Mexican Pork Pozole Rojo is a dish that embodies comfort, depth, and tradition. This hearty stew marries tender pork, vibrant red chile sauce, and plump hominy to create a bowl that feels both celebratory and restorative. Its roots run deep in Mexican cuisine, often gracing tables during holidays, family gatherings, and special occasions. Yet, it remains simple enough to prepare on any given day when you crave something warm and deeply satisfying.
What sets pozole rojo apart is its richly colored broth. The blend of dried guajillo and ancho chiles creates a smooth, velvety sauce that offers gentle heat and layers of earthy, fruity flavor. When combined with the savory pork broth, the result is an aromatic base that permeates every kernel of hominy. Each spoonful delivers comfort balanced with bright, lively notes from the garnishes added just before eating.
This recipe honors traditional technique while keeping the process straightforward for home cooks. The slow simmering of the pork builds the foundation, and the chile sauce infuses the stew with complexity without requiring advanced skills or hard-to-find tools. Once assembled, the pozole simmers quietly until the elements meld into a robust and harmonious meal.
One of the delights of pozole is the customization that happens at the table. Crisp cabbage, crunchy radishes, fresh cilantro, zesty lime, and fragrant oregano add freshness and texture that elevate the dish. With each topping, you shape your own perfect bowl. Whether served for a cozy night in or shared with friends, this comforting stew is sure to become a repeat favorite.
Servings: 6–8
Prep Time: 20 minutes
Cook Time: 2–3 hours
Total Time: 2 hours 20 minutes
Ingredients
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For the pork and broth:
- 3 lbs pork shoulder or pork butt, cut into large chunks
- 1 onion, halved
- 5 cloves garlic
- 2 bay leaves
- 1 tbsp salt
- Water, enough to cover
For the red chile sauce:
- 6 dried guajillo chiles
- 4 dried ancho chiles
- 1–2 dried chile de árbol (optional, for heat)
- 4 cloves garlic
- 1 tsp Mexican oregano
- 1 tsp cumin
- 1 1/2 cups pork broth (from the pot)
For the pozole:
- 2 cans (25 oz each) hominy, drained and rinsed
- Salt to taste
Toppings:
- Diced onion
- Shredded cabbage or lettuce
- Sliced radishes
- Lime wedges
- Chopped cilantro
- Mexican oregano
- Crunchy tostadas
Instructions:
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