1. Home
  2. Recipes
  3. Hearty Mexican Soup

Hearty Mexican Soup

Featured in Dinner Ideas That Actually Work.

Simmer tender pork with hominy in a bright red chile broth. Serve with lime, cabbage, onion, and fresh herbs to complete the flavors.

Pin it Share it Send it Print it Jump To Recipe
Clare Recipes
Updated on Thu, 10 Apr 2025 11:55:34 GMT
A vibrant bowl of slow-cooked chili topped with onions, cilantro, and lime. More garnish options surround the dish. Pin it
A vibrant bowl of slow-cooked chili topped with onions, cilantro, and lime. More garnish options surround the dish. | lilicooks.com

Sundays at my grandma's place always meant one thing - her amazing pozole rojo cooking away. That deep red broth with soft pork chunks and puffy hominy would make the whole house smell wonderful. Nothing beats those crisp fresh toppings that finish off each serving just right.

Warmth in Each Spoonful

Every bowl of this classic Mexican soup tells stories from centuries past. I can't get enough of how the soft meat, plump corn kernels and rich chile sauce come together in such a comforting way. There's something special about sharing this dish that's brought folks together for countless generations.

Kitchen Essentials

  • Chicken works fine too but chunked pork shoulder is traditional
  • Bay leaves garlic cloves yellow onion for flavor foundation
  • Heat comes from dried arbol ancho and guajillo chiles
  • Sea salt fresh ground cumin Mexican oregano
  • Drained cans of hominy
  • Tomato sauce for richness
  • Chicken bouillon for extra flavor
  • Lime avocado cilantro onions radishes cabbage for topping

Weekend Prep

Build Foundation
Cook pork with flavor enhancers remove any foam wait until meat gets soft
Chile Transformation
Get chiles bubbling transform in blender push through strainer cook until sauce thickens
Complete Merger
Pull out flavor builders mix in sauce hominy seasonings let everything become friends
Ready to Enjoy
Ladle into dishes add crisp toppings squeeze lime edges serve alongside hot tortillas

Personal Touches

Don't like pork? Go with chicken instead. Play with chile amounts to match how spicy you want it. Short on time? Grab some canned chile sauce from the store. Top it however makes you happy.

Smart Tips

Let it sit a couple days and the flavors get even better. Don't cut up your garnishes until you're ready to eat. You can store it in the freezer up to three months - 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. | lilicooks.com

Tasty Companions

Grab some hot tortillas and a side of Mexican rice to make a complete meal. Whip up some agua fresca or mix margaritas if you're in a party mood. This soup works wonders for big celebrations or just quiet family meals at home.

Frequently Asked Questions

→ Can I prepare it in advance?

Sure, lasts a week chilled. Just prep toppings fresh before enjoying.

→ Can I swap the pork?

Definitely. Try chicken thighs or beef, but adjust cooking as needed.

→ Is it spicy or mild?

It’s mild as is. Add chile flakes or arbol chiles if you want more kick.

→ Does it freeze well?

Yes, store it for months. Let it thaw and heat slowly before serving.

→ What makes toppings essential?

They give texture and bring fresh contrasts to each spoonful.

Hearty Mexican Soup

Slow-simmered pork and hominy in a deep, savory red chile broth, topped with fresh and zesty garnishes.

Prep Time
30 Minutes
Cook Time
120 Minutes
Total Time
150 Minutes
By: Lily Chen

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, split into two portions.
03 2 teaspoons of salt.
04 A yellow onion, cut into large chunks.
05 Four bay leaves.
06 Three tablespoons of chicken bouillon.
07 Six dried ancho chiles.
08 Six guajillo chiles, dried.
09 One to three dried arbol chiles (optional).
10 Two tablespoons of oil.
11 One tablespoon of oregano, dried.
12 Half a teaspoon of ground cumin.
13 A small 8-ounce can of tomato sauce.
14 One teaspoon of white vinegar.
15 Two cans of white hominy, drained (25 oz each).
16 Shredded cabbage for a crunch.
17 Chopped onion for garnish.
18 Cilantro leaves, freshly chopped.
19 Fresh limes, sliced up.
20 Optional: avocado chunks.
21 Optional: radish slices.
22 Warm tortillas to go along.

Instructions

Step 01

Chop pork into bite-sized chunks. Cover with water and bring to a boil, making sure to skim any foam off the surface.

Step 02

Throw in the onion, 5 garlic cloves, bay leaves, bouillon, and salt. Let it cook on low heat for 90 minutes.

Step 03

While the pork cooks, boil the dried chiles (with seeds removed) for about 15 minutes.

Step 04

Toss the boiled chiles with a cup of the cooking liquid and the rest of the garlic cloves. Blend until smooth.

Step 05

Push the puree through a strainer into a pan with hot oil and let it cook for 10 minutes.

Step 06

Take the bay leaves, onion, and other flavorings out of the pork broth.

Step 07

Pour the chile sauce into the pork broth. Add the tomato sauce, spices, and hominy. Let it simmer for half an hour.

Step 08

Give it a taste and tweak the seasoning however you like.

Step 09

Dish it up and pile on your choice of toppings.

Notes

  1. The toppings really make this unique, so don't skip them.
  2. Other meats work too, but you'll need to change the cook time.
  3. This version is mild, so add more chiles if you want it spicier.
  4. It keeps nicely in the fridge for about a week.

Tools You'll Need

  • A large pot big enough to hold everything.
  • A blender to make the chile sauce.
  • A fine strainer to get a smooth sauce.
  • A small pan for frying sauce.

Allergy Information

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

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