Pork Pozole Rojo is a deeply comforting, traditional Mexican soup known for its rich red chile broth, tender pork, and hearty hominy. This dish is often reserved for special gatherings and celebrations, but it is just as perfect for a slow weekend cook when you want something soulful and satisfying.
The foundation of great pozole lies in patience. Slowly simmered pork creates a flavorful broth, while dried guajillo and ancho chiles add warmth, depth, and a beautiful brick-red color without overwhelming heat. The result is a broth that is complex, savory, and deeply aromatic.
What truly makes pozole special is how it’s served. Each bowl becomes customizable with crisp cabbage, fresh radishes, lime juice, and oregano, creating a balance of textures and flavors that brings the dish to life. Every spoonful is rich yet bright, hearty yet refreshing.
This recipe yields a generous pot, making it ideal for feeding a crowd or enjoying leftovers throughout the week. Like many traditional dishes, pozole only gets better with time, developing even more flavor as it rests.
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Servings: 10–12
Prep Time: 25 minutes
Cook Time: 2–3 hours
Total Time: 2.5–3.5 hours
Ingredients
For the Soup
- 4–5 lbs pork shoulder, cut into large chunks
- 1–2 lbs pork ribs or pork spine, optional
- 2 cans (25 oz each) white hominy, drained and rinsed
- 1 large onion, halved
- 8 garlic cloves
- 2 bay leaves
- 1 tablespoon salt, or to taste
- Water, to cover
Red Chile Sauce
- 12 dried guajillo chiles
- 6 dried ancho chiles
- 3–4 garlic cloves
- 1 teaspoon Mexican oregano
- 1 teaspoon cumin
- 2 cups pork broth, from the pot
Traditional Toppings
- Shredded cabbage
- Diced onion
- Sliced radishes
- Lime wedges
- Dried oregano
- Chile flakes
- Tortilla chips or tostadas
- Avocado, optional
Instructions:
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