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5 from 1 vote

Slow Oven-Roasted Mexican Pozole Rojo Soup

Inspired by my husband's trip to Mexico City this is 100% supper vibes. Perfectly spiced slow-roasted pull-apart pork shoulder in a flavorful red tomato-based soup is next level delicious.
Prep Time30 minutes
Cook Time20 minutes
Roasting Time1 hour
Total Time1 hour 50 minutes
Course: Main Course, Soup
Cuisine: Mexican
Servings: 6

Ingredients

  • 1 TBSP Olive Oil
  • 2 cups Diced Onion (about 1 large onion)
  • 1½ TBSP Cumin
  • ½ tsp Cayenne
  • 1 tsp Oregano
  • 1 tsp Salt
  • 2 ½ Lbs Pork Shoulder - cubed into about ½ inch cubes or smaller
  • 40 -50 oz Canned Hominy size of can depends on the brand
  • 4 cups Chicken Stock
  • 2 cups Water (as much as you need to make sure the pork and hominy are submerged)
  • 6 cloves Garlic
  • 6 Guajillo Peppers - deseeded
  • 1 medium Tomato

Garnish

  • Tortilla chips
  • Raw Onion
  • Cilantro
  • Fresh Lime Wedges
  • Avocado
  • Thinly Sliced Radishes
  • Lettuce
  • Oregano

Instructions

  • In a large oven safe pot or dutch oven, over medium heat add your olive oil and diced onion. Cook until they start to become soft and translucent.
  • Add in your spices, cumin, cayenne, oregano and salt. Let them cook until they become fragrant, about 5 minutes or so.
  • Add in your cubed pork and hominy. If your canned hominy has liquid, drain before adding. Using a spoon, break up the hominy if needed.
  • Pour in your stock and water. Make sure that everything is fully submerged. Bring up to a boil, about 10 minutes.
    Preheat your oven to 250F.
  • Add in your whole garlic cloves (see blog notes for tips) and de-seeded guajillo peppers.
  • Cover with a lid and place in your over, roast for 30 minutes at 250F.
  • Remove the whole garlic cloves, guajillo peppers and 1 cup of the broth.
    In a blender or with an immersion blender, carefully blend the garlic, guajillo peppers, broth and a tomato. Use more broth if needed. Blend until smooth and add back into the soup. Stir to combine.
  • Cover with a lid and place in your over, roast for another 30 minutes at 250F.
  • Once the soup is done, remove from the oven. It will have grease that is sitting on the top. With a spoon skim the top of the soup to remove the grease. I removed just about 1 cup of liquid/grease.
  • Serve with garnishes. I highly recommend squeezing a wedge of fresh lime juice.