A traditional Mexican soup where hominy and tender meat simmer in a mild red chili broth. Topped with fresh cabbage, radish and lime for a light yet filling meal.
Written by
Ecem Akkaba · Dietitian
Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.
Updated:
Pozole Rojo – Mexican Hominy Soup contains 320 calories per serving: 26 g protein, 30 g carbohydrate and 11 g fat. It takes 115 minutes in total and makes 6 servings.
Pozole Rojo is one of Mexico's most beloved soups, with roots reaching back to pre-Columbian times. It takes its name from hominy — corn kernels processed in an alkaline solution (nixtamalization) that boosts the corn's nutrition and texture.
The sauce, made from guajillo and ancho chilies, gives the broth a deep red color and aroma without being spicy. Pork shoulder or chicken thigh is simmered slowly until meltingly tender, creating a rich stock.
A balanced meal rich in protein and fiber, pozole gains freshness and vitamin C from the raw cabbage, radish, cilantro and lime piled on top. Choosing lean meat and skimming the fat makes it a healthy main course.
Remove the stems and seeds from the guajillo and ancho chilies and soak them in hot water for 15 minutes until softened.
Place the meat in a large pot; add half the onion, 3 garlic cloves, the bay leaves and the chicken stock, then simmer gently for about 1 hour until the meat is very tender.
Blend the softened chilies with the remaining garlic, oregano, cumin and a little of the cooking liquid until smooth.
Pass the chili sauce through a fine sieve into the pot and stir well.
Add the drained hominy and cook for another 20-25 minutes until the flavors meld; adjust the salt to taste.
Ladle the hot soup into bowls.
Top with shredded cabbage, radish slices and fresh cilantro, and serve with lime.
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