How to Make Red Pozole (Easier than You Think!)
About this recipe
Red Pozole, or Pozole Rojo, is a traditional Mexican soup that's hearty and comforting, perfect for gatherings or a cozy night in. This recipe from Cooking Con Claudia simplifies the process, making it accessible for anyone to enjoy a delicious bowl of this classic dish.
With tender pork, flavorful hominy, and a rich red sauce made from chiles, this pozole is not only easy to make but also packed with flavor. Claudia emphasizes that the hardest part is just waiting for the meat to cook, making it a straightforward recipe for all skill levels.
Ingredient notes
- You can use 1 lb of pork ribs or neck bones as a substitute for the pork ribs.
- For a spicier version, consider adding chile árbol; if you prefer it mild, use guajillo chiles instead.
Tips from Cooking Con Claudia’s video
- Make sure to rinse the hominy well before adding it to the pot to remove any excess salt or preservatives.
- When blending the chiles, add enough broth to cover them for a smoother sauce. Skimming the broth before blending helps reduce excess oil in the final dish.
- Taste the pozole after adding the sauce to adjust the salt as needed before the final cooking phase.
Good to know
- How long does it take to cook the pozole?
- The total cooking time is about 2 hours, with 1 hour and 30 minutes for the initial meat cooking and an additional 30 minutes after adding the sauce.
- What should I serve with pozole?
- Serve the pozole with lime juice, salsa, cabbage, radish, cilantro, and onion for added flavor and texture.
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
Bring 5 quarts of water to a boil.
- 2
Once boiling, add 3 tablespoons of salt, 1 pound of pork ribs, and 4 pounds of pork shoulder cut into 1-inch cubes. Mix and bring back to a boil.
- 3
Skim the top to remove impurities from the meat.
- 4
Add 0.5 onion and 4 bay leaves. Cover, reduce heat to medium-low, and cook for 1 hour and 30 minutes.
- 5
Check the meat; it should be tender. Rinse the hominy well and add it to the pot.
- 6
Rinse the chile pods and place them on top of the hominy. Soak and cook for a couple of minutes until softened.
- 7
Transfer the softened chiles to a blender. Skim the top layer of broth to remove excess oil, then add enough broth to the blender to cover the chiles.
- 8
To the blender, add 0.25 onion, 4 garlic cloves, 1 tablespoon of chicken bouillon, 1 tablespoon of oregano, and 1 teaspoon of cumin seeds. Blend until smooth.
- 9
Return the sauce to the pot, strain if necessary, and taste for salt, adjusting as needed. Cover and cook for another 30 minutes.
- 10
Serve the pozole with lime juice, salsa, cabbage, radish, cilantro, and onion.
Heads up — we had to guess a little:
- The quantity of hominy is inferred based on typical serving sizes for pozole.
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.
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