Pozole Rojo Recipe (Red Posole)

4.91 from 11 votes

This pozole rojo recipe (posole) is the most comforting Mexican soup loaded with pork and hominy, spiced with vibrant red chilies and lots of toppings.

Prep Time15

Cook Time3

Course: Main Course, Soup

Cuisine: Mexican

Keyword: ancho, guajillo, hominy, pork shoulder

Servings:

Calories: 529kcal

Author: Mike Hultquist

Ingredients

FOR THE POZOLE STOCK

3 pounds pork shoulder bone-in preferred, cut into large 2-3 inch chunks
1.5 pounds hamhocks (See RECIPE NOTES for other options)
1 large white onion quartered
2 carrots rough chopped
2 stalks celery rough chopped
1 large head garlic peeled
2 bay leaves
Salt to taste
4 quarts water
3 15- ounce cans white hominy drained and rinsed

FOR THE SALSA ROJA (Red Sauce)

4-5 guajillo peppers 1 ounce by weight
4-5 ancho peppers 2 ounces by weight
1 small white onion rough chopped
5 garlic cloves
1 teaspoon dried Mexican oregano
1 teaspoon dried thyme
½ teaspoon cumin optional
Salt and pepper to taste
1 tablespoon vegetable oil

FOR GARNISH

Shredded lettuce, sliced radish, chili flakes, chopped cilantro, lime wedges, chopped onion, hot sauce, avocado (as desired)

Instructions

MAKE THE POZOLE STOCK

To a large pot, add the pork shoulder, ham hocks (or other pork you’re using), onion, carrot, celery, garlic, bay leaves and salt. Pour in the water. It should cover the ingredients. Bring to a boil, then reduce heat and simmer for 2-2.5 hours, or until the pork is fall apart tender. Skim the fatty foam that rises to the top of the pot periodically.
Remove the pork from the pot and shred it with forks. Cover the shredded meat and set aside.
Strain the stock and discard the solids (spent vegetables and any bones). Return the strained stock to the large pot and keep at a simmer.

MAKE THE SALA ROJA (RED SAUCE)

While the pozole stock is cooking, toast the ancho peppers and guajillo peppers in a hot pan 1 minute per side, or until they puff up slightly and darken in color. This helps to release their oils.
Cool, then remove the stems and seeds.
Add the lightly toasted peppers to a large glass bowl with the onion and garlic. Cover with very hot water and soak for 20 minutes, or until the peppers are very soft.
Transfer the soaked peppers, onion, garlic, Mexican oregano, thyme, cumin, and salt and pepper to a food processor with 1 cup of the soaking liquid. Process until smooth.
Strain the sauce into separate bowl.
Heat the vegetable oil in a large pan to medium heat and add the red sauce. Simmer for 10 minutes to let the flavors develop. Set aside until ready to use.

FINISH THE POZOLE ROJO

Swirl the red sauce into the simmering stock. Add the hominy and reserved shredded pork. Taste and adjust for salt.
Simmer for 10 more minutes to heat through.

FOR SERVING

Serve the pozole rojo into bowls and top with your chosen garnish, or serve the garnish on the side for diners to garnish as desired.

Notes

Ham Hock Alternatives. Consider pig's feet, pig's head, pork neck, pork shank, or pork ribs.

Dried Hominy Option. If making your pozole rojo with dried hominy instead of canned, cover with water and soak the dried hominy overnight, then cook it per your packaging instructions before using.

Nutritional information estimated without garnish/toppings.

Nutrition