POZOLE ROJO is a must-make authentic Mexican soup recipe!

Ingredients

• 3 pounds Pork Shoulder, Boneless (Trim excess fat, cut into ~3‑inch chunks)
• 1 White Onion (Halved and peeled for broth; half will be roasted for sauce)
• 1 head Garlic (Whole head for broth; 4 cloves peeled and roasted for sauce)
• 3 Bay Leaves
• 3.5 teaspoons Kosher Salt (Divided between broth and sauce)
• 6 Dried Guajillo Chilies (Stem removed, seeds removed, rinsed)
• 4 Dried Ancho Chilies (Stem removed, seeds removed, rinsed)
• 2 teaspoons Mexican Oregano (If unavailable, use Mediterranean oregano (slightly milder))
• 2 25‑ounce cans White Hominy (Drain and rinse before adding)
• 2 Lime (Juiced just before serving)
• 2 cups Shredded Cabbage (Optional topping)
• 4 Radish (Thinly sliced, optional topping)
• 0.25 White Onion (for topping) (Finely diced, optional topping)
• 0.5 cup Cilantro (Chopped, optional topping)
• 1 Avocado (Diced, optional topping)

Instructions

1. Trim and Chunk Pork

   Trim excess fat from the pork shoulder and cut the meat into roughly 3‑inch chunks.

   Time: PT10M

2. Start the Broth

   Place pork chunks, a halved peeled white onion, a whole head of garlic (tip cut off), 3 bay leaves, 2 tsp kosher salt, and about 10 cups water into a large stock pot.

   Time: PT10M

3. Simmer Pork

   Reduce heat to maintain a gentle simmer. Cook uncovered for 1 hour 45 minutes, or until the meat falls apart easily. If too much liquid evaporates, loosely cover the pot.

   Time: PT1H45M

4. Prep Dried Chilies

   Slice off stems of the guajillo and ancho chilies, shake out seeds, remove membranes, and rinse under cold water.

   Time: PT10M

5. Soak and Simmer Chilies

   Place the cleaned chilies in a small pot, cover with about 4 cups water, bring to a simmer, and cook for 15 minutes until soft.

   Time: PT15M

6. Roast Garlic and Onion for Sauce

   Preheat the broiler. Spread 4 garlic cloves and half of a white onion on a baking sheet and broil 4‑6 minutes until lightly charred.

   Time: PT6M

   Temperature: Broil

7. Blend Red Chili Sauce

   Transfer softened chilies to a high‑powered blender. Add 1 cup of the chili‑soaking water, the roasted garlic cloves, the roasted onion, 2 tsp Mexican oregano, and 1.5 tsp kosher salt. Blend 1‑2 minutes until completely smooth.

   Time: PT5M

8. Prepare Hominy

   Open two 25‑ounce cans of white hominy, drain, and rinse in a colander.

   Time: PT5M

9. Shred the Pork

   When the pork is fork‑tender, remove the onion and garlic pieces, transfer the meat to a cutting board and shred with two forks.

   Time: PT5M

10. Combine Soup and Simmer

    Return shredded pork to the large pot. Add drained hominy and the blended red chili sauce. Stir, then simmer partially covered for 1 hour to meld flavors.

    Time: PT1H

11. Serve with Toppings

    Ladle pozole into bowls. Top with shredded cabbage, sliced radish, diced onion, chopped cilantro, diced avocado, and a generous squeeze of fresh lime juice.

    Time: PT5M

Nutrition Facts

Calories

410

Protein

35 g

Carbohydrates

16 g

Fat

13 g

Fiber

1.5 g