Pozole Rojo Recipe | Authentic Mexican Soup

(Mexican Red Posole)

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

Pozole is a traditional Mexican soup or stew. It is made with hominy (dried corn kernels) and a stock base made from pork or sometimes chicken, though vegetarian versions can be made.

This is a red posole version of the dish, Pozole Rojo, where a flavorful sauce made from red chilies is added to the soup base.

Ingredients for Pozole Rojo Recipe

• 2 pounds pork shoulder cut into 1-inch cubes

• 1 large white onion chopped

• 6 cloves garlic minced

• 2 tablespoons olive oil

• 6 dried guajillo chilis seeds and stems removed

• 2 dried ancho chilis seeds and stems removed

• 2 bay leaves

• 8 cups chicken stock

• 2 15-ounce cans white hominy drained and rinsed

• 1 tablespoon dried Mexican oregano

• 1 teaspoon ground cumin

Instructions for Pozole Rojo Recipe

• Chop the onions, mince the garlic. Remove seeds and stems from the ancho chilis.

• In a large pot, heat olive oil over medium heat. Add pork, onion, and minced garlic. Cook until pork is browned.

• Add the chilis, bay leaves, oregano, cumin, and chicken stock to the pot. Bring to a boil, then reduce heat and simmer for 2 hours, until pork is tender.

• Stir in the hominy and continue to simmer for an additional 30 minutes. Season with salt and pepper to taste.

• Serve the pozole in bowls, garnished with fresh cilantro, sliced radishes, and lime wedges on the side