Red Pozole with Hominy
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.
A rich and comforting Mexican soup made with pork, hominy, and a bold red chile broth.
Nutrition per serving
Ingredients
protein
base
broth
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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