Pozole Rojo

Pozole Rojo is one of my absolute favorites! It’s a hearty, flavorful hominy and pork soup that’s deeply rooted in Mexican tradition — especially popular during celebrations, weekends, and family gatherings. It’s comforting, spicy, and perfect for sharing.

Ingredients (Serves 6–8)

For the soup:

• 1 kg (2.2 lbs) pork shoulder or loin, cut into chunks
• 2 cans (or 800g) white hominy (maíz pozolero), drained and rinsed
• 1 large onion, quartered
• 6–8 dried guajillo chiles + 2–3 ancho chiles
• 4 garlic cloves
• 1 tsp oregano
• 2 bay leaves
• Salt to taste
• Water (enough to cover)

Garnishes (essential!):

• Shredded cabbage or lettuce
• Radish slices
• Diced onion
• Fresh cilantro
• Lime wedges
• Dried oregano
• Tostadas or warm tortillas
• Avocado slices (optional)

Step-by-Step Method

Prepare the chiles: Remove stems and seeds from the dried chiles. Toast them lightly in a dry pan, then soak in hot water for 15–20 minutes until soft. Blend the soaked chiles with some of the soaking liquid, garlic, and oregano until smooth. Strain the sauce and add it to the pot with the pork.

Cook the pork: In a large pot, add the pork, onion, garlic, bay leaves, and salt. Cover with water and bring to a boil. Skim off foam, then simmer for about 1 hour until the pork is tender.

Add hominy: Add the drained hominy and continue simmering for another 30–45 minutes. Adjust seasoning.

Serve: Ladle into bowls and let everyone add their favorite garnishes. Serve with tostadas and plenty of lime.

Tips:

• You can make it with chicken instead of pork for a lighter version.
• The longer it simmers, the better the flavor.
• Leftovers taste even better the next day!