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Flavorful Mexican Pork and Hominy

As seen in: Comforting Soups & Stews: Warm Bowls of Flavor and Goodness

Authentic Mexican pozole rojo with tender pork chunks, hominy, and spicy guajillo chilies. Topped with crisp cabbage, sliced radishes, and zesty lime. Great for big family meals.
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Refreshed on Mon, 07 Apr 2025 17:43:29 GMT
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Hearty, delicious Pozole Rojo packed with soft pork and hominy bubbling in a vibrant chile sauce brings Mexico's festive flavor straight to your table. This beloved soup, topped with crunchy fresh veggies and tangy lime, offers both comfort and excitement in every mouthful.

I first cooked pozole for my kid's graduation celebration. The smell pulled in my Mexican neighbor who ended up staying all afternoon, telling stories about her grandma's version while tweaking my broth. It's now become our go-to dish whenever something special happens.

Key Components

  • Dried Chiles: Go for soft, bendy guajillos or anchos without holes or dusty residue
  • Pork Shoulder: Choose cuts with good fat marbling for juicy results
  • White Hominy: Select chunky, full kernels and wash them well
  • Mexican Oregano: Brings special lemony notes that regular oregano doesn't have
  • Fresh Garnishes: Should be crunchy and cut right before eating
  • Limes: Pick ones that feel weighty for maximum juice
Pozole Rojo Save it
Pozole Rojo | iamcooker.com

Thorough Cooking Instructions

Step 1:
Start your chile prep early. Lightly toast them until fragrant but watch closely so they don't burn. You'll need about half a minute on each side.
Step 2:
Thoroughly dry your pork and slice it into uniform pieces so everything cooks the same. Don't skimp on salt before you brown it.
Step 3:
Cook meat in smaller amounts, leaving room between pieces to get a nice golden outer layer. This step really builds your flavor base.
Step 4:
Keep an eye on your garlic when you add it to your browned meat. You want it light gold, not dark or burnt.
Step 5:
Mix your chile mixture until perfectly smooth, then push through a strainer twice for the best texture.
Step 6:
Keep heat low during cooking. Hard boiling will make your meat tough.
Step 7:
Remove any foam that floats up while cooking for a prettier broth.
Step 8:
Taste and add salt as you go.
Step 9:
Cut your toppings just before you're ready to eat.
Step 10:
Let everything sit for 15 minutes after cooking's done.

When I was little, grandma always told me pozole needed patience and love. She'd let hers cook all day long, saying the broth needed time to "sing." Now I get exactly what she was talking about.

Crafting Your Ideal Serving

Making a well-balanced bowl means adding your toppings in the right order:

  • Pour in steaming hot broth first
  • Add shredded cabbage and sliced radishes
  • Drop in chunks of avocado
  • Sprinkle with fresh herbs and squeeze lime

We love sitting around the table as a family, everyone fixing their bowl just how they want it. The little ones always grab extra avocado first, while my husband piles on cabbage and radishes.

Heat and Schedule Tips

  • Never let broth boil too hard
  • Make sure toppings stay refrigerator-cold
  • Heat up your serving bowls beforehand
  • Plan when to prep your garnishes
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Pozole Rojo | iamcooker.com

Saving for Later

  • Let it cool down fully before storing
  • Put broth and meat in different containers for freezing
  • Only prep toppings right before eating
  • Warm up slowly to keep everything tender

Prep in Advance

  • Make your soup base up to 3 days early
  • Chop toppings the morning you'll serve
  • Store crunchy tostadas in sealed containers
  • Heat everything up gradually before eating

In our home, this pozole has turned into something bigger than just food. It brings our friends and family together, gets conversations flowing, and builds lasting memories. The real magic isn't just in the tasty broth or tender meat, but how it gets everyone sitting around the table, building their own perfect bowl and enjoying the warmth of traditional Mexican comfort food together.

Common Questions

→ How long does it take to cook pozole rojo?
You'll need about 3-4 hours total, with 2-3 hours just for slow cooking until the pork gets fall-apart tender.
→ Can I make pozole rojo ahead of time?
Absolutely! It'll keep in your fridge for up to a week or in the freezer for around 3 months.
→ What garnishes go with pozole rojo?
Go with the classics - shredded cabbage, thinly sliced radishes, diced onion, fresh cilantro, lime chunks, and avocado pieces.
→ Is there a vegetarian version of pozole?
For sure! Just swap the pork with chunks of seitan or some roasted veggies and use veggie broth instead.
→ What type of chiles are used in pozole rojo?
The go-to choices are guajillo or ancho chilies, or you can mix both for deeper flavor.

Mexican Pork Hominy Soup

A flavorful Mexican dish combining juicy pork, plump hominy, and spicy red chilies, topped with crisp add-ons for a personalized bowl.

Preparation
45 Mins
Cooking Duration
180 Mins
Complete Duration
225 Mins
By: sofia


Complexity: Moderate

Origin: Mexican

Output: 8 Portions

Diet Types: No Gluten, No Dairy Products

What You'll Need

→ For the Soup Base

01 4 ounces dried ancho or guajillo chiles with stems and seeds taken out
02 5 quarts water
03 3 pounds chunky pork shoulder or shanks, diced into 1 to 1½-inch chunks
04 8 cloves garlic (4 chopped roughly, 4 left whole)
05 1 large can (108 ounces) white hominy, rinsed and drained
06 3 bay leaves, fresh
07 1 teaspoon cumin powder
08 2 tablespoons oregano, Mexican style
09 Salt as needed

→ Fresh Garnishes

10 ½ small cabbage, sliced thin for extra crunch
11 1 bunch cilantro, chopped up
12 ½ white onion, chopped finely
13 2 avocados, cut into small cubes
14 4 limes, juicy ones, sliced into quarters
15 1 bunch radishes, sliced really thin
16 12-24 tostada shells, nice and crispy

Preparation Steps

01 Step

First, take off stems, seeds, and veins from the dried chiles. Quickly toast them in a dry pan until they smell good and feel soft. Put them in a bowl, pour 3 cups of hot water over them, and let them sit for 15-20 minutes till they're soft.

02 Step

Dry your pork chunks with paper towels and sprinkle plenty of salt on them. Pour a bit of olive oil in a big pan and heat it up. Cook the meat in small batches so it gets nice and brown all over. Throw in the chopped garlic at the end just to wake up its flavor.

03 Step

Fill a big pot with 5 quarts of water and let it come to a boil. Drop in your cooked pork, garlic, and all those tasty bits from the pan. Add the hominy, bay leaves, cumin, and oregano (squeeze it in your hands first to make it more flavorful). Toss in a tablespoon of salt and cook for 15 minutes.

04 Step

Grab your soaked chiles and throw them in a blender with 2½ cups of their soaking water, the whole garlic cloves, and a teaspoon of salt. Blend until it's totally smooth. Pour this mix through a strainer to catch any tough pieces.

05 Step

Pour your strained chile mixture into the pot with the pork and hominy. Add 2 teaspoons of salt, bring it to a gentle bubble, and let it cook with the lid partly on for 2-3 hours until the pork falls apart easily. Scoop off extra fat and taste to see if it needs more salt.

06 Step

While your soup cooks, get all your fresh toppings ready: slice up the cabbage, chop the cilantro and onion, cube the avocados, cut the limes, and slice those radishes. Put everything in separate bowls.

07 Step

Scoop the hot soup into deep bowls and let everyone add whatever toppings they want. Serve with crispy tostadas or chips for something crunchy to go with it.

Additional Tips

  1. You can keep this filling soup in your fridge for up to a week, or freeze it for three months
  2. To make it without meat, use seitan or roasted veggies instead of pork and swap in veggie broth
  3. Make it spicier by adding more chiles, or give it more depth with a spoonful of tomato paste

Required Equipment

  • Big pot or Dutch oven
  • Heavy pan for sautéing
  • Blender
  • Strainer with fine mesh
  • Good knife and cutting board

Allergen Notice

Review ingredients for possible allergens and seek professional medical advice if uncertain.
  • This dish has corn (hominy) in it

Nutritional Information (Each Portion)

Consider these values as estimates rather than definitive health guidance.
  • Energy: 385
  • Fat Content: 22 g
  • Carbohydrates: 28 g
  • Protein Content: 35 g