If you’re craving a hearty, soul-warming meal that bursts with rich flavors and a touch of tradition, this Pozole Rojo Recipe is just what your kitchen needs. This classic Mexican stew combines tender pork shoulder, smoky dried chiles, and hominy to create a vibrant, comforting dish that’s perfect for sharing with family and friends. Whether it’s a special occasion or a cozy weeknight dinner, pozole rojo always delivers an unforgettable experience straight from the heart of Mexican cuisine.
Ingredients You’ll Need
Getting your ingredients ready for this Pozole Rojo Recipe is surprisingly simple, yet each one plays an essential role in creating the stew’s bold taste, satisfying texture, and stunning deep red color. These ingredients work together in harmony to build the layers of flavor that make this recipe a favorite.
- Pork shoulder: Choose a 2-pound cut for tender, juicy meat that will fall apart as it simmers.
- Hominy: Two cans of drained hominy add a chewy, slightly nutty texture that makes pozole so unique.
- Dried guajillo chiles: These chiles bring the smoky, mildly spicy backbone that defines red pozole.
- Dried ancho chiles: A rich, sweet depth comes from these flavorful chiles, balancing the heat perfectly.
- Garlic cloves: Six cloves, divided, boost the aromatic base of the broth with their pungent, savory character.
- Onion: One halved onion lends sweetness and body to the stock as it simmers.
- Bay leaves: Two bay leaves add a subtle earthiness and complexity to the stew.
- Mexican oregano: One teaspoon of this herb brings a slightly citrusy, robust flavor distinct from Mediterranean varieties.
- Chicken broth: Four cups provide a flavorful liquid foundation that enhances all the other ingredients.
- Salt and pepper: To taste, perfect for seasoning and bringing the whole dish into balance.
- Water: As needed, for covering the meat and blending chiles.
- Toppings: Shredded cabbage, sliced radishes, chopped onion, lime wedges, dried oregano, tostadas, or tortilla chips—these add freshness, crunch, and acidity to the hearty stew.
How to Make Pozole Rojo Recipe
Step 1: Slow-Cook the Pork
Start by cutting your pork shoulder into large chunks and seasoning them generously with salt. Place the pork in a large stockpot along with half an onion, three garlic cloves, two bay leaves, and enough water to cover everything completely. Bring this to a gentle simmer and let it cook for about 1.5 hours, or until the pork is incredibly tender and easy to shred. Skim off any foam that rises to the surface—this keeps your broth clear and clean-tasting.
Step 2: Prepare the Chiles
While the pork is cooking, remove the stems and seeds from the dried guajillo and ancho chiles. Toast them lightly in a dry pan for about 30 seconds on each side—you’ll know they’re ready once you smell their smoky fragrance. Then, soak the toasted chiles in hot water for 15 minutes to soften them up and release their amazing color and flavor.
Step 3: Make the Chile Puree
Once softened, blend the guajillo and ancho chiles with the remaining three garlic cloves, the other half of your onion, a teaspoon of Mexican oregano, and about one cup of the chile soaking liquid or pork broth. Blend until smooth and, if you prefer a silky texture, strain the puree to remove any bits. This deep red chile sauce is what makes this Pozole Rojo Recipe truly unforgettable.
Step 4: Combine and Simmer
Shred the cooked pork and return it to the pot. Add the chile puree, drained hominy, and chicken broth. Simmer this mixture uncovered for about 30 minutes, allowing the flavors to meld beautifully. Taste and adjust seasoning with salt and pepper as needed—this is the moment your love for this dish really shines through!
Step 5: Serve with Love
Your pozole rojo is now ready to serve hot and steamy—brace yourself for a feast of deep flavors and satisfying textures. This stew is begging for vibrant, crunchy toppings that add freshness and zing to each bite.
How to Serve Pozole Rojo Recipe
Garnishes
The magic of pozole isn’t just in the stew itself but in how you dress it up at the table. Shredded cabbage offers a crisp contrast, while thinly sliced radishes provide a peppery snap. Don’t skip the chopped onions and lime wedges—these add brightness and acidity that lift the rich broth. A sprinkle of dried oregano on top completes the traditional finish.
Side Dishes
Tostadas or crunchy tortilla chips are classic companions. They’re perfect for scooping or dipping into the stew, adding an irresistible crunch to every spoonful. A simple avocado salad or refried beans on the side can also round out this nutritious and festive meal.
Creative Ways to Present
If you’re hosting a gathering, offer a “build-your-own” pozole station with bowls of assorted garnishes and sides. This lets everyone customize their bowls exactly to their taste, turning dinner into a lively, interactive experience. You can even serve the pozole in colorful, rustic bowls to make the meal feel extra special.
Make Ahead and Storage
Storing Leftovers
This Pozole Rojo Recipe actually tastes even better the next day as the flavors continue to deepen. Store any leftovers in an airtight container in the fridge for up to four days. Just be sure to keep the garnishes separate so they stay fresh and crisp.
Freezing
Want to enjoy pozole any time? It freezes beautifully. Let the stew cool completely, then transfer it to a freezer-safe container. It will keep well for up to three months. When you’re ready, thaw it overnight in the fridge and reheat gently on the stove.
Reheating
When reheating, add a splash of water or broth if the stew seems too thick. Warm it up over medium heat until simmering, stirring occasionally to make sure the pork remains tender and juicy. Refresh with fresh garnishes just before serving to keep the experience vibrant and delicious.
FAQs
Can I make Pozole Rojo Recipe without pork?
Absolutely! While traditional pozole rojo features pork shoulder, you can substitute chicken or even beef if you prefer. Just adjust cooking times accordingly so the meat becomes tender enough to shred.
What if I can’t find dried guajillo or ancho chiles?
Look for them at a Latin grocery store or online—these chiles are crucial for authentic flavor. If you must substitute, use mild dried red chiles like New Mexico or pasilla, but expect a slight difference in taste and color.
Is hominy necessary in this Pozole Rojo Recipe?
Yes, hominy is a defining ingredient for pozole. It adds a unique texture and a mild corn flavor that complements the rich broth beautifully. Canned hominy is convenient and works perfectly for this dish.
How spicy is this Pozole Rojo Recipe?
The heat level is moderate thanks to the guajillo and ancho chiles, which are more smoky and mild than fiery. You can always adjust spiciness by adding other chiles or serving with spicy toppings.
Can I prepare this Pozole Rojo Recipe in a slow cooker?
You sure can! Brown the pork and prepare the chile sauce as described, then add everything to a slow cooker and cook on low for 6-8 hours. This method makes the pork incredibly tender and infuses the flavors beautifully.
Final Thoughts
Honestly, making this Pozole Rojo Recipe at home brings a little fiesta to your table and fills your kitchen with the most inviting aromas. It’s a dish that’s rich in culture, comfort, and flavor—a true crowd-pleaser that invites everyone to gather around, share stories, and savor something special. Give it a try, and I promise it’ll become one of your favorite go-to recipes for hearty, satisfying meals.
Print
Pozole Rojo Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours 10 minutes
- Total Time: 2 hours 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
Pozole Rojo is a traditional Mexican stew made with tender pork shoulder simmered in a rich, flavorful red chile broth and hominy. This comforting dish is garnished with fresh toppings like shredded cabbage, radishes, chopped onion, lime wedges, and dried oregano, offering a perfect balance of smoky, spicy, and tangy flavors. Ideal for gatherings, this authentic recipe delivers a hearty and satisfying meal that celebrates classic Mexican cuisine.
Ingredients
Meat and Broth
- 2 pounds pork shoulder, cut into large chunks
- 4 cups chicken broth
- Water, as needed
- Salt, to taste
- Pepper, to taste
Chiles and Seasonings
- 2 dried guajillo chiles
- 2 dried ancho chiles
- 6 garlic cloves, divided
- 1 onion, halved
- 2 bay leaves
- 1 teaspoon Mexican oregano
Other Ingredients
- 2 (15 oz) cans hominy, drained
Toppings
- Shredded cabbage
- Sliced radishes
- Chopped onion
- Lime wedges
- Dried oregano
- Tostadas or tortilla chips
Instructions
- Prepare the pork broth: Cut the pork shoulder into large chunks and season with salt. Place the pork in a large stockpot with half of the onion, 3 garlic cloves, 2 bay leaves, and enough water to cover the meat. Bring to a simmer and cook gently for 1.5 hours until the pork is very tender. Skim off any foam that forms on the surface during cooking.
- Toast and soak chiles: Remove the stems and seeds from the guajillo and ancho chiles. Lightly toast them in a dry pan for about 30 seconds on each side until fragrant. Place the toasted chiles in hot water and soak for 15 minutes to soften.
- Make the chile puree: Drain the chiles, reserving 1 cup of soaking liquid or pork broth. Blend the softened chiles together with the remaining 3 garlic cloves, the other half of the onion, Mexican oregano, and the reserved liquid until smooth. If desired, strain the puree to remove any solids for a silkier texture.
- Combine and simmer: Return the shredded pork to the stockpot. Add the chile puree, drained hominy, and chicken broth. Simmer uncovered for 30 minutes to allow flavors to meld. Adjust seasoning with salt and pepper to taste.
- Serve with toppings: Ladle the pozole into bowls and garnish with shredded cabbage, sliced radishes, chopped onion, lime wedges, and dried oregano. Serve alongside tostadas or tortilla chips for added crunch and enjoyment.
Notes
- For a spicier pozole, consider adding additional dried chiles like chipotle or cayenne.
- To make the dish ahead, prepare the pork and chile base in advance and store separately; combine and simmer before serving.
- Hominy can be found canned in Latin grocery stores or specialty aisles in many supermarkets.
- Leftover pozole tastes great the next day as the flavors continue to develop.
