Skip to main content

Nutmeg

Subscribe Now

Pozole Rojo (Red Pork and Hominy Soup)

Total Time 2 minutes
Servings: 6 6–8 servings
Course: Main Course / Soup
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

Soup
  • 800 g pork shoulder cut into large chunks
  • 800 g canned hominy corn drained
  • 1.5 litres pork or chicken stock
  • 1 head of garlic halved
  • 1 large onion halved
  • Salt to taste
Red Chile Base
  • 4 dried ancho chillies toasted and soaked
  • 3 dried guajillo chillies toasted and soaked
  • 3 cloves garlic
  • ½ tsp dried oregano
  • ½ tsp cumin
Garnishes
  • Shredded cabbage or iceberg lettuce
  • Sliced radishes
  • Dried oregano
  • Lime wedges
  • Tostadas or tortilla chips
  • Diced white onion

Method
 

  1. Place the pork, garlic head, onion and stock in a large pot. Bring to a boil, skim any foam, then reduce heat and simmer for 1.5 hours until the pork is very tender.
  2. Remove the pork, shred it and set aside. Strain the broth and return to the pot.
  3. Blend the soaked chillies with garlic, oregano, cumin and some of the broth until smooth. Strain through a sieve.
  4. Heat a little oil in a pan, pour in the chile paste and fry for 3 minutes. Add to the strained broth.
  5. Add the hominy and shredded pork to the broth. Simmer for 30 minutes until everything is well integrated and the soup is deeply flavoured. Season with salt.
  6. Ladle into deep bowls and serve with all garnishes on the side for each person to customise.

Notes

Source: Classic Mexican recipe. Estimated values per serving. For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.

Tried this recipe?

Let us know how it was!