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Pozole Rojo
A hearty and flavorful Mexican hominy soup featuring tender pork and plump dried corn kernels simmered in a rich, smoky red chili broth. Traditionally served with a vibrant array of fresh toppings.
ð§ ææ
- 1 kg Pork shoulder (bone-in or boneless)(Cut into large chunks)
- 800 g Dried hominy corn (nixtamalized)(Canned or vacuum-sealed, drained and rinsed)
- 6 Guajillo chilies(Stems and seeds removed)
- 4 Ancho chilies(Stems and seeds removed)
- 1 Yellow onion(Peeled and quartered)
- 6 cloves Garlic(Peeled)
- to taste Salt
- 3-4 liters Water or low-sodium chicken broth(For simmering the pork)
- for serving Shredded cabbage(Thinly sliced or shredded)
- for serving Radishes(Thinly sliced)
- for serving Dried Mexican oregano(Crumbled)
- for serving Lime wedges
- for serving Tostadas or tortilla chips
- for serving Chopped white onion
- for serving Chopped cilantro
ðšâð³ äœãæ¹
- 1
Prepare the Pork and Broth: Place the pork shoulder chunks in a large stockpot. Add the quartered onion and garlic cloves. Cover with 3-4 liters of water or broth. Bring to a rolling boil over high heat, then reduce heat to medium-low, cover, and simmer for 2 to 2.5 hours, or until the pork is very tender and easily pulls apart with a fork. Skim off any foam or impurities that rise to the surface during the first 30 minutes of simmering. Once tender, carefully remove the pork from the pot and set aside on a cutting board to cool slightly. Strain the broth through a fine-mesh sieve into a clean bowl or pot, discarding the solids. You should have about 2-2.5 liters of flavorful broth. Once the pork is cool enough to handle, shred it into bite-sized pieces using two forks.
â±ïž 2 hours 30 minutes - 2
Prepare the Red Chili Paste: While the pork is simmering, prepare the chili paste. Heat a dry skillet or comal over medium heat (around 180°C / 350°F). Toast the guajillo and ancho chilies for 1-2 minutes per side, until fragrant and slightly pliable, being careful not to burn them (burnt chilies will taste bitter). Immediately transfer the toasted chilies to a bowl and cover with very hot water. Let them soak for 20-30 minutes, or until fully softened. Drain the chilies, reserving about 1 cup of the soaking liquid. In a blender, combine the soaked chilies, the peeled garlic cloves (from step 1), and the quartered onion (from step 1). Add about 1 cup of the reserved chili soaking liquid or fresh water/broth. Blend until you have a very smooth paste, adding more liquid a tablespoon at a time if needed to achieve a smooth consistency. Strain the chili paste through a fine-mesh sieve into a bowl, pressing down on the solids to extract as much liquid as possible. Discard the remaining pulp.
â±ïž 45 minutes - 3
Combine and Simmer: Return the strained pork broth to the large stockpot and bring it to a gentle simmer over medium heat. Stir in the strained red chili paste. Add the drained and rinsed hominy. Bring the soup back to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour, allowing the flavors to meld and deepen. The hominy should be tender and plump. Taste the pozole and season generously with salt. If the broth is too thick, add a little more water or broth. Stir in the shredded pork and simmer for another 10-15 minutes to heat through.
â±ïž 1 hour 15 minutes - 4
Serve: Ladle the hot pozole into deep bowls. Offer a variety of toppings on the side, allowing each person to customize their bowl. Essential toppings include shredded cabbage, sliced radishes, crumbled Mexican oregano, lime wedges for squeezing, chopped white onion, chopped cilantro, and tostadas or tortilla chips for scooping.
â±ïž 10 minutes
ð¡ ããã®ã³ã
- âFor the best flavor, use bone-in pork shoulder. The bones add richness to the broth.
- âEnsure the hominy is well-rinsed to remove any canning liquid, which can affect the flavor.
- âToasting the dried chilies is crucial for developing their smoky depth. Watch them closely to prevent burning.
- âStraining the chili paste and broth ensures a smooth, refined texture for the pozole.
- âDon't skip the fresh toppings! They provide essential crunch, acidity, and freshness that balance the rich soup.
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- Pozole Verde: Substitute tomatillos and green chilies (like serrano or jalapeño) for the red chilies, and use cilantro and pumpkin seeds for the base.
- Pozole Blanco: Omit the chili paste entirely for a clear, pure broth flavored only by the pork and aromatics. Serve with lime and toppings.
- Vegetarian Pozole: Use vegetable broth and omit the pork. Add hearty vegetables like zucchini, corn, or mushrooms.