Authentic Mexican Pozole Rojo (Celebratory Pork & Hominy Soup)

For a digital entrepreneur managing food platforms, “celebratory” and “holiday-specific” recipes are massive traffic drivers, especially around Christmas and New Year’s. Pozole is the “Gold Standard” of Mexican comfort food. It combines tender pork and hominy (nixtamalized corn) in a rich red broth. From an expertise perspective, the secret to a professional-grade Pozole is the “bone-in broth extraction.” Using pork ribs alongside the shoulder releases gelatin, creating a “Gold Standard” mouthfeel that water-based soups lack. The magic lies in the “fixings”—the soup is served with a platter of fresh garnishes that add essential crunch and acidity.

Recipe Details

• Prep Time: 30 Min
• Cook Time: 2 Hours
• Total Time: 2 Hours 30 Min
• Yield: 6–8 Servings
• Calories: ~450 kcal per serving

Ingredients:

The Meat & Broth

• 2 lbs (1kg) Boneless Pork Shoulder (Pork Butt), cut into 1.5-inch chunks
• 1 lb (450g) Pork Ribs or Bone-in cuts (Crucial for flavor depth)
• 1 large White Onion, halved
• 1 head Garlic, top sliced off (leave whole)
• 4 quarts Water & Salt to taste

The Corn

• 2 cans (29 oz each) White Hominy (Maíz Pozolero), rinsed and drained

The Red Sauce (Chile Paste)

• 4 dried Guajillo Chilies (Color & mild flavor)
• 2 dried Ancho Chilies (Deep, raisin-like sweetness)
• 2 cloves Garlic, peeled
• 1/2 tsp Cumin & 1/2 tsp Mexican Oregano

The Garnishes (Essential)

• Shredded Green Cabbage or Lettuce
• Radishes, thinly sliced
• White Onion, finely diced
• Lime Wedges
• Dried Mexican Oregano
• Tostadas (Crunchy corn tortillas)

Preparation Steps:

1. The Broth Base

1. In a very large pot, combine pork shoulder, ribs, halved onion, and whole garlic head. Cover with 4 quarts of water and add salt.
2. Bring to a boil, skim off grey foam, then reduce to a simmer.
3. Time Management: Cook partially covered for 90 minutes until meat is tender and pulling apart.

2. The Red Chile Paste

4. While meat cooks, place dried Guajillo and Ancho chilies in a bowl. Cover with boiling water and soak for 20 minutes until soft.
5. Transfer chilies to a blender with garlic, cumin, oregano, and 1 cup of soaking liquid. Blend until smooth.
6. Technique: Strain this sauce through a sieve into a bowl to remove tough skins. This ensures a professional, silky broth texture.

3. The Fusion

7. Once meat is tender, remove/discard the onion and garlic head.
8. Pour the strained red sauce into the pot. Add the rinsed hominy.
9. Simmer for 30–40 minutes. This allows the corn to absorb the chili flavor and the broth to thicken slightly. Taste and adjust salt (it usually needs more now).

4. Service & Customization

10. Serve hot in deep bowls.
11. Table-Side Rule: Serve with a platter of garnishes. The diner must add cabbage, radish, onion, oregano, and lime juice at the table for the “Gold Standard” contrast of hot soup and fresh crunch. Eat with tostadas.

Expert Tips:

• Hominy vs. Corn: You must use Hominy (Maíz Pozolero), not regular sweet corn. Hominy is treated with alkali (nixtamalized), giving it a distinctive chewy, dumpling-like texture essential for Pozole.
• The Oregano Factor: Try to find specific “Mexican Oregano.” Unlike the Mediterranean variety (which is mint family), Mexican oregano (verbena family) has citrusy, earthy notes that pair perfectly with chili.
• Spiciness Control: Guajillo and Ancho are mild. If you want professional-grade heat, blend 2–3 dried Arbol chilies into the sauce.