Entree: Mexico – Bajio Mexico — Aguascalientes – Pozole Rojo de Aguascalientes (Aguascalientes Red Pozole)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 45 min

Total 2 hrs 45 min

Ingredients

- 3 lb (1.36 kg) pork shoulder, bone-in, cut into 2-inch pieces (approx. 2.6 lb/1.2 kg usable meat)
- 8 cups (1.9 L) water, plus more as needed
- 2 tsp (10 g) salt, plus more to taste
- 1 medium white onion, halved (8 oz / 225 g)
- 6 garlic cloves (18 g)
- 2 bay leaves
- 4 cups (700 g) cooked hominy (or 2 cans 25 oz / 710 g each hominy, drained and rinsed; about 4–5 cups drained / 900 g)
- 6 dried guajillo chiles, stemmed and seeded (about 30 g)
- 2 dried ancho chiles, stemmed and seeded (about 20 g)
- 2 tbsp (30 ml) vegetable oil or pork lard
- 1 tsp (2 g) ground cumin
- 2 tsp (2 g) dried Mexican oregano (plus extra for serving)
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (5 g) chicken or pork bouillon powder (optional, for extra depth)
- 8 oz (225 g) green cabbage, thinly shredded (about 3 cups / 200 g)
- 8 radishes, thinly sliced (about 120 g)
- 1 cup (160 g) white onion, finely chopped
- 4 limes, cut into wedges
- 1/2 cup (15 g) fresh cilantro, chopped (optional)
- Tostadas or warm corn tortillas, for serving

Instructions

Short Description:
A hearty pork pozole in a bright red chile broth made with hominy, slow-simmered pork, and traditional Bajio spices, served with crisp garnishes for texture and brightness. This is a filling main-course soup typical for family meals and celebrations in Aguascalientes.

Regional Notes:
This Bajio/Aguascalientes version emphasizes a red chile (guajillo/ancho) broth and pork shoulder for a deep, meaty base rather than chicken or purely chile-forward styles. Local touches include a moderate use of Mexican oregano and cumin for warm, earthy notes and the practice of simmering pork until very tender so the broth carries rich gelatinous mouthfeel common in central-Mexican pozoles.

1. Rinse pork pieces and place in a large heavy pot with 8 cups (1.9 L) water, halved onion, 2 garlic cloves, 1 tsp (5 g) salt, and bay leaves. Bring to a gentle boil over medium-high heat, skim any foam, then reduce to a simmer. Cover and simmer for 1 1/2 to 2 hours, until pork is very tender and easily shredded. Remove pork and reserve 6 cups (1.4 L) strained cooking broth; discard solids. Shred or chop pork into bite-sized pieces and set aside.
2. While pork simmers, prepare chiles: heat a dry skillet over medium heat and toast the guajillo and ancho chiles briefly, 10–20 seconds per side, until fragrant but not burned. Place toasted chiles in a heatproof bowl and cover with 2 cups (475 ml) very hot water. Soak 15–20 minutes until softened.
3. In a blender, combine soaked chiles (remove and discard stems and most seeds), 4 remaining garlic cloves, 1/2 medium onion (about 4 oz / 115 g), 1/2 cup (120 ml) of the chile soaking liquid, 1 tbsp (15 ml) of the reserved pork broth, cumin, Mexican oregano, and black pepper. Blend until very smooth. If necessary, add up to 1/4 cup (60 ml) additional soaking liquid to help blend.
4. Strain the blended chile sauce through a fine-mesh sieve into a bowl, pressing with a spoon to extract as much sauce as possible. Discard solids in the sieve. You should have about 1 1/2 to 2 cups (350–475 ml) of strained sauce.
5. In a large pot or Dutch oven, heat 2 tbsp (30 ml) vegetable oil or lard over medium heat. Add the strained chile sauce and sauté 3–4 minutes, stirring, until it darkens slightly and aromas open (this mellows raw chile flavor). Be careful not to let it burn.
6. Add the reserved 6 cups (1.4 L) pork broth to the pot with the chile sauce, taste and add 1 tsp (5 g) bouillon powder if using, and adjust salt (start with an additional 1 tsp / 5 g if needed). Bring to a simmer.
7. Add shredded pork and drained hominy to the simmering red broth. Simmer gently, uncovered, 25–40 minutes so flavors meld and hominy heats through and the pork absorbs the chile broth. Adjust thickness with extra water or broth if too thick; adjust seasoning.
8. To serve, ladle pozole into bowls and offer shredded cabbage, sliced radishes, chopped onion, cilantro, dried Mexican oregano, and lime wedges for guests to garnish individually. Serve with warm tostadas or corn tortillas.
9. Leftovers: refrigerate up to 3 days; pozole often tastes better the next day as flavors deepen. Reheat gently and thin with water or broth if it thickens.