Pozole Rojo is a traditional Mexican soup made with tender pork, dried red chilies, and hominy (nixtamalized corn kernels). The broth gets its vibrant red color and smoky depth from guajillo and ancho chilies. Often served during holidays and special gatherings, it’s topped with crisp cabbage, radishes, lime, and oregano for a bright, balanced finish.
Ingredients (Serves 6)
1 kg pork shoulder or pork belly, cut into chunks
1 large onion, halved
4 cloves garlic
2 dried guajillo chilies
2 dried ancho chilies
2 cups dried or canned hominy, rinsed
1 teaspoon dried oregano
Salt to taste
Water for simmering
For Garnish:
Shredded cabbage
Thinly sliced radishes
Chopped onion
Lime wedges
Dried oregano
Chili flakes (optional)
Instructions
Place pork in a large pot with onion, garlic, and enough water to cover. Bring to a boil, then reduce heat and simmer for about 1½–2 hours until tender, skimming off foam as needed. Meanwhile, remove seeds from the dried chilies and soak them in hot water for 15 minutes. Blend the softened chilies with a little soaking liquid until smooth, then strain for a silky sauce.
Add the chili puree and hominy to the pork broth. Season with salt and oregano, then simmer for another 30 minutes to let the flavors meld and deepen. Serve hot in bowls, allowing each person to top their pozole with cabbage, radishes, onion, oregano, and a squeeze of lime.
Tips for Authentic Flavor
Use bone-in pork for a richer broth.
Strain the chili sauce for a smoother texture.
Let the stew rest for 10–15 minutes before serving for fuller flavor.
Serve with warm corn tortillas on the side.
The garnishes are essential—they add freshness and crunch to balance the rich broth.