About this recipe

A deeply satisfying Mexican hominy soup with tender pulled pork simmered in a rich, earthy red chile broth. This classic pozole rojo is the kind of recipe passed down through generations — bold, warming, and built for a crowd. Served with a colorful spread of fresh toppings, it's a celebration in a bowl that's surprisingly approachable to make at home.

Instructions

1. 1

   Add the pork shoulder chunks, halved white onion, 4 cloves of garlic peeled, divided, kosher salt, black peppercorns, bay leaves, and oregano Mexican oregano preferred to a large pot. Cover with about 10 cups of water enough to fully submerge pork — the pork should be fully submerged. Bring to a boil ^[over high heat], skimming off any grey foam that rises to the surface during the first 10 minutes.

2. 2

   Once the broth is clear, reduce heat ^[to low], partially cover the pot, and simmer for 1 hour 30 minutes to 2 hours, until the pork shoulder is completely tender and pulls apart easily with a fork.

3. 3

   Transfer the pork shoulder to a cutting board and let it cool slightly. Remove and discard the white onion, bay leaves, and black peppercorns from the broth. Reserve the broth in the pot — you should have about 8 cups. Shred the pork shoulder into bite-sized pieces, discarding any bones and excess fat.

4. 4

   While the pork shoulder simmers, prepare the dried chiles. Tear the guajillo chiles stems and seeds removed, pasilla chiles stems and seeds removed open and remove the stems and seeds. In a dry skillet or directly over a gas flame, lightly toast each chile for 20–30 seconds per side until fragrant and slightly darkened — do not let them burn or the sauce will be bitter.

5. 5

   Place the toasted chiles in a medium saucepan and cover with 3 cups of water enough to fully submerge pork. Bring to a boil, then reduce to a simmer and cook for 15 minutes until the chiles are completely softened and rehydrated.

6. 6

   Transfer the softened chiles to a blender along with 1 cup of their soaking liquid, the remaining 4 cloves of garlic from the divided amount above, cumin, oregano Mexican oregano preferred, and kosher salt. Blend ^[on high] for 1–2 minutes until completely smooth. Strain the sauce through a sieve into a mixing bowl, pressing with a spoon to extract all the liquid. Discard the solids left in the strainer.

7. 7

   Heat 1 tablespoon of vegetable oil in the large pot with the reserved pork broth ^[over medium-high heat]. Pour in the strained chile sauce all at once — it will sizzle and splatter, so stand back. Fry the sauce in the broth for 3–4 minutes, stirring constantly, until it deepens in color and smells toasty.

8. 8

   Add the drained hominy and the shredded pork shoulder back into the pot. Stir everything together and bring to a gentle boil, then reduce to a simmer. Cook uncovered for 20–30 minutes, allowing all the flavors to meld together. Taste and adjust kosher salt as needed.

9. 9

   Ladle the pozole into large, deep bowls. Set out all the toppings in small bowls on the table: shredded small green cabbage finely, sliced small radishes, diced white onion, fresh cilantro, limes wedges, oregano, and chili flakes. Let each person build their own bowl. Serve with tostadas on the side for dipping.