If you’ve been craving something truly comforting and packed with tradition, you’re going to love this Pozole Rojo Recipe. It’s a rich, hearty Mexican stew boasting tender pork shoulder, earthy hominy, and a bold red chile broth that warms you from the inside out. Whether it’s for a festive gathering or a cozy night in, this dish brings vibrant colors and deep flavors to your table that make every bite feel like a celebration of authentic Mexican home cooking.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step to crafting an unforgettable Pozole Rojo Recipe. Each item plays a crucial role, from the smoky dried chiles that give the stew its vibrant color to the tender pork that melts in your mouth, creating a perfect balance of texture and flavor.
- Pork shoulder, 2 pounds: The star protein that becomes tender and juicy after simmering, providing rich flavor throughout the stew.
- Hominy, 2 cans (15 oz each), drained: These soaked corn kernels add a lovely chewiness and tradition to the dish.
- Dried guajillo chiles, 4: They bring a smoky, slightly sweet heat essential for that signature red broth.
- Dried ancho chiles, 2: Complement the guajillos with deeper, fruity undertones and mild heat.
- Garlic cloves, 6 (divided): Gives a subtle pungency and depth throughout the cooking process.
- Onion, 1 halved: Adds sweetness and body during simmering and blending.
- Bay leaves, 2: Infuse the broth with a gentle earthy aroma.
- Mexican oregano, 1 teaspoon: Different from Mediterranean oregano, it lends a distinctive flavor perfect for Mexican dishes.
- Chicken broth, 4 cups: Enhances the stew’s savoriness and keeps everything moist.
- Salt and pepper, to taste: To perfectly season and bring out the natural flavors.
- Water, as needed: To cover the pork while simmering and for thinning the broth if necessary.
- Toppings: Shredded cabbage, sliced radishes, chopped onion, lime wedges, dried oregano, and tostadas or tortilla chips to add crunch and brightness.
How to Make Pozole Rojo Recipe
Step 1: Braise the Pork Shoulder
Start by cutting your pork shoulder into big chunks and seasoning with salt. Toss the meat into a large stockpot along with half of the onion, three garlic cloves, two bay leaves, and enough water to completely cover everything. Bring this to a gentle simmer and cook for about an hour and a half until the pork is gloriously tender and ready to shred. Don’t forget to skim off any foam that rises – it keeps the broth beautifully clear!
Step 2: Toast and Soak the Chiles
While the pork simmers, prepare your dried chiles. Remove all stems and seeds to avoid unwanted bitterness. Toast the guajillo and ancho chiles lightly in a dry pan for about 30 seconds on each side until you can smell their fragrance—it’s a game changer for the flavor depth. Once toasted, soak them in hot water for 15 minutes to soften and release their rich color and aroma.
Step 3: Blend the Chile Puree
Drain the chiles but reserve a cup of the soaking liquid (or some pork broth) for blending. Blend the softened chiles together with the remaining onion half, the other three garlic cloves, and the Mexican oregano until the mixture is silky smooth. For an extra refined texture, strain the puree to remove any bits of skin or seeds. This vibrant red sauce forms the heart of your Pozole Rojo Recipe.
Step 4: Combine and Simmer
Shred the pork you cooked earlier directly into the pot, then add the chile puree, drained hominy, and chicken broth. Bring everything back to a gentle simmer uncovered, letting all those bold flavors mingle for about 30 more minutes. This final simmer rounds out the dish, deepens the broth’s color, and lets the hominy absorb the smoky richness. Give it a taste and adjust salt and pepper as needed.
Step 5: Serve with All the Toppings
Now that your Pozole Rojo Recipe is done, it’s time to bring it to the table with everything that makes it so special. Heaping piles of shredded cabbage, crisp sliced radishes, chopped onion, and fresh lime wedges are classic garnishes that add brightness and crunch. A sprinkle of dried oregano adds a little herbal lift, while tostadas or tortilla chips bring irresistible texture.
How to Serve Pozole Rojo Recipe
Garnishes
Garnishes are what make your Pozole Rojo Recipe truly sing! The crunch from shredded cabbage and radishes balances the tender pork, while a splash of lime juice cuts through the richness with fresh acidity. Chopped onions add a bite of sharpness, and a sprinkle of dried oregano ties the flavors together beautifully. These simple additions transform each spoonful into an exciting experience.
Side Dishes
This stew stands strong on its own, but pairing it with crunchy tostadas or crisp tortilla chips really completes the meal. You might also consider serving it alongside warm corn tortillas to scoop up every bit. For something green, a light avocado salad offers refreshing creaminess that complements the boldness of the pozole without overpowering it.
Creative Ways to Present
For a festive touch, serve your pozole in rustic bowls garnished with colorful veggies and fresh lime wedges on the side. Layer the toppings in small bowls so guests can customize their bowls to their heart’s content. Using vibrant earthenware or traditional Mexican pottery can also elevate the experience visually and make the meal feel even more special.
Make Ahead and Storage
Storing Leftovers
Leftover Pozole Rojo Recipe tastes just as incredible the next day, as the flavors continue to deepen overnight. Store it in an airtight container in the refrigerator for up to three days. This gives you an easy-to-reheat dinner option that keeps getting better with time.
Freezing
If you want to enjoy pozole on a non-cooking day, freezing is your friend. Seal cooled pozole in freezer-safe containers or heavy-duty bags and freeze for up to three months. Just be sure to leave some room for expansion, and thaw it overnight in the fridge before reheating slowly on the stove.
Reheating
Reheat your stored pozole gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Adding a splash of water or broth helps restore the perfect consistency. Warm it thoroughly until the pork is tender and the broth is steaming hot before serving again with fresh garnishes.
FAQs
Can I make Pozole Rojo Recipe without pork?
Absolutely! While pork shoulder is traditional and adds richness, you can substitute chicken thighs for a lighter version or even go vegetarian by using mushrooms and vegetable broth with hominy and chile sauce. The key flavors come from the chiles and seasonings, so feel free to adapt as you please.
What is the difference between guajillo and ancho chiles?
Guajillo chiles have a bright, smoky, and mildly spicy flavor, while ancho chiles offer deeper, slightly sweet, raisin-like notes with mild heat. Combining them in Pozole Rojo Recipe creates a complex and balanced chile broth that is not too overpowering but richly layered.
Can I use fresh chiles instead of dried?
Dried chiles are preferred in this recipe because they have concentrated flavors and add that characteristic dark red color. Fresh chiles may not provide the same depth or color, but if you must, use dried chile powder or paste as a convenient alternative for consistency.
How can I make the broth spicier?
If you like heat, consider adding a few dried arbol chiles to the chile soaking step or include some chopped fresh jalapeños when serving for a spicy kick. Adjust gradually so the pozole remains enjoyable for everyone at your table.
Is pozole traditionally served for special occasions?
Yes, pozole is often enjoyed during Mexican celebrations like Independence Day, Christmas, and family gatherings. Its communal nature and hearty quality make it perfect for sharing with loved ones, but it’s so comforting you can enjoy it any day you want a special meal.
Final Thoughts
This Pozole Rojo Recipe is one of those dishes that makes you feel instantly at home. The wonderful blend of smoky chiles, tender pork, and hearty hominy pairs beautifully with fresh, crunchy garnishes to create a meal that’s as vibrant as it is soul-warming. I encourage you to try your hand at this recipe and watch as it becomes a beloved classic in your own kitchen and among your friends and family.
Print
Pozole Rojo Recipe
- Prep Time: 25 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
Pozole Rojo is a traditional Mexican stew made with tender pork shoulder, hominy, and a flavorful red chile sauce. This hearty recipe blends dried guajillo and ancho chiles to create a rich, smoky broth, simmered slowly to develop deep flavors. Served with fresh toppings like shredded cabbage, radishes, onion, and lime, it’s a comforting dish perfect for gatherings and special occasions.
Ingredients
Soup Base
- 2 pounds pork shoulder, cut into large chunks
- Salt, to taste
- 1/2 onion, halved
- 3 garlic cloves, divided
- 2 bay leaves
- Water, enough to cover pork
Chile Sauce
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 3 garlic cloves
- 1/2 onion
- 1 teaspoon Mexican oregano
- 1 cup soaking liquid from chiles or pork broth
Additional Ingredients
- 2 (15 oz) cans hominy, drained
- 4 cups chicken broth
- Salt, to taste
- Pepper, to taste
Toppings
- Shredded cabbage
- Sliced radishes
- Chopped onion
- Lime wedges
- Dried oregano
- Tostadas or tortilla chips
Instructions
- Prepare the Pork: Cut the pork shoulder into large chunks and season with salt. Place in a large stockpot with 1/2 onion, 3 garlic cloves, 2 bay leaves, and enough water to cover the meat. Bring to a simmer over medium heat and cook for about 1 hour and 30 minutes, or until the pork is very tender. Skim off any foam that rises to the surface during cooking to keep the broth clear.
- Toast and Soften Chiles: Remove the stems and seeds from the guajillo and ancho chiles. Toast them lightly in a dry skillet for about 30 seconds on each side until fragrant, being careful not to burn them. Then, soak the toasted chiles in hot water for 15 minutes to soften, which will help blend them into a smooth sauce.
- Make the Chile Puree: In a blender, combine the soaked chiles (discard soaking water or reserve 1 cup), 3 garlic cloves, 1/2 onion, Mexican oregano, and 1 cup of the chile soaking liquid or pork broth. Blend until smooth. For a smoother texture, strain the puree through a fine-mesh sieve if desired.
- Combine and Simmer: Remove the pork from the stockpot and shred it into bite-size pieces. Return the shredded pork to the pot. Add the chile puree, drained hominy, and chicken broth. Simmer uncovered for 30 minutes to allow flavors to meld and the hominy to absorb the broth. Adjust seasoning with salt and pepper to taste.
- Serve with Toppings: Ladle the pozole hot into bowls. Offer shredded cabbage, sliced radishes, chopped onion, lime wedges, dried oregano, and tostadas or tortilla chips on the side so each person can customize their bowl to their liking.
Notes
- To reduce sodium, use low-sodium chicken broth and moderate the added salt.
- For a spicier pozole, add a pinch of cayenne pepper or some chopped jalapeños to the chile puree.
- Hominy is key to pozole and is available canned or dried; canned is quicker and easier.
- Removing the seeds from dried chiles ensures the stew is flavorful without being overly bitter or spicy.
- Leftover pozole tastes even better the next day as flavors continue to develop.
