Pozole Rojo with Pork
A deeply comforting Mexican stew where tender pork shoulder and chewy hominy swim in a rich, deep-red chile broth. Guajillo and ancho chiles build the earthy, slightly smoky base, while fresh garnishes like crisp cabbage, radish, and a squeeze of lime add brightness and crunch. A classic celebratory dish that fills the kitchen with an irresistible aroma.
For 4 servings
- prep · ~17 min
Prep the chiles.
1.Remove stems and seeds from guajillo and ancho chiles.2.Toast chiles in a dry pot over medium heat for 1-2 minutes per side until fragrant but not burnt.3.Cover chiles with 2 cups water, bring to a boil, then remove from heat and let steep for 15 minutes until softened.TIPDon't skip toasting — it deepens the chile flavor. Watch closely to avoid burning, which makes the sauce bitter. - boil · ~90 min
Cook the pork.
1.Place cubed pork shoulder in a large pot with 6 cups water, quartered onion, 4 garlic cloves, bay leaves, and salt.2.Bring to a boil over high heat, then reduce to a gentle simmer.3.Skim off any gray foam that rises to the surface during the first 15 minutes.4.Cover and simmer for 1 hour 30 minutes until pork is fork-tender.TIPSkimming the foam keeps the broth clear and clean-tasting. Don't rush the simmer — pork shoulder needs time to become tender. - mix · ~3 min
Blend the chile sauce.
1.Transfer softened chiles to a blender along with the remaining 2 garlic cloves.2.Add 1 cup of the chile soaking liquid.3.Blend until completely smooth, about 2 minutes.4.Strain through a fine mesh strainer into a bowl, pressing with a spoon to extract all liquid. Discard solids. - saute · ~7 min
Toast cumin and cook the chile sauce.
1.In a small pan, heat oil over medium heat. Add cumin seeds and oregano, sauté until fragrant (30 seconds).2.Pour the strained chile puree into the pan carefully — it will sputter.3.Cook, stirring frequently, for 5-7 minutes until the sauce darkens and thickens slightly.TIPCooking the puree concentrates the chile flavor and removes any raw taste. Keep the heat medium to avoid scorching. - simmer · ~20 min
Combine and finish the pozole.
1.Remove the cooked onion, garlic cloves, and bay leaves from the pork pot and discard.2.Stir the chile sauce and drained hominy into the pot with the pork and broth.3.Bring back to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally.4.Taste and adjust salt as needed.TIPSimmering uncovered helps the pozole thicken slightly and the flavors meld. The hominy should be tender and the broth rich red. - serve
Serve with fresh garnishes.
Ladle the hot pozole into bowls. Top each bowl generously with shredded cabbage, sliced radish, diced onion, and chopped cilantro. Squeeze fresh lime juice over everything just before eating.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Toast dried chiles in a dry skillet until fragrant but not smoking to avoid bitterness.
- 2Skim the foam from the pork broth early for a clean, clear final soup.
- 3Cook the chile puree for a full 5-7 minutes to deepen flavor and remove raw taste.
- 4Simmer the pozole uncovered for 20 minutes to meld flavors and slightly thicken the broth.
- 5For extra richness, reserve some pork fat and stir it back into the soup before serving.
- 6Make pozole a day ahead — the flavors deepen overnight; reheat gently.
Adapt it for your goals.
Chicken pozole
Substitute boneless chicken thighs or breast for pork; reduce simmer time to 30-40 minutes for tender, shreddable meat. Lighter and quicker.
vegetarian pozoleVegetarian pozole
Omit pork — use vegetable broth, extra hominy, and add beans or mushrooms for umami. Simmer chile sauce directly in broth for 20 minutes.
green pozoleGreen pozole
Swap guajillo/ancho for tomatillos, poblano, and jalapeño; blend with cilantro. Bright, tangy, herbaceous alternative.
low oil versionLow-oil version
Skip frying the chile puree in oil; instead simmer it directly in the broth for 10 minutes. Reduces fat without losing depth.
pressure cooker pozolePressure cooker pozole
Cook pork, chile sauce, and hominy together in a pressure cooker for 45 minutes. Great for busy weeknights.
Why this is on our healthy list.
Rich in Collagen
Slow-simmered pork shoulder releases gelatin and collagen, supporting joint and skin health.
High in Fiber
Hominy is a whole-grain corn product that provides dietary fiber for digestion and satiety.
Antioxidant-Rich Chiles
Guajillo and ancho chiles are packed with capsaicin and carotenoids that fight inflammation.
Vitamin C from Garnishes
Fresh lime juice, cabbage, and radish add a boost of immune-supporting vitamin C.
Frequently asked questions
Yes, but you'll need to soak dried hominy overnight and simmer it separately for 1-2 hours until tender before adding to the pozole.
