Go Back Email Link
–+ servings

Pork Pozole Rojo

This spicy, flavor-packed south of the border style soup is really delicious. It’s easy to make although it does have to simmer for a few hours so plan ahead. Don’t worry, the pozole rojo will be worth it!
Print Recipe Pin Recipe
Cook Time 3 hours 30 minutes
Course Main
Cuisine Mexican
Servings 15

Ingredients
  

  • 6 pounds pork trotters, pork shoulder cubes and neck bones are good
  • 1 peeled quartered onion
  • 5 quarts water
  • 8 ounces dried guajillo chilies
  • 2 bay leaves
  • 1 peeled crushed head of garlic
  • 1 teaspoon ground cumin
  • 1 tablespoon dried Mexican oregano
  • 1 can hominy drained

TOPPINGS:

  • 1 shredded cabbage
  • 1 peeled chopped onion
  • 1 chopped bunch cilantro
  • 2 thinly sliced bunches radishes
  • Limes cut into wedges
  • Tostadas

Instructions
 

  • Put the pork and water in a large pot and bring it to a boil, skimming off any foam that comes to the top.
  • When it’s clear, add the garlic, onion, bay leaves, and about 2 tablespoons salt.
  • Turn the heat down, cover the pot and simmer for 1 to 1½ hours, adding more water so it’s always around 4 quarts.
  • Discard the stems from the chilies and discard the seeds.
  • Soak the chilies in 2 cups of warm water for half an hour or until softened.
  • Process them in a blender along with the soaking liquid and then strain the mixture through a fine mesh sieve.
  • Add the liquid to the pot with the pork in it. Discard the strained solids.
  • Add the cumin and oregano, and also the drained hominy.
  • Simmer covered for 1 to 1½ hours or until the pork is tender.
  • Add salt to taste and serve with your preferred toppings.
  • Enjoy!
Keyword Pork Pozole Rojo
Tried this recipe?Let us know how it was!