If you have a craving for something deeply comforting and packed with rich, vibrant flavors, this Pozole Rojo Recipe is exactly what you need. This traditional Mexican stew brings together tender pork, hearty hominy, and a flavorful red chile sauce that’s both smoky and mildly spicy. Every spoonful offers a perfect balance of texture and warmth, making it a timeless dish that feels like a big flavorful hug. Whether you’re cooking for a family dinner or a festive gathering, this Pozole Rojo Recipe will quickly become a beloved favorite at your table.
Ingredients You’ll Need
The magic of this Pozole Rojo Recipe lies in its simple, authentic ingredients. Each component plays a crucial role, contributing to the stew’s rich texture, depth of flavor, and iconic vibrant red color. Let’s explore what you’ll need to bring this classic dish to life.
- Pork shoulder (2 pounds): This cut becomes wonderfully tender and juicy after slow simmering, forming the hearty base of the stew.
- Hominy (2 cans, 15 oz each, drained): Adds a chewy, nutty texture that makes pozole truly special and filling.
- Dried guajillo chiles (4): Provide a mild heat and fruity smokiness essential for that signature red sauce.
- Dried ancho chiles (2): Bring depth and a subtle sweetness to the chili blend.
- Garlic cloves (6, divided): Infuse the stew with aromatic warmth and balance the chile flavors perfectly.
- Onion (1, halved): Builds the stew’s savory foundation while simmering with the pork.
- Bay leaves (2): Impart a gentle herbal note that brightens the broth.
- Mexican oregano (1 teaspoon): Adds a slightly citrusy, earthy flavor that enhances the chile sauce.
- Chicken broth (4 cups): Intensifies the pork flavor and makes the stew delightfully rich.
- Salt and pepper: Essential seasonings to bring all the flavors together.
- Water: Used to simmer the pork until tender and to adjust the stew’s consistency.
- Toppings (shredded cabbage, sliced radishes, chopped onion, lime wedges, dried oregano, tostadas or tortilla chips): These fresh, crunchy additions add layers of texture and bright contrast to the hearty stew.
How to Make Pozole Rojo Recipe
Step 1: Prepare the Pork Broth
Start by cutting the pork shoulder into large chunks and seasoning them with salt. Place the pork in a large stockpot along with half an onion, three garlic cloves, two bay leaves, and enough water to cover everything. Bring it to a simmer and let it cook gently for about 1 hour and 30 minutes until the meat is incredibly tender and easy to shred. Be sure to skim off any foam that rises to the surface to keep your broth clear and clean-tasting.
Step 2: Toast and Soak the Chiles
While the pork cooks, prep your chiles. Remove the stems and seeds from the dried guajillo and ancho chiles for a smoother sauce and to avoid bitterness. Toast them lightly in a dry skillet for approximately 30 seconds per side — this step makes the chiles release their fragrant oils, enhancing the flavor. Then soak the toasted chiles in hot water for 15 minutes until they soften and are ready to blend.
Step 3: Blend the Chile Sauce
Transfer the softened chiles, along with three garlic cloves, the remaining half onion, Mexican oregano, and about one cup of the chile soaking liquid or pork broth to a blender. Blend until the mixture is perfectly smooth. If you prefer a silkier texture, strain the sauce through a fine sieve to remove any bits. This vibrant red sauce is the heart of your Pozole Rojo Recipe and will give it its bold color and signature smoky flavor.
Step 4: Combine and Simmer
Remove the cooked pork from the broth and shred it using two forks. Return the shredded pork to the stockpot and pour in the chile sauce along with the drained hominy and chicken broth. Let everything simmer together uncovered for about 30 minutes, allowing the flavors to meld beautifully. Taste your pozole at this stage and season with salt and pepper as needed for the perfect balance.
Step 5: Ready to Serve
Your Pozole Rojo Recipe is now ready to be ladled into bowls and enjoyed piping hot! The stew should be rich, smoky, slightly spicy, and packed with hearty textures that satisfy every craving.
How to Serve Pozole Rojo Recipe
Garnishes
Serving pozole isn’t complete without an array of fresh toppings. Shredded cabbage offers a crisp texture while sliced radishes add a peppery crunch. Chopped raw onion brings pungency, and lime wedges add a zingy brightness that lightens each spoonful. Sprinkle a bit of dried oregano on top for an herbal aroma that ties everything together. These garnishes personalize each bowl and add delicious bursts of freshness.
Side Dishes
Tostadas or crunchy tortilla chips are classic companions for Pozole Rojo Recipe. They provide a perfect vehicle for scooping up the stew or enjoying on the side for textural contrast. Pair your meal with a simple Mexican rice or a light avocado salad to round out the feast without overpowering the soup’s primary flavors.
Creative Ways to Present
For a fun twist, serve pozole in individual bowls with separate small plates of garnishes, letting everyone build their own custom bowl. You can also elevate presentation by topping each serving with a dollop of Mexican crema or a sprinkle of crumbled queso fresco. Adding a few rings of pickled jalapeños gives an exciting tangy kick for those who love extra heat.
Make Ahead and Storage
Storing Leftovers
Leftover Pozole Rojo Recipe keeps wonderfully in the fridge for up to 3 days. Store it in an airtight container to maintain the flavors and freshness. The hominy and pork tend to absorb the sauce overnight, creating an even richer taste, so leftovers might taste better the next day!
Freezing
If you want to save the pozole for longer, freezing is a great option. Portion the stew into freezer-safe containers or heavy-duty zip-top bags, leaving some room for expansion. Freeze for up to 3 months. Keep in mind that some garnishes like cabbage and radishes are best added fresh after reheating.
Reheating
Reheat your pozole gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Add a splash of water or broth if the stew has thickened too much. Avoid microwaving for uneven heating—slow and steady is key to preserving the texture and flavor.
FAQs
Can I use chicken instead of pork for Pozole Rojo Recipe?
Absolutely! Chicken is a popular alternative and works beautifully in pozole. Use bone-in chicken thighs or breasts and adjust the simmering time until the meat is tender. The chile sauce and hominy will still make a deeply satisfying stew.
Are guajillo and ancho chiles very spicy?
Both guajillo and ancho chiles offer mild to moderate heat with more emphasis on smoky and fruity flavors rather than intense spiciness. They create a balanced warmth that complements the stew without overwhelming your palate.
Can I make pozole vegetarian?
Yes! Substitute the pork with hearty vegetables like mushrooms or jackfruit for texture and use vegetable broth instead of chicken broth. Use the same chile sauce and hominy to keep that signature flavor and texture.
Why should I toast dried chiles before soaking?
Toasting the dried chiles briefly in a dry pan releases their essential oils and intensifies their flavor. It also makes soaking easier and enhances the smoky aroma central to Pozole Rojo Recipe.
What are the best toppings for pozole?
Traditional toppings like shredded cabbage, radishes, chopped onion, lime wedges, and dried oregano provide crunchy, fresh, and bright contrasts to the rich stew. Adding tostadas or tortilla chips adds delightful crunch and makes the meal more satisfying.
Final Thoughts
I truly hope you give this Pozole Rojo Recipe a try—it’s one of those dishes that brings people together with its comforting warmth and bold flavors. Making pozole at home is easier than you might think, and the incredible aromas filling your kitchen will have everyone eager to dig in. This stew is not just a meal but a celebration of culture and flavor in every bowl.
Print
Pozole Rojo Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
Pozole Rojo is a traditional Mexican soup made with tender pork shoulder, flavorful dried chiles, and hominy. This rich and hearty stew is simmered slowly to develop deep, complex flavors, then served with an array of fresh toppings like shredded cabbage, radishes, onion, and lime. Perfect as a comforting meal for gatherings or special occasions.
Ingredients
Main Ingredients
- 2 pounds pork shoulder
- 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 and cook the pork: Cut the pork shoulder into large chunks and season with salt. Place the pork, half an onion, 3 garlic cloves, 2 bay leaves, and enough water to cover in a large stockpot. Simmer gently for 1.5 hours or until the pork is very tender, skimming off any foam that rises to the top.
- Toast and soak chiles: Remove stems and seeds from the guajillo and ancho chiles. Toast them lightly in a dry pan for about 30 seconds per side until fragrant. Then soak the toasted chiles in hot water for 15 minutes to soften.
- Make the chile puree: Blend the soaked chiles with the remaining 3 garlic cloves, the other half of the onion, Mexican oregano, and 1 cup of the soaking liquid or pork broth until smooth. Strain the mixture if a finer texture is desired.
- Combine and simmer: Return the shredded pork to the stockpot. Stir in the chile puree, drained hominy, and chicken broth. Simmer uncovered for 30 minutes to allow flavors to meld together. Season with salt and pepper to taste.
- Serve with toppings: Ladle the pozole rojo into bowls and garnish with shredded cabbage, sliced radishes, chopped onion, lime wedges, and dried oregano. Serve alongside tostadas or tortilla chips for added crunch.
Notes
- For a spicier pozole, add more guajillo or ancho chiles or include a spicy chili variety.
- To reduce sodium, use low-sodium chicken broth and adjust salt accordingly.
- Hominy can be found canned or dried; canned is quicker and more convenient.
- The pork shoulder can be substituted with pork butt for a similar fat content and tenderness.
- Adjust the toppings to your liking: avocado, radish greens, or jalapeño slices make excellent additions.
