Grandma's Authentic & Classic Homemade Pozole Rojo
About this recipe
Pozole Rojo is a traditional Mexican soup that’s hearty, flavorful, and perfect for sharing. This version, made with uncooked dried hominy, elevates the dish to a new level of authenticity, as highlighted by Claudia in her video.
Using fresh ingredients and a homemade sauce, this recipe captures the essence of grandma's cooking, making it a comforting meal for any occasion.
Ingredient notes
- Use 36 oz of organic white corn posole (uncooked hominy) as the base for this dish.
- For a spicier kick, Claudia recommends using New Mexico chile pods, but you can substitute with milder chile if preferred.
Tips from Cooking Con Claudia’s video
- Soak the dried hominy overnight to ensure it cooks properly and softens during the cooking process.
- Skim the top of the broth regularly to keep it clean and smooth, removing any impurities that form.
Good to know
- How long does it take to cook the pozole?
- The total cooking time is about 2 hours, including 1.5 hours of simmering after adding the hominy.
- What should I top my pozole with?
- Serve the pozole topped with cabbage, cilantro, lime juice, onion, and radish, and enjoy it with tostadas.
No life story here — the video and the recipe are the whole point. All credit to Cooking Con Claudia: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Soak the dried hominy overnight.
- 2
Fill a pot with 6 quarts of water and add salt. Bring to a boil.
- 3
Add the pork shoulder (cut into smaller pieces) and neck bones to the boiling water.
- 4
Wait for the water to come to a second boil, then remove the foam from the top of the broth.
- 5
Add the onion, head of garlic, bay leaves, and uncooked hominy to the pot. Mix well.
- 6
Reduce the heat to medium-low, cover, and cook for 1.5 hours.
- 7
After 1.5 hours, prepare the sauce by cleaning the New Mexico chile pods and removing the stems and seeds.
- 8
Rinse the cleaned chiles and place them in the pot with the broth to soften for about 5 minutes.
- 9
Transfer the softened chiles to a blender, adding enough broth to cover them.
- 10
Add the onion, garlic cloves, oregano, ground cumin, and chicken bouillon to the blender. Blend until smooth.
- 11
Heat a pan on medium heat, add a little oil, and then add the blended sauce. Bring to a simmer.
- 12
Taste the sauce for salt and adjust if necessary. Simmer for about 10 minutes.
- 13
Shred the meat if desired, as it should be tender after cooking.
- 14
Carefully pour the sauce into the pot with the pozole and mix well.
- 15
Allow the pozole to continue cooking for another 20 to 30 minutes, ensuring the hominy is soft.
- 16
Remove the bay leaves before serving.
- 17
Serve the pozole topped with cabbage, cilantro, lime juice, onion, and radish, and enjoy with tostadas.
Heads up — we had to guess a little:
- Inferred quantity for salt as 'to taste' is common in recipes.
Credit where it’s due: this recipe was transcribed from Cooking Con Claudia’s original video on YouTube. Follow them there — it’s their dish.
Are you Cooking Con Claudia? Claim this page or ask us to take it down. Your call, always.
