Pozole Rojo (Mexican Pork and Hominy Soup with Chiles)

Pozole Rojo (Mexican Pork and Hominy Soup with Chiles)
Pozole, a rich, meaty Mexican stew brimming with hominy and pork, is a dish that is served both on festive occasions and as a humble, rib-sticking everyday meal. It’s also touted as a universal remedy for late nights and hangovers, which makes it the perfect dish for the morning after. In Mexico, there is a great national love of pozole, which is a direct descendant of the ancient food eaten by pre-Hispanic people. Each region of Mexico has its own version of pozole, but de-hulled white corn, known as “hominy” in the US, is the common ingredient to all of them.

3 15-oz cans Mexican-style hominy, drained & rinsed
1 oz dried Ancho chiles
1 oz dried guajillo chiles
1 oz dried red New Mexico chiles
2 pounds fresh pork shoulder, cut into 1 inch cubes
1 pound fresh pork belly, cut in 1 inch cubes (optional)
Salt and pepper
6 cups chicken stock, more as needed
1 large onion, diced
1 bay leaf
4 cloves garlic, chopped

White onion, finely diced
Radishes, thinly sliced
Shredded cabbage
Lime wedges
Chopped cilantro
Toasted dried oregano
crushed red chiles




Season the cubes of pork shoulder and belly generously with salt and pepper. Heat the chicken stock in a large pot over medium heat. Add the pork and bring to a gentle boil briefly, then reduce the heat to low and simmer for 15 minutes. Skim fat & scum from the surface of the broth as it accumulates. Add the onion, garlic and bayleaf and continue to cook until the meat is very tender, about 1 hour, adding more stock or water if necessary.


Stir in the rinsed & drained hominy and return to a simmer. Taste for seasonings and add salt & pepper as needed. Continue to cook until the hominy kernals have become soft and plump, about 30 minutes.


Meanwhile, heat a heavy skillet or grill pan over medium high heat. Toast the dried chiles in the pan in batches, pressing them down with a spatula, until they are fragrant and slightly blistered. Do not allow to scorch or burn. Remove the toasted chiles to a baking sheet and allow to cool. Cut or break the chiles open and remove and discard stems and seeds. Scissors and gloves are highly recommended – whatever you do, be careful not to touch any sensitive areas with chiles on your hands. Once the stems and most of the seeds have been removed, place the toasted chiles into a heatproof bowl and pour boiling water over them. Let them soak until they are soft and pliable, about 20 minutes. Drain the softened chiles and put them into a blender or food processor. Process or blend on high to purée the chiles, adding water as needed, until they become a smooth paste, about the consistency of a milkshake. Press the paste through a fine mesh sieve or strainer to remove the skins and any remaining seeds. This should yield enough chile paste for several batches of pozole.


Stir a quarter cup of the pureed chile mixture into the soup, taste for seasoning and add more puree until you reach the desired level of heat & flavor. (Additional chile purée can be served on the side for those who like things spicy.)


To serve, ladle generous portions into large bowls. Set out a selection of garnishes so your guests can add them to their own taste.



Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366


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