Entree: Mexico – Mexico City, Central Mexico – Pozole Rojo (Red Pozole)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 2 hrs 30 min

Total 3 hrs 15 min

Ingredients

- 3 lb (1.4 kg) bone-in pork shoulder, cut into 2–3 inch pieces
- 10 cups (2.4 L) water (more as needed to cover meat)
- 1 large white onion, halved (about 8 oz / 225 g)
- 6 garlic cloves
- 2 bay leaves
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (2 g) black pepper
- 3 (15 oz / 425 g) cans hominy (nixtamalized corn), drained and rinsed
- 6 dried guajillo chiles, stems and seeds removed, about 1.5 oz (45 g)
- 3 dried ancho chiles, stems and seeds removed, about 1.5 oz (45 g)
- 2 tbsp (30 ml) vegetable oil or lard
- 1/2 medium white onion, roughly chopped (about 4 oz / 115 g) for the chile puree
- 3 garlic cloves for the chile puree
- 1 tsp (2 g) dried Mexican oregano, plus extra for serving
- 4 cups (120 g) shredded iceberg lettuce or shredded green cabbage for garnish
- 8–10 radishes, thinly sliced (about 6 oz / 170 g)
- 1/2 cup (80 g) chopped white onion for garnish
- 1/2 cup (15 g) chopped fresh cilantro (optional)
- 6 lime wedges
- 6 tostadas or tortilla chips, or warm corn tortillas for serving

Instructions

Short Description:
A classic Mexico City pork pozole in a rich red chile broth made from guajillo and ancho chiles, served with traditional garnishes like shredded lettuce, sliced radish, chopped onion, oregano, and lime for a bright finish.

Regional Notes:
This Mexico City version uses pork and a smooth red chile base (guajillo + ancho) rather than green or white pozoles found elsewhere. It is finished with the local garnishes—radishes, shredded lettuce (or cabbage), raw onion, oregano, and lime—which give the dish its characteristic texture contrasts and bright acidity.

1. In a large stockpot, combine the pork shoulder pieces, 10 cups (2.4 L) water, halved onion, 6 garlic cloves, bay leaves, 2 tsp (10 g) salt, and 1 tsp (2 g) black pepper. Bring to a gentle boil over medium-high heat, skim off any foam, then reduce heat to low and simmer, partially covered, until the pork is very tender, about 1.5–2 hours.
2. Carefully remove the pork pieces to a tray. Strain the cooking liquid through a fine sieve into a bowl to remove solids; reserve and set aside at least 6–8 cups (1.4–1.9 L) of broth (add water if necessary to reach this amount). When cool enough to handle, shred the pork, discarding bones and excess fat, and set the meat aside.
3. While the pork simmers, prepare the chiles: remove stems and seeds from the guajillo and ancho chiles. Toast the chiles briefly in a dry skillet over medium heat 10–20 seconds per side until fragrant (do not burn). Transfer to a bowl and cover with 2 cups (480 ml) very hot water; soak 15–20 minutes until softened.
4. In a blender, combine the soaked chiles (drain but reserve soaking liquid), the 1/2 chopped onion, 3 garlic cloves, and 1 cup (240 ml) of the reserved hot pork broth. Blend until very smooth, adding a little of the chile soaking liquid if needed for texture. Pass the puree through a fine-mesh sieve into a bowl, pressing with the back of a spoon to extract a smooth sauce and discard skins.
5. Heat 2 tbsp (30 ml) vegetable oil or lard in a large pot over medium heat. Add the strained chile sauce and cook, stirring, 5–7 minutes until it darkens slightly and the raw taste cooks off. Add the strained pork broth to the pot with the chile sauce and bring to a gentle simmer. Taste and add additional salt as needed.
6. Add the drained hominy to the simmering red broth and cook 20–30 minutes so the hominy absorbs flavor and the broth melds.
7. Return the shredded pork to the pot, add 1 tsp (2 g) dried Mexican oregano, and simmer 10 more minutes to warm through and combine flavors. Adjust salt and heat (add a little chile soaking liquid if you want more intensity).
8. To serve, ladle pozole into deep bowls and offer garnishes: shredded lettuce or cabbage, sliced radishes, chopped onion, chopped cilantro (optional), extra dried oregano, lime wedges, and tostadas or warm tortillas. Diners add garnishes to taste for crispness and brightness.