Pozole Rojo
A deeply comforting Mexican hominy stew featuring tender pork in a rich, guajillo-chile broth. Slowly simmered with garlic, onion, and warm spices, the deep red broth wraps around plump hominy kernels. Garnish tableside with shredded cabbage, radish, fresh lime, and oregano for a bright, crunchy finish.
For 4 servings
- prep · ~15 min
Bloom the dried chiles.
1.Heat a dry pan over medium heat. Toast the seeded guajillo and ancho chiles for 1-2 minutes until fragrant and slightly darkened.2.Place toasted chiles in a bowl and cover with hot water. Soak for 15 minutes until softened.TIPDon't skip toasting — it deepens the chile flavor. Watch closely so they don't burn and turn bitter. - boil · ~90 min
Cook the pork.
1.Set the large pot over medium-high heat. Add the pork shoulder chunks, quartered onion, garlic, bay leaves, and a pinch of salt.2.Cover with water by 2 inches and bring to a boil. Reduce to a gentle simmer.3.Simmer for 1.5 hours, skimming off any foam that rises to the surface, until the pork is fork-tender.TIPKeep the liquid at a gentle bubble. A rolling boil will toughen the meat. - mix · ~2 min
Blend the chile paste.
1.Drain the soaked chiles and transfer to a blender.2.Ladle in 1 cup of the pork cooking liquid and the cumin powder.3.Blend on high until completely smooth, about 2 minutes.TIPIf the paste looks gritty, strain it through a fine-mesh sieve for a silky broth. - simmer · ~30 min
Simmer the pozole broth.
1.Heat the oil in a clean large pot over medium heat. Carefully pour in the chile paste and cook, stirring constantly, for 5 minutes until the color deepens.2.Add the cooked pork pieces and enough reserved cooking liquid to cover by an inch. Discard the spent onion, garlic, and bay leaves.3.Stir in the drained hominy. Bring to a simmer and cook uncovered for 30 minutes, stirring occasionally.TIPThe broth should darken and taste slightly sweet from the chiles. Season with the remaining salt during the last 10 minutes. - garnish
Ladle into bowls and garnish tableside.
1.Ladle the hot pozole into bowls.2.Set out small bowls of shredded cabbage, sliced radish, lime wedges, and a pinch of dried oregano.3.Let everyone top their own bowl with a squeeze of lime and crunchy garnishes.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Toast the dried chiles just until fragrant — over-toasting makes the broth bitter.
- 2Skim the foam from the simmering pork for a clearer, cleaner-tasting broth.
- 3For extra flavor, fry the chile paste in oil until it darkens and smells richly aromatic.
- 4Season the broth with salt only in the last 10 minutes to avoid over-reducing and oversalting.
- 5Make the pozole a day ahead; the flavors meld and deepen overnight in the fridge.
- 6Use a fine-mesh sieve if your chile paste seems gritty — it ensures a silky smooth broth.
Adapt it for your goals.
Chicken pozole
Swap pork shoulder for bone-in chicken thighs or legs. Simmer until tender, shred the meat, and return to the broth. Perfect for a lighter, quicker version that still delivers deep flavor.
vegetarian/veganVegetarian/vegan
Replace pork with hearty mushrooms (like oyster or king trumpet) and use vegetable broth instead of pork cooking liquid. Add extra hominy or chickpeas for protein — ideal for meat-free Mondays.
green pozole (pozole verde)Green pozole (pozole verde)
Skip the guajillo and ancho chiles. Instead, blend tomatillos, jalapeños, cilantro, and pumpkin seeds to create a tangy, herbaceous green broth. A vibrant twist from Guerrero.
low oilLow-oil
Omit the oil for frying the paste; instead, toast the chiles dry and blend with a splash of broth. Reduce calories and fat while keeping bold chile flavor.
Why this is on our healthy list.
Rich in Collagen
Slow-simmered pork shoulder releases collagen into the broth, which supports joint health and skin elasticity.
High in Fiber
Hominy is a whole-grain corn product that provides a good source of dietary fiber for healthy digestion.
Packed with Antioxidants
Dried guajillo and ancho chiles are loaded with capsaicin and carotenoids, which have anti-inflammatory properties.
Low in Saturated Fat
Using lean pork shoulder and skimming the broth reduces saturated fat while keeping the stew satisfying.
Vitamin C from Garnishes
Fresh lime juice and shredded cabbage add a boost of vitamin C to brighten the dish and support immunity.
Frequently asked questions
Yes, but you'll need to soak dried hominy overnight and simmer it for 2–3 hours until tender before adding it to the pozole in step 4.
