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Comforting Pozole Rojo Recipe with Shredded Pork and Radish Garnish Made Easy

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A rich, hearty Mexican soup featuring slow-simmered shredded pork in a smoky red chile broth, garnished with crisp radishes and fresh lime. Perfect for cozy dinners and crowd-pleasing meals.

Ingredients

Scale
  • 3 pounds boneless pork shoulder, trimmed
  • 2 cans hominy (15 oz each), drained and rinsed
  • 5 dried guajillo chiles
  • 2 dried ancho chiles
  • 4 cloves garlic, minced
  • 1 medium white onion, diced
  • 6 cups chicken broth
  • 1 large lime, juiced
  • 6–8 radishes, thinly sliced
  • 1 tsp dried Mexican oregano
  • Salt to taste
  • ½ tsp freshly ground black pepper
  • 2 tbsp vegetable oil
  • Optional garnishes: shredded cabbage, sliced avocado, chopped cilantro, radish sprouts, corn tortillas

Instructions

  1. Remove stems and seeds from guajillo and ancho chiles. Toast them lightly in a dry skillet over medium heat for 1-2 minutes until fragrant but not burnt. Transfer to a bowl and cover with hot water to soak for about 20 minutes until softened.
  2. Season pork shoulder generously with salt and pepper. In a large Dutch oven, heat 1 tablespoon of vegetable oil over medium-high heat. Brown the pork on all sides, about 4 minutes per side, then remove and set aside.
  3. In the same pot, add remaining oil, diced onion, and minced garlic. Cook until translucent and fragrant, about 5 minutes.
  4. Drain the softened chiles, reserving soaking liquid. Blend the chiles with about 1 cup (240 ml) of the soaking liquid until smooth. Strain the mixture through a fine sieve to remove skins and seeds.
  5. Return the pork to the pot. Pour in the pureed chile sauce, chicken broth, and dried oregano. Bring to a boil, then reduce heat to low and simmer, covered, for about 1 to 1.5 hours until the pork is fork-tender.
  6. Remove pork from the pot and shred using two forks. Return shredded pork to the broth. Add the drained hominy and simmer uncovered for another 20 minutes to meld flavors.
  7. Adjust salt, pepper, and squeeze fresh lime juice into the soup. Stir well and taste for balance.
  8. Ladle pozole rojo into bowls. Top with thinly sliced radishes, shredded cabbage, avocado slices, and cilantro if desired. Serve with warm corn tortillas or tostadas on the side.

Notes

Toast chiles gently to avoid bitterness. Soak chiles properly and save soaking water for blending. Brown pork well for depth of flavor. Shred pork while warm for best texture. Avoid over-simmering hominy to maintain chewiness. Adjust heat with lime or sugar if needed. Strain chile sauce for silky broth. Slow cooker can be used for pork cooking step.

Nutrition

Keywords: pozole rojo, shredded pork, Mexican soup, hominy, guajillo chiles, ancho chiles, radish garnish, comfort food, slow-cooked pork, easy pozole recipe

Find it online: https://blairrecipes.com/comforting-pozole-rojo-recipe-with-shredded-pork-and-radish-garnish-made-easy/