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Pozole rojo (Mexican pork and hominy stew) recipe

Pozole rojo (Mexican pork and hominy stew) recipe

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  • Recipes
  • Dish type
  • Main course
  • Stew and casserole
  • Pork

The traditional Mexican dish in its red version: pork and hominy in a thick broth coloured and flavored with guajillo chillies.

6 people made this

IngredientsServes: 8

  • 1kg hominy
  • 1 head garlic
  • salt to taste
  • 1kg pork meat, cut in a few pieces (see footnote)
  • 1 large plum tomato
  • 100g ​guajillo chillies, stemmed and seeded
  • 1/4 teaspoon dried oregano
  • 1 pinch ground cumin
  • 1 clove garlic
  • To serve
  • 1 small iceberg lettuce, finely chopped
  • 1 small onion, diced
  • 4 limes, quartered
  • tortilla chips

MethodPrep:30min ›Cook:3hr ›Ready in:3hr30min

  1. Place hominy in a large pot, cover with water, add 1 head of garlic and salt to taste; cook over medium heat for 2 hours.
  2. After 2 hours, add the pork and cook for one additional hour or until the meat is tender.
  3. Meanwhile, boil tomato and chillies until soft. In a blender, blend tomatoes, chillies, salt, oregano, cumin and 1 garlic clove with two mugfuls of water. Strain through a sieve and set aside.
  4. Once fully cooked, shred the pork with two forks; set aside.
  5. Pour chilli sauce into the pot with hominy and bring to the boil. Return the shredded pork to the pot. Taste the stew and, if necessary, add more salt. Let everything simmer together for a few minutes to allow flavours to blend.
  6. Serve hot and garnish with copped lettuce and onion. Serve with tortilla chips on the side and a wedge of lime.

Pork note

This dish requires different cuts of pork: shoulder, loin, leg. It's important to have both lean and fatty cuts.

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Reviews & ratingsAverage global rating:(54)

Reviews in English (5)


This was my first time making the soup. I modified it by using chicken breast and added lots of toppings. It was good but I did miss the original pork flavor.-27 Oct 2018

by Sugasnaps

Love this soup so much. I added a can of hominy and cooked the recommended time as I rather like the cooked in flavor it lends but I also add the rest about 45 minutes before serving and let it cook. I prefer the red Pozole 100% of the time. Yummm-16 Feb 2018

Pozole rojo (mexican hominy stew)

Pozole Rojo is a traditional mexican recipe made with hominy and pork meat. A rich and delicious soup that will warm you up and make your heart sing!

If you do not know how to make pozole rojo at home, you have come to the right place because I will show you step by step how to do it, keep reading and find out all our tricks to prepare this delicious Mexican dish at home.

Pozole Rojo (Mexican Stew with Pork and Hominy)

Pozole Rojo is a delicious and smokey Mexican stew made with an aromatic broth of dried chiles, onions and oregano and full of pork and hominy.

I can see my Mexican friends yelling at me. “But there’s no cabbage!”, “Where’s the cabbage?” Yes. I am fully aware that I missed the most important garnish to this rustic soup, but I still hope I made all my Latin friends proud by making their classic and so delicious Pozole Rojo.

For months my mouth would water as I listened my Mexican friends brag and show off photos of this “amazing” pozole made by their mom, aunt, cousin, sister or family friend and no one would give away the recipe. They would bloat and show off how comforting and time consuming this soup was and then here’s this white girl begging to find out what the flavors of this masterpiece was made up of.

Pozole rojo is a deliciously hearty Mexican stew with hominy and either pork or chicken. The deep red broth is made with dried chile’s and aromatics such as onion, garlic and fresh oregano. I used both guajillo and ancho chile’s which gave it a rich deep smokey flavor. My tip: take out ALL the seeds and stems from the chile’s. The peppers still have a nice smokey kick to it with a little heat, but by removing the seeds, you won’t be running to the fire extinguisher and will still have all the flavor.

Also, I should note that this is a somewhat time consuming soup, easy, but takes time. You first have to make the pork or chicken broth and allow your meet to cook and broth to come together for at least 3 hours. Then you add in all the rest of the ingredients and allow it to simmer for another 30 minutes (at least). It’s a tad time consuming but so so worth it. And like any labor intensive meal, it tastes even better the next day. And the next.

1) In a large soup pot, add pork, 1 onion cut in quarters, 1 garlic bulb cut in half, 3 bay leaves, salt and pepper. Cover everything with water and allow to simmer for 2 hours. As water begins to evaporate, add hot water to keep the broth at the same amount.

2) While stock is cooking, make the chile sauce. Cut open your dried chile’s and remove all the seeds and stems. Soak the chiles in water for at least 30 minutes to soften.

3) When chiles are soft, add them to your blender (or food processor) as well as 1 onion (roughly chopped), 6 garlic cloves, few sprigs of fresh oregano, drizzle of olive oil and about 1/2 cup of the chile water (from soaking). You may need more depending on consistency. Blend everything together until it is all pureed.

4) When stock is done and pork is cooked through, remove pork to cutting board and shred or cut into bite size pieces. Discard stocks onion, garlic and bay. Then add the pureed chile sauce to pork stock and store through. Add hominy and cubed pork. Taste for seasoning.

5) Bring soup to a gentle simmer and allow to continue cooking for an additional 30 minutes.

6) When pozole rojo, ladle soup into bowls and top with garnishes, such as sliced cabbage, sliced radishes, fresh oregano, avocado, like and tortilla chips.

Pozole Rojo (Red Pork Soup with Hominy)

  • wheat-free
  • shellfish-free
  • dairy-free
  • fish-free
  • alcohol-free
  • peanut-free
  • gluten-free
  • egg-free
  • soy-free
  • tree-nut-free
  • Calories 913
  • Fat 51.3 g (78.9%)
  • Saturated 15.5 g (77.3%)
  • Carbs 66.9 g (22.3%)
  • Fiber 14.2 g (56.9%)
  • Sugars 7.5 g
  • Protein 47.9 g (95.7%)
  • Sodium 1373.6 mg (57.2%)


For the adobo:

large dried ancho chiles, stemmed and seeded

large white onion, roughly chopped

For the soup:

Cheesecloth and kitchen twine

boneless pork shoulder, trimmed and cut into 1-inch cubes

drained canned hominy, divided

For serving:

thinly sliced green cabbage (about 1 small- to-medium head)

breakfast radishes, thinly sliced

medium red onion, thinly sliced

Chopped fresh or dried oregano


Make the adobo:

Place the chiles in a heatproof bowl and add boiling water to cover let sit until the chiles are softened, about 20 minutes.

Transfer the chiles to a blender (reserve the soaking water). Add the garlic, onion, oregano, cumin, and a generous pinch of salt to the blender and purée, adding just enough of the soaking water to form a thick, smooth paste.

Make the soup:

In a piece of cheesecloth, wrap the yellow onion, garlic, cilantro stems, and bay leaves secure with twine to form a bundle, then set aside.

Season the pork on all sides generously with salt. Place the pork, adobo, and the cheesecloth sachet in a large stockpot add 6 quarts water to cover, and stir or whisk to incorporate the adobo. Season generously with salt, then bring to a boil. Reduce to a simmer and let cook until the pork is tender, about 1 hour.

In a blender, purée 1 cup of the hominy with about 1 cup of the braising liquid from the pork. Add the puréed hominy and the remaining 7 cups hominy to the pozole and bring back to a boil. Turn off the heat and let cool slightly, then skim away the excess fat that rises to the top. (Pozole can be made in advance and refrigerated at this stage.)

Bring the stew back to a simmer. Taste and adjust the seasoning as needed. Ladle into 6 to 8 serving bowls and serve with the cabbage, radishes, red onion, limes, chili powder, oregano, cilantro, and tortilla chips.

Recipe Notes

Reprinted with permission from Nopalito, copyright 2017 by Gonzalo Guzman with Stacy Adimando. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Pozole Rojo – Mexican Pork Stew

The deep red color comes from rehydrating Ancho chiles. While they provide tons of flavor and gorgeous color, they are not hot in the least. So, fear not. We’re not gong to burn your face off with this one. Dig in.

Pork Shoulder Roast, Ancho Chiles, Onions, Garlic, Hominy, Diced Tomatoes, Chicken Broth, Oregano, Olive Oil, Salt & Pepper.

Pepitas (Pumpkin Seeds), Cabbage, Radishes, Cilantro, and Limes for garnish. Avocado also recommended if you can find a nice ripe one.

I found these ancho chiles right in my regular grocery store’s Latin/Mexican section. If you can’t find them there, I highly encourage you to go find a real Latin Supermarket. Give yourself some time there and you will be amazed at all the good stuff you can get usually much cheaper than at the regular grocery. Any time I’m making a bunch of Mexican food, I head to the Latin Market. Also, you know I love those devotional candles….

Preheat the oven to 300 degrees.

I have a 5 pound bone-in pork shoulder roast. These are sometimes call Boston Butt roasts. Get one with the bone still in. It will be less expensive and the bone will help flavor the broth of the soup.

If there is a big thick layer of fat on one side of the roast, trim it away.

Use the natural contours of the meat to cut it apart into 8-10 big chunks. Keep the bone with a hunk of meat attached to it.

Season the meat with salt & freshly ground black pepper.

While we’re in the chopping mood, chop up 2 large onions

Heat 2 Tablespoons of olive oil in a large oven safe pot or dutch oven. Add the onions and big pinch of salt (1/4 teaspoon). Sauté the onions on medium until soft and golden – about 5 minutes.

Add the garlic and sauté it for 1 minute but don’t let it brown.

Unlike most other recipes, we do not brown the meat for this pozole. Add the pork to the onions and stir it around to coat on all sides.

Cook the meat until it is no longer pink on the outside – it is a lovely unappetizing shade of gray – but do not let it brown.

Add 4 cups of chicken broth and 2 cups of water to the pot.

Add 1 (14.5 oz.) can of diced tomatoes and their juices.

Give it all a stir and season it with 1 Tablespoon oregano (Mexican Oregano if you can find it), and salt & pepper to taste (about 1 teaspoon each for me).

Bring the pot to a simmer then put a lid on it and transfer the pot to the 300 degree oven.

Cook the pork in the onion broth until very tender, about 2 hours.

A bit before the pork has finished cooking, grab 3-4 of the ancho chiles. They are quite shriveled but should feel leathery rather than tough or dry.

Remove the stems and seeds from the chiles and place them in a medium bowl.

Bring 1½ cups of water to a boil and pour it over the seeded ancho chiles.

Let them hang out to steep and rehydrate.

Once the pork has cooked for 2 hours, give it a nice poke and see if it is super, almost fall-off-the-bone tender. Remove the pork pieces from the broth with a slotted spoon and put them in a bowl to cool for shredding.

Skim across the top of the pot with a large spoon to remove some of the accumulated grease. Like many soups and stews, this tastes even better the second day. One advantage of making it ahead is that when it is placed in the refrigerator overnight, the fat congeals on the top and can easily be scraped off. Since we don’t have that time, just glide across the top with the spoon and get as much of the fat off as you can. You don’t have to get it all obviously, but this really helps the soup not to be overly oily.

Drain and rinse 3 (15 oz.) cans of hominy and add it to the soup.

By now your chiles should be soft and flexible. Pour the chiles and all of the liquid into a blender and give it a quick whirl.

Pour the blended chile paste into the soup pot.

By now the pork has cooled enough to shred. Be sure to remove all bones and any pieces of gristle so all you have is tender, flavorful pork.

And believe me, this is SO tender and tasty. Try not to eat it all before it goes back into the soup pot.

If you’re me, you’ll also get to deal with the cat who insists he eats pork. He doesn’t.

Give everything a stir to combine and bring the pot back up to a simmer on the stove. Cover and simmer for 30 minutes or until the hominy is puffed up and very tender.

Taste the pozole and adjust the salt & pepper to your liking.

Note: the hominy does absorb a lot of the cooking liquid so you might need to add a bit more water if your soup gets too thick. If you have leftovers, you’ll definitely need a bit of water when reheating.

Just like the Pozole Verde, Pozole Rojo is also served with a selection of crunchy toppings. Traditional toppings include shredded cabbage, thinly sliced radishes, chopped cilantro, pepitas or pumpkin seeds (toast them for more flavor if you have time) and lime wedges. I’d also add a nice creamy, ripe avocado if you have one.

Put the garnishes into little bowls and let everyone serve themselves.

Help yourself to a nice glass of red wine while you’re at it.

I’ve thought about making pozole for years. Not sure what took me so long but now I’m hooked.

Just please don’t ask me to choose between Pozole Rojo and Pozole Verde….

Here’s the recipe – Adapted from Cook’s Illustrated The New Best Recipe

Pozole Rojo - Red Pork and Hominy Stew

Prepare initial broth by boiling chopped garlic, 2-3 bay leaves and 2 pork hocks (not listed) for flavor. Once hocks are soft, remove meat from bone and add back in to broth to continue cooking.

Chop pork ribs in to large chunks, and add to broth.

Boil chiles, tomato, 1 clove garlic and salt until chiles are soft and pliable. Turn off heat, cover for 20 minutes. Once done, place chiles, tomoto, garlic and 3 cups water in blender, puree until smooth. Puree should be runny but not like water. Run chile mixture through a small hole strainer in to a bowl, add back in to blender and mix again. Add to broth.

Add 1-2 medium cans of hominy to soup and allow to simmer for approximately 1 hour. More if you desire stronger flavor.

Garnish with shredded green cabbage, chopped cilantro, diced white onion, crushed dried oregano and chopped radish.

If you like it really spicy, you can make a super hot chile salsa by boiling red chiles del arbol, garlic and salt unti chiles are soft. Put all in blender and puree until it is well mixed. Salsa should be very thin, keep adding water to obtain proper texture. WARNING, this is VERY spicy. Salt to taste and add to your soup bowl as desired.

Red Pozole Recipe

Visit our website "México en mi Cocina" for the recipe in Spanish.

Red Pozole Garnish can include Shredded Lettuce or Cabbage according to the region.

Anyway, I know you didn’t stop here looking to know about our Mexican history and heritage, but to find out how to make the famous and delicious soup/stew called Pozole, which is just what I had in mind to celebrate the Bicentenario.

Pozole Rojo Mexican Style Pork and Hominy Soup

Pozole is a delicious traditional Mexican Cuisine soup or stew. Its ingredients include a Chile pepper based soup with seasonings, pork and hominy served with cabbage, onion, radishes, avocado, limes, cilantro and corn or flour tortillas. It's very yummy for anytime of the year.

Keyword hominy, mexican soup, pork, pozole, soup, stew


  • 4 ounces Guajillo and Ancho Chile peppers (2 ounces each)
  • 1 large can white hominy (drained and rinsed)
  • 3 pounds pork (cut in cubes)
  • 8 cloves Garlic
  • 3 Bay leaves
  • 1 teaspoon Cumin
  • 1 Tablespoon Salat
  • 2 Tablespoons Mexican oregano
  • Water (5 quarts plus 3 cups)
  • Extra salt for seasoning (optional)

Garnish Ingredients

  • 1 small head green cabbage
  • 1 bunch Cilantro
  • 1 large White onion
  • 2 Avocados
  • 4 Limes quartered
  • 1 bunch Red radishes sliced
  • Tortillas (corn or flour)


Prepare Chiles: Using a kitchen scale weigh out an even proportion of two pounds each of Guajillo and Ancho chile peppers. Please note: One would think by using all these peppers that this soup would be spicy hot but it’s not. Not at all. I had a hard time finding the peppers in my grocery store. If you can’t find them in the isle with all the Mexican food you may want to try looking in the produce section.

Prepare the Chile peppers by cutting them down the center. Remove seeds, stems and veins.

Place peppers in a skillet and cook over medium heat for about 3-5 minutes to lightly roast. Stir constantly. Be careful not to burn peppers. This process softens the peppers and helps with releasing their flavor.

In the meantime prepare a large stock pot with 5 quarts of water and bring to a boil.

Making Red Sauce: Add 3 cups water to peppers and bring to boil. Reduce heat and allow soaking for about 15 minutes.

After the peppers have been soaking for 15 minutes, using tongs remove Chile peppers and place them in a blender or food processor. Add 1 cup of the water they were soaking in and blend. Then add the rest of their water and continue blending. This is the red sauce for the soup.

Strain red sauce through a sieve to remove any particles. Place strained red sauce into stock pot with pork.

Brown Meat: Add 2 Tablespoons olive oil to skillet and brown pork. While cooking season with salt. Just before the pork is browned add garlic and sauté for about 2 minutes or until browned. Transfer mixture to stock pot.

Bringing it all together: Add hominy, bay leaves, cumin, oregano and 1 Tablespoon salt to stock pot and cook for 3 hours or until pork is tender.

Serve with a plate of garnishes of radishes, sliced cabbage, avocados, raw onions, cilantro and corn or flour tortillas. Enjoy!

Pozole, like so many other dishes, is something that every family adds their special touch to.

The ingredients will often vary from family to family.

This is how I make my pozole, but feel free to adjust to your own personal taste. You can find the ingredients in the Hispanic food isle of most grocery stores, and if not there’s always Amazon — check the links below.

Sorry amigos but this is not Rachel Ray’s posole recipe! This one though it doesn’t have meat, is a very close to the authentic posole recipe.

Pozole Rojo de Puerco – Slow Cooker Version

Pozole is a hearty rich Mexican stew, that originated in the state of Jalisco, Mexico and is traditionally prepared during special occasions or holidays. The main ingredient is hominy-dried white or yellow corn kernels that have been boiled and soaked in slake lime to remove the hull, and then drained, rinsed, and cooked for about 2 hours. Pozole also contains onions, garlic, and chiles and most often made with pork – or sometimes chicken and it’s broth – and is always served with fresh toppings, such as cabbage or lettuce, radishes, cilantro, and fresh lime juice.

Sounds complicated? Doesn’t have to be. You know me, I always look for a more modern and easy way to enjoy delicious Mexican dish! This version of Pozole Rojo de Puerco is easy to prepare at home, using canned hominy to make the process a bit faster and even though it doesn’t contain the traditional whole pig’s head or pig’s feet, it’s delicious! I went with a pozole pork mix that can be purchased at your nearest Mexican supermarket. You could also use country-style pork ribs from the loin section. Country-style ribs are sold boneless or on the bone.

The chile’s I use are guajillo and only a few New Mexico (New Mexico chiles can be quite hot, so add with caution) and they can be found at your local Mexican market. Instead of using canned chicken broth, I used Knorr Chicken Bouillon. In fact, if you would like to try a pozole with a tomato base vs chiles, you may want to check out Knorr pozole rojo recipe here. I of course want to make it even easier by placing all ingredients in a slow cooker and wake up to a delicious pozole breakfast or you can prepare it early lunch to have the best dinner at home. Now I don’t know about you, but I can’t eat my pozole without bolillos, oval Mexican sandwich rolls, which are usually served with the soup. ¡Provecho!

Watch the video: Red Pozole. Pozole Rojo with Pork (August 2022).