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Flavorful Authentic Pozole Rojo Recipe Easy Homemade Hominy Lime Soup

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A comforting and authentic Mexican red pozole soup made with slow-cooked pork shoulder, smoky guajillo and ancho chiles, hominy, and fresh lime. This recipe balances deep smoky flavors with a bright lime finish for a soul-warming meal.

Ingredients

Scale
  • 2 pounds pork shoulder, skinless and trimmed of excess fat
  • 4–5 dried guajillo chiles
  • 2 dried ancho chiles
  • 2 cups hominy, canned or pre-cooked, rinsed well
  • 1 medium white onion, chopped roughly
  • 4 cloves garlic, freshly minced
  • 6 cups chicken or pork broth, low sodium preferred
  • 1 teaspoon oregano (Mexican oregano preferred)
  • 1 teaspoon ground cumin
  • Salt and black pepper to taste
  • 2–3 fresh limes, for squeezing over finished soup
  • Optional garnishes: shredded cabbage, sliced radishes, chopped cilantro, diced avocado, tostadas or tortilla chips

Instructions

  1. Remove stems and seeds from guajillo and ancho chiles. Rinse quickly under warm water to remove dust.
  2. Place chiles in a bowl and cover with hot water. Soak for 20–25 minutes until softened but not mushy.
  3. Cut pork shoulder into large chunks. In a large heavy-bottomed pot over medium heat, add a splash of oil and sear pork pieces until browned on all sides, about 5 minutes.
  4. Add chopped onion and minced garlic to the pot with pork. Cook until fragrant and soft, about 3 minutes.
  5. Drain chiles and transfer to blender. Add about 1 cup of soaking water, oregano, cumin, and a pinch of salt. Blend until smooth, scraping sides as needed.
  6. Pour chile sauce into pot with pork and aromatics. Add broth and stir well. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 1.5 to 2 hours, stirring occasionally, until pork is tender and broth is rich.
  7. Rinse hominy thoroughly and add to pot during last 30 minutes of cooking to absorb flavor without becoming mushy.
  8. Season soup with salt and pepper to taste near the end of cooking.
  9. Ladle pozole rojo into bowls and serve with optional garnishes: shredded cabbage, sliced radishes, fresh lime wedges, chopped cilantro, and avocado. Let guests dress their bowls to taste.

Notes

Toast chiles lightly in a dry skillet before soaking to enhance flavor. Do not rush simmering to develop deep flavors. Blend chiles with soaking water to keep sauce smooth. Searing pork adds caramelized flavor. Adjust spice by adding chipotle or cayenne if desired. Rinse canned hominy well to remove excess salt.

Nutrition

Keywords: pozole rojo, hominy soup, Mexican soup, pork pozole, guajillo chiles, ancho chiles, lime soup, traditional Mexican recipe, slow cooked pork, comfort food

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