns from the broth.
  5. Add the strained chile sauce to the pot with the pork broth. Bring to a simmer and cook for 15 minutes, allowing the flavors to meld.
  6. Shred or cube the cooked pork and return it to the pot. Add the drained and rinsed hominy.
  7. Simmer for another 30 minutes, or until the hominy is tender and the flavors have deepened. Season with salt to taste.
  8. Serve hot, offering a variety of garnishes for guests to customize their bowls.

Notes

  • For a spicier pozole, add 1-2 dried árbol chiles to the blender with the other dried chiles.
  • You can prepare the chile sauce and cook the pork a day in advance. Store them separately in the refrigerator.
  • This recipe is a great option for a family Sunday supper or a crowd meal.

Nutrition

Find it online: https://blissbatter.com/pozole-rojo-authentic-flavor/