Red Pozole with Pork and Hominy

A traditional Mexican pozole made with pork and hominy, simmered in a flavorful red chile broth, perfect for cozy comfort meals. Includes stovetop, Crock-Pot, and Instant Pot methods.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Servings: 8 to 10

Full Ingredient List

  • 2 ounces dried ancho chiles
  • 2 ounces dried guajillo chiles
  • 2 to 3 chiles de árbol
  • 2 tablespoons avocado oil
  • 2 pounds boneless pork shoulder
  • 1 medium white onion
  • 8 cloves garlic
  • 7 to 8 cups chicken stock
  • 3 (15-ounce) cans hominy
  • 2 bay leaves
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • Salt and pepper to taste
  • Cilantro, cotija cheese, avocado, lime wedges, shredded cabbage, Mexican crema, and radishes (optional toppings)

Pozole Base

Tools and Equipment

  • stockpot
  • blender or food processor
  • tongs

Ingredients

Quantity Name Preparation Notes Substitutions
2 ounces dried ancho chiles stems removed, seeds discarded
2 ounces dried guajillo chiles stems removed, seeds discarded
2 to 3 chiles de árbol optional, stems removed, seeds discarded milder chiles or omit for less heat
2 tablespoons, divided avocado oil olive oil
2 pounds, cut into 1.5-inch cubes boneless pork shoulder chicken breast or thigh
1 medium, peeled and diced white onion yellow onion
8 cloves, peeled and minced garlic garlic powder (reduce quantity)
7 to 8 cups chicken stock vegetable stock
3 (15-ounce) cans, rinsed and drained hominy frozen or fresh hominy
2 bay leaves
1 tablespoon ground cumin
1 tablespoon dried oregano preferably Mexican oregano italian oregano
to taste salt and pepper

Instructions

  1. Step 1: Make the chile sauce by toasting the dried chiles until fragrant, soak in hot water, then blend with soaking water. (Tips: Tent lid of the blender to allow steam to escape while blending.)
  2. Step 2: Brown the pork in a stockpot with 1 tablespoon of oil until all sides are seared. (Tips: Do not overcrowd the pot for an even sear.)
  3. Step 3: Sauté the onion and garlic in remaining oil until softened. (Tips: Stir occasionally to prevent burning.)
  4. Step 4: Combine chicken stock, hominy, bay leaves, cumin, oregano, soaked pork, and chile sauce. Simmer until pork is tender. (Tips: Cover pot to maintain simmer and stir occasionally.)
  5. Step 5: Shred the pork into bite-sized pieces with forks and return to the soup. (Tips: Use tongs to safely handle hot pork.)
  6. Step 6: Season with salt and pepper to taste, adding more stock if needed to adjust thickness. (Tips: Use freshly ground black pepper for better flavor.)
  7. Step 7: Serve hot with your choice of toppings such as cilantro, cotija cheese, avocado, lime wedges, shredded cabbage, Mexican crema, and radishes. (Tips: Prepare toppings ahead for quick serving.)

Additional Information

Notes: For a milder soup, omit chiles de árbol. Soup freezes well; consider making a double batch.

Tags

gluten-free main dish Mexican-inspired soups stews