Pork Pozole Rojo

Ah, Pork Pozole Rojo — a classic Mexican comfort soup with tender pork, hominy, and a rich, smoky red chili broth. It’s hearty, flavorful, and perfect for gatherings or cozy dinners. Here’s a traditional recipe:

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🌶️ Pork Pozole Rojo

Ingredients

For the soup:

• 2 lbs pork shoulder, cut into 1–2 inch chunks

• 1 large onion, quartered

• 4 garlic cloves

• 2 tsp salt

• 1 tsp black pepper

• 12 cups water

• 2 (15 oz) cans hominy, drained and rinsed

For the red chile sauce:

• 6–8 dried guajillo chiles, stems and seeds removed

• 2 dried ancho chiles, stems and seeds removed

• 2–3 cloves garlic

• ½ tsp cumin

• 1 tsp oregano

• Salt, to taste

• 1 cup pork or chicken broth (for blending)

Garnishes (classic options):

• Shredded cabbage or lettuce

• Sliced radishes

• Diced onion

• Lime wedges

• Avocado slices

• Tortilla chips or tostadas

• Mexican oregano or cilantro

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Instructions

1. Cook the pork:

   • In a large pot, combine pork, onion, garlic, salt, pepper, and water.

   • Bring to a boil, then reduce heat and simmer 1–1.5 hours until pork is tender.

2. Prepare the chile sauce:

   • While pork cooks, toast dried chiles lightly in a dry skillet (about 1–2 minutes, don’t burn).

   • Soak chiles in hot water for 15–20 minutes until softened.

   • Blend soaked chiles with garlic, cumin, oregano, salt, and 1 cup broth until smooth.

   • Strain sauce through a fine sieve if desired for a smoother soup.

3. Combine:

   • Once pork is tender, remove and shred the meat. Discard onion and garlic from the broth.

   • Add shredded pork back to the pot along with drained hominy.

   • Stir in the chile sauce and simmer 20–30 minutes to let flavors meld.

4. Adjust seasoning:
   Taste and add more salt or spices if needed.

5. Serve:
   Ladle pozole into bowls and serve with garnishes like cabbage, radishes, lime wedges, avocado, and tortilla chips.

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💡 Tips

• Make ahead: Pozole often tastes better the next day as flavors develop.

• Heat level: Add dried arbol chiles to the sauce if you like it spicier.

• Slow cooker version: Cook pork with water, onion, and garlic on low 6–8 hours, then add chile sauce and hominy near the end.

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I can also give you a shortcut version using canned red enchilada sauce if you want it faster without sacrificing flavor.

Do you want me to do that?