1. Home
  2. Recipes
  3. Classic Mexican Pozole Rojo

Hearty Mexican Pork and Hominy

Traditional Mexican pozole rojo made with pork, hominy, and guajillo chiles. Served with fresh garnishes like cabbage, radishes, and lime. Perfect for family gatherings.
A young woman with long, wavy hair wearing glasses is seated at a table, holding a menu and looking thoughtfully to the side in a softly lit restaurant.
Updated on Sat, 04 Jan 2025 19:57:33 GMT
Pozole Rojo
Print Recipe Pin Recipe Jump To Recipe
Pozole Rojo Pin it
Pozole Rojo | quickierecipe.com

Rich, warming Pozole Rojo filled with tender pork and hominy simmered in a deep red chile broth brings the taste of Mexican celebration to your kitchen. This cherished soup, garnished with fresh, crisp vegetables and zesty lime, creates an experience that's both comforting and exciting with every spoonful.

The first time I made pozole was for my daughter's graduation party. My Mexican neighbor came over, drawn by the familiar aroma, and spent the afternoon sharing stories of her grandmother's recipe while helping me perfect the broth. Now it's become our shared tradition for special occasions.

Essential Ingredients

  • Dried Chiles: Choose plump, flexible guajillos or anchos without tears or powder
  • Pork Shoulder: Pick well-marbled meat with good fat content for tender results
  • White Hominy: Look for firm, plump kernels and rinse thoroughly
  • Mexican Oregano: Has unique citrus notes different from Italian oregano
  • Fresh Garnishes: Must be crisp and prepared just before serving
  • Limes: Select heavy, juicy ones for the best flavor
Pozole Rojo Pin it
Pozole Rojo | quickierecipe.com

Detailed Cooking Steps

Step 1:
Begin by preparing your chiles early in the day. Toast them gently until they release their aroma but don't let them burn - this takes about 30 seconds per side.
Step 2:
Pat your pork completely dry and cut into even chunks for consistent cooking. Season generously with salt before browning.
Step 3:
Brown meat in small batches, giving each piece space to develop a golden crust. This step builds the foundation of flavor.
Step 4:
Watch your garlic carefully when adding to the browned meat - it should turn golden but never dark brown.
Step 5:
Blend your chile sauce until completely smooth, then strain twice for the silkiest texture.
Step 6:
Simmer gently - rapid boiling will toughen the meat.
Step 7:
Skim occasionally during cooking for a clearer broth.
Step 8:
Check seasoning throughout the cooking process.
Step 9:
Prepare garnishes at the last minute for maximum freshness.
Step 10:
Let the soup rest 15 minutes before serving.

Growing up, my grandmother always said pozole was about patience and love. She'd simmer hers all day, saying the broth needed time to "sing." Now I understand exactly what she meant.

Building the Perfect Bowl

Creating a balanced bowl means layering your garnishes thoughtfully:

  • Start with hot, steaming broth
  • Add crisp cabbage and radishes
  • Top with creamy avocado
  • Finish with fresh herbs and lime

My family loves gathering around the table, each person customizing their bowl exactly how they like it. The kids always start with extra avocado, while my husband loads up on cabbage and radishes.

Temperature and Timing

  • Keep broth gently simmering
  • Serve garnishes ice-cold
  • Warm bowls before serving
  • Time garnish prep carefully
Pozole Rojo Pin it
Pozole Rojo | quickierecipe.com

Freezing and Storage

  • Cool completely before storing
  • Freeze broth and meat separately
  • Keep garnishes fresh and crisp
  • Reheat gently to maintain texture

Making it Ahead

  • Prepare broth up to 3 days ahead
  • Cut garnishes morning of serving
  • Keep tostadas in airtight container
  • Warm slowly before serving

This pozole recipe has become more than just a meal in our home - it's a way of bringing people together, sharing stories, and creating memories. The magic isn't just in the rich broth or tender meat, but in the way it encourages everyone to gather around the table, building their perfect bowl and sharing in the warmth of traditional Mexican comfort food.

Frequently Asked Questions

→ How long does it take to cook pozole rojo?
Total cooking time is about 3-4 hours, including 2-3 hours for simmering until the pork becomes tender.
→ Can I make pozole rojo ahead of time?
Yes, you can store it in the fridge for up to 1 week or freeze it for 3 months.
→ What garnishes go with pozole rojo?
Traditional garnishes include sliced cabbage, radishes, chopped onion, cilantro, lime wedges, and diced avocado.
→ Is there a vegetarian version of pozole?
Yes, you can substitute pork with seitan or roasted vegetables and use vegetable broth instead.
→ What type of chiles are used in pozole rojo?
Guajillo or ancho chiles are traditionally used, or a combination of both.

Classic Mexican Pozole Rojo

A rich Mexican soup featuring tender pork, hominy, and red chiles, served with fresh garnishes for a customizable meal.

Prep Time
45 Minutes
Cook Time
180 Minutes
Total Time
225 Minutes
By: Meryem

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: Mexican

Yield: 8 Servings

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ For the Soup Base

01 4 ounces dried guajillo or ancho chiles, stems and seeds removed
02 5 quarts fresh water
03 3 pounds fatty pork shoulder or shanks, cut into 1 to 1½-inch cubes
04 8 cloves garlic (4 roughly chopped, 4 whole)
05 1 large can (108 ounces) white hominy, drained and rinsed
06 3 fresh bay leaves
07 1 teaspoon ground cumin
08 2 tablespoons Mexican oregano
09 Salt to taste

→ Fresh Garnishes

10 ½ small cabbage, thinly sliced for crunch
11 1 bunch fresh cilantro, chopped
12 ½ white onion, finely chopped
13 2 ripe avocados, diced
14 4 juicy limes, cut into quarters
15 1 bunch fresh radishes, thinly sliced
16 12-24 crispy tostada shells

Instructions

Step 01

Start by removing stems, seeds, and veins from your dried chiles. Toast them briefly in a dry skillet until they become aromatic and pliable. Transfer to a bowl and cover with 3 cups of hot water, letting them soak for 15-20 minutes until soft.

Step 02

Pat your pork pieces dry and season generously with salt. Heat a glug of olive oil in a large pan over medium-high heat. Working in batches to avoid crowding, brown the meat on all sides until golden. Add the chopped garlic in the last minute of cooking to release its fragrance.

Step 03

Pour 5 quarts of water into a large stockpot and bring to a boil. Add your browned pork, garlic, and all those flavorful pan drippings. Stir in the hominy, bay leaves, cumin, and oregano (crush it between your palms to release the oils). Add a tablespoon of salt and let it simmer for 15 minutes.

Step 04

Take your soaked chiles and blend them with 2½ cups of their soaking liquid, the whole garlic cloves, and a teaspoon of salt until you have a smooth sauce. Pour this through a fine-mesh strainer to catch any tough bits.

Step 05

Stir your strained chile sauce into the pot with the pork and hominy. Add 2 teaspoons of salt, bring everything to a gentle simmer, and cook partially covered for 2-3 hours until the pork is meltingly tender. Skim off any excess fat and adjust the seasoning.

Step 06

While the pozole simmers, prepare all your fresh garnishes: shred the cabbage, chop the cilantro and onion, dice the avocados, quarter the limes, and slice the radishes. Arrange everything in separate serving bowls.

Step 07

Ladle the hot pozole into deep bowls and let everyone customize their bowl with their preferred combination of garnishes. Serve alongside crispy tostadas or tortilla chips for extra crunch.

Notes

  1. This hearty pozole can be stored in the refrigerator for up to one week, or frozen for three months
  2. For a vegetarian version, swap the pork for seitan or roasted vegetables and use vegetable broth
  3. Adjust the spice level by adding more chiles, or enrich the base with a dollop of tomato paste

Tools You'll Need

  • Large stockpot or Dutch oven
  • Heavy-bottomed sauté pan
  • Blender
  • Fine-mesh strainer
  • Sharp knife and cutting board

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • This recipe contains corn (hominy)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 385
  • Total Fat: 22 g
  • Total Carbohydrate: 28 g
  • Protein: 35 g