Pozole Rojo is a classic Mexican stew featuring slow-simmered pork , dried red chilies , and hominy (nixtamalized corn) in a deep, smoky broth. Served with a wide array of fresh garnishes , it’s a build-your-own-bowl experience that's festive, flavorful, and full of texture.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 30 minsCook Time 2 hrs 30 minsTotal Time 3 hrsFor the Soup
2 ½ lbs pork shoulder (boneless or bone-in), cut into large chunks
1 white onion, halved
6 cloves garlic, peeled
2 bay leaves
2 tsp salt
1 tsp black peppercorns
10 cups water
For the Chile Sauce
4 dried guajillo chiles (mild)
2 dried ancho chiles (mild to medium)
2 dried pasilla chiles (optional, for depth)
1 tsp dried Mexican oregano
1 tsp cumin
¼ tsp ground clove (optional)
1 clove garlic
½ cup reserved pork broth (for blending)
To Finish
2 cans white hominy, drained and rinsed (or 3–4 cups cooked hominy)
Salt to taste
1 tbsp oil (for sautéing chile sauce)
Garnishes (choose your favorites!)
Finely shredded green cabbage
Thinly sliced radishes
Diced white onion
Fresh lime wedges
Dried Mexican oregano
Fresh cilantro leaves
Avocado slices
Crispy tostadas or tortilla chips
Make the Pork Broth
1
In a large stockpot, combine:
Pork shoulder
Onion halves
Garlic cloves
Bay leaves
Salt & peppercorns
10 cups water
Bring to a boil, then reduce to a gentle simmer.
Skim off any foam and cook uncovered for 1.5 to 2 hours , until pork is tender and shreddable.
Remove pork and shred into bite-sized pieces. Strain and reserve broth (discard solids).
Prepare the Chile Sauce
2
Toast the dried guajillo, ancho, and pasilla chiles in a dry pan over medium heat for 1–2 minutes, just until fragrant. Don’t let them burn!
Soak them in hot water for 15 minutes until softened.
Blend the soaked chiles with:
Strain through a fine sieve for a silky sauce.
Cook the Soup
3
In a soup pot, heat 1 tbsp oil.
Sauté the chile sauce for 2–3 minutes, until it darkens slightly.
Add:
Shredded pork
Reserved broth
Drained hominy
Simmer everything together for 30–45 minutes to allow flavors to marry. Add salt to taste.
Serve
4
Ladle hot pozole into bowls.
Let everyone add their own garnishes —cabbage, radishes, onion, lime, oregano, cilantro, avocado, etc.
Serve with crunchy tostadas or warm corn tortillas on the side.
Tips for Success
5
Use bone-in pork shoulder if you can—bones deepen the broth flavor.
Don’t skip toasting and soaking the dried chiles; it enhances their complexity.
Hominy can be found canned or frozen in Latin markets or well-stocked grocery stores.
Variations
6
Chicken Pozole Rojo: Use bone-in chicken thighs instead of pork for a lighter version.
Vegetarian Pozole: Sub mushrooms or jackfruit and vegetable broth; double the hominy.
Spicy Pozole: Add dried chile de árbol or chipotle to the chile sauce for more heat.
Ingredients For the Soup
2 ½ lbs pork shoulder (boneless or bone-in), cut into large chunks
1 white onion, halved
6 cloves garlic, peeled
2 bay leaves
2 tsp salt
1 tsp black peppercorns
10 cups water
For the Chile Sauce
4 dried guajillo chiles (mild)
2 dried ancho chiles (mild to medium)
2 dried pasilla chiles (optional, for depth)
1 tsp dried Mexican oregano
1 tsp cumin
¼ tsp ground clove (optional)
1 clove garlic
½ cup reserved pork broth (for blending)
To Finish
2 cans white hominy, drained and rinsed (or 3–4 cups cooked hominy)
Salt to taste
1 tbsp oil (for sautéing chile sauce)
Garnishes (choose your favorites!)
Finely shredded green cabbage
Thinly sliced radishes
Diced white onion
Fresh lime wedges
Dried Mexican oregano
Fresh cilantro leaves
Avocado slices
Crispy tostadas or tortilla chips
Directions Make the Pork Broth
1
In a large stockpot, combine:
Pork shoulder
Onion halves
Garlic cloves
Bay leaves
Salt & peppercorns
10 cups water
Bring to a boil, then reduce to a gentle simmer.
Skim off any foam and cook uncovered for 1.5 to 2 hours , until pork is tender and shreddable.
Remove pork and shred into bite-sized pieces. Strain and reserve broth (discard solids).
Prepare the Chile Sauce
2
Toast the dried guajillo, ancho, and pasilla chiles in a dry pan over medium heat for 1–2 minutes, just until fragrant. Don’t let them burn!
Soak them in hot water for 15 minutes until softened.
Blend the soaked chiles with:
Strain through a fine sieve for a silky sauce.
Cook the Soup
3
In a soup pot, heat 1 tbsp oil.
Sauté the chile sauce for 2–3 minutes, until it darkens slightly.
Add:
Shredded pork
Reserved broth
Drained hominy
Simmer everything together for 30–45 minutes to allow flavors to marry. Add salt to taste.
Serve
4
Ladle hot pozole into bowls.
Let everyone add their own garnishes —cabbage, radishes, onion, lime, oregano, cilantro, avocado, etc.
Serve with crunchy tostadas or warm corn tortillas on the side.
Tips for Success
5
Use bone-in pork shoulder if you can—bones deepen the broth flavor.
Don’t skip toasting and soaking the dried chiles; it enhances their complexity.
Hominy can be found canned or frozen in Latin markets or well-stocked grocery stores.
Variations
6
Chicken Pozole Rojo: Use bone-in chicken thighs instead of pork for a lighter version.
Vegetarian Pozole: Sub mushrooms or jackfruit and vegetable broth; double the hominy.
Spicy Pozole: Add dried chile de árbol or chipotle to the chile sauce for more heat.
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