Pozole Rojo Recipe (Mexican Red Posole)
Few dishes capture the heart of Mexican cuisine quite like Pozole Rojo. This hearty, soul-warming soup is a staple during celebrations, family gatherings, and festive holidays. With tender pork, earthy hominy, and a bold, smoky red chile sauce, every spoonful of this dish is rich with flavor and tradition.
Let’s dive into how to make this authentic Pozole Rojo in your own kitchen.
🌶 Ingredients
For the Pozole Stock:
- 3 pounds pork shoulder (bone-in preferred), cut into large 2-3 inch chunks
- 1.5 pounds ham hocks (or pork neck bones, or extra pork shoulder)
- 1 large white onion, quartered
- 2 carrots, roughly chopped
- 2 stalks celery, roughly chopped
- 1 large head garlic, peeled
- 2 bay leaves
- Salt to taste
- 4 quarts water
- 3 (15-ounce) cans white hominy, drained and rinsed
For the Salsa Roja (Red Sauce):
- 4-5 guajillo peppers (about 1 ounce)
- 4-5 ancho peppers (about 2 ounces)
- 1 small white onion, roughly chopped
- 5 cloves garlic
- 1 teaspoon dried Mexican oregano
- 1 teaspoon dried thyme
- ½ teaspoon cumin (optional)
- Salt and pepper to taste
- 1 tablespoon vegetable oil
For Garnish (Optional but Recommended):
- Shredded lettuce or cabbage
- Sliced radishes
- Chili flakes or dried chile powder
- Chopped fresh cilantro
- Lime wedges
- Finely chopped white onion
- Hot sauce
- Sliced avocado
🍲 Instructions
Step 1: Make the Pozole Stock
- In a large stockpot, combine the pork shoulder, ham hocks, onion, carrot, celery, garlic, bay leaves, and salt.
- Pour in 4 quarts of water, making sure everything is covered.
- Bring to a boil, then lower to a simmer. Cook uncovered for 2 to 2½ hours, skimming off any foam or excess fat that rises to the top.
- Once the pork is tender and falling apart, remove it from the pot. Shred it into bite-sized pieces and cover to keep warm.
- Strain the broth through a sieve or mesh strainer, discarding the spent vegetables and bones. Return the strained broth to the pot and keep it at a gentle simmer.
Step 2: Prepare the Salsa Roja (Red Sauce)
- In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 1 minute per side, until fragrant and slightly puffed.
- Cool slightly, then remove stems and seeds.
- Place the toasted peppers, onion, and garlic into a bowl. Pour hot water over the mixture and soak for about 20 minutes until softened.
- Transfer the softened chiles, onion, garlic, oregano, thyme, cumin, and salt to a blender or food processor. Add about 1 cup of the soaking liquid and blend until very smooth.
- Strain the blended sauce through a fine sieve to remove any solids.
- Heat 1 tablespoon of oil in a skillet and pour in the strained sauce. Simmer for about 10 minutes to concentrate the flavors.
Step 3: Assemble and Finish
- Stir the salsa roja into the simmering stock.
- Add the hominy and shredded pork.
- Taste and adjust salt as needed. Simmer everything together for 10 minutes, allowing the flavors to meld.
Step 4: Serve with Garnishes
Ladle the Pozole Rojo into bowls and let everyone customize their soup with shredded lettuce, sliced radishes, cilantro, lime, onion, hot sauce, and avocado.
✅ Recipe Notes & Tips
- No ham hocks? Substitute with pork neck bones, extra pork shoulder, or pork ribs.
- Hominy alternatives: You can use dried hominy if desired, but it will need to be soaked and pre-cooked.
- Make ahead: Pozole Rojo tastes even better the next day as the flavors continue to develop.
🇲🇽 What is Pozole?
Pozole (or posole) is a traditional Mexican soup or stew made with hominy and meat, often pork or chicken. It’s commonly served during celebrations like Mexican Independence Day and Christmas. The vibrant red version (rojo) gets its signature color and deep flavor from dried chilies like guajillo and ancho.
🎉 Bring Tradition to Your Table
Whether you’re celebrating a special occasion or just craving a bowl of bold, satisfying flavors, Pozole Rojo brings people together around the table.
Enjoy this comforting classic with those you love — and don’t forget the lime wedges!
Buen provecho! ❤️