Pozole Rojo (Mexican Hominy Soup)
A comforting stew of tender pork, hominy and aromatic chilies, garnished with fresh radish, cabbage and lime for a vibrant, hearty Mexican classic.
- Prep
- 30 min
- Cook
- 2 hr
- Total
- 2 hr 30 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 5
Toast the guajillo, ancho and pasilla chilies in a dry pan over medium heat until fragrant, about 1 minute per side, then soak them in hot water for 20 minutes.
-
Step 2 of 5
Blend the softened chilies with the onion, garlic and 250 ml (1 cup) of the soaking liquid until smooth; strain through a fine sieve back into the pot.
-
Step 3 of 5
Add the pork cubes, hominy, the remaining 750 ml (3 cups) water and the chili puree; bring to a boil, then reduce to a gentle simmer and cook uncovered for 1½‑2 hours, skimming foam, until the meat is tender and the broth is deep red.
-
Step 4 of 5
Season the stew with salt and pepper, then ladle into bowls and top with cabbage, radish, onion, cilantro, avocado and a squeeze of lime.
-
Step 5 of 5
Serve immediately, allowing diners to adjust the garnish to taste.
Notes from the kitchen
If guajillo chilies are unavailable, substitute with equal parts dried New Mexico or pasilla chilies for similar colour and flavour.
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