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pozole rojo soup with cabbage, radish and avocado garnishes
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5 from 2 votes

Pozole Rojo Soup Recipe

Prep Time2 hrs 5 mins
Cook Time2 hrs 5 mins
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


  • 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
  • removed excess fat from pork roast and cube into small bite sized pieces
  • 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
  • add onions and saute about 10 minutes until softened
  • add salt and spices and cook until fragrant
  • add chicken stock and bring to a simmer or low boil
  • add blended ancho chili sauce and bring back to simmer or low boil
  • add can of hominy
  • add pork back to soup and simmer for another 3-4 hours
  • garnish as desired