Tasty Mexican Pork and Hominy

Hearty, soul-warming Pozole Rojo bursting with juicy pork and hominy in a vibrant red chile sauce brings authentic Mexican celebration flavors right to your table. This beloved soup, topped with crunchy veggies and tangy lime, offers a perfect balance of cozy comfort and bold excitement in every bite.

I tried making pozole for the first time at my kid's graduation bash. The smell caught my Mexican neighbor's attention, and she spent the whole afternoon telling me stories about her grandma's cooking while we tweaked the broth together. It's now become our go-to dish whenever we've got something special to mark.

Key Ingredients

• Dried Chiles: Go for soft, bendy guajillos or anchos without any rips or dusty spots
• Pork Shoulder: Grab meat with good fat running through it for super tender bites
• White Hominy: Check for big, healthy kernels and give them a good wash
• Mexican Oregano: Brings special citrusy notes you won't get from Italian style
• Fresh Garnishes: Should be super crunchy and cut right before eating
• Limes: Pick ones that feel weighty for the juiciest squeeze

Pin it

Step-By-Step Cooking Guide

Step 1:

Start prepping your chiles early in your cooking day. Lightly toast them until you can smell their aroma but watch carefully so they don't burn - about half a minute each side works well.

Step 2:

Make sure your pork is totally dry with paper towels and cut into similar-sized chunks so they cook evenly. Don't skimp on salt before you brown it.

Step 3:

Work in small batches when browning meat, giving each piece plenty of room to get a nice golden sear. This is where tons of flavor starts to build.

Step 4:

Keep a close eye on your garlic after adding it to the meat - you want it nice and golden but not dark or it'll taste bitter.

Step 5:

Run your chile sauce through the blender until it's super smooth, then strain it twice for the most velvety texture.

Step 6:

Keep your heat low during simmering - boiling too hard will make your meat tough.

Step 7:

Use a spoon to take off any foam that forms on top while cooking for a prettier broth.

Step 8:

Taste your soup as it cooks and adjust salt as needed along the way.

Step 9:

Save the garnish prep for right before you're ready to eat so everything stays super fresh.

Step 10:

Let your finished soup sit for about 15 minutes before dishing it up.

When I was little, my grandma always told me pozole needed both time and love. She'd let hers cook all day long, telling me the broth needed time to "sing." These days, I totally get what those words meant.

Crafting Your Perfect Bowl

Getting your pozole just right means thinking about how you add your toppings:

• Pour in the piping hot broth first
• Throw in some crunchy sliced cabbage and radishes
• Add soft chunks of avocado next
• Sprinkle with fresh herbs and a good squeeze of lime

There's nothing better than watching my family gather around the table, each one fixing their bowl exactly how they want it. My kids always start by loading up on avocado, while my husband can't get enough of the crispy cabbage and spicy radishes.

Getting The Heat Just Right

• Keep your soup at a gentle bubble, never boiling hard
• Store all your toppings in the fridge until the last minute
• Pop your serving bowls in a warm oven beforehand
• Cut all your garnishes just before everyone sits down

Pin it

Saving For Later

• Let everything cool down completely before storing
• Put broth and meat in separate containers if freezing
• Never store prepared garnishes - they'll get soggy
• Warm it back up slowly to keep meat tender

Prepping In Advance

• Make your base soup up to 3 days ahead
• Chop all your toppings the morning you plan to serve
• Store any tostadas in something airtight
• Heat everything back up on low heat

This pozole has turned into something bigger than just dinner at our house - it's our way of pulling everyone together, sharing old stories, and making new memories. The real magic isn't just in the flavorful broth or the tender meat, but in how it gets everyone sitting around one table, building their own perfect bowls and enjoying the warmth of traditional Mexican comfort food together.

Frequently Asked Questions

→ How long does it take to cook pozole rojo?

It takes around 3-4 hours total, with 2-3 hours of slow cooking until the pork gets nice and soft.

→ Can I make pozole rojo ahead of time?

Absolutely, it'll keep in your fridge for up to a week or in the freezer for 3 months.

→ What garnishes go with pozole rojo?

You'll want shredded cabbage, sliced radishes, diced onion, fresh cilantro, lime wedges, and chunks of avocado.

→ Is there a vegetarian version of pozole?

For sure, just swap the pork with seitan or roasted veggies and use veggie broth instead.

→ What type of chiles are used in pozole rojo?

You'll usually find guajillo or ancho chiles in it, sometimes both mixed together.