Authentic Pozole Rojo Recipe

Learn how to make an authentic pozole rojo recipe at home. This rich and spicy red chili-infused soup is a beloved classic from Mexican cuisine, it is perfect for gatherings and as a soul-warming comfort food. Get ready to savor the vibrant taste of Mexico in every spoonful!

Pozole Rojo is a traditional Mexican stew made with hominy, pork meat, and red chili sauce. It’s usually served with toppings like shredded cabbage, lettuce, onions, radishes, lime juice, and hot salsa.

The key ingredient that gives pozole rojo its distinctive red color is dried red chilies, such as guajillo, ancho, or pasilla chilies, which are rehydrated and blended to create a red sauce.

What makes this pozole recipe authentic is the use of cacahuazintle corn. This type of corn is a traditional and ancient variety of maize that is native to Mexico. It is characterized by its large, plump kernels and unique culinary characteristics.

How To Make Pozole Rojo

Step 1. Soak the corn

Before going to bed, place the corn into a large bowl and cover it with plenty of water. The next day you will notice that the corn has softened a bit. Discard the soaking water and wash the corn thoroughly with cold water.

Tip: If you use canned hominy, just rinse it with cold water and start the recipe with the chile sauce preparation.

Discard the little “heads” on the corn.  If you want the kernels to bloom then you need to “de-head” the kernels. De-heading means picking off those little tips with your fingers.

Note: This is a time-consuming step since you have to do it to every single kernel. Still, I suggest not skipping if you want a soft and tender texture on the corn.

Step 2. Cook the corn

Place soaked hominy corn in a large pot and cover it with 2 inches (5cm) of water.

Cook over medium heat for about 3 hours or until the grains are slightly tender.

After three hours the corn will start to “bloom” and you will notice because most of the kernels will be popping and the broth will have a thick consistency.

Step 3. Make the sauce

While the hominy is cooking, clean the dried chiles and place them in a bowl.

Cover them with hot water and allow them to soak for about 20 minutes or until they are nicely soft.

Drain the chilies and place them in a blender along with onions, garlic, oregano, cumin, bay leaves, and pepper.

Pour one and a half cups of water and blend until you’ll get a smooth sauce. Strain the sauce into the pot with hominy and stir to combine.

Step 4.- Cook the pork meat

Add the pork meat and enough water to cover all the ingredients and mix well. Season with salt and bring to a simmer.

Cook from 2 to 2 1/2 hours over medium-high heat, making sure the meat is always covered with broth. Once the meat and kernels are nicely tender, adjust with salt and turn off the heat.

Pozole is ready, serve immediately with toppings like onion, radishes, salsa, and a squeeze of lime.

Expert Tips & Notes

• The corn I used had already undergone the nixtamalization process. It’s essential for you to check if the corn you purchase is ready to cook otherwise you’ll need to do it yourself using lime (calcium hydroxide).
• Balance the heat of the dish by varying the number of chilies you use. Removing the seeds and membranes from the chilies can also reduce the spiciness.
• On the contrary, if you want to add more heat add some arbol chiles to the sauce.
• Choose a pot that is large enough to comfortably hold all the ingredients without overcrowding. Pozole is often made in large batches, so a stockpot or Dutch oven with a capacity of 7 to 10 quarts or more is ideal, depending on the quantity you plan to prepare.
• If you notice that the meat is well cooked but the kernels are not, take out the meat and place it in a bowl, then continue cooking the hominy until done.

What to Serve With Pozole

Pozole rojo can be served with a large variety of toppings that depends on personal preferences and sometimes traditions, here are some of the most popular:

• Chopped lettuce or cabbage.
• Chopped onions.
• Sliced or diced radish.
• Tostadas.
• Avocado.
• Crispy potato tacos.
• Diced tomatoes.
• Chopped cilantro.
• Hot salsa. We recommend this salsa macha or this peanut sauce.
• Lime juice.

Store & Reheat

Pozole rojo leftovers can be stored in the fridge for up to 5 days or in the freezer for up to 3 months. You can store the meat in a separate container or everything together for convenience.

I don’t recommend leaving the leftovers out of the fridge overnight as they can easily spoil, especially in a warm environment.

To reheat first thaw it in the fridge (if frozen), then transfer it to a pot and bring it to a gentle boil. Simmer until is heated through and serve with your favorite toppings.

FAQ

More Mexican Soups

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