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Pozole Rojo

  • Author: Maxine Dubois
  • Total Time: 3 hours and 10 minutes
  • Yield: 4 servings 1x


This Pozole Rojo is made with pork shoulder, chiles anchos, chiles guajillos, onion, garlic, oregano and hominy. 


  • 18 cups water
  • 1.5 lbs Pork shoulder
  • 2 Chile Ancho, no stem
  • 2 Chile Guajillo, no stem
  • 1 bay leaves
  • 1 large onion
  • 3 cloves of garlic
  • 4 cups chicken broth
  • 1 tablespoon ground cumin
  • 1 tbsp dried Mexican oregano
  • 1 tablespoon of coriander
  • 3 cups White Hominy

Garnish as you please:

  • Sliced Radishes
  • Cilantro
  • Cabbage or lettuce
  • Lime 


  1. Start by boiling 1 onion, 3 cloves or garlic, 2 chiles anchos, and 2 chiles guajillos for 15 minutes. Strain but reserve a cup of the chili water. 
  2. In a 6-8 quart pot, boil 18 cups of water. Throw in the pork shoulder and a bay leaf and cook for an hour. Do not cover the pot. 
  3. Blend the onion, garlic and chilies. Filter the sauce out through a small strainer to get some of the seeds and chili pieces out. Add the cumin, oregano and coriander into the red sauce and stir. 
  4. After the pork cooks for an hour, remove some of the scum and foam that forms on the top of the water with a ladle.  Add the chicken broth, the red sauce, and the cup of the reserved chili water. Lower the temperature, cover and cook for another hour. 
  5. Take meat out and shred on separate plate and throw back into the pot. Add the hominy and continue cooking for another 45 minutes. 
  6. Pour yourself a bowl and garnish with sliced radishes, cilantro, cabbage/lettuce and lime. 


  • Remove some of the scum and foam that forms on the top of the water with a ladle.
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Category: Dinner
  • Method: Boiling
  • Cuisine: Mexican


  • Serving Size: 1
  • Calories: 228
  • Sugar: 4.38g
  • Sodium: 478mg
  • Fat: 10.92g
  • Saturated Fat: 3.701g
  • Carbohydrates: 15.14g
  • Fiber: 1.4g
  • Protein: 16.23g
  • Cholesterol: 48mg