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Red Pozole Soup (Pozole Rojo)


Is the winter cold getting the best of you? Or are you simply a soup enthusiast (like myself) that can enjoy a nice bowl of soup even on the hottest of days. Regardless, this Red Pozole Soup recipe will knock you off your feet. The addition of the Guajillo peppers will give you a nice kick of spicy flavor, enjoy!

Ingredients (4 Portions)

½ lb pork shoulder

½ lb pork spare ribs

2 garlic cloves, peeled

1 onion, peeled and cut in two

3 Guajillo chilies, stemmed and seeded

1-½ teaspoons cumin

¼ teaspoon cayenne

2 teaspoons chili powder

½ teaspoon oregano

Salt and black pepper to taste

1 tablespoon oil (canola or vegetable)

2 cans (425g/ 15oz each) white hominy, drained and rinsed*

*Can substitute 1:1 with dried beans


1 head of lettuce, finely shredded

1 cup radishes, sliced

Deep fried corn tortillas (tostadas)

Limes wedges

1 Avocado, chopped

Heat water in a large stock pot. Add pork shoulder, spareribs, 1/2 peeled onion, 1 clove peeled garlic. Bring to a boil then lower the heat and let simmer for 1 hour or until meat is tender and falling off the bone. While cooking, skim top layer of foam and fat from the pot using a ladle. Season with salt, cayenne pepper, cumin, and oregano when meat is almost done. Remove meat from broth; reserve broth. Trim excess fat and remove meat from bones; discard bones, onion and garlic from the broth. Shred meat and cover.

Soak the Guajillo chili peppers in warm water just enough to cover for 25-30 minutes until soft. Using a blender or food processor, blend peppers, garlic cloves, onion and chili powder adding some of the water in which the chilies were soaking. Puree mixture until smooth.

Heat oil in a large skillet over medium-high. Add the pepper puree and salt to taste stirring constantly. Reduce heat to medium; simmer, about 25 minutes.

Using a strainer, add the sauce to the broth. Bring to a boil and add the meat and simmer gently for about 10 minutes. Stir in white hominy and season with salt and pepper. Simmer until heated through.

Serve Pozole in large soup bowls and place garnishes on the side.

  • Mexico.Edomex - Rediscover Authentic Cooking |
    Posted at 18:24h, 10 April

    […] or other meats and fish such as lamb and salmon. It is a tradition in Mexico to serve Mole and also Pozole soup for special occasions, Christmas especially. The spice box includes Cocoa mole spice mix, chili […]

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