Go Back

Pozole Rojo

Shruthi
Pozole Rojo is a traditional Mexican pork and hominy stew.
The rich red broth features dried guajillo and ancho chiles.
Slow-simmered pork becomes tender and flavorful.
Hominy adds a hearty texture and authentic character.
Fresh cabbage, radishes, onion, and lime brighten every serving.
Enjoy this comforting stew with tostadas or warm corn tortillas.
Print Recipe
Prep Time 25 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 40 minutes
Course Main Course
Servings 4
Calories 380 kcal

Ingredients
  

For the Pork and Broth

  • 2 pounds (900 g) pork shoulder, cut into large chunks
  • 2 cans (15 ounces each) white hominy, drained and rinsed
  • 10 cups water or low-sodium chicken broth
  • 1 medium white onion, quartered
  • 4 garlic cloves, peeled
  • 2 bay leaves
  • 1 teaspoon salt, or to taste
  • ½ teaspoon black pepper

For the Red Chile Sauce

  • 4 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 1 small dried árbol chile, optional for extra heat
  • ½ medium white onion, chopped
  • 3 garlic cloves
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander, optional
  • 1 tablespoon vegetable oil
  • 1 cup hot water, for soaking the chiles

For the Toppings

  • 2 cups finely shredded cabbage or lettuce
  • 4–5 radishes, thinly sliced
  • ½ medium white onion, finely chopped
  • 2 limes, cut into wedges
  • 2 limes, cut into wedges
  • 1 teaspoon dried Mexican oregano, for serving
  • Chopped fresh cilantro, optional
  • Crushed red pepper or sliced fresh chilies, optional

For Serving

  • Warm corn tortillas
  • Tostadas
  • Avocado slices, optional

Instructions
 

  • Place the pork shoulder in a large stockpot. Add the water or chicken broth, quartered onion, four garlic cloves, bay leaves, salt, and black pepper.
    Bring the mixture to a gentle boil over medium-high heat. Skim off any foam that rises to the surface, then reduce the heat to low.
    Cover partially and simmer for approximately 1½–2 hours, or until the pork is tender and easy to pull apart with a fork. Cooking time will depend on the size of the pork pieces.
  • Remove the stems and seeds from the guajillo and ancho chiles. If you prefer a spicier stew, reserve the árbol chile for the sauce.
    Briefly toast the dried chiles in a dry skillet over medium-low heat for about 10–15 seconds per side. Watch them carefully because burned chiles can make the sauce bitter.
    Transfer the chiles to a heatproof bowl and cover them with hot water. Let them soak for 15–20 minutes until softened.
  • Place the softened chiles in a blender with the chopped onion, three garlic cloves, cumin, Mexican oregano, coriander, and approximately one cup of fresh water or reserved soaking liquid.
    Blend until the mixture forms a smooth red sauce. For an especially silky broth, strain the sauce through a fine-mesh sieve to remove tough chile skins and remaining seeds.
  • Heat the vegetable oil in a saucepan over medium heat. Carefully add the blended chile sauce and cook for approximately 5–8 minutes, stirring frequently.
    The sauce should become darker and more aromatic as it cooks. This step develops the smoky flavor and helps integrate the spices.
  • Once the pork is tender, remove it from the stockpot and transfer it to a plate. Discard the bay leaves and large onion pieces.
    Use two forks to shred the pork into bite-sized pieces, removing any excess fat if desired. Reserve the cooking broth because it forms the base of the pozole.
  • Pour the cooked red chile sauce into the pork broth, stirring well to distribute the color and flavor evenly.
    Return the shredded pork to the pot. Bring the mixture to a gentle simmer and cook for approximately 15–20 minutes so the pork absorbs the red chile flavor.
    Taste the broth and adjust the salt as needed.
  • Add the drained and rinsed hominy to the pot. Stir gently and continue simmering for another 20–30 minutes.
    The hominy should become hot and tender while retaining its shape. If the broth becomes too concentrated, add a little extra water or chicken broth to reach your preferred consistency.
  • While the stew finishes cooking, shred the cabbage, slice the radishes, chop the onion, and cut the limes into wedges.
    Arrange the toppings in small serving bowls so everyone can customize their portion.
  • Taste the pozole one final time. Add more salt, a little extra Mexican oregano, or a squeeze of lime if desired.
    For a deeper flavor, allow the finished stew to rest for about five minutes before serving.
  • Ladle the hot stew into large bowls, ensuring each serving contains pork, hominy, and plenty of red broth.
    Top with shredded cabbage, sliced radishes, chopped onion, fresh cilantro, and a squeeze of lime. Sprinkle with dried Mexican oregano and serve with crunchy tostadas or warm corn tortillas.
    Enjoy this comforting Mexican classic while hot.

Notes

  • Choose pork shoulder: Its marbling makes it ideal for long, slow cooking and produces tender, flavorful meat.
  • Use authentic dried chiles: Guajillo chiles provide a fruity, earthy flavor, while ancho chiles contribute depth and mild sweetness.
  • Avoid burning the chiles: Toast them briefly over low heat to prevent bitterness.
  • Strain the sauce if needed: This creates a smoother, more polished red broth.
  • Rinse canned hominy: Rinsing helps remove excess canning liquid and improves the final flavor.
  • Simmer gently: A low simmer helps the pork become tender without making the broth cloudy or reducing it too quickly.
  • Customize the spice level: Add árbol chile for extra heat or omit it for a milder family-friendly stew.
  • Serve toppings separately: Fresh vegetables and lime add contrasting textures and allow everyone to personalize their bowl.

 

Keyword Authentic Mexican Pork Pozole, Easy Mexican Pozole Recipe, Homemade Red Pozole, Mexican Pork and Hominy Stew, Pozole Rojo Recipe, Traditional Pozole Rojo