Everyday KitchenSearch all recipes

Mexican · Soups

Pozole Rojo

Non-vegEasy

Diet: Non-veg · High-protein

Pozole Rojo is a Mexican dish. Use cooked hominy rather than ordinary sweetcorn.

Prep
25 min
Cook
135 min
Total
160 min
Servings
6
Difficulty
Easy
Cuisine
Mexican
Course
Soups

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

Representative photograph of Pozole Rojo. The photograph includes a drink not included in this recipe.
The photograph includes a drink not included in this recipe. Representative photograph of Pozole Rojo. Garnishes and presentation may differ. Photo credit and licence
0 of 3 steps complete

Start cooking view to see whether your screen can stay awake.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Meat

Sauce

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; blender; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Broth · About 90 min

  1. Simmer 900 g pork shoulder, cubed, 1800 ml water, 150 g onion, halved, 20 g garlic, 1 tsp salt covered 90 minutes until tender.

    Check: Look for this result: tender.

Sauce · About 20 min

  1. Soak chilies from 40 g dried guajillo chilies, seeded, 400 ml hot water, 1 tsp oregano in hot water 20 minutes, blend with oregano and strain into broth.

Finish · About 30 min

  1. Add hominy from 800 g cooked hominy, drained, 200 g cabbage, shredded, 100 g radishes, sliced, 60 ml lime juice and simmer 30 minutes. Serve with cabbage, radish and lime.

Tips

  • Use cooked hominy rather than ordinary sweetcorn.
  • Judge Pozole Rojo by the texture and doneness signs in its steps. Your pan and heat affect how long Pozole Rojo takes to cook.

Substitutions

  • Use chicken legs with a shorter simmer and check 74°C / 165°F.

Storage

  • Get perishable Pozole Rojo into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Pozole Rojo within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Pozole Rojo to 74°C / 165°F, stirring or turning it for even heating. When Pozole Rojo is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Pozole Rojo includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Pozole Rojo becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Pozole Rojo one day ahead. For Pozole Rojo, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Pozole Rojo on the day of serving.

FAQ

What matters most when making Pozole Rojo?

Use cooked hominy rather than ordinary sweetcorn.

What can I substitute in Pozole Rojo?

Use chicken legs with a shorter simmer and check 74°C / 165°F.

Can I prepare Pozole Rojo ahead?

Prepare the measured ingredients for Pozole Rojo one day ahead. For Pozole Rojo, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Pozole Rojo on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes