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Hearty Mexican Soup

Featured in Dinner Solutions You'll Love.

Simmer pork and hominy in a red chile broth for a comforting bowl. Top it with crunchy cabbage, lime, fresh herbs, and onions before serving.

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Hannah Author
Updated on Sun, 23 Mar 2025 17:13:34 GMT
A large bowl filled with savory red chile stew, topped with fresh herbs, cilantro, onion, and lime for garnish. Pin it
A large bowl filled with savory red chile stew, topped with fresh herbs, cilantro, onion, and lime for garnish. | recipesbyhannah.com

The aroma of my homemade pozole rojo takes me straight back to Sundays at my grandmother's place. Everyone gathered around as the vibrant chile broth bubbled away with succulent pork chunks and plump hominy. Nothing beats adding those crisp, fresh garnishes to finish off each serving.

Heart in Every Spoonful

Each bowl of this classic Mexican stew holds generations of tradition. When you taste that deep red broth with juicy meat and soft hominy, you'll know what true comfort means. It's a dish I cherish sharing because it brings folks together, continuing a tradition that's lasted through the ages.

Straight From Home

  • Chicken works great too but chunks of pork shoulder are traditional
  • Bay leaves yellow onion and garlic cloves create the foundation
  • Heat comes from dried arbol ancho and guajillo chiles
  • Sea salt fresh ground cumin and Mexican oregano
  • Well drained large hominy cans
  • Depth-adding chicken bouillon
  • Hearty tomato sauce
  • Garnishes like lime cilantro avocado radishes onions and cabbage

Weekend Cookery

Build Your Foundation
Cook pork with flavor boosters remove any foam until meat gets soft
Chile Transformation
Get those chiles soft by boiling then make a smooth mixture strain and cook down
Complete Merger
Remove the aromatics pour in sauce add hominy and seasonings let everything come together
Ready to Enjoy
Ladle into dishes top with fresh goodies add lime juice enjoy with hot tortillas

Your Way

Go for chicken if that's what you fancy and make it as mild or spicy as you want. Running short on time? Don't worry - a good store-bought chile sauce can save the day. Top it however makes you happy.

Think Ahead

Let it sit for a couple days and you'll notice the flavor gets even better. Don't chop your garnishes until you're about to eat. You can freeze it for up to three months too - so handy when life gets crazy.

A bowl of chili topped with fresh cilantro, diced onions, and red peppers, surrounded by bowls of cilantro, lime, and rice. Pin it
A bowl of chili topped with fresh cilantro, diced onions, and red peppers, surrounded by bowls of cilantro, lime, and rice. | recipesbyhannah.com

Tasty Companions

Grab some hot tortillas and a side of Mexican rice to make it a complete feast. Whip up some agua fresca or shake margaritas for a fun touch. This stew fits right in at big celebrations or just casual family meals at home.

Frequently Asked Questions

→ Can I prepare it early?

Sure, it stays fresh in the fridge up to a week. Just prep toppings when you're ready to serve.

→ Can I switch the meat?

Absolutely, swap with chicken thighs or a beef roast. Just adjust the cooking time as needed.

→ Does it have a kick?

It's pretty mild, but spice it up with red pepper flakes or chile de arbol if you'd like more heat.

→ Can I freeze leftovers?

Yes, it holds up well in the freezer. Thaw it in the fridge overnight, then gently warm it up to serve.

→ Why use toppings?

Toppings bring contrast. They add crunch and fresh flavors to balance the hearty stew.

Hearty Mexican Soup

A satisfying mix of tender pork, hominy, and red chile sauce. Finished with crisp, fresh garnishes on top.

Prep Time
30 Minutes
Cook Time
120 Minutes
Total Time
150 Minutes

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Mexican

Yield: 8 Servings (8)

Dietary: Gluten-Free, Dairy-Free

Ingredients

01 5 pounds of pork shoulder or butt roast.
02 10 garlic cloves, separated.
03 2 teaspoons of salt.
04 1 yellow onion, cut into quarters.
05 4 bay leaves.
06 3 tablespoons chicken bouillon powder.
07 6 ancho dried chiles.
08 6 guajillo dried chiles.
09 1–3 chiles de arbol, optional for spice.
10 2 tablespoons cooking oil.
11 1 tablespoon dried oregano.
12 1/2 teaspoon ground cumin.
13 An 8-ounce can of tomato sauce.
14 1 teaspoon white vinegar.
15 Two (25-ounce) cans of white hominy, drained.
16 Shredded cabbage for garnish.
17 Chopped onion for topping.
18 Fresh cilantro for garnish.
19 Wedges of lime.
20 Optional avocado slices.
21 Optional radish slices.
22 Warm tortillas to serve.

Instructions

Step 01

Cut the pork into bites about 1-inch thick. Drop them in a pot of water, bring to a boil, and scoop out the foam.

Step 02

Toss in the onion, bouillon, 5 garlic cloves, salt, and bay leaves. Let it cook gently for 1.5 hours.

Step 03

While the pork cooks, boil the chiles without seeds for 15 minutes.

Step 04

Blend the softened chiles using 1 cup of the cooking water and the rest of the garlic cloves until it’s a smooth puree.

Step 05

Heat oil in a pan, then fry the strained chile blend for around 10 minutes.

Step 06

Take out the onion, bay leaves, and garlic from the pot with the pork.

Step 07

Pour the chile sauce, tomato sauce, hominy, and spices into the pot. Let everything simmer together for 30 minutes.

Step 08

Taste the broth and adjust the seasoning as needed.

Step 09

Spoon into bowls, and let everyone pick their toppings.

Notes

  1. Adding toppings makes it more fun and delicious.
  2. If you switch meats, cooking time may vary.
  3. It’s mild, but more chiles will kick up the heat.
  4. Store for up to a week in the fridge.

Tools You'll Need

  • A big pot.
  • Blender or food processor.
  • Fine strainer for sauces.
  • Small pan for frying.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • None listed.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 401
  • Total Fat: 18 g
  • Total Carbohydrate: 25 g
  • Protein: 38 g