Go Back

Pozole Rojo

A deep, smoky, spicy broth with pork and hominy
Prep Time 30 mins
Cook Time 5 hrs


  • Soup Pot
  • Cutting Board
  • Knife
  • Immersion Blender
  • Mesh Sieve


  • 2 LBS Pork Shoulder Cut into 1 inch cubes
  • 8 Cups Chicken Broth (Homemade, if available)
  • 4 Whole Ancho Chilies Dried
  • 4 Whole Guajillo Chilies Dried
  • 7 Cloves Garlic Minced
  • 1 TBSP Cumin
  • 1 TSP Oregano
  • 2 Cans Hominy Drained and Rinsed
  • 1/2 White Onion Diced
  • 1 Lime Juiced
  • Kosher Salt To Taste
  • Fresh Cracked Peppercorn To Taste
  • Olive Oil
  • 3/4 Cup Boiling Water

For Garnish

  • Finely Chopped Cabbage
  • Fresh Lime Wedges
  • Fresh Radish Sliced Thin
  • Cotija Cheese
  • Cilantro
  • Fried Tortilla Slices Optional


  • Pat your pork dry, season generously with kosher salt and cracked pepper, and preheat a heavy enamel stock pot over medium-high heat. Drizzle in olive oil. Sear your meat, then put aside.
  • Drop your diced onion into the pan and sauté in grease left from your pork shoulder. Once your onions are translucent, splash some chicken broth in and gentle scrap at the bottom to deglaze the pot.
  • Add your pork back to the pot, alongside cumin, oregano, and the remainder of your chicken broth. Reduce your heat to low.
  • Cut the stem off of your chilies and place them in a bowl alongside garlic. Pour about 3/4 cup of boiling water of your chilies, and let them sit for about 30 minutes.
  • When chilies are soft (after about 30 minutes), carefully use your immersion blender and pulse until your chilies, garlic, and water are smooth. Pour the mixture through a mesh sieve into your soup pot. Squeeze in the juice of one lime. Stir, and cover. Allow to simmer for 4-5 hours, stirring occasionally.
  • Dish your soup up and top with shredded cabbage, fresh lime wedges, cilantro, and fresh radishes.
  • Enjoy!