Pozole Rojo served in a rustic clay bowl with pork, hominy, and red chile broth, topped with shredded cabbage, sliced radish, lime wedges, and tostadas on the side.

Pozole Rojo Recipe: The Hearty Mexican Stew Made for Feasts and Family

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A Bowl That Tells a Story

Pozole Rojo isn’t just a stew — it’s Mexico in a bowl. Rich with pork simmered for hours, hominy kernels that burst with flavor, and a red chile broth that warms you from the inside out. This dish has been shared at fiestas, holidays, and Sunday family tables for generations.

The beauty of Pozole Rojo lies not just in its flavor, but in its tradition. It’s the dish that shows up when families gather, when neighbors celebrate, and when the calendar marks a moment worth remembering. Independence Day, Christmas, New Year’s, or just a weekend reunion — there’s almost always a pot of pozole on the stove, ladled out into bowls and topped with cabbage, radish, oregano, lime, and tostadas on the side.

Backstory: A Stew With History

Long before it became the comfort food of modern Mexico, pozole was sacred. Ancient Mesoamerican civilizations made their own versions, often tied to ritual and ceremony. Over centuries, the dish evolved, taking on new flavors and meanings as pork replaced older proteins and regional variations developed.

Today, you’ll find three main versions: Rojo (red), Verde (green), and Blanco (white). Each reflects the geography and palate of its region. Rojo is most closely associated with Guerrero and Jalisco, rich with dried red chiles like guajillo and ancho that give it both color and depth. It’s hearty, fiery, and festive — the version most likely to appear when families gather for a special meal.

What makes pozole so special is that it’s more than just a recipe — it’s a tradition passed down, stirred slowly, and served with pride.

Pozole Rojo served in a rustic clay bowl with pork, hominy, and red chile broth, topped with shredded cabbage, sliced radish, lime wedges, and tostadas on the side.

Pozole Rojo Recipe

Learn how to make authentic Pozole Rojo, a hearty Mexican stew made with tender pork, hominy, and a rich red chile broth. This comforting Pozole Rojo recipe brings the flavor and tradition of Mexico’s family feasts straight to your table.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course Soups & Stews
Cuisine Mexican
Servings 8
Calories 420 kcal

Ingredients
  

  • 2 lbs pork shoulder cut into large chunks
  • 1 lb pork ribs or neck bones for broth flavor
  • 2 cans 15 oz each white hominy, drained and rinsed
  • 6 dried guajillo chiles stemmed and seeded
  • 3 dried ancho chiles stemmed and seeded
  • 1 medium onion halved
  • 5 garlic cloves
  • 1 bay leaf
  • 1 tsp Mexican oregano
  • 2 tsp salt adjust to taste
  • 10 cups water
  • Optional toppings: shredded cabbage sliced radish, lime wedges, diced onion, Mexican oregano, tostadas, avocado, chile flakes

Instructions
 

  • In a large stockpot, combine pork shoulder, ribs, onion, garlic, bay leaf, and water. Bring to a boil, skimming foam. Reduce heat and simmer for 1.5–2 hours until meat is tender.
  • While pork simmers, soak guajillo and ancho chiles in hot water for 20 minutes until softened. Blend with a little soaking liquid, 2 cloves garlic, and a pinch of salt until smooth. Strain if needed.
  • Add hominy to the simmering pot. Stir in chile sauce. Simmer another 30–40 minutes until flavors meld.
  • Remove bay leaf. Adjust seasoning with salt and oregano.
  • Shred pork chunks into bite-sized pieces and return to pot. Keep broth rich but not too thick.
  • Serve hot with toppings of cabbage, radish, lime, onion, and tostadas.

Notes

  • Meat swaps: Chicken works as a lighter alternative to pork.
  • Chile blends: Guajillo + ancho are traditional, but add pasilla for smokiness or árbol for extra heat.
  • Make ahead: Tastes even better the next day. Store broth and meat separately if possible.
  • Slow cooker hack: Simmer meat overnight on low, then finish with chile sauce and hominy.
Keyword Pozole Rojo Recipe
Large pot of Pozole Rojo simmering with pork in red chile broth, surrounded by guajillo and ancho chiles, garlic, onion, and hominy on a wooden counter

Simmering the rich red chile broth for Pozole Rojo — the heart of Mexico’s most beloved stew.

FAQ

What is Pozole Rojo made of?
Pozole Rojo is made with pork, hominy, and a red chile broth from guajillo and ancho chiles, topped with cabbage, radish, onion, lime, and oregano.

What’s the difference between Pozole Rojo, Verde, and Blanco?
Rojo uses red dried chiles, Verde uses tomatillos and green chiles, and Blanco skips chile sauce entirely, relying on the broth itself.

Can pozole be made ahead of time?
Yes! In fact, it often tastes better the next day once the flavors deepen. Reheat gently and refresh toppings before serving.

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Pozole Rojo served in a rustic clay bowl with tender pork, hominy, and rich red chile broth, topped with shredded cabbage, sliced radish, lime, and tostadas on the side.

The final plated Pozole Rojo — a warm, hearty stew served the traditional way with all the classic garnishes.

The Final Bite

Pozole Rojo is more than a meal — it’s an invitation. A chance to gather, to slow down, and to share something that’s been simmering in Mexico’s kitchens for centuries. With every spoonful you taste history, family, and celebration.

So grab your toppings, ladle it hot, and let the feast begin.

Buen provecho,

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