Description
A rich, comforting, and flavor-packed Mexican stew, Pozole Rojo is a traditional dish made with tender pork, hearty hominy, and a deeply red chile-infused broth. It’s perfect for a cozy dinner, a holiday gathering, or a bold addition to your list of easy dinner ideas. Topped with crisp radishes, creamy avocado, fresh cilantro, and a squeeze of lime, this easy recipe delivers warmth and bold flavor in every spoonful. Whether you’re looking for a quick breakfast idea turned hearty lunch or a food idea that feeds a crowd, this dish hits all the right notes.
Ingredients
2.5 lbs pork shoulder, cut into chunks
2 cans (15 oz each) hominy, drained and rinsed
5 dried guajillo chiles
3 dried ancho chiles
1 medium onion, halved (half for broth, half for sauce)
5 cloves garlic
2 bay leaves
1 tsp Mexican oregano
1.5 tsp salt, or to taste
Water, as needed for broth and soaking
Toppings: 5 radishes (sliced), 1 avocado (sliced), 1/4 head shredded cabbage, 1/2 cup chopped cilantro, 2 limes (cut into wedges)
Optional: tostadas or tortilla chips for serving
Instructions
1. Remove stems and seeds from dried guajillo and ancho chiles. Lightly toast them in a skillet for 1–2 minutes until fragrant. Soak in hot water for 15 minutes until softened.
2. Blend soaked chiles with half an onion, garlic, and a bit of soaking water until smooth. Strain to remove solids and set aside.
3. In a large pot, combine pork shoulder, remaining half onion, garlic cloves, bay leaves, salt, and enough water to cover. Bring to a boil, then simmer for 1.5 to 2 hours, skimming off any foam.
4. Add the strained chile sauce to the pot and mix well. Simmer for 30 minutes to develop flavor.
5. Add the hominy and simmer uncovered for another 30 minutes. Taste and adjust salt.
6. Prepare toppings: slice radishes and avocado, chop cilantro, shred cabbage, and cut lime into wedges.
7. Serve pozole hot, garnished with radishes, avocado, lime, cabbage, and cilantro. Add crushed tostadas or chips on the side for crunch.
Notes
Toasting the dried chiles before soaking enhances their flavor and gives the broth more depth.
Straining the blended chile sauce ensures a silky, smooth broth without tough bits of skin.
Pozole tastes even better the next day, so it’s perfect for leftovers or meal prep.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 2g
- Sodium: 880mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg
Keywords: pozole rojo, Mexican soup, pork pozole, hominy stew, easy dinner