One of the most iconic Mexican dishes, this ultimate Pozole Rojo is PACKED with deliciously bold and robust flavors that will absolutely WOW your taste buds! This classic Mexican soup is the definition of hearty. The celebratory dish dates back to pre-Columbian Mesoamerica, and is now popular all over Mexico, as well as New Mexico, where it’s known as posole.
There are three main types of pozole: white (blanco), green (verde), and red (rojo) — yep, just like the Mexican flag! Each requires a certain set of ingredients, but hominy and some sort of stewed meat is almost always present. Pozole is often topped with cabbage or lettuce, chopped onion, sliced radishes, avocado, and plenty of lime wedges for squeezing. More hot sauce or chiles can be added for more heat. Pozole is all about the garnishes. So good!
In Mexico people consume pozole in large quantities during every season of the year. That said, it is especially popular at holiday celebrations in Mexico. It is easy to make and you will love it! It is especially great on cold winter days when my body is asking for something warm. What better way to do that than with this delicious, and popular Mexican soup.
Not what you are looking for? Try these other amazing soup recipes: Super Simple Slow-Cooker Split Pea Soup, Canadian Cheese Soup or some Parma Rosa Tomato Soup. Check out our Mexican Fiesta Menu suggestions.
Pozole
- Prep Time: :30
- Cook Time: 4:20
- Total Time: 4:50
- Yield: 10
- Category: Soup
- Method: Stove Top
- Cuisine: Mexican
Ingredients
- 3 pounds pork shoulder, rubbed with salt and freshly ground black pepper
- 1 tablespoon lard or oil
- 1 large white onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 4 cups Chicken Broth
- 4 cups Enchilada/Red Chile Sauce
- 2 teaspoons dried Mexican oregano
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 3 large bay leaves
- 3 15 ounce cans white hominy, drained
- 2 tablespoons masa harina
- 1/4 cup chopped cilantro
- For toppings: Shredded green cabbage, sliced red radishes, diced avocados, sliced limes, chopped fresh cilantro, toasted tortilla strips, crema, and anything else your heart desires!
Instructions
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Rub the pork down with a little salt and some freshly ground black pepper. Heat the lard/oil over high heat in a heavy stock pot or Dutch oven and sear the pork on all sides until nicely browned. Remove and set aside.
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Lower the heat to medium-high and add the onions, cooking until lightly browned. Add the garlic and cumin and cook for another minute.
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Return the pork roast and add the chicken broth. Add the Homemade Authentic Red Chile Sauce along with the bay leaves, salt, pepper, Mexican oregano and smoked paprika.
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Simmer covered over low heat for 2-3 hours or until the roast is fork tender and falls apart.
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Transfer the roast to a plate and use two forks to shred the meat.
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Return the shredded pork to the pot, stir in the masa harina and add the drained hominy.
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Simmer covered for another hour. Stir in the cilantro and simmer another 5 minutes. Add more salt and pepper to taste.
- Serve garnished with shredded green cabbage, sliced red radishes, diced avocado, sliced limes, chopped cilantro, etc. Want some crunch? Add some toasted tortilla strips.
Follow steps 1 and 2 as directed and then transfer everything to a slow cooker in step 3. Cook on LOW for 6-8 hours or on HIGH for 4-6 hours.