Name: Pozole Rojo
Prep time: 30 min
Cook time: PT-488209H52M52S
Total time: PT-488209H52M52S
Cuisine: Mexican
Ingredients: 2 lbs pork shoulder, cut into chunks; 1 onion, halved; 4 cloves garlic, peeled; 2 bay leaves; 2 tsp salt (plus more to taste); 12 cups water; 3 cups canned hominy, drained and rinsed; 5 dried guajillo chiles, stemmed and seeded; 3 dried ancho chiles, stemmed and seeded; 1 tsp ground cumin; 1/2 tsp dried oregano (Mexican preferred); 1/4 tsp ground black pepper; 2 tbsp vegetable oil; Shredded cabbage (for garnish); Sliced radishes (for garnish); Diced onion (for garnish); Lime wedges (for garnish); Dried oregano (for garnish); Corn tostadas (optional, for serving)

Pozole rojo is a traditional Mexican stew that is hearty, flavorful, and deeply comforting. Featuring tender pork simmered with hominy in a rich, red chili broth, it is often served with an array of fresh garnishes such as shredded cabbage, radishes, lime, and oregano. This dish is perfect for gatherings or festive occasions, but it is equally enjoyable as a warming family meal.

Why You’ll Love This Recipe

Pozole rojo offers a harmonious blend of smoky, earthy, and slightly spicy flavors. The slow-simmered pork becomes melt-in-your-mouth tender, while the hominy adds a satisfying chewiness. The red chili sauce infuses the broth with a complex depth of flavor that is both rich and vibrant. Its customizable garnishes allow each person to tailor their bowl to their taste, making it a crowd-pleaser for any occasion.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Pork shoulder, cut into large chunks
Hominy (canned or pre-cooked)
Dried guajillo chiles
Dried ancho chiles
White onion
Garlic cloves
Bay leaves
Ground cumin
Mexican oregano
Salt
Black pepper
Vegetable oil
Water or chicken broth
Fresh toppings: shredded cabbage, sliced radishes, lime wedges, diced onion, avocado, dried oregano, chili flakes

directions

Remove stems and seeds from guajillo and ancho chiles. Toast lightly in a dry skillet until fragrant, then soak them in hot water until softened.
In a blender, combine the softened chiles with garlic, onion, cumin, and some soaking liquid. Blend until smooth.
In a large pot, heat oil and sear the pork until browned on all sides. Remove and set aside.
Add the blended chili sauce to the pot and sauté for several minutes to develop flavor.
Return pork to the pot, add bay leaves, salt, pepper, and enough water or broth to cover the meat. Bring to a boil, then reduce to a simmer.
Cover and cook for 2–3 hours, or until pork is tender.
Add cooked hominy and simmer for another 20–30 minutes.
Adjust seasoning and serve hot with fresh garnishes.

Servings and timing

This recipe serves 6–8 people.
Preparation time: 30 minutes
Cooking time: 3 hours
Total time: approximately 3 hours and 30 minutes

Variations

Chicken pozole: Substitute pork with skinless chicken thighs or breasts for a lighter version.
Vegetarian pozole: Use vegetable broth, omit meat, and add mushrooms or zucchini for heartiness.
Spicier version: Add chile de árbol or extra guajillo chiles to increase heat.
Smoky variation: Include chipotle chiles in adobo for a smoky, tangy flavor.

storage/reheating

Store leftover pozole in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months. Reheat gently on the stovetop over medium heat until hot, adding extra broth or water if needed to adjust consistency.

FAQs

How spicy is pozole rojo?

Pozole rojo typically has a mild to moderate heat level, but spice can be adjusted by increasing or decreasing the types and amounts of chiles used.

Can I use canned hominy?

Yes, canned hominy is convenient and works well; simply drain and rinse before adding to the stew.

What type of pork is best for pozole rojo?

Pork shoulder is ideal because it becomes tender after long cooking and has a rich flavor.

Do I have to soak dried chiles?

Yes, soaking is necessary to soften them and make blending into a smooth sauce possible.

Can pozole rojo be made in a slow cooker?

Yes, you can adapt the recipe for a slow cooker by searing the meat and preparing the chili sauce beforehand, then cooking on low for 6–8 hours.

How can I make pozole ahead of time?

You can cook the entire stew a day in advance; the flavors deepen overnight. Reheat gently before serving.

What garnishes are traditional for pozole rojo?

Shredded cabbage, sliced radishes, lime wedges, diced onion, dried oregano, and chili flakes are the most common toppings.

Can I freeze pozole with garnishes?

It is best to freeze the stew without garnishes; add fresh toppings after reheating.

Is pozole rojo gluten-free?

Yes, the traditional ingredients are naturally gluten-free, but always check packaged items like broth for hidden gluten.

How do I thicken the broth?

If you prefer a thicker broth, simmer uncovered for the last 20–30 minutes to reduce liquid slightly.

Conclusion

Pozole rojo is a timeless Mexican dish that delivers comfort, flavor, and tradition in every bowl. Its tender meat, hearty hominy, and vibrant chili broth make it an ideal centerpiece for festive meals or cozy family dinners. With endless garnish possibilities and the option to adjust spice levels, it is a versatile recipe that is sure to become a favorite at your table.