Pozole Rojo is a traditional Mexican stew or soup that Mexicans have prepared for centuries, and now we share this exclusive soup recipe with our valued readers. We struggled actually to find a good translation in English, while Wikipedia suggests the word hominy. However, the result is delicious. It is easy to prepare, and the taste will make you understand why Mexicans love to celebrate New Years Eve serving this dish, their very own Pozole Rojo. In this article we will give you the exclusive soup recipe – and we are sure that your friends will be amazed!

soup recipe, pork hominy, pozole rojo

Here is what you need for Pozole Rojo recipe

  • 1 kilo spine or pork loin (or a mixture), medium pieces
  • 500 gr white corn for precooked pozole
  • ½ large white onion, large pieces
  • 3 dried guajillo peppers, seeded
  • ½ tablespoon cumin powder
  • 1 clove garlic, peeled
  • Salt to taste
  • Black pepper, to taste

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Pozole Rojo, soup recipe

Pozole rojo or pork hominy is often served on NewYears Eve to celebrate a new year in Mexico

Exlusive soup recipe for New Years Eve

  • Radishes, to taste
  • Lettuce or cabbage, to taste
  • Chopped white onion, to taste
  • Dried oregano, to taste
  • Dried or powdered chili, to taste
  • Lemons
  • Toast or bread
  • Elaboration

Based on your seasonal ingredients, Pozole Rojo can also be seasoned and garnished with shredded lettuce or cabbage, chile peppers, onion, garlic, radishes, avocado and more.


Soup recipe Step by Step Guide

  • Wash the precooked pozole corn very well under running water.
  • Place in a pot with plenty of water and cook until smooth and the beans have burst, about 50 to 70 minutes.
  • Place the onion, garlic and pork in a pot. Cover with 3½ liters of water and cook over medium heat for 1 hour or until the meat feels soft.
  • Once cooked remove the onion and garlic from the broth. Remove the meat and shreds (do not throw the cooking water since there we will add the sauce and the other ingredients).
  • With a spoon or skimmer, remove the foam that is forming.
  • Boil 2 cups of water and pour it into the blender cup. Add the chiles (without tail and seeds) along with the cumin and garlic that you removed from the pot (optional).
  • Blend until lumps remain and empty into the cooking water of the pig.
  • Add the shredded meat, cooked pozole corn, season with salt – pepper to taste.
  • Cook covered for 60 to 80 minutes over medium-low heat. Rectify seasoning and serve hot.
  • You can prepare from the morning and leave on the stove (with the fire off) so that the pozole has time to rest and have a richer flavor or serve at the moment.
  • Serve hot with radish, cabbage or lettuce, onion, dried oregano, lemon and chili powder.

We hope that you liked this exclusive soup recipe and we would love if you like us in our social media. Feel free to share the recipe with friends and family. Want more inspiration? Daniel Delaney decided we’d check out hominy, a style of corn native to Central and South America. After learning a bit about it, he cooked up a delicious Pozole, a traditional pork stew with the corn. Check this video!