Pozole rojo is one of Mexico’s most beloved comfort dishes, known for its deep red broth, tender pork, and satisfying hominy. Traditionally served for celebrations, holidays, and family gatherings, this hearty stew is just as perfect for a quiet night at home when you want something warming and soulful.
What sets pozole rojo apart is its chile-based broth. Dried guajillo and ancho chiles create a rich, earthy foundation with mild heat and subtle sweetness. When simmered slowly with pork, the broth develops a depth of flavor that is both bold and comforting, without being overpowering.
The pork cooks low and slow until it becomes melt-in-your-mouth tender, infusing the broth with richness. Hominy adds its signature chewy texture and mild corn flavor, making the stew filling and deeply satisfying. Every spoonful feels balanced and nourishing.
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Pozole is also about the toppings. Crisp cabbage, fresh radishes, lime, and oregano add brightness and texture, allowing each bowl to be customized to taste. It’s a communal dish meant to be shared, built, and enjoyed together.
Servings and Timing
- Yield: 6–8 servings
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
Ingredients
- 2 lbs pork shoulder or pork butt, cut into chunks
- 2 cans (25 oz each) hominy, drained and rinsed
- 1 small onion, halved
- 4 cloves garlic
- 8 cups water or pork broth
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano (Mexican oregano preferred)
- 1½ teaspoons salt, or to taste
For Serving (Traditional Toppings)
- Shredded cabbage or lettuce
- Sliced radishes
- Chopped white onion
- Lime wedges
- Dried oregano
- Crushed red pepper or chile flakes
Instructions:
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