Pozole Rojo Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A traditional Mexican pozole rojo with tender pork shoulder and hominy simmered in a rich three-chile broth with warm spices. Served with fresh toppings like cabbage, radish, and lime.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2 tablespoons vegetable oil
- 3 to 4 pounds pork shoulder (trimmed of fat and cut into 2 inch pieces)
- 3 bay leaves
- 1 teaspoon coarse salt
- 4 quarts water
- 5 ancho chiles (dried)
- 5 guajillo chiles (dried)
- 2 chiles de arbol (dried)
- 1 medium onion (quartered)
- 6 cloves garlic (peeled and sliced)
- 1 tablespoon Mexican oregano
- 4 cups chicken broth (low sodium)
- 2 teaspoon cumin (ground)
- 3 cans hominy ((15 ounce cans) drained and rinsed)
- shredded cabbage
- radishes (sliced)
- onion (chopped)
- lime wedges
At a glance
PER SERVING · TIME 165M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 2h 30m
- Sodium
- 812mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 407mg
- Calcium
- 57mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 812MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.