Pozole Rojo

Nutrition · per serving

Steps

1. 1

   Put the pork shoulder, water, halved onion, peeled garlic cloves, dried oregano, bay leaf, and salt into a medium pot. Bring to a gentle boil over medium-high heat, skimming off any foam in the first few minutes for a cleaner broth. Lower to a steady simmer, partially cover, and cook for 30 minutes until the pork is beginning to soften.

   350 g pork shoulder, cut into 3 cm chunks1.2 L water120 g white onion, halved4 garlic cloves, peeled2 g dried oregano1 bay leaf8 g fine salt
2. 2

   While the pork simmers, place the ancho chillies and guajillo chillies in a bowl and cover with hot water. Soak for 10 minutes until pliable. Toast the cumin seeds in a dry small pan for 30-45 seconds until fragrant, being careful not to burn them or they will taste bitter.

   20 g dried ancho chillies, stemmed and seeded18 g dried guajillo chillies, stemmed and seeded1 g cumin seeds
3. 3

   Transfer the softened chillies to a blender with the garlic cloves, toasted cumin seeds, and 150 ml soaking water. Blend until completely smooth. For the best texture, strain the sauce through a fine sieve, pressing firmly to extract all the pulp.

   20 g dried ancho chillies, stemmed and seeded18 g dried guajillo chillies, stemmed and seeded2 garlic cloves1 g cumin seeds150 ml water from soaking chillies
4. 4

   After the pork has simmered 30 minutes, remove the onion halves and bay leaf from the pot. Stir in the red chilli sauce and the drained hominy. Return to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally, until the broth turns deep red, the pork is tender enough to pull apart with a spoon, and the hominy is fully heated through.

   400 g cooked white hominy, drained20 g dried ancho chillies, stemmed and seeded18 g dried guajillo chillies, stemmed and seeded2 garlic cloves1 g cumin seeds150 ml water from soaking chillies120 g white onion, halved1 bay leaf
5. 5

   Taste the pozole and adjust with the remaining salt as needed. If you want slightly larger pieces of pork, leave them as they are; for a more rustic texture, lightly break up a few chunks in the broth.

   2 g fine salt, to taste
6. 6

   While the pozole finishes, prepare the garnishes: finely shred the cabbage, thinly slice the radishes, cut the lime into wedges, and set out the dried oregano and tostadas for serving.

   120 g green cabbage, finely shredded80 g radishes, thinly sliced1 lime, cut into wedges1 g dried oregano4 tostadas
7. 7

   Ladle the hot pozole into bowls. Top generously with cabbage and radish, finish with a pinch of oregano, and serve with lime wedges and tostadas alongside. Squeeze lime over just before eating for the classic bright finish.

   120 g green cabbage, finely shredded80 g radishes, thinly sliced1 lime, cut into wedges1 g dried oregano4 tostadas

Origin & History

Pozole is a traditional Mexican ceremonial soup with pre-Hispanic roots, originally prepared with nixtamalized corn known as maíz cacahuazintle. Pozole rojo, common in states such as Jalisco and Guerrero, gets its color and earthy heat from dried red chillies and is often served at celebrations, weekends, and family gatherings.