This Mexican pozole rojo is rich, spicy, and oh-so comforting! It’s a Mexican classic not to be missed!
This Mexican soup is traditionally served on Christmas Eve or regionally on Thursdays and Saturdays. However, you can feel free to enjoy this dish whenever the craving arises!
The base of the dish is a pork broth cooked low and slow for at least two hours until the pork is melt-in-the-mouth tender.
Then the rojo side is added in the form of a toasted chili blended sauce enriched with roasted garlic that adds a rich sweetness to the flavor profile.
This meaty dish is finished off with some fresh toppings of cilantro, lime, fresh radish, onion, cabbage, and avocado to contrast the deep flavors.
Once you try this showstopper, you’ll be making it again and again.
Why you will love this Mexican Pozole Rojo recipe…
Mexican Pozole Rojo with Roasted Garlic & Charred Chiles
Equipment
Ingredients
For the Broth:
- 2.5 lbs pork shoulder, cut into large chunks
- 1 lb neck bones or country-style ribs (optional, but amazing)
- 12 cups water
- 1 white onion, halved
- 2 bay leaves
- 1 tsp kosher salt (add more to taste)
For the Chile Sauce:
- 4 dried guajillo chiles
- 2 dried pasilla chiles
- 1 whole bulb garlic (for roasting)
- 1 small white onion , chopped
- 1 tsp Mexican oregano
- ½ tsp cumin
- ¼ tsp ground clove (optional but delicious)
- Salt to taste
For the Soup:
- 2 (25 oz)can hominy, drained and rinsed
- 1 tbsp pork lard (optional, but adds richness)
Toppings:
- Shredded cabbage or lettuce
- Thinly sliced radishes
- Lime wedges
- Diced white onion
- Dried oregano & crushed chile flakes
- Avocado slices
- Tostadas or tortilla chips
Instructions
- In a large stockpot, combine pork shoulder, bones, halved onion, bay leaves, and water. Bring to a boil, skim any foam, then lower to a simmer. Cover partially and cook for about 2 hours, or until the meat is fork-tender.
- While the broth simmers, remove stems and seeds from all the dried chiles. Heat a dry skillet over medium and toast them for about 15–30 seconds per side, just until fragrant and puffed. Don't let them burn! Then soak them in hot water for 20 minutes until soft.
- Slice off the top of a garlic bulb, drizzle with a little oil, wrap in foil, and roast at 400°F for 35–40 minutes. When cool, squeeze out the soft, sweet garlic cloves.
- In a blender, combine soaked chiles, roasted garlic, chopped onion, oregano, cumin, clove, and 1 cup of broth or soaking liquid. Blend until smooth. Strain through a sieve if you want a silky texture.
- Remove the onion and bones from the broth. Add the chile sauce, hominy, and lard (if using). Simmer uncovered for another 30–40 minutes to let the flavors marry. Season with salt to taste.
- Ladle into bowls and pile on those toppings. A squeeze of lime and a sprinkle of oregano is classic—but don’t skip the cabbage and radish for crunch!
Nutrition
Serving Suggestions
This Mexican pozole rojo is traditionally served at Christmas, but it can be served all year round, no matter what the weather!
In addition to the toppings, we suggest serving this dish with tortilla chips to dip into the rich stew—and don’t forget a side of guacamole for a creamy, refreshing contrast. The coolness of the guac pairs perfectly with the deep, smoky flavors of the pozole.
Expert Tips 🧑🍳
Storage Suggestions
Mexican Pozole Rojo FAQs
What is Mexican pozole?
Pozole is both the name of the classic Mexican stew/soup and the Mexican name for the hominy that is an essential part of the dish.
What are the 3 types of pozole?
There are three types of Mexican pozole that are named according to their base: blanco (white), verde (green), and rojo (red).
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Leave a Comment