Mexican Pork Pozole Rojo
Pozole Rojo is a traditional Mexican soup made with tender pork, hominy (dried
corn kernels), and a rich red chile broth. It’s comforting, bold, and perfect for festive
occasions or cozy nights in.
Why You’ll Love This Recipe
- Authentic Flavor: Made with traditional Mexican chiles like guajillo and ancho
for that deep, smoky flavor.
- Perfect Comfort Food: Warm, hearty, and nourishing — ideal for cold weather
or family gatherings.
- Customizable Toppings: Load it up with fresh garnishes like cabbage, radish,
lime, and more.
- Make-Ahead Friendly: Tastes even better the next day as flavors continue to
deepen.
Key Ingredients
- Pork Shoulder or Loin: Provides richness and tenderness.
- Hominy: A staple in pozole, adds chewy texture and mild corn flavor.
- Guajillo, Ancho, and Pasilla Chiles: Create the signature red broth.
- Cumin & Oregano: Add warmth and herbal depth.
- Tomato Paste (Optional): Gives the broth an extra layer of richness.
Expert Tips
- Toasting Chiles: Lightly toast chiles to release their oils, but don’t burn them
they’ll taste bitter.
- Smoothing the Sauce: Always strain the chile sauce for a silky broth.
- Flavor Development: Let the pozole simmer after combining everything flavors
need time to meld.
- Make It Ahead: Make the day before serving for even better flavor.
- Freezing: Pozole freezes beautifully without garnishes perfect for meal prep.
Ingredients
For the Broth:
- 2 lbs pork shoulder or pork loin, cut into large chunks
- 10 cups water (or enough to cover the meat)
- 1 onion, quartered
- 4 garlic cloves, smashed
- 2 bay leaves
- Salt and pepper to taste
For the Red Chile Sauce:
- 4 dried guajillo chiles, seeds and stems removed
- 2 dried ancho chiles, seeds and stems removed
- 2 dried pasilla chiles (optional, for extra depth)
- 1/2 cup water (for soaking the chiles)
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1 tbsp tomato paste (optional)
For the Pozole:
- 3 cans (15 oz each) hominy, drained and rinsed (or ~4 cups frozen hominy)
- 1 tsp ground cumin (optional)
- 1 tsp ground oregano (optional)
Garnishes:
- Shredded lettuce or cabbage
- Thinly sliced radishes
- Chopped onions
- Fresh cilantro
- Lime wedges
- Crushed tortilla chips or tostadas
- Hot sauce (optional)
Instructions
1. Cook the Pork:
- In a large pot, add pork, water, onion, garlic, and bay leaves.
- Bring to a boil, then reduce heat and simmer for 1½–2 hours, or until pork is fork-
tender.
- Remove pork, shred, and set aside. Discard onion, garlic, and bay leaves. Keep the
broth.
2. Make the Red Chile Sauce:
- Toast dried chiles in a skillet for ~2 minutes until fragrant.
- Add ½ cup water, simmer 5 minutes to soften.
- Blend softened chiles with soaking water, cumin, oregano, and tomato paste until
smooth.
- Strain through a fine mesh sieve to remove solids.
3. Assemble the Pozole:
- Add red chile sauce to the broth.
- Stir in hominy, shredded pork, and optional cumin/oregano.
- Simmer uncovered for 30–45 minutes. Season with salt and pepper.
4. Serve:
- Ladle into bowls and garnish with your favorite toppings.
Important Notes When Making This Recipe
- Use gloves when handling dried chiles to avoid skin irritation.
- Adjust spice level by adding more or fewer chiles, or using a spicier variety like
chile de árbol.
- Don’t skip the straining of chile sauce it’s key to a smooth broth.
- Frozen hominy has a slightly firmer texture than canned; use what you prefer.
Nutrition Information (Per Serving – Approximate)
- Calories: 340
- Protein: 25g
- Fat: 18g
- Carbohydrates: 20g
- Fiber: 4g
- Sodium: 680mg
Note: Will vary depending on garnishes and exact ingredients used.
Frequently Asked Questions
Can I use chicken instead of pork?
Yes! Chicken thighs work well. Reduce cooking time accordingly.
What’s the difference between red, green, and white pozole?
Red uses chile-based broth (like this recipe), green uses tomatillos/green chiles, and
white is broth-based without chile sauce.
Can I make it in a slow cooker?
Yes. Cook pork and broth ingredients on LOW for 6–8 hours. Then follow steps for
chile sauce and finish in the pot.
Is it spicy?
Mild to medium. Add chile de árbol for heat, or a splash of hot sauce when serving.
How do I store leftovers?
Keep refrigerated for up to 4 days, or freeze without garnishes for 2–3 months.