Everyday Kitchen

Mexican · Soups

Pozole Rojo

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Pozole Rojo is a Mexican dish. Use cooked hominy rather than ordinary sweetcorn.

Prep
25 min
Cook
135 min
Total
160 min
Servings
6
Difficulty
Easy
Cuisine
Mexican
Course
Soups

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Pozole Rojo. The photograph includes a drink not included in this draft.
The photograph includes a drink not included in this draft. Representative photograph of Pozole Rojo. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Meat

Sauce

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; blender; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Broth · About 90 min

  1. Simmer 900 g pork shoulder, cubed, 1800 ml water, 150 g onion, halved, 20 g garlic, 1 tsp salt covered 90 minutes until tender.

    Check: Look for this result: tender.

Sauce · About 20 min

  1. Soak chilies from 40 g dried guajillo chilies, seeded, 400 ml hot water, 1 tsp oregano in hot water 20 minutes, blend with oregano and strain into broth.

Finish · About 30 min

  1. Add hominy from 800 g cooked hominy, drained, 200 g cabbage, shredded, 100 g radishes, sliced, 60 ml lime juice and simmer 30 minutes. Serve with cabbage, radish and lime.

Tips

  • Use cooked hominy rather than ordinary sweetcorn.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use chicken legs with a shorter simmer and check 74°C / 165°F.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Pozole Rojo one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Pozole Rojo?

Use cooked hominy rather than ordinary sweetcorn.

What can I substitute in Pozole Rojo?

Use chicken legs with a shorter simmer and check 74°C / 165°F.

Can I prepare Pozole Rojo ahead?

Prepare the measured ingredients for Pozole Rojo one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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