Traditional Mexican Pozole Rojo

Elijah Grounds

Pozole Rojo is a soul-warming traditional Mexican stew that dates back to pre-Columbian Mesoamerica. This deeply flavorful, richly spiced dish features tender pork simmered with hominy in a bold red chili broth. Served during holidays and celebrations, its vibrant color and customizable garnishes make it as festive as it is comforting. This version offers a classic take, perfect for both weeknight feasts and special gatherings.

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Prep Time 40

Cook Time 3

Total Time 3 40

Course Main Course

Cuisine Latin American / Caribbean

Servings bowls

Calories 307 kcal

Equipment

Large stockpot
Skillet
Blender or food processor
Fine mesh strainer
Tongs

Ingredients

For the Pozole:

2 pounds boneless pork shoulder cut into 2-inch cubes; well-marbled for tenderness
8 cups water for boiling pork
1 medium white onion peeled and quartered
6 cloves garlic peeled and smashed
1 tablespoon kosher salt adjust to taste
2 cans hominy white hominy, 25 oz each, drained and rinsed

For the Red Chile Sauce:

4 pieces dried guajillo chiles stems and seeds removed
3 pieces dried ancho chiles stems and seeds removed
1 teaspoon dried Mexican oregano preferably crushed
1 teaspoon cumin seeds toasted lightly
2 tablespoons vegetable oil for sautéing sauce

For the Garnishes (optional & traditional):

1 cup shredded cabbage crisp and chilled
1 medium radishes thinly sliced
1 medium avocado sliced
2 tablespoons chopped fresh cilantro
6 wedges lime for serving

Instructions

Make the Pork Broth: In a large stockpot, combine cubed pork shoulder, water, quartered onion, smashed garlic, and salt. Bring to a boil over high heat, then reduce to low and skim off any foam. Cover and simmer for 2.5 hours, until pork is very tender.
Prepare the Red Chile Sauce: While the pork simmers, toast guajillo and ancho chiles in a dry skillet over medium heat until fragrant, about 2 minutes. Soak chiles in hot water for 20 minutes to soften. Blend softened chiles with oregano, cumin, and 1/2 cup of soaking water until smooth. Strain through a fine mesh strainer.
Add Chile Sauce and Hominy: Heat 2 tablespoons of oil in a skillet and sauté strained chile purée for 5 minutes. Add it to the pork broth along with drained hominy. Simmer uncovered for additional 30 minutes to allow flavors to meld.
Adjust Seasoning and Serve: Taste and adjust for salt. Remove onion and any large garlic pieces before ladling into bowls. Serve hot.
Garnish: Top each bowl with your preferred garnishes—shredded cabbage, radishes, avocado, fresh cilantro, and a generous squeeze of lime.

Notes

To make this dish vegetarian, substitute pork with roasted mushrooms and use vegetable broth.
Enhance flavor further by adding a roasted tomatillo to the chile sauce.
Make the chile sauce ahead of time—it stays fresh in the fridge up to 5 days.

Nutrition

Calories: 307kcalCarbohydrates: 8gProtein: 36gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 91mgSodium: 1269mgPotassium: 828mgFiber: 3gSugar: 2gVitamin A: 389IUVitamin C: 11mgCalcium: 49mgIron: 2mg

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