pozole rojo soup with cabbage, radish and avocado garnishes

Pozole Rojo Soup Recipe

  • Author: Greg Fleischaker


  • 3 pound boneless pork shoulder
  • 6 cups chicken stock
  • 6 dried ancho peppers
  • 4 cups hot water
  • 1 onion
  • 1 can hominy, 15 oz
  • 5 cloves garlic
  • 2 tablespoons pork lard or other cooking fat
  • 1 tablespoon sea salt
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • sliced radish
  • cubed avocado
  • shredded cabbage


  1. remove stems and seeds from dried ancho peppers and soak in 4 cups very hot water for 30-45 minutes, after soaking blend water and chilis until smooth
  2. removed excess fat from pork roast and cube into small bite sized pieces
  3. preheat dutch oven on stove over medium heat, add cooking fat and add pork in batches until lightly browned, then remove pork and set aside in a bowl
  4. add onions and saute about 10 minutes until softened
  5. add salt and spices and cook until fragrant
  6. add chicken stock and bring to a simmer or low boil
  7. add blended ancho chili sauce and bring back to simmer or low boil
  8. add can of hominy
  9. add pork back to soup and simmer for another 3-4 hours
  10. garnish as desired
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