🇲🇽 Mexico recipe
Pozole Rojo
Pozole Rojo is one of Mexico's most beloved celebratory soups, with roots stretching back to pre-Hispanic times. This red version features a deeply flavored broth built from dried guajillo and ancho chiles, enriched by slow-simmered pork and plump, chewy hominy corn. The magic of pozole is in the toppings -- each bowl is customized at the table with shredded cabbage, sliced radishes, dried oregano, tostadas, and a generous squeeze of lime.
Prep30 mins
Cook2 hrs 15 mins
Serves8
Difficultymedium
Ingredients
- 2 lbs bone-in pork shoulder, cut into 2-inch chunks
- 1 lb pork neck bones or spare ribs
- 10 cups water
- 1 medium white onion, halved
- 6 cloves garlic
- 1 tablespoon salt
- 6 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon ground cumin
- 2 cans (29 oz each) white hominy, drained and rinsed
- For garnishes:
- 1/2 head green cabbage, thinly shredded
- 8 radishes, thinly sliced
- 2 limes, cut into wedges
- 2 tablespoons dried Mexican oregano for sprinkling
- 1 avocado, sliced
- Tostadas
- Dried chile de arbol hot sauce
- Diced white onion
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 360
- Protein
- 26 g
- Carbs
- 34 g
- Fat
- 12 g
