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.
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.