Pork Pozole Rojo (Posole Rojo) is a traditional Mexican stew that’s bold, hearty, and bursting with flavor. The name “pozole” comes from the Nahuatl word pozolli, meaning “foamy,” referring to the hominy — large, puffy kernels of corn that are the star of the dish.

This version, Pozole Rojo, gets its rich red hue and smoky depth from dried chiles such as guajillo, ancho, and pasilla, blended into a beautiful red chile sauce that infuses the broth with warmth and complexity.

Why I Love This Recipe

I love this recipe because it’s a bowl of warmth, comfort, and heritage. From the rich aroma of simmering pork to the deep, smoky chile sauce, every step feels special.

The process — soaking, blending, and simmering — is as rewarding as the dish itself.

Why It’s a Must-Try Dish

• Authentic Mexican comfort food at its finest.
• Rich, complex flavors from roasted chiles and slow-simmered pork.
• Customizable garnishes — each bowl becomes your own creation.
• Perfect for cold days, parties, or meal prep.
• A cultural experience — every bite tells a story of Mexican tradition.

Preparation and Cooking Time

• Preparation Time: 30 minutes
• Cooking Time: 2 hours 30 minutes
• Total Time: 3 hours
• Difficulty: Moderate

Servings and Nutritional Information

• Servings: 6–8
• Calories: ~420 kcal per serving
• Course: Main Course / Soup / Stew
• Cuisine: Mexican

Ingredients

For the Pork and Broth:

• 2 ½ lbs pork shoulder (or pork butt), cut into large chunks
• 1 onion, quartered
• 6 cloves garlic, peeled
• 2 bay leaves
• 1 tbsp salt (plus more to taste)
• 10 cups water (or enough to cover the pork)
• 2 cans (15 oz each) white hominy, drained and rinsed

For the Red Chile Sauce:

• 6 dried guajillo chiles, stemmed and seeded
• 3 dried ancho chiles, stemmed and seeded
• 2 dried pasilla chiles (optional, for deeper flavor)
• 3 cloves garlic
• ½ onion, chopped
• 1 tsp cumin
• 1 tsp Mexican oregano
• 1 cup reserved broth (from boiling pork)

For Garnish:

• Shredded cabbage or lettuce
• Sliced radishes
• Diced onion
• Lime wedges
• Avocado slices
• Dried oregano
• Crushed red pepper flakes (optional)
• Corn tostadas or tortilla chips

Cooking Directions

1. Make the Pork Broth

1. Place pork, onion, garlic, bay leaves, and salt in a large pot.
2. Cover with water and bring to a boil.
3. Reduce heat, skim off foam, and simmer for about 1½ hours until the pork is tender.
4. Remove pork, shred into bite-size pieces, and reserve broth (strain and discard solids).

2. Prepare the Red Chile Sauce

1. Heat a skillet over medium heat. Toast the dried chiles for 20–30 seconds per side until fragrant (do not burn).
2. Place toasted chiles in a bowl and cover with hot water. Soak for 15–20 minutes until softened.
3. Drain the chiles and add them to a blender with garlic, onion, cumin, oregano, and 1 cup of pork broth.
4. Blend until smooth. Strain through a fine-mesh sieve to remove solids.

3. Combine and Simmer

1. Return shredded pork to the pot with strained broth.
2. Add the red chile sauce and hominy.
3. Bring to a gentle boil, then reduce heat and simmer for 30–40 minutes to allow flavors to meld.
4. Taste and adjust seasoning with salt as needed.

4. Serve

Ladle pozole into bowls and serve with your favorite garnishes — cabbage, radish, lime, avocado, and tortilla chips for crunch.

Step-by-Step Preparation Method

1. Toast the chiles to release their oils.
2. Soak chiles in hot water until soft.
3. Boil pork with aromatics to create a rich broth.
4. Blend the chile sauce until smooth and vibrant red.
5. Strain and mix the sauce into the broth.
6. Add hominy and simmer gently.
7. Taste, garnish, and serve hot with lime wedges and topping.

How to Serve

Serve in deep bowls with the following toppings arranged at the table so everyone can customize their own bowl:

• Shredded cabbage or lettuce for crunch
• Sliced radishes for freshness
• Diced onion for bite
• Lime wedges for brightness
• Dried oregano and crushed chili for aroma
• Avocado slices for creaminess
• Tostadas or tortilla chips for dipping

For drinks, serve with agua fresca, Mexican beer, or horchata.

Recipe Tips

• Don’t skip toasting the chiles — it’s key to developing the deep smoky flavor.
• If you like spice, add arbol chiles or chipotle to the sauce.
• For a clearer broth, strain it before adding the sauce.
• Simmer low and slow for tender pork and rich flavor.
• Pozole tastes even better the next day — great for make-ahead meals.

Recipe Variations

1. Pozole Verde (Green Pozole):
   Replace red chiles with tomatillos, green chiles, cilantro, and jalapeños.
2. Pozole Blanco (White Pozole):
   Skip the chile sauce entirely for a simpler, clean-flavored broth.
3. Chicken Pozole:
   Use shredded chicken instead of pork and cook for less time (about 45 minutes).
4. Vegetarian Pozole:
   Use vegetable broth and replace pork with mushrooms, beans, or jackfruit.
5. Spicy Pozole Rojo:
   Add chipotle peppers in adobo for smoky heat.

Freezing and Storage

• Refrigeration: Store in airtight containers for up to 4–5 days.
• Freezing: Freeze in portions for up to 3 months (without toppings).
• Reheating: Thaw overnight in the fridge and reheat gently on the stove. Add a splash of water or broth if needed.

Special Equipment Needed

• Large soup pot or Dutch oven
• Blender
• Fine-mesh strainer
• Tongs
• Ladle

Frequently Asked Questions (FAQ)

Q1. Can I make this in an Instant Pot or Slow Cooker?
Yes! You can cook the pork in an Instant Pot for 45 minutes (manual pressure) or in a slow cooker on low for 6–7 hours. Then add the chile sauce and hominy at the end.

Q2. Can I use canned enchilada sauce instead of making the chile sauce?
You can, in a pinch, but the flavor won’t be as authentic or rich as homemade.

Q3. Is pozole spicy?
Traditionally, it’s mild to medium — the heat level depends on the chiles used. You can always adjust to taste.

Q4. What’s the difference between hominy and corn?
Hominy is corn that’s been nixtamalized (soaked in an alkaline solution), giving it a chewy texture and distinct flavor.

Q5. Can I make it ahead of time?
Yes! Pozole develops deeper flavor overnight and is perfect for reheating the next day.

Conclusion

Pork Pozole Rojo with Hominy is the ultimate comfort dish — rich, rustic, and full of soul. Every bowl captures the essence of Mexican cooking: patience, bold flavors, and a touch of warmth that brings people together.

From the smoky chile sauce to the tender pork and the satisfying bite of hominy, it’s a meal that nourishes both body and spirit. Whether you’re making it for a celebration or a cozy family dinner, this is one recipe that will win hearts at first spoonful.