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Hearty Mexican Soup

Featured in Satisfying Hearty Mains.

Create this hearty Mexican soup by slow cooking pork with hominy in a mild red chile sauce. Topped with fresh cabbage, onions, cilantro and lime.

Clare Greco
Updated on Mon, 20 Jan 2025 16:11:10 GMT
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A beautifully garnished bowl of hearty chili topped with fresh cilantro and diced onions, surrounded by accompaniments like lime and additional toppings. Pin it
A beautifully garnished bowl of hearty chili topped with fresh cilantro and diced onions, surrounded by accompaniments like lime and additional toppings. | recipesbyclare.com

My pozole rojo recipe brings back memories of Sunday family gatherings in my abuela's kitchen. The rich red chile broth simmering with tender pork and hominy fills the house with incredible aromas. Those fresh crunchy toppings add the perfect finishing touch to every bowl.

Soul in Every Bowl

This traditional Mexican soup carries centuries of history in every spoonful. The combination of tender meat plump hominy and that deep red chile broth creates pure comfort. I love sharing this special dish that brings people together just like it has for generations.

From My Kitchen

  • Fresh pork shoulder cut into chunks chicken works too
  • Yellow onion garlic cloves bay leaves for the base
  • Dried chiles guajillo ancho and arbol for heat
  • Mexican oregano fresh ground cumin sea salt
  • Big cans of hominy drained well
  • Rich tomato sauce
  • Chicken bouillon adds depth
  • Fresh toppings cabbage radishes onions cilantro lime avocado

Sunday Cooking

Start the Base
Simmer pork with aromatics skim foam cook until meat turns tender
Chile Magic
Boil those chiles blend strain simmer sauce gets thick and rich
Bring it Together
Take out aromatics add sauce hominy spices let flavors meld
Time to Eat
Fill bowls add fresh toppings squeeze lime serve with warm tortillas

Mix It Up

Switch to chicken if you like adjust those chiles for your heat preference. Need a shortcut? Good canned chile sauce works in a pinch. Make it your own with your favorite toppings.

Plan Ahead

This soup gets better after a day or two in the fridge. Chop fresh toppings right before serving. Freezes beautifully for up to three months perfect for busy days.

A bowl of chili topped with fresh cilantro, diced onions, and red peppers, surrounded by bowls of cilantro, lime, and rice. Pin it
A bowl of chili topped with fresh cilantro, diced onions, and red peppers, surrounded by bowls of cilantro, lime, and rice. | recipesbyclare.com

Perfect Pairings

Warm tortillas and Mexican rice round out the meal perfectly. Pour some fresh agua fresca or mix up margaritas if you're feeling festive. This soup brings comfort whether for special occasions or simple family dinners.

Frequently Asked Questions

→ Can I make this ahead?

Yes, keeps 1 week in fridge. Prepare toppings fresh before serving.

→ Can I use different meat?

Yes, try beef chuck roast or chicken thighs (adjust cooking time).

→ Is this soup spicy?

Mild as written. Add chile de arbol or red pepper flakes for heat.

→ Can I freeze this?

Yes, freezes well for months. Thaw overnight, warm gently.

→ Why are toppings important?

Fresh toppings add essential texture and flavor contrast.

Mexican Pozole

A traditional Mexican soup featuring tender pork and hominy in rich red chile broth, topped with fresh crunchy garnishes.

Prep Time
30 Minutes
Cook Time
120 Minutes
Total Time
150 Minutes

Category: Hearty Mains

Difficulty: Intermediate

Cuisine: Mexican

Yield: 8 Servings (8)

Dietary: Gluten-Free, Dairy-Free

Ingredients

01 5 lb pork shoulder/butt roast.
02 10 cloves garlic, divided.
03 2 tsp salt.
04 1 yellow onion, quartered.
05 4 bay leaves.
06 3 tbsp chicken bouillon.
07 6 dried guajillo chiles.
08 6 dried ancho chiles.
09 1-3 dried chiles de arbol (optional).
10 2 tbsp oil.
11 1 tbsp dried oregano.
12 1/2 tsp ground cumin.
13 8 oz can tomato sauce.
14 1 tsp white vinegar.
15 2 (25 oz) cans white hominy, drained.
16 Shredded cabbage.
17 Diced onion.
18 Fresh cilantro.
19 Lime wedges.
20 Avocado (optional).
21 Sliced radishes (optional).
22 Warm tortillas for serving.

Instructions

Step 01

Cut pork into 1-inch cubes. Cover with water, boil, skim foam.

Step 02

Add onion, 5 garlic cloves, bay leaves, salt, bouillon. Simmer 1.5 hours.

Step 03

Meanwhile, boil deseeded chiles 15 minutes.

Step 04

Blend chiles with 1 cup cooking liquid and remaining garlic until smooth.

Step 05

Cook strained chile sauce in oil 10 minutes.

Step 06

Remove aromatics from pork pot.

Step 07

Add chile sauce, tomato sauce, seasonings, hominy. Simmer 30 minutes.

Step 08

Season to taste.

Step 09

Serve with all toppings.

Notes

  1. Toppings are essential for texture and taste.
  2. Can use different meats but adjust cook time.
  3. Makes mild soup - add chiles for more heat.
  4. Keeps 1 week refrigerated.

Tools You'll Need

  • Large stockpot.
  • Blender.
  • Fine mesh strainer.
  • Small saucepan.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • None.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 401
  • Total Fat: 18 g
  • Total Carbohydrate: 25 g
  • Protein: 38 g