Ingredients
Scale
- 2 lbs pork shoulder, cut into chunks
- 1 onion, quartered
- 4 cloves garlic, minced
- 6 cups chicken broth
- 2 cans hominy, drained and rinsed
- 3–4 dried guajillo chiles, seeded and soaked
- 1 tsp oregano
- Salt to taste
- Chopped cilantro for garnish
- Lime wedges for serving
Instructions
- In a large pot, combine pork, onion, and garlic.
- Add chicken broth and bring to a boil.
- Reduce heat and simmer until pork is tender, about 2 hours.
- Remove pork, shred it, and return to the pot.
- Blend guajillo chiles with a little broth until smooth.
- Add blended chiles, hominy, oregano, and salt to the pot.
- Simmer for another 30 minutes.
- Serve hot, garnished with cilantro and lime wedges.
Notes
- Adjust spiciness by adding more or fewer chiles.
- Serve with tortilla chips for added crunch.
- Can be made a day ahead for better flavor.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Pozole Rojo, Mexican soup, hominy soup