Pozole Rojo: Traditional Mexican Hominy and Pork Stew 🌶️🇲🇽
If you’re craving a hearty, flavorful, and deeply comforting dish, Pozole Rojo is the answer. This traditional Mexican stew combines tender pork, earthy hominy, and a bold red chile broth for a meal that’s as festive as it is satisfying. Often enjoyed during holidays, celebrations, and family gatherings, pozole is more than just a dish—it’s a tradition passed down through generations.
Served with crisp cabbage, radishes, onions, avocado, and lime, each bowl becomes a customizable masterpiece. Whether for a cozy Sunday dinner or a special occasion, this Pozole Rojo recipe brings authentic flavors straight to your table.
Why You’ll Love This Recipe ❤️
- Rich & hearty – Slow-simmered pork and hominy in a smoky, chile-based broth.
- Authentic – A traditional Mexican recipe with roots in pre-Hispanic cuisine.
- Customizable – Add your favorite garnishes for endless variations.
- Perfect for gatherings – Serves a crowd and tastes even better the next day.
Ingredients 🛒
Chiles
- 4 ounces dried guajillo or ancho chiles (or a combination of both)
Pork & Seasonings
- 3 pounds pork shoulder (preferably bone-in), cut into 1–1½ inch cubes
- 8 cloves garlic (4 roughly chopped, 4 whole)
- 3 bay leaves
- 1 teaspoon ground cumin
- 2 tablespoons dry oregano (preferably Mexican oregano)
- Salt, to taste
Hominy
- 1 large (108-ounce) can white hominy, drained and rinsed
Garnishes
- ½ small cabbage, thinly sliced
- 1 bunch cilantro, chopped
- ½ white onion, chopped
- 2 avocados, chopped
- 4 limes, quartered
- 1 bunch radishes, thinly sliced
- 12–24 tostada shells or tortilla chips
Step-by-Step Instructions 👩🍳
1️⃣ Boil the Water
Fill a large 10–12 quart stockpot with 5 quarts of water and bring to a boil.
2️⃣ Prepare the Chiles
- Remove stems, seeds, and veins from the dried chiles.
- Toast lightly in a dry skillet until fragrant (don’t burn).
- Transfer to a bowl with 3 cups hot water, cover, and soak for 15–20 minutes.
3️⃣ Brown the Pork
- Heat olive oil in a large sauté pan.
- Pat pork dry, season with salt, and brown in batches.
- Add 4 cloves chopped garlic during the last minute.
- Transfer pork and garlic to the boiling stockpot.
4️⃣ Build the Broth
- Deglaze the sauté pan with a splash of water and pour into the pot.
- Add hominy, bay leaves, cumin, oregano (rubbed between your fingers), and 1 tablespoon salt.
- Reduce heat and simmer for 15 minutes.
5️⃣ Make the Red Sauce
- In a blender, purée softened chiles with 2½ cups soaking liquid, 4 garlic cloves, and 1 tsp salt.
- Strain through a fine sieve to remove skins and seeds.
6️⃣ Simmer the Pozole
- Stir the chile sauce into the stockpot.
- Partially cover and simmer gently for 2–3 hours, until pork is fork-tender.
- Skim off excess fat and adjust salt as needed.
7️⃣ Prepare Garnishes
While the stew simmers, prep toppings: cabbage, cilantro, onion, avocado, radishes, and lime wedges.
8️⃣ Serve
Ladle pozole into bowls. Serve with toppings and crunchy tostadas or tortilla chips on the side.
Pro Tips for the Best Pozole 🌟
- Choose your chiles wisely – Guajillo brings fruitiness, ancho adds smokiness, or use both for depth.
- Don’t rush the simmer – Slow cooking ensures tender pork and a rich broth.
- Make ahead – Pozole tastes even better the next day as flavors meld.
- Adjust spice – Add chile de árbol for extra heat.
Storage & Reheating 🥡
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze pozole (without garnishes) for up to 3 months.
- Reheat: Warm gently on the stove, adding a splash of water or broth if needed.
Frequently Asked Questions ❓
1. Can I use chicken instead of pork?
Yes—chicken is lighter but still delicious. Use bone-in thighs or drumsticks for best flavor.
2. What is hominy?
Hominy is dried corn kernels treated with lime (nixtamalization). It’s essential for authentic pozole.
3. Can I make this in an Instant Pot?
Yes—cook pork, hominy, and broth for about 35 minutes at high pressure, then stir in chile sauce.
4. What’s the difference between Pozole Rojo, Verde, and Blanco?
- Rojo uses red chiles (guajillo, ancho).
- Verde uses green chiles and tomatillos.
- Blanco is made without chile sauce, keeping the broth clear.
Nutrition (per serving, ~10 servings) 📊
- Calories: ~350
- Protein: 28g
- Carbs: 20g
- Fat: 18g
- Fiber: 4g