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Pozole Rojo Recipe: Easy Red Pork Soup with Fresh Garnishes

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This Pozole Rojo is a comforting Mexican red pork soup featuring tender pork shoulder, smoky dried chiles, and hearty hominy, finished with a vibrant array of fresh garnishes. It’s easy enough for weeknights, endlessly customizable, and perfect for gatherings or cozy family meals.

Ingredients

Scale
  • 2 1/2 lbs pork shoulder, cut into large chunks
  • 6 garlic cloves, peeled
  • 1 large white onion, quartered
  • 6 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 2 cans (25 oz each) white hominy, drained and rinsed
  • 2 bay leaves
  • 2 tsp salt, plus more to taste
  • 8 cups chicken or pork broth
  • 1 tsp freshly ground black pepper
  • Shredded green cabbage or iceberg lettuce (for garnish)
  • Thinly sliced radishes (for garnish)
  • Chopped fresh cilantro (for garnish)
  • Diced white onion (for garnish)
  • Lime wedges (for garnish)
  • Crunchy tostadas or tortilla chips (for garnish)
  • Sliced avocado (optional, for garnish)

Instructions

  1. Add pork shoulder, garlic, onion, broth, bay leaves, and salt to a large stockpot. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Skim off any foam or impurities. Simmer partially covered for 60–70 minutes, until pork is fork-tender.
  2. While pork simmers, toast guajillo and ancho chiles in a dry pan over medium heat for 1–2 minutes per side until fragrant. Transfer to a bowl and cover with boiling water. Soak for 20 minutes until soft.
  3. Drain soaked chiles. Place in a blender with 1 cup of simmering broth, cooked onion and garlic from the pot, and black pepper. Blend until smooth. Strain puree through a fine mesh sieve back into the soup pot.
  4. Add drained hominy to the pot. Stir well and simmer uncovered for 30–40 minutes until soup is deep red and pork and hominy are tender. Adjust salt and add cayenne or chile de árbol for more heat if desired.
  5. Remove pork chunks with tongs or slotted spoon. Shred or chop into bite-sized pieces and return to the pot. Remove bay leaves and discard. Adjust broth consistency with more broth or water if needed.
  6. While soup finishes, prep garnishes: thinly slice radishes, shred cabbage, dice onion, chop cilantro, and cut limes into wedges. Set out garnishes family-style.
  7. Ladle pozole into deep bowls. Top with radish, cabbage, onion, cilantro, lime, avocado, and serve with tostadas or tortilla chips. Enjoy hot.

Notes

For extra smooth broth, always strain the chile puree. Adjust spice level by adding chile de árbol or hot sauce. Pozole tastes even better the next day as flavors deepen. For vegetarian, use vegetable broth and add mushrooms or zucchini. For gluten-free, check broth and tostadas. Leftovers freeze well without garnishes.

Nutrition

Keywords: pozole rojo, red pork soup, Mexican soup, hominy, pork shoulder, guajillo chile, ancho chile, comfort food, easy pozole, gluten-free, family dinner

Find it online: https://elvafood.com/pozole-rojo-recipe-easy-red-pork-soup-with-fresh-garnishes/