POZOLE ROJO
Pozole Rojo is a hearty, flavorful Mexican stew made with hominy, tender pork, and a rich, spicy red chili broth.
This traditional dish is known for its depth of flavor and is often enjoyed during celebrations and gatherings.
With vibrant toppings like radishes, cilantro, and lime, Pozole Rojo is a festive, delicious meal.
Why This Recipe
This Pozole Rojo recipe combines bold Mexican flavors in a comforting, satisfying stew that’s perfect for any occasion.
Combining hominy, tender pork, and chili-infused broth creates a complex and aromatic flavor profile.
Easy to customize with various toppings, it’s a warming meal that everyone can enjoy.
About This Recipe
Pozole Rojo, meaning “red pozole,” is a Mexican stew made with hominy (dried corn kernels), pork, and a base of smoky, spicy red chilies.
The dish gets its signature color and depth from guajillo and ancho chilies, creating a savory and vibrant broth that’s truly unique.
Ingredients
- 2 lbs pork shoulder, cut into chunks
- 1 large white onion, quartered
- 4 cloves garlic
- 1 tbsp salt
- 2 bay leaves
- 1 can (25 oz) hominy, drained and rinsed
For the Red Chili Sauce
- 4 dried guajillo chilies, stemmed and seeded
- 3 dried ancho chilies, stemmed and seeded
- 1 clove garlic
- 1/2 tsp cumin
- Salt to taste
Toppings
- Sliced radishes
- Shredded cabbage
- Chopped onion
- Fresh cilantro
- Lime wedges
Prep Time and Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 2.5 hours
- Total Time: 2 hours 50 minutes
Estimated Calories
- Serving Size: 1 bowl
- Calories per Serving: Approximately 300 calories
Cooking Instructions
1. Cook the Pork
In a large pot, combine the pork, onion, garlic, salt, and bay leaves with enough water to cover. Bring to a boil, then reduce heat and simmer for about 2 hours until the pork is tender.
2. Prepare the Chili Sauce
While the pork cooks, soak guajillo and ancho chilies in hot water for 15 minutes until soft. Blend with garlic, cumin, and a bit of water until smooth.
3. Add the Chili Sauce and Hominy
Once the pork is tender, remove the onion and bay leaves. Add the chili sauce and hominy to the pot, stirring well. Simmer for another 30 minutes, allowing flavors to meld.
4. Serve
Ladle the pozole into bowls and top with radishes, cabbage, onion, cilantro, and a squeeze of lime.
FAQs
Chicken thighs work well as a lighter alternative to pork in this dish.
Canned chickpeas can be a substitute, but the flavor differs slightly from traditional pozole.
Yes! Pozole Rojo often tastes even better the next day as the flavors deepen.
Pozole Rojo is mildly spicy from the guajillo and ancho chilies, but you can adjust the heat level with more or fewer chilies.
Conclusion
Pozole Rojo is a soul-warming Mexican stew that combines tender pork, hominy, and a bold red chili broth.
With vibrant toppings and a rich, savory taste, this traditional dish is perfect for gatherings, holidays, or any night you crave authentic Mexican flavors.
Enjoy a bowl with all your favorite toppings for a memorable meal!
POZOLE ROJO
Ingredients
- 2 lbs pork shoulder (or chicken) cut into chunks
- 1 can (15 oz) hominy drained and rinsed
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 1 onion chopped
- 4 cloves garlic minced
- 1 tsp oregano
- 1 tsp cumin
- 4 cups chicken broth
- 2 tbsp vegetable oil
- Salt and pepper to taste
- 1 lime cut into wedges
- 1/4 cup cilantro chopped
- 1/2 cup radishes sliced
- 1/4 cup shredded lettuce
Instructions
- Remove the stems and seeds from the dried guajillo and ancho chilies. Soak them in hot water for about 15 minutes, then blend with garlic, onion, oregano, cumin, and a bit of chicken broth until smooth.
- In a large pot, heat vegetable oil over medium heat. Add the pork (or chicken) and brown on all sides. Add the chili sauce to the meat, stir, and cook for 5 minutes.
- Add hominy, chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until the meat is tender and the flavors have melded.
- Ladle the pozole into bowls, garnished with lime wedges, cilantro, radishes, and shredded lettuce.
