Pozole Rojo (Red Pork & Hominy Soup)
Photo: alphacreativa / Pixabay
Mexico's festive soup: tender pork and plump hominy in a deep red broth of toasted guajillo and ancho chillies, garlic and oregano, served with crunchy tostadas and a spread of shredded cabbage, radishes, onion, lime and chilli for everyone to add at the table.
Servings
Ingredients
Nutrition
Per serving
Steps
Cook the pork
In a large pot, cover the pork with the water, onion, garlic head, bay leaves and salt. Bring to a boil, skim off the foam, then lower the heat and simmer gently for about 1 hour 45 minutes.
- 1.2kg pork shoulder
- 1 onion, halved
- 1 head, halved garlic
- 2 bay leaves
- 2 tsp salt
- 3 liters water
✅ Done when: pork is very tender and shreds easily with a fork
Toast the chillies
Toast the guajillo and in a dry pan over medium heat for a few seconds per side, just until fragrant and lightly browned — do not let them blacken. Cover with the hot water and let soak.
- 8
- 2
- 1 liter hot water
✅ Done when: chillies are soft and pliable after soaking
Make the chili sauce
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Combine
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook together
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the pork
In a large pot, cover the pork with the water, onion, garlic head, bay leaves and salt. Bring to a boil, skim off the foam, then lower the heat and simmer gently for about 1 hour 45 minutes.
- 1.2kg pork shoulder
- 1 onion, halved
- 1 head, halved garlic
- 2 bay leaves
- 2 tsp salt
- 3 liters water
✅ Done when: pork is very tender and shreds easily with a fork
Toast the chillies
Toast the guajillo and in a dry pan over medium heat for a few seconds per side, just until fragrant and lightly browned — do not let them blacken. Cover with the hot water and let soak.
- 8
- 2
- 1 liter hot water
✅ Done when: chillies are soft and pliable after soaking
Make the chili sauce
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Combine
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook together
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Pozole comes from the Nahuatl word pozolli, and its roots go back to pre-Hispanic Mexico, where it was a ceremonial dish made from large-kernelled maize treated with lime — the same nixtamalisation process used for tortillas.
Today there are red, white and green versions across the country. Pozole rojo, coloured with dried chillies, is especially associated with Jalisco and is the classic dish for big family gatherings.
⭐ Why It's Famous
Mexicans serve pozole for celebrations, above all on the night of 15 September, when the country celebrates Independence.
💡 Fun Fact
When nixtamalised corn kernels cook, they burst open at the top like a flower — cooks say the pozole has 'flowered' when it's ready.
Central and western Mexico (Jalisco, Guerrero, Michoacán)
20.67°N, -103.35°W
Related recipes
Comments (0)
No comments yet. Be the first to share your thoughts!