If you have ever craved a cozy, soul-warming meal that packs a burst of traditional Mexican flavors, this Pozole Rojo Recipe is going to become your new go-to comfort food. Rich, hearty, and layered with smoky chiles and tender pork, this red pozole shines with a delicious combination of textures and tastes that will transport you straight to the heart of Mexico. Every spoonful delivers a perfect harmony of savory broth, creamy hominy, and vibrant toppings, creating a celebration in a bowl that’s perfect for sharing with friends and family.
Ingredients You’ll Need
Gathering the right ingredients for this Pozole Rojo Recipe is simpler than you might think, and each one plays a special role in building the dish’s iconic flavor and texture. From the meaty pork to the deep red chiles, every item is essential in crafting the authentic taste that makes pozole so beloved.
- Pork shoulder: This cut is ideal for slow cooking, becoming tender and juicy as it simmers down in the broth.
- Hominy: Drained canned hominy adds a pleasant chew and acts as the hearty base for the stew.
- Dried guajillo chiles: These chiles bring a moderate heat and a fruity, smoky flavor to the broth.
- Dried ancho chiles: Milder than guajillo but rich with sweet, raisin-like notes, rounding out the chile blend perfectly.
- Garlic cloves: Split between the broth and chile sauce for pungency and depth.
- Onion: Adds both sweetness and body to the broth and chile puree.
- Bay leaves: Tossed in while the pork cooks to infuse the stew with subtle herbal aroma.
- Mexican oregano: A key herb for that authentic, slightly citrusy punch in the spice layer.
- Chicken broth: Enhances the stew’s savory richness without overpowering the other flavors.
- Salt and pepper: Essential seasoning to bring out the best in every ingredient.
- Water: Used for simmering the pork and soaking the chiles to unlock their flavor.
- Toppings: Consider shredded cabbage, sliced radishes, chopped onion, lime wedges, dried oregano, and tostadas or tortilla chips for textural and flavor contrast.
How to Make Pozole Rojo Recipe
Step 1: Prepare and Cook the Pork
Start by cutting the pork shoulder into large chunks, seasoning them generously with salt. Place the pork in a large stockpot along with half of the onion, three garlic cloves, bay leaves, and enough water to cover everything. Bring it to a gentle simmer and cook for about 1.5 hours until the pork turns incredibly tender and starts to fall apart. Don’t forget to skim off any foam that forms on the surface to keep the broth clear and clean-tasting.
Step 2: Toast and Soak the Chiles
Meanwhile, remove the stems and seeds from the guajillo and ancho chiles. Toast them gently in a dry skillet, about 30 seconds on each side, just until they become fragrant but not burned. Then, soak the toasted chiles in hot water for about 15 minutes. This softens them and releases their vibrant red color and smokiness, which is what makes this Pozole Rojo Recipe truly special.
Step 3: Create the Chile Puree
Once your chiles are tender, blend them together with the remaining half onion, the other three garlic cloves, Mexican oregano, and one cup of the chile soaking liquid—or pork broth if you prefer—until silky smooth. If the mixture feels gritty, strain it for an extra refined texture. This puree forms the rich, red sauce that will infuse the pozole with its signature depth and warmth.
Step 4: Combine and Simmer
Return the shredded pork to the pot, then add in the chile puree, drained hominy, and chicken broth. Stir everything gently and let it simmer uncovered for about 30 minutes, allowing the flavors to meld beautifully while the stew thickens slightly. Taste and adjust salt and pepper as needed—this final step ensures your pozole balances savory, spicy, and earthy notes exactly how you like it.
Step 5: Serve and Enjoy
Your Pozole Rojo Recipe is now ready to be enjoyed! Ladle the hot stew into bowls and prepare to add your favorite toppings for an extra burst of flavor and crunch.
How to Serve Pozole Rojo Recipe
Garnishes
The best part about pozole is personalizing it with fresh, vibrant garnishes. Shredded cabbage brings a crisp bite, while thinly sliced radishes add a peppery snap. Chopped onion lends sharpness, lime wedges help brighten the bowl with a zesty tang, and a sprinkle of dried oregano enhances that signature herbal touch. Don’t forget the tostadas or tortilla chips on the side for crunch and fun texture contrast.
Side Dishes
While this pozole is a hearty meal on its own, classic Mexican side dishes like refried beans, Mexican rice, or even a fresh avocado salad pair beautifully and round out the meal. These sides complement the flavorful broth and add variety to your dining experience.
Creative Ways to Present
If you want to impress your guests, set up a pozole bar where everyone can customize their bowl with various toppings and sides. Offer options like jalapeños for extra heat, sliced avocado, queso fresco, or even pickled onions for an unexpected zing. This interactive approach makes the meal both memorable and endlessly fun.
Make Ahead and Storage
Storing Leftovers
Leftover pozole tastes even better the next day as the flavors have had more time to meld. Store it in airtight containers in the refrigerator and consume within 3 to 4 days for the best quality. Make sure to keep toppings separate until serving to maintain freshness and texture.
Freezing
Pozole freezes exceptionally well, making it a perfect dish for meal prep. Cool the stew completely, then transfer to freezer-safe containers or bags. It can be frozen for up to 3 months. When ready to enjoy, thaw it overnight in the fridge before reheating.
Reheating
Reheat your pozole gently on the stovetop over medium heat, stirring occasionally to prevent sticking. Add a splash of water or broth if the stew has thickened too much in the fridge or freezer. Once bubbling hot, serve with fresh toppings to revive its delicious flavors and textures.
FAQs
Can I use chicken instead of pork for this Pozole Rojo Recipe?
Absolutely! While pork shoulder is traditional and gives a rich flavor, chicken is a lighter alternative that works well. Use bone-in chicken thighs or breasts and adjust cooking time to ensure the chicken is fully cooked and tender.
What if I can’t find dried guajillo or ancho chiles?
If those specific chiles are unavailable, look for other mild to medium dried red chiles like New Mexico or pasilla. Each type will bring its unique taste, but the essential smoky depth will still shine through your pozole.
Is hominy necessary?
Yes, hominy is a key ingredient in pozole. It adds a unique chewy texture and slightly nutty flavor that defines the dish. Most grocery stores carry canned hominy in the Mexican or Latin food section, making it easy to find.
How spicy is Pozole Rojo?
Pozole Rojo has a mild to moderate heat level depending on the chiles used and the amount of seeds left in the puree. If you prefer more heat, feel free to add fresh jalapeños or hot sauce as you serve.
Can I prepare the chile sauce in advance?
Definitely! The chile puree can be made a day or two ahead and refrigerated. In fact, letting it sit allows the flavors to deepen. Just give it a good stir before adding it to the stew.
Final Thoughts
Once you try this Pozole Rojo Recipe, you’ll understand why it’s such a treasured dish in Mexican cuisine and beyond. It effortlessly brings together warmth, comfort, and bold flavors in a way that feels like a warm hug on a chilly day. So grab your ingredients, invite some friends or family, and dive into this delicious, satisfying stew that’s sure to become a favorite in your recipe collection.
Print
Pozole Rojo Recipe
- Total Time: 2 hours 40 minutes
- Yield: 6 servings 1x
Description
Pozole Rojo is a traditional Mexican stew featuring tender pork shoulder simmered with dried guajillo and ancho chiles, hominy, and aromatic spices. This hearty dish is perfect for gatherings, served with fresh toppings like shredded cabbage, radishes, lime, and crunchy tostadas to create a perfect balance of flavors and textures.
Ingredients
Main Ingredients
- 2 pounds pork shoulder, cut into large chunks
- 2 (15 oz) cans hominy, drained
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 6 garlic cloves, divided
- 1 onion, halved
- 2 bay leaves
- 1 teaspoon Mexican oregano
- 4 cups chicken broth
- Salt, to taste
- Pepper, to taste
- Water, as needed
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 generously with salt. Place them in a large stockpot with half an onion, 3 garlic cloves, 2 bay leaves, and enough water to cover the meat. Simmer gently for about 1.5 hours until the pork becomes very tender, skimming off any foam that forms on the surface.
- Toast and Soak 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. Then soak the toasted chiles in hot water for 15 minutes to rehydrate and soften.
- Make the Chile Puree: In a blender, combine the soaked chiles along with 3 garlic cloves, the remaining half onion, Mexican oregano, and 1 cup of the soaking liquid or broth from the pork. Blend until smooth. For a smoother texture, strain the puree through a fine mesh sieve if desired.
- Combine and Simmer: Shred the cooked pork and return it to the pot. Add the chile puree, drained hominy, and chicken broth. Simmer uncovered for 30 minutes to meld the flavors. Taste and adjust with salt and pepper as needed.
- Serve with Toppings: Ladle the pozole hot into bowls and serve alongside shredded cabbage, sliced radishes, chopped onion, lime wedges, dried oregano, and tostadas or tortilla chips. Customize your bowl with these fresh toppings to enjoy a vibrant and hearty meal.
Notes
- Skimming the foam while simmering the pork results in a clearer broth and cleaner flavor.
- Removing seeds from the chiles reduces bitterness and controls heat.
- Straining the chile puree makes the stew smoother, but some prefer it unstrained for more texture.
- Leftover pozole tastes great the next day as the flavors continue to develop.
- You can substitute pork shoulder with pork butt or a mix of pork cuts if desired.
- Prep Time: 20 minutes
- Cook Time: 2 hours 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
