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red pozole in a bowl
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5 from 2 votes

Red Pozole Recipe

Pozole rojo, made with pork shoulder, hominy, and a blend of spices, this hearty soup offers a perfect balance of heat, smokiness, and tanginess.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: soups
Cuisine: Mexican
Keyword: hominy, mexican food, pork, soup, stew
Servings: 10 servings
Author: Courtney O'Dell

Ingredients

Instructions

  • Season the pork shoulder pieces with salt, pepper, chili powder, cumin, and ground ancho chiles.
  • In a large pot or Dutch oven, heat some oil over medium-high heat. Add the pork to the pot and brown on all sides. This may need to be done in batches. Once browned, remove the pork and set it aside.
  • In the same pot, add the onion, bell pepper, and diced jalapeño. Sauté until the vegetables are softened, about 5-7 minutes.
  • Add the garlic and sauté for another minute until it becomes fragrant.
  • Return the browned pork to the pot. Add the drained hominy and the Ro-Tel. Stir everything together.
  • Pour in the chicken broth. The broth should cover the ingredients; if not, add enough water to cover. Bring the soup to a boil.
  • Once boiling, reduce the heat to low and let the soup simmer for about 2-3 hours, or until the pork is very tender.
  • Taste the soup and adjust the seasonings as needed.
  • Serve the pozole in bowls, garnished with sliced radishes, sliced jalapeño, chopped cilantro, and a wedge of lime on the side.

Nutrition

Serving: 1g | Calories: 319kcal | Carbohydrates: 10g | Protein: 23g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Cholesterol: 85mg | Sodium: 810mg | Fiber: 2g | Sugar: 3g

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