Pozole Rojo Recipe: Pork & Hominy Soup with a Chile de Árbol Kick

Pozole rojo is one of Mexico's great celebration dishes: a deep red broth made from dried chiles, tender pork, and big, chewy kernels of hominy, served with a spread of fresh toppings so everyone can finish their own bowl. It's a favorite for holidays, birthdays, and weekend family meals, and it's easier to make than it looks. Most of the time is hands-off simmering. We like to finish each bowl with lime, oregano, and a few drops of El Guero 2 Chile de Árbol Hot Salsa for extra heat.

What is pozole?

Pozole is a traditional Mexican soup built around hominy, which is dried corn that has been treated with an alkaline solution (nixtamalized) so the kernels puff up and become tender. There are three main styles: blanco (a clear broth), verde (made with tomatillos, green chiles, and pepitas), and rojo (made with dried red chiles). This recipe is pozole rojo with pork, colored and flavored with guajillo and ancho chiles.

Pozole rojo with pork

Serves: 8 · Prep: 30 minutes · Cook: about 3 hours

Ingredients

• 3 lb bone-in pork shoulder, cut into 2-inch chunks (or 2 1/2 lb boneless)
• 1 white onion, halved
• 6 garlic cloves, peeled (4 for the broth, 2 for the chile sauce)
• 2 bay leaves
• 1 tablespoon kosher salt, plus more to taste
• 3 quarts water
• 6 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 1 teaspoon dried Mexican oregano, plus more for serving
• 1/2 teaspoon ground cumin
• Two 25-oz cans white hominy, drained and rinsed
• For serving: shredded green cabbage, sliced radishes, chopped white onion, dried oregano, lime wedges, tostadas, and El Guero 2 Chile de Árbol Hot Salsa

Instructions

1. Simmer the pork. Put the pork, halved onion, 4 garlic cloves, bay leaves, and salt in a large pot with the water. Bring to a boil, skim off any foam, then reduce the heat and simmer, partly covered, for 2 to 2 1/2 hours, until the pork is very tender.
2. Toast the chiles. While the pork cooks, toast the guajillo and ancho chiles in a dry skillet over medium heat for 20 to 30 seconds per side, just until fragrant. Don't let them burn, or the broth will taste bitter.
3. Soak the chiles. Cover the toasted chiles with very hot water and let them soak for about 20 minutes, until soft.
4. Make the chile sauce. Drain the chiles and add them to a blender with the remaining 2 garlic cloves, the oregano, the cumin, and about 1 1/2 cups of the pork cooking broth. Blend until completely smooth, then pour through a fine strainer to remove the skins.
5. Shred the pork. Remove the onion and bay leaves from the pot. Lift out the pork, remove any bones, shred it into large pieces, and return it to the pot.
6. Finish the pozole. Stir the chile sauce and the hominy into the pot. Simmer for another 30 minutes so the flavors come together. Taste and season with more salt as needed. Add a little water if it's too thick.
7. Serve. Ladle the pozole into bowls and set out the cabbage, radishes, onion, oregano, lime wedges, tostadas, and El Guero 2 so everyone can top their own.

Adding heat with chile de árbol

Guajillo and ancho chiles give pozole rojo its color and a rich, mild chile flavor. Many cooks add chile de árbol for heat. Instead of making the whole pot spicy, put a bottle of El Guero 2 on the table. Its chile de árbol and garlic flavor fits right in, and each person can add as much or as little as they like. It's a spicy salsa, so start with a few drops per bowl.

Tips for great pozole

• Use bone-in pork if you can. The bones add body to the broth.
• Strain the chile sauce. It takes a minute and gives you a smooth, silky broth.
• Make it ahead. Pozole tastes even better the next day. Cool it, refrigerate it, and reheat it gently.
• Toppings are not optional. The crunch of cabbage and radish, the sharp onion, and the lime are what make the bowl.

What to serve with pozole

Tostadas spread with crema, or topped with beans and cheese, are the classic side. For a bigger spread, serve pozole alongside street tacos or carne asada. Leftovers make a great breakfast with a fried egg on top. Our breakfast guide has more morning ideas.

Get El Guero 2 for your pozole

El Guero 2 Chile de Árbol Hot Salsa is made in small batches with chiles de árbol and garlic in a San Diego catering kitchen. Order the 5 oz bottle as a Single ($5.99), 3-Pack, 6-Pack, or 24-Pack, with free U.S. shipping on orders of $70 or more. Local to San Diego? Find it at Liva Distributors in San Ysidro and Spring Valley. See our Where to Buy page.

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