Pozole rojo
Mexico’s festive red soup of pork and hominy in a dried chilli broth, served with cabbage, radish, oregano, lime and crunchy tostadas.
- 210 min30 prep · 180 cook
- MediumDifficulty
- 510 kcalper serving
Ingredients
- Pork shoulder, in large chunks1.2 kg
- Water3 l
- Onion1
- garlic6 cloves
- Bay leaves2
- hominy, drained (800 g each)2 cans
- Dried guajillo chillies6
- Dried ancho chillies2
- Dried Mexican oregano1 tbsp
- Shredded cabbage200 g
- Radishes8
- Limes3
- Tostadas8
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Put the pork in a large pot with the water, half the onion, 3 cloves of garlic, the bay leaves and salt. Bring to the boil, skim and simmer.
- 2
Remove the stems and seeds from the chillies, toast them briefly in a dry pan and soak them in hot water.
- 3
Blend the chillies with the rest of the onion and garlic, the oregano and a little soaking water. Strain into the pot.
- 4
Add the hominy and simmer until the pork falls apart and the broth is deep red.
- 5
Shred the pork with two forks and taste for salt.
- 6
Serve in deep bowls with cabbage, sliced radishes, lime wedges and tostadas on the side.
Tips and questions
- What is hominy?
- Large corn kernels treated with lime so they puff up and turn chewy. Look for it canned in Mexican shops.
- Can I make it in advance?
- Yes, it’s even better the next day and keeps 4 days in the fridge. Prepare the toppings fresh when serving.
- Is pozole rojo spicy?
- Guajillo and ancho are mild and fruity. For more heat, add a couple of dried árbol chillies to the blend.
Enjoy your meal!
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