How to Make the Perfect Red Pozole with Hominy
Mexican · Medium · 110 min · 6 servings
This hearty red pozole is a traditional Mexican soup loaded with tender pork, chewy hominy, and a vibrant chile broth that warms you from the inside out. It is a dish that has been served at celebrations in Mexico for centuries and cannot be simplified without losing its soul.
Why this recipe works
This Red Pozole with Hominy recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 110 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 350 calories with 28g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1.5 pounds pork shoulder cut into chunks
- 2 cans hominy drained and rinsed
- 4 count dried guajillo chiles seeded
- 2 count dried pasilla chiles seeded
- 4 cloves garlic
- 6 cups chicken or pork broth
Step by step instructions
Step 1: Cook the Pork
Place pork chunks in a large pot with broth, garlic, and salt. Bring to a boil then reduce to a steady simmer. Cook for 60 minutes until the pork is fork tender and falling apart. Skim any foam that rises to the surface during the first 15 minutes.
Step 2: Make the Red Chile Broth
Toast the guajillo and pasilla chiles in a dry skillet for 30 seconds per side. Soak in hot water for 15 minutes until soft. Blend with a cup of the pork cooking broth and two cloves of garlic until completely smooth, then strain through a sieve.
Step 3: Combine and Simmer
Remove the pork from the pot and shred it coarsely with two forks. Return the shredded pork to the pot along with the drained hominy and strained red chile sauce. Stir well and simmer everything together for 20 minutes so the flavors meld completely.
Step 4: Serve with Traditional Toppings
Ladle the pozole into deep bowls and let each person customize their bowl with shredded cabbage, sliced radishes, dried oregano, lime wedges, and chopped white onion. Do not skip the toppings as they add essential texture and brightness to the rich broth.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- pork shoulder → chicken thighs for a lighter pozole blanco base
- dried pasilla chiles → dried mulato chiles for a deeper earthier flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Adding the chile sauce without straining it which makes the broth gritty and bitter
- Skipping the toppings which are not optional but an essential part of the dish
Nutrition facts
Per serving: 350 calories, 28g protein, 30g carbs, 12g fat, 6g fiber.
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