Pozole Rojo (Classic Red Pork Pozole)

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.

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

1. In a large pot, combine the pork, onion halves, garlic, salt, and water or broth. Bring to a boil, then reduce to a gentle simmer.
2. Skim off any foam that rises to the surface. Cover and simmer for 1½–2 hours, until the pork is very tender.
3. While the pork cooks, place the guajillo and ancho chiles in a bowl and cover with hot water. Soak for 15 minutes, until softened.
4. Blend the softened chiles with cumin, oregano, and a small amount of the soaking liquid until very smooth.
5. Strain the chile sauce and add it to the pot with the pork.
6. Stir in the hominy and simmer uncovered for 20–30 minutes, until the broth turns a deep red and the flavors meld.
7. Taste and adjust salt as needed. Serve hot with desired toppings.

Variations

• Use chicken thighs instead of pork for a lighter pozole rojo.
• Add a pinch of ground cloves for subtle warmth and depth.
• Make it spicier by including a dried árbol chile in the sauce.
• For pozole verde or blanco, omit the red chiles and adjust herbs accordingly.

Tips

• Lightly toasting the dried chiles before soaking enhances their flavor and aroma.
• Mexican oregano provides a more authentic taste than Mediterranean oregano.
• Pozole tastes even better the next day as the flavors continue to develop.
• Serve with warm corn tortillas or tostadas to complete the meal.