We’re entering Cozy Season™, the time of year when you want something warm, filling, and worth the simmer. Pozole rojo is exactly that. It’s the kind of soup that you’ll want to eat standing at the stove while “tasting,” pretending it’s not already dinner.
This version is rich, brothy, and layered with smoky dried chiles… and then we take it up a notch with Carolina Chili Crisp for that final hit of crunch + heat. Grab a big bowl and don’t skip the chili crisp!
POZOLE ROJO with CAROLINA CHILI CRISP
Ingredients – Broth & Pork
• 3 lb pork shoulder (or shoulder + pork neck bones)
• 1 medium white onion, halved
• 6 cloves garlic, peeled
• 2 bay leaves
• Kosher salt
Ingredients – Chile Base
• 6 dried guajillo chiles
• 4 dried ancho chiles
• 2 dried pasilla chiles
• 3 cloves garlic
• 1/2 white onion
• 1 tsp Mexican oregano
• 1 tsp ground cumin (optional)
• Salt to taste
Ingredients – Hominy
• 2 cans white hominy, rinsed well (or 1 lb cooked from dry)
PREP
• Shredded cabbage
• Thinly sliced radishes
• Diced onion
• Lime wedges
• Cilantro leaves
• Dried Mexican oregano
• Carolina Chili Crisp (1–2 tbsp per bowl)
Method
1. Make the Pork Broth: Place pork, onion, garlic, bay leaves, and salt in a large pot. Cover with water and bring to a gentle simmer. Skim foam and simmer 1.5–2 hours until tender. Remove pork and shred.
Reserve broth.
2. Prepare the Chile Puree: Remove stems and seeds from dried chiles. Toast lightly. Simmer chiles in water until softened. Blend with garlic, onion, oregano, cumin, and enough soaking liquid to make a smooth puree. Strain for a clean broth.
3. Combine: Return shredded pork to the broth. Add hominy. Stir in chile puree. Simmer 20–30 minutes. Adjust salt.
4. Serve: Ladle into bowls. Garnish with cabbage, radish, onion, cilantro, lime, and oregano. Finish with 1–2 tbsp Carolina Chili Crisp.
To Serve
In a big bowl with cabbage, radish, onion, cilantro, lime, oregano and a fresh tortilla.
TIN TIP
Have seconds!
Get the Key Ingredient
Tin Man Caraolina Chili Crisp - A bold blend of guajillo and aji panca peppers meets crunchy peanuts for a smoky, tangy kick that turns any dish into a Southern-Latin classic
