🇲🇽 Pozole Rojo

Name: Pozole Rojo
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 8 servings
Cuisine: Mexico
Ingredients: 1 kg Pork Shoulder, cubed; 2 cans (800 g) Hominy, drained; 4 Dried Guajillo Chilies; 2 Dried Ancho Chilies; 3 cloves Garlic; 1 Onion, chopped; 2 tsp Oregano; 1 tsp Cumin; 2 Bay Leaves; 8 cups Stock; Salt to taste; For garnish: shredded cabbage, radishes, lime, onion, cilantro, oregano

Mexico Soup Prep 20 min Cook 120 min Serves 8 420 kcal

Pozole rojo is a hearty Mexican hominy soup with pork and a rich red chili broth. It is served with a plate of garnishes on the side — shredded cabbage, radishes, lime, onion, and cilantro — so everyone can build their own bowl.

Ingredients

1 kg Pork Shoulder, cubed
2 cans (800 g) Hominy, drained
4 Dried Guajillo Chilies
2 Dried Ancho Chilies
3 cloves Garlic
1 Onion, chopped
2 tsp Oregano
1 tsp Cumin
2 Bay Leaves
8 cups Stock
Salt to taste
For garnish: shredded cabbage, radishes, lime, onion, cilantro, oregano

Method

Boil pork with onion and bay leaves in stock 1.5 hours until tender.
Soak chilies in hot water 20 min. Blend with garlic, oregano, and cumin.
Strain the chili sauce into the pot.
Add hominy and simmer 30 min more.
Season with salt.
Ladle into bowls and top with cabbage, radish, lime, onion, and cilantro.
Serve with tostadas on the side.

History

Pozole has been made in Mexico since pre-Hispanic times — it appears in Aztec writings and was traditionally served at ceremonial occasions, including as a ritual offering to the gods. The original version was made with human flesh, which the Spanish banned after the conquest, and pork became the standard substitute. It is now a national dish, particularly associated with Christmas Eve and Independence Day, and every region of Mexico has its own version — pozole rojo from Jalisco and Guerrero, pozole verde from Guerrero and Mexico City, and pozole blanco from the north. The hominy (nixtamalised corn) at the heart of the dish is itself an ancient Mesoamerican invention.

The science

The red colour of pozole rojo comes from dried guajillo and ancho chilies, which are toasted and soaked before blending. As with enchilada sauce, toasting the chilies activates their oils and transforms their flavour from raw and slightly bitter to deep and complex. The pork shoulder is cooked slowly until the collagen breaks down into gelatin, giving the broth body without any added thickener. Hominy is added toward the end of cooking, because it is already cooked through and only needs to heat and absorb some of the broth — cooking it too long makes it mushy.

Substitutions

Pork shoulder is traditional, but chicken thighs work well for a lighter version, and beef shank is used in some regions. Hominy is available canned in most supermarkets and Latin American groceries; if you cannot find it, you can substitute drained chickpeas, though the texture will be different. The dried chilies can be replaced with a good ancho chili powder plus a little smoked paprika. For a vegetarian version, use a strong mushroom or vegetable stock and add a tablespoon of miso for umami depth.

Chef's tip

The garnishes are not optional — they make the dish. Serve them at the table.

Drink pairing

Tostadas, lime, and a cold Mexican lager. The lime and cabbage add freshness and acidity, while the beer balances the richness of the pork and chili broth.