This pozole rojo is my take on the traditional Mexican soup! It's rich and hearty, layered with smoky chile flavor, and perfect for sharing with the family.
I first experienced a pozole verde with shredded chicken and the most amazing green broth for a Mexican Christmas dinner at my friend's house decades ago. And I loved every spoonful of it! Since then I've enjoyed pozole all the different ways including blanco (a lighter version without chiles) and pozole rojo, which is what I'll be sharing today! Pozole rojo is somewhat similar to birria in the way it's prepared, but with a brothier base that makes it perfect for soup season. I hope you love it as much as I do!
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► TIMESTAMPS:
00:00 Intro — Why this pozole rojo is so special
00:52 Trim & cut pork shoulder into large chunks
01:35 Add pork, whole onion, garlic, bay leaves & water to the pot
02:16 Simmer pork 1½–2 hours until fall-apart tender (skim foam)
02:42 Prep the dried chilies: guajillo and ancho (what to use & why)
03:18 Deseed, rinse and simmer chilies until soft (about 15 min)
03:59 Roast garlic cloves and half an onion (broil or pan-char)
04:33 Blend chilies, roasted garlic + onion, oregano & salt into red sauce
05:21 Drain & rinse 2 cans (25 oz) white hominy
05:39 Shred the cooked pork (remove aromatics first)
05:55 Add shredded pork, hominy and red chile sauce back to pot
06:03 Simmer the pozole another hour (partially covered)
06:33 Prep classic toppings: shredded cabbage, radish, onion, cilantro & lime
06:48 Assemble a bowl and add the squeeze of lime (finishing touch)
07:00 Taste test — flavor, heat and texture notes
08:14 Ingredients I leave out (no cumin & no vinegar — why)
09:54 Final thoughts and serving ideas
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