Step 1: Prepare the Pork Broth Begin by trimming and cutting 3 pounds of boneless pork shoulder into 3-inch chunks. In a large pot, combine the pork with 1 halved white onion, 1 head of garlic with the tip cut off, 3 bay leaves, 2 teaspoons of salt, and 10 cups of water. Bring this to a boil, then reduce to a simmer until the pork is tender, which takes about 1.5 to 2 hours. This step builds the foundation of the rich, smoky broth that defines Pozole Rojo.

Step 2: Make the Chile Sauce While the pork simmers, prepare the chile sauce by soaking 6 guajillo chiles and 4 ancho chiles in hot water for about 20 minutes until they soften. For more advanced flavor, broil 4 unpeeled garlic cloves first. Then, blend the softened chiles with ½ a white onion cut into large chunks, the broiled garlic cloves, 2 teaspoons of dried Mexican oregano, 1½ teaspoons of salt, and 1 cup of the broth from the pork pot until you get a smooth sauce. This adds the signature red color and depth to your soup.

Step 3: Combine and Simmer Once the pork is tender, add the blended chile sauce and 2 cans (25 ounces each) of drained and rinsed white hominy to the pot. Stir well and simmer partially covered for another hour to let the flavors meld. This step ensures the hominy absorbs the rich, smoky essence, making the soup hearty and nutritious with 487 calories per 2-cup serving. Keep an eye on the pot to maintain the perfect consistency.

Step 4: Serve and Garnish After simmering, taste and adjust seasoning if needed. Serve your Pozole Rojo hot with optional toppings like sliced radishes, shredded cabbage, chopped cilantro, diced avocado, diced white onion, and lime wedges. These add fresh, crunchy elements that balance the rich broth, making it a versatile dish for all eaters. For nutritional info, remember each serving includes 58g carbs, 34g protein, and 15g fiber, supporting a healthy meal.