Authentic Pork Pozole Rojo Recipe (Mexican Pork and Hominy Stew)

This pozole recipe is made with tender pork shoulder, hominy, guajillo and ancho chiles, and a rich red broth. It serves a crowd, tastes even better the next day, and comes with plenty of fresh toppings. Exactly how pozole should be served.

Making pozole is really nostalgic for me. My grandma would invite my entire extended Mexican family over, and because the soup takes a few hours, it basically became an all-day event. We would hang out, have some drinks, and eventually sit down to big bowls of pozole.

The cooking time is long, but the process is easy. Let the pork simmer while you make the chile sauce, combine everything, and give the hominy time to absorb some of that broth. Then put the garnishes on the table and let everyone handle their own bowl.

Jump to:

• What Is Pozole Rojo?
• Why You’ll Love This Pozole Recipe
• Pork Pozole Rojo Ingredients
• How to Make Pozole Rojo
• Top Tip
• Substitutions
• Pozole Recipe Variations
• What to Serve with Pork Pozole Rojo
• Make Ahead
• How to Store Pozole
• Frequently Asked Questions About Pozole Rojo
• Authentic Pork Pozole Rojo Recipe
• Food safety

What Is Pozole Rojo?

Pozole is a traditional Mexican soup or stew made with hominy, meat, and broth. The three best-known versions are blanco, verde, and rojo.

Pozole rojo gets its color and flavor from dried red chiles. This version uses mostly guajillo chiles, which are fruity and earthy, plus two ancho chiles for a slightly sweeter, deeper flavor.

The chiles give the broth a bold red color without making it overwhelmingly spicy. If you want actual heat, you can always add a couple of chiles de árbol.

Why You’ll Love This Pozole Recipe

• The pork becomes really tender. Pork shoulder is made for long, slow cooking and practically falls apart by the time the pozole is ready.
• The chile sauce has depth. Toasting, soaking, blending, and briefly frying the sauce makes a noticeable difference.
• It feeds a group. This recipe makes six to eight generous servings.
• Everyone can customize a bowl. Set out cabbage, radishes, onion, cilantro, oregano, lime, and tostadas. More lime is always a good idea.
• It’s great for making ahead. The broth tastes even better after a night in the refrigerator.

Pork Pozole Rojo Ingredients

The exact measurements are listed in the recipe card below. Here’s what you need to know about the main ingredients:

• Pork shoulder: Cut the pork into large chunks so it cooks evenly and becomes tender faster. Pork butt also works because it comes from the same general area of the animal.
• Hominy: Canned hominy makes this recipe much easier. Drain and rinse it before adding it to the pot.
• Guajillo chiles: These dried chiles give the broth its bright red color and earthy, slightly fruity flavor. Remove the stems and seeds before toasting.
• Ancho chiles: Ancho chiles are dried poblano peppers. They are mild, smoky, and slightly sweet.
• White onion and garlic: Half of the onion and three garlic cloves flavor the pork broth. The remaining garlic is blended into the chile sauce.
• Mexican oregano: Mexican oregano is more citrusy than Mediterranean oregano and works especially well with dried chiles.
• Ground cumin: One teaspoon adds warmth without overpowering the chile sauce.
• Chicken broth: Broth creates a richer base, but water also works. If your broth is salted, start cautiously with the additional salt.
• Neutral oil: Use avocado, vegetable, or canola oil to fry the chile sauce before adding it to the soup.
• Fresh toppings: Shredded cabbage, radishes, onion, cilantro, oregano, and lime add crunch and freshness to the rich broth.

See recipe card for quantities.

How to Make Pozole Rojo

Top Tip

Toast the chiles only until they become fragrant and slightly flexible. This takes about 15 seconds per side. If they blacken or smell burned, discard them and start again. Burned chiles will make the broth bitter, and unfortunately, no amount of lime can completely save it.

Substitutions

• Pork shoulder: Pork butt works perfectly. Avoid pork loin because it is too lean for the long simmer and can become dry.
• Chicken broth: Water works if you do not have broth. You may need more salt at the end.
• Mexican oregano: Regular dried oregano works in a pinch, although its flavor is less citrusy.
• Canned hominy: Frozen hominy can also work. Dried hominy must be soaked and cooked separately before adding it to the pozole.
• Cabbage: Shredded iceberg or romaine lettuce can be used, but cabbage stays crisp longer in the hot broth.

Pozole Recipe Variations

• Make it spicy: Add one or two seeded chiles de árbol to the guajillo and ancho chiles.
• Make it with chicken: Replace the pork with bone-in chicken thighs. Remove and shred the chicken once it is fully cooked and tender; it will not need as long as pork shoulder.
• Add more toppings: Try diced avocado, thinly sliced jalapeños, crushed tostadas, or extra dried oregano.
• Shred the pork: You can leave the tender pork in chunks or remove it, shred it with two forks, and return it to the broth.

What to Serve with Pork Pozole Rojo

Pozole is already a complete meal, so I usually serve it with crisp tostadas or warm corn tortillas.

If you want an appetizer, try my Ahi Tuna Tostadas or Shrimp Aguachile.

You can also serve some of my Guajillo Chile Sauce on the side for anyone who wants more chile flavor.

And obviously, a Tamarind Margarita would be such a good drink with this.

Make Ahead

You can prepare the pozole one or two days before serving. Cool it completely, transfer it to airtight containers, and refrigerate.

Prepare the cabbage, radishes, and onion up to one day ahead, but store them separately. Chop the cilantro and cut the limes shortly before serving.

This is also the kind of recipe worth keeping somewhere other than a browser tab. My Cilantro Parsley Recipe Card Box Set gives you a physical place to save the recipes you know you’ll make again.

How to Store Pozole

Refrigerator: Refrigerate the cooled pozole in an airtight container for up to four days. Store all fresh toppings separately.

Freezer: Freeze the pozole without its toppings for up to three months. Leave some room at the top of the container because the liquid will expand.

Reheating: Reheat gently on the stove over medium-low heat. Add a splash of broth or water if the hominy has absorbed too much liquid.

Frequently Asked Questions About Pozole Rojo

Is pozole rojo spicy?

This version is fairly mild. Guajillo and ancho chiles provide more flavor than heat. Add chile de árbol if you want a spicier broth.

What is hominy?

Hominy is corn that has undergone a process called nixtamalization. This removes the outer hull and gives the kernels their distinctive chewy texture and corn flavor.

Should I rinse canned hominy?

Yes. Drain and rinse the hominy before adding it to the soup. This removes the liquid from the cans and keeps it from changing the flavor of the broth.

What cut of pork is best for pozole?

Pork shoulder or pork butt is the best choice. It has enough fat and connective tissue to become tender during the long simmer.

Why is my pozole bitter?

The dried chiles were probably toasted for too long. Toast them very briefly and remove them from the skillet as soon as they become fragrant.

Can I make pozole ahead of time?

Yes. Pozole is actually better the next day because the pork, chiles, and hominy have more time to flavor the broth.

Print

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.