Pozole Rojo with Pork Recipe
Pozole rojo is a thick, warming soup with pork and special corn that in Mexico is often eaten during holidays and family celebrations. The flavour is a bit like a very rich stew, but with a distinct corn note and toppings served separately in small bowls. Everyone at the table can add lettuce, radish or lime to their bowl, creating their own version of the dish.
Pozole rojo is a true festive dish from Mexico – a thick, meaty soup with characteristic hominy corn and the deep, slightly smoky flavour of dried guajillo and ancho chilies. It’s something between a soup and a stew, with a simple base in the pot and a whole array of fresh toppings served on the side. This way everyone at the table can build their ideal bowl, from mild to quite spicy.
Chef's tips
Cook the meat patiently over low heat until it almost falls apart on its own – then it’s easy to shred into strands and the broth develops a deep flavour. Blend the dried chilies with a little soaking liquid and be sure to strain the sauce so it’s smooth and free of tough skins. Add the hominy only after draining and rinsing it – this keeps the soup from becoming too starchy or too salty from the brine.
How to serve
Serve pozole in large, deep bowls and place plates of shredded lettuce, radish, lime and, if you like, chopped onion or oregano in the centre of the table. It’s a dish that invites long, shared meals – perfect for autumn house parties, birthdays or New Year’s Eve instead of traditional cabbage stew. To drink, serve Mexican-style beer or lime water with a pinch of salt to enhance the soup’s flavour.
Ingredients
- pork shoulder cut into large pieces - 800 g
- pork bone optional, for flavouring the broth - 1 piece
- hominy corn for pozole, canned drained - 800 g
- onion halved - 1 piece
- garlic 2 cloves whole, 2 chopped - 4 cloves
- bay leaf for the broth - 2 pieces
- dried guajillo chilies stems and seeds removed - 4 pieces
- dried ancho chili stem and seeds removed - 1 piece
- dried oregano preferably Mexican - 1 teaspoon
- cabbage or iceberg lettuce thinly shredded, for serving - 150 g
- radish thinly sliced, for serving - 6 pieces
- lime cut into wedges, for serving - 2 pieces
- salt to taste
- black pepper to taste
- water for cooking - 2.5 l
Preparation
- Put the pork pieces, bone, onion halves, 2 whole garlic cloves and bay leaves into a large pot. Cover with water, bring to the boil, skim off any foam from the surface, reduce the heat and simmer gently for 60–70 minutes, until the meat is very tender.
- Meanwhile, rinse the dried guajillo and ancho chilies, place them in a bowl and cover with boiling water so they are submerged. Set aside for 20 minutes until softened.
- Transfer the soaked chilies to a blender along with about 150 ml of their soaking liquid, the chopped garlic, oregano and a pinch of salt. Blend into a smooth sauce. If it’s very thick, add a little more water.
- Remove the cooked meat from the pot and set aside to cool slightly. Strain the broth, discard the onion, garlic and bay leaves, and remove the bone if using.
- Shred the meat into smaller pieces or strands. Return it to the pot with the broth, add the drained hominy corn and pour in the blended chili sauce through a sieve, pressing with a spoon to remove the skins.
- Simmer everything together over low heat for another 20–25 minutes, until the flavours meld and the soup thickens slightly. Season with salt and pepper to taste.
- Ladle the hot pozole into bowls. Top each portion with a handful of shredded cabbage or lettuce and radish slices, and serve with lime wedges for squeezing over.
Storage
Pozole keeps well in the fridge for up to 3 days; store it without the fresh toppings. Reheat gently on the stove, adding a splash of water if it has thickened too much. It also freezes well for up to 3 months – thaw overnight in the fridge before reheating.
