The rich aroma of smoky chiles sizzling in the pot brings an instant sense of comfort and nostalgia. On a chilly evening, there’s nothing quite like a steaming bowl of Pozole Rojo to warm the soul. As I began to experiment with this traditional Mexican soup, I discovered that the blend of tender pork and hominy creates a heartwarming dish that’s far from ordinary. Each spoonful is a burst of flavors, thanks to the blend of guajillo and ancho chiles that I never fail to savor.
Whether it’s a casual family dinner or a gathering with friends, pozole is a beloved staple that brings people together. Topped with zesty lime, creamy avocado, and the crunch of fresh radishes, this soup transforms any meal into a celebration. Join me in creating this authentic Pozole Rojo that’s not only delightful to eat but also a joy to share—perfect for those who are done with fast food and seeking something truly homemade!
Why is Pozole your next comfort food?
Comforting Warmth: With its richly flavored, velvety broth, this pozole will wrap you in warmth during any chilly night.
Unique Flavors: The smoky chiles combined with tender pork and hearty hominy create a satisfying burst of taste in every spoonful.
Easy Prep: This dish is straightforward enough for beginners while still impressing seasoned cooks, making it accessible for everyone.
Customizable Options: Add your favorite toppings like creamy avocado or zesty lime to personalize your bowl and cater to any palate.
Cultural Connection: Not just a meal, but a tradition! Pozole symbolizes gathering and celebration, making it perfect for family dinners.
Experience the joy of homemade comfort with this delightful Pozole Rojo!
Pozole Rojo Ingredients
For the Base
- Dried Guajillo or Pasilla Chiles – Adds essential flavor and smokiness; use additional dried ancho chiles for a milder taste.
- Dried Ancho Chiles – Provides sweetness and depth; be sure to soften them for blending.
- Canola Oil (2 tablespoons) – Ideal for sautéing; olive oil can be an alternative if preferred.
- Boiling Water (1.5 cups) – Soaking liquid for chiles, which is crucial for achieving the right texture.
- Boneless Pork (2 pounds) – The main protein for the dish, resulting in tender texture; chicken or turkey can serve as lighter substitutions.
- Chopped Onion (1/2 cup) – Offers savory sweetness to the broth.
- Garlic Cloves (4, minced) – Enhances the overall flavor with aromatic nuances.
- Chicken Broth (3 cups) – Acts as the soup base; vegetable broth is a suitable substitute for a lighter option.
- Hominy (2 cans, rinsed and drained) – A key ingredient that adds texture; quinoa can replace it for a gluten-free alternative.
- Dried Mexican Oregano (1.5 teaspoons) – Essential for authentic flavor; if needed, mix marjoram with a bit of coriander.
- Salt (1 teaspoon) – Enhances all flavors; adjust according to taste.
For Toppings
- Lime wedges – Adds bright acidity and freshness on top.
- Sliced Radishes – Provides a crunchy, peppery contrast to the soup.
- Diced Avocado – Offers creaminess that complements the spiciness.
- Sliced Red Onion – A crisp, tangy addition for extra flavor and texture.
Crafted with these ingredients, your Pozole will bring warmth and joy to every gathering!
How to Make Pozole Rojo
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Sauté the Chiles: Heat 1 tablespoon of canola oil in a skillet over medium heat. Add the dried guajillo or pasilla chiles and sauté until heated through, about 1-2 minutes. Transfer them to a bowl, cover with boiling water, and let soak for 20 minutes.
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Brown the Pork: In a Dutch oven, heat the remaining 1 tablespoon of canola oil over medium-high heat. Brown the boneless pork in batches, making sure not to overcrowd the pan. Once browned, add the chopped onion and minced garlic with the last batch.
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Simmer the Broth: Return all the pork to the Dutch oven, pour in the chicken broth, and bring it to a boil. Reduce the heat, cover, and let it simmer until the meat is tender, about 30 minutes.
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Blend the Chiles: After the chiles have soaked, transfer them along with their soaking liquid to a blender. Blend until smooth, and then strain the mixture to reserve the pulp. Add the pulp to the pork mixture in the Dutch oven.
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Incorporate Hominy: Stir in the rinsed hominy, dried Mexican oregano, and salt into the pork mixture. Cover and let it simmer for an additional 20 minutes for flavors to meld beautifully.
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Serve and Enjoy: Ladle the hot pozole into bowls and top with your choice of lime wedges, sliced radishes, diced avocado, and sliced red onion.
Optional: Garnish each bowl with fresh cilantro for an extra burst of flavor.
Exact quantities are listed in the recipe card below.
Pozole Variations & Substitutions
Feel free to take this beloved soup to new heights with these delightful twists that cater to your taste or dietary needs!
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Vegetarian: Substitute pork with hearty mushrooms or jackfruit for a satisfying plant-based version that still delivers on flavor.
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Spicy Kick: Add sliced jalapeños or a chipotle pepper for an extra heat boost that adds a smoky depth to each bowl.
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Quinoa Twist: Swap out hominy for quinoa to create a gluten-free alternative while maintaining a delightful texture and flavor.
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Creamy Add-On: For a richer broth, stir in a dollop of sour cream or Mexican crema just before serving for a luscious touch.
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Herb Infusion: Try adding fresh cilantro or parsley during the simmering process for an aromatic boost that lends freshness to each bite.
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Fruit Touch: Garnish with diced mango or pineapple for a surprising and refreshing sweetness that balances the savory elements perfectly.
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Lime Variants: Experiment with yuzu or calamansi juice instead of lime for a unique citrus zing that brightens up your pozole.
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Nutty Flavor: Sprinkle some toasted pumpkin seeds (pepitas) on top for a satisfying crunch and a lovely nutty flavor that contrasts beautifully with the soup.
Make Ahead Options
Preparing Pozole Rojo in advance is a fantastic way to save time during your busy week! You can cook the soup base up to 3 days ahead of time; just remember to undercook the pork slightly to ensure it remains tender when reheated. Once cooled, store the pozole in airtight containers in the refrigerator. For the best flavor, consider prepping the toppings like diced avocado and sliced radishes on the day of serving to maintain their freshness. When you’re ready to enjoy, simply reheat the pozole gently on the stove until heated through; it will taste just as delicious as when it was first made!
What to Serve with Pozole?
Warm up your table with vibrant, flavorful sides that perfectly complement this delightful Mexican soup.
- Corn Tortillas: Freshly made tortillas are the perfect vessel for scooping up bites of pozole, enhancing the meal’s authenticity and heartiness.
- Crispy Tortilla Chips: Serve alongside for a crunchy contrast to the soft textures of your pozole. Dip them in the soup or enjoy them with salsa!
- Zesty Cabbage Slaw: A crunchy and tangy slaw adds a refreshing bite, balancing the rich flavors of the soup and providing a vibrant visual appeal.
- Mexican Street Corn: Creamy and slightly spicy, elote offers a sweet and flavorful side, enhancing the comforting vibe of your meal.
- Black Bean Salad: Cold, protein-packed salad brightened with lime and cilantro complements the robust flavors of pozole beautifully and adds a healthy touch.
- Sangria: A glass of fruity sangria brings a festive flair to your meal, enhancing the celebration of flavors with each sip as the soup warms your soul.
- Flan for Dessert: End the meal on a sweet note with a velvety flan that contrasts the boldness of the pozole, creating a delightful finish to your dining experience.
Each of these pairings not only complements the rich flavors of pozole but also adds to the communal and festive spirit of sharing a home-cooked meal!
Tips for the Best Pozole
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Chili Soak Time: Allow the chiles to soak properly for at least 20 minutes. This softens them and ensures a smooth blend, vital for your pozole’s texture.
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Pork Browning: Don’t rush the browning of the pork; this step adds depth and richness to your broth, enhancing the overall flavor of the pozole.
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Taste as You Go: After adding the hominy, taste your pozole and adjust the salt as needed. It’s easy to overlook seasoning once other ingredients are added.
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Simmer Slowly: Allow ample simmering time. The longer the pozole cooks, the more the flavors meld together, creating a comforting dish that warms the soul.
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Top with Freshness: Don’t skip the optional toppings! Fresh lime, radishes, and avocado add bright flavors and textures that beautifully balance the richness of the soup.
How to Store and Freeze Pozole
Fridge: Store any leftover pozole in an airtight container for up to 5 days. This traditional soup tastes even better the next day as the flavors continue to meld.
Freezer: If you want to keep it longer, freeze the pozole in freezer-safe containers for up to 3 months. Allow it to cool completely before sealing.
Reheating: To enjoy your frozen pozole, thaw it overnight in the fridge and reheat gently on the stove until heated through, stirring occasionally.
Tip: Always store the toppings separately to maintain their freshness and texture, ensuring your pozole remains delicious when you’re ready to enjoy it!
Pozole Rojo Recipe FAQs
What type of chiles should I use for Pozole Rojo?
For Pozole Rojo, I recommend using dried Guajillo or Pasilla chiles, as they add essential smokiness and depth of flavor. If you’re looking for a milder taste, you can substitute with additional dried ancho chiles, which bring a gentle sweetness to the dish.
How long can I store leftover Pozole in the refrigerator?
You can store leftover Pozole in an airtight container in the refrigerator for up to 5 days. This comforting soup tends to taste even better the next day as the flavors meld together beautifully, so don’t hesitate to enjoy the leftovers!
Can I freeze Pozole? If so, how?
Absolutely! To freeze your Pozole, let it cool completely and then transfer it to freezer-safe containers, leaving some room for expansion. You can store it in the freezer for up to 3 months. When you’re ready to enjoy it, simply thaw it overnight in the refrigerator and reheat it gently on the stove until heated through.
What if my Pozole is too salty?
If you find that your Pozole has turned out too salty, don’t worry! You can balance the saltiness by adding more hominy or some diced potatoes to the pot and letting it simmer for a few minutes. Another trick is to add a splash of acidity, such as lime juice, which can help cut the saltiness.
Are there any dietary considerations for making Pozole?
When making Pozole, keep in mind any dietary restrictions. You can adapt the recipe for vegetarians by substituting the pork with mushrooms or jackfruit, and using vegetable broth instead of chicken broth. Always check the labels on your canned ingredients to ensure they are free from allergens, especially if serving to guests with dietary restrictions.
Can I use turkey instead of pork?
Yes, you can definitely use turkey as a lighter alternative to pork! Just ensure to cook it until tender, and it will still provide a deliciously hearty Pozole that retains the comforting essence of this traditional soup.
Delicious Pozole Rojo: A Heartwarming Mexican Comfort Bowl
Ingredients
Equipment
Method
- Heat 1 tablespoon of canola oil in a skillet over medium heat. Add the dried guajillo or pasilla chiles and sauté until heated through, about 1-2 minutes. Transfer them to a bowl, cover with boiling water, and let soak for 20 minutes.
- In a Dutch oven, heat the remaining 1 tablespoon of canola oil over medium-high heat. Brown the boneless pork in batches, making sure not to overcrowd the pan. Once browned, add the chopped onion and minced garlic with the last batch.
- Return all the pork to the Dutch oven, pour in the chicken broth, and bring it to a boil. Reduce the heat, cover, and let it simmer until the meat is tender, about 30 minutes.
- After the chiles have soaked, transfer them along with their soaking liquid to a blender. Blend until smooth, and then strain the mixture to reserve the pulp. Add the pulp to the pork mixture in the Dutch oven.
- Stir in the rinsed hominy, dried Mexican oregano, and salt into the pork mixture. Cover and let it simmer for an additional 20 minutes for flavors to meld beautifully.
- Ladle the hot pozole into bowls and top with your choice of lime wedges, sliced radishes, diced avocado, and sliced red onion.