Pozole Rojo
Pozole Rojo
Deep red chile broth, tender pork, and hominy in a real-deal comfort-food bowl.
This is one of those recipes that feels worth the time. You get deep chile flavor, rich broth, tender pork, and that classic pozole texture from the hominy. Big flavor, comforting, and absolutely something that can still fit into a solid high-protein meal setup.
480
Calories
41g
Protein
21g
Carbs
26g
Fat
Ingredients
- 1 oz ancho chiles (2–3), stemmed and seeded
- 1 oz guajillo chiles (3–4), stemmed and seeded
- 1 oz pasilla chiles (3–4), stemmed and seeded
- 1 morita chile, stemmed
- 4 cans 15 oz white or golden hominy, rinsed and drained
- 2 tbsp avocado oil
- 3 lbs boneless pork shoulder, cubed
- 16 cloves garlic, lightly crushed
- 1 large white onion, chopped
- to taste kosher salt
- 2 tsp dried Mexican oregano, plus more for serving
- 1/4 tsp black peppercorns
- 1 whole clove
- 1 small bunch cilantro (about 1 oz)
- 1 small bunch mint (about 1 oz)
- 2 bay leaves
Kev Tip
Toast the dried chiles just until fragrant. Too long and they can turn bitter, which throws off the whole broth.
Portion Guide / Make It Fit
Standard serving: 1/8 of the pot.
Want it lighter? Use a little less pork shoulder and go heavier on broth and hominy.
Want the classic finish? Top with shredded cabbage, radish, diced onion, cilantro, lime, and extra oregano.
Want it lighter? Use a little less pork shoulder and go heavier on broth and hominy.
Want the classic finish? Top with shredded cabbage, radish, diced onion, cilantro, lime, and extra oregano.
Storage
This gets even better after sitting. Store in the fridge and reheat gently so the pork stays tender and the broth keeps its body.
Instructions
- 1Toast the ancho, guajillo, pasilla, and morita chiles in a dry pan until fragrant. Soak them in hot water for 15 to 20 minutes, then blend with 2 to 3 cups of the soaking water until smooth. Strain the puree.
- 2Heat the avocado oil in a large pot and sear the pork shoulder until browned.
- 3Add the garlic, onion, oregano, peppercorns, clove, bay leaves, cilantro, and mint. Cover with water, season with kosher salt, and simmer for about 2 hours.
- 4Remove the pork and shred it. Discard the herb stems and whole spices from the broth.
- 5Add the chile puree and hominy to the broth. Return the shredded pork to the pot.
- 6Simmer for 30 to 45 more minutes so the flavors come together and the broth deepens.
- 7Serve hot with toppings like shredded cabbage, radish, lime wedges, diced onion, cilantro, and extra oregano.
