Sarah's Kitchen / Mexican / Soups

Pozole Rojo

Red Hominy Soup — The Celebration Cure-All

"Saturday night's cure for Sunday morning."

3-4Hours
10-12Servings
2/5Difficulty

The Origin

From Aztec ritual to Mexican Independence Day — pozole is sacred.

The Soup of Rebirth

Pozole's history is complicated. The Aztecs made it for religious ceremonies — the original protein was not pork. When the Spanish arrived, pork became the substitute, and the dish transformed from sacred ritual to beloved comfort food.

Today, pozole is inseparable from celebration. It's the soup of Mexican Independence Day (September 15th), of birthday parties, of any gathering worth gathering for. The red version (rojo) comes from Jalisco and Nayarit. White (blanco) is from Guerrero. Green (verde) emerged from Mexico City.

The magic of pozole is the hominy — giant corn kernels treated with lime (nixtamalization) that bloom open like flowers when cooked. Combined with rich pork broth and that unforgettable chile sauce, it becomes something transcendent.

"Pozole fixes everything. Heartbreak, hangovers, homesickness — all cured."

The Ingredients

La Carne — The Meat

Bone-In Essential
  • 3 lbsPork shoulderBone-in, cut into large chunks
  • 1 lbPork neck bones or spare ribsFor extra flavor

El Maíz — The Hominy

THE SOUL
  • 2 cans (29 oz each)White hominy (maíz pozolero)Drained and rinsed

La Salsa Roja — Red Chile Sauce

THE COLOR
  • 6Guajillo chilesStemmed, seeded
  • 3Ancho chilesStemmed, seeded
  • 2Chile de árbolFor heat (optional)
  • 4 clovesGarlic
  • ½White onion
  • 1 tspCumin
  • 1 tspMexican oregano

El Caldo — The Broth

  • 12 cupsWater
  • 1White onion, halved
  • 1Head of garlic, halved crosswise
  • 2Bay leaves
  • 1 tbspSalt

Los Toppings (Non-Negotiable)

  • Shredded green cabbage
  • Sliced radishes
  • Diced white onion
  • Dried oregano
  • Lime wedges
  • Tostadas
  • Chile de árbol hot sauce
  • Sliced avocado

The Method

01

Cook the Pork (2 hours)

1

Place pork in a large pot (at least 8 quarts). Add water, halved onion, garlic head, bay leaves, and salt.

2

Bring to a boil. Skim off any foam that rises. Reduce to a simmer.

3

Cook for 2 hours until pork is very tender and falling apart. Remove pork, shred when cool enough to handle.

4

Strain broth and return to pot. Discard solids.

Pro Tip

Make the broth a day ahead. Refrigerate overnight and skim off solidified fat.

02

Make the Chile Sauce

5

While pork cooks, toast dried chiles on a dry comal until fragrant and pliable (30 seconds per side).

6

Soak chiles in hot water for 20 minutes until soft.

7

Blend soaked chiles with garlic, onion, cumin, oregano, and 1 cup of the soaking liquid until very smooth.

8

Strain through a fine mesh sieve, pressing to extract all liquid. Discard solids.

Critical

Straining is essential. Pozole broth should be silky smooth, not gritty.

03

Build the Pozole

9

Add the chile sauce to the strained pork broth. Stir well.

10

Add drained hominy and shredded pork. Simmer for 30-45 minutes.

11

Taste and adjust salt. The broth should be deeply flavorful and slightly spicy.

04

Serve

12

Ladle into large bowls. Set out ALL the toppings — this is non-negotiable.

13

Let each person build their bowl: cabbage, radishes, oregano, lime, onion, chile sauce.

The Three Pozoles

One dish, three regional identities.

Pozole Rojo (Red)

Jalisco and Nayarit. Guajillo and ancho chiles. This recipe. The most common style.

Pozole Blanco (White)

Guerrero. No chile sauce — just pure pork broth with hominy. Heat comes from table salsas.

Pozole Verde (Green)

Mexico City. Pepitas, tomatillos, cilantro, and poblanos create the green color.