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Meat, Americas

Red pork pozole

Red pork pozole is a Mexican soup meal for 4, ready in 2 hours 30 minutes, rated easy, for about €3.20 per person. The pork simmers slowly until it falls apart, in a red chile broth that's warm but not scorching. The key to success is the fresh toppings, cabbage, radish, and lime, served on the side.

A Mexican soup meal, pozole, with tender pork, hominy corn, and a red chile broth, topped with cabbage, radish, and lime.

Red pork pozole
Total time
2 h 30
Difficulty
Easy
Cost per person
€3.20
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Red pozole starts with a deep red broth, seasoned with chiles and oregano, where the pork quietly turns fork tender over a couple of hours. Hominy corn adds a soft, round bite that contrasts with the crunch of cabbage and radish added right before serving. The result isn't a light soup, it's a full, satisfying meal.

This is a weekend dish or a night when you have time, since the pork needs a long, gentle simmer. Kids tend to enjoy it when they build their own bowl, picking their own toppings. It's also a great dish to share with friends, since everyone can season their bowl to their own heat preference.

The ingredients

4 people

Butcher

  • Pork shoulder 800 g

Pantry

  • Hominy cornoften in the pantry 600 g
  • Mild dried chiles or paprikaoften in the pantry 3 tbsp
  • Espelette pepperoften in the pantry 1 tsp
  • Oreganooften in the pantry 2 tsp
  • Beef brothoften in the pantry 1.5 l
  • Tortilla chips 1 bag
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 1
  • Garlic 4 cloves
  • White cabbage 0.3
  • Radishes 1 bunch
  • Limes 2

The step by step recipe

  1. Cut the pork into large cubes and put it in a pot with the onion, garlic, and broth. Bring to a simmer and skim off the foam. 10 min

    Skim off the foam well at the start, the broth will stay clearer.

  2. Let it cook gently, covered. 1 h 30

    The pork is ready when it falls apart with a fork.

  3. Soften the dried chiles in hot water, then blend them with a bit of broth. If you don't have any, use mild paprika and Espelette pepper instead.

    Strain the sauce through a fine sieve to remove the skins.

  4. Add the sauce, the drained hominy corn, and the oregano to the soup and let it simmer. 20 min

    Don't let it boil, the broth stays clearer that way.

  5. Shred the cabbage, slice the radishes, cut the limes, and set everything out on the table, along with the tortilla chips.

    The crunchy toppings contrast nicely with the broth.

Our tips to get it right

  • Pick a well marbled pork shoulder, it stays moist after 90 minutes of cooking, unlike a leaner cut that would dry out.
  • If you're using paprika and Espelette pepper instead of dried chiles, taste the broth before salting, paprika sometimes already carries some salt.
  • Prep the toppings while the pork cooks, that way you're not scrambling once the broth is ready.

The variations

  • Swap the pork shoulder for boneless chicken thighs, the cooking time drops to about 40 minutes.
  • For a vegetarian version, use vegetable broth and replace the pork with cooked white beans added near the end of cooking.
  • For kids in a hurry, go lighter on the Espelette pepper and leave the dried chiles for the adults to add at the table.

What to serve it with

  • Tortilla chips for crunch
  • A squeeze of lime in the broth
  • Sparkling water with lime

Storage

Pozole keeps for 2 to 3 days in the fridge in a sealed container, with the broth and toppings stored separately. It freezes well without the fresh toppings, for up to 2 months. Reheat gently on the stove without boiling, then add the fresh toppings right before serving.

Questions about this dish

Can you use something other than dried chiles?

Yes, the recipe already offers mild paprika combined with Espelette pepper as a backup. The flavor is a bit less smoky, but the result stays close.

Can you make pozole ahead of time?

Yes, it's actually better that way, the broth tastes richer reheated the next day. Keep the fresh toppings separate and add them just before serving.

Why should the broth stay at a gentle simmer?

A broth that boils hard turns cloudy and feels heavier in texture. A gentle simmer keeps the broth clear and more pleasant to drink.

How do you make this dish kid friendly?

Skip the strongest dried chiles and lean on mild paprika instead. Serve the toppings on the side so everyone can adjust the heat to their taste.

How long does it take to make a red pork pozole?

Count 2 h 30 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a red pork pozole?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a red pork pozole cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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