Easy Pozole Rojo

A cozy and comforting Mexican soup made with pork, hominy, and a rich red chile broth, perfect for family dinners with customizable toppings.

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Prep Time 15

Cook Time 2

Total Time 2 15

Servings: 8 servings

Course: Main Course, Soup

Cuisine: Mexican

Calories: 350

Main Ingredients

2 pounds Pork shoulder or pork butt, cut into chunks Cuts easily and gets tender when simmered.
2 cans Canned hominy, rinsed and drained Most grocery stores carry canned hominy.
3-4 pieces Dried guajillo chiles For mild heat and color; add arbol for more spice.
1 large Onion, chopped Adds flavor to the broth.
4 cloves Garlic, minced Enhances the flavor.
6 cups Chicken broth or water Use half broth for more depth of flavor.
2 teaspoons Salt Adjust to taste throughout the cooking process.
1 tablespoon Oregano (preferably Mexican oregano) Adds authentic flavor.
1 teaspoon Cumin (optional) Great for adding depth to the broth.
1 leaf Bay leaf (optional) Adds aromatic flavor.

Preparation

Simmer the pork with chopped onion, garlic, and salt in chicken broth or water until tender (60 to 120 minutes).
Soak the dried chiles in hot water for 15 to 20 minutes until softened.
Blend the soaked chiles into a smooth sauce and strain it to avoid bitter bits.

Cooking

Once the pork is tender, add the strained chile sauce, rinsed hominy, and oregano to the pot.
Simmer the mixture for an additional 20 to 30 minutes, allowing the flavors to develop.

Serving

Serve hot with a toppings bar including shredded cabbage, sliced radishes, chopped cilantro, diced onion, lime wedges, and crunchy tostadas.

For best results, rinse hominy before adding, strain the chile sauce, and add salt in layers to enhance flavor. Cook low and slow for tender pork.