Pozole Rojo is a traditional Mexican stew made with tender pork, hominy, and a rich red chile broth. It’s hearty, comforting, and often served during celebrations. Garnished with fresh toppings like radishes, cabbage, lime, and oregano, this dish is a true fiesta in a bowl.
Prep Time
- Preparation: 25 minutes
- Cooking: 2 hours
- Total: About 2 hours 25 minutes
Equipment
- Large pot or Dutch oven
- Blender (for the chile sauce)
- Strainer
- Knife and cutting board
Ingredients
- 1.5 kg (3 lbs) pork shoulder or pork butt (cut into large chunks)
- 2 bay leaves
- 1 large onion (halved)
- 6 cloves garlic (3 whole, 3 for chile sauce)
- Salt (to taste)
- 3 liters (12 cups) water
- 3 cups canned hominy (drained and rinsed)
For the Chile Sauce:
- 5 dried guajillo chiles
- 3 dried ancho chiles
- 2 dried pasilla chiles (optional, for depth)
- 1 tsp Mexican oregano
- 1 tsp cumin seeds (or ground cumin)
- 1 tbsp vegetable oil
Toppings (traditional garnishes):
- Shredded cabbage
- Sliced radishes
- Chopped onion
- Lime wedges
- Dried oregano
- Tortilla chips or tostadas
Ingredient Notes
- Chiles: Guajillo provides fruity heat, ancho gives sweetness, and pasilla adds smokiness. Adjust to taste.
- Hominy: Essential for pozole; look for canned “maíz pozolero.”
- Pork: Shoulder or butt works best because of the marbling, which makes the stew rich.
Instructions
- Cook the Pork:
In a large pot, add pork, onion, 3 garlic cloves, bay leaves, and water. Season with salt. Bring to a boil, then simmer for about 1.5 hours until pork is tender. Skim off any foam. - Prepare the Chiles:
Remove stems and seeds from chiles. Toast lightly on a dry skillet (don’t burn). Soak them in hot water for 15 minutes until soft. - Make the Chile Sauce:
Blend softened chiles with 1 cup soaking water, 3 garlic cloves, cumin, oregano, and onion until smooth. Strain the sauce to remove skins and seeds. - Add to Broth:
Heat oil in a pan, add the strained chile sauce, and simmer 5 minutes. Add sauce to the pork broth along with the hominy. - Simmer Together:
Cook another 30 minutes to let flavors blend. Adjust salt to taste. - Serve:
Ladle pozole into bowls and serve with cabbage, radishes, lime, oregano, and tostadas on the side.
Nutrition Facts (per serving, approx. 1 cup without toppings)
- Calories: 350
- Protein: 28 g
- Fat: 15 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Sodium: 620 mg
Tips & Variations
- Shortcut: Use store-bought red chile sauce if you’re short on time.
- Spicier version: Add chile de árbol to the sauce.
- Chicken Pozole Rojo: Replace pork with shredded chicken breast or thighs.
- Make-ahead: Pozole tastes even better the next day after the flavors deepen.
