Name: Pozole Rojo
Prep time: 40 min
Cook time: 2 h 30 min
Total time: 3 h 10 min
Cuisine: Mexican
Ingredients: 2.5 lbs pork shoulder, cut into chunks 2 cans (15 oz each) hominy, drained and rinsed 5 dried guajillo chiles 3 dried ancho chiles 1 medium onion, halved (half for broth, half for sauce) 5 cloves garlic 2 bay leaves 1 tsp Mexican oregano; 1.5 tsp salt, or to taste Water, as needed for broth and soaking Toppings: 5 radishes (sliced), 1 avocado (sliced), 1/4 head shredded cabbage, 1/2 cup chopped cilantro, 2 limes (cut into wedges) Optional: tostadas or tortilla chips for serving

Pozole Rojo is one of those dishes that brings warmth and depth in every spoonful. I remember the first time I made it — the rich aroma of simmering chiles and tender pork filled my kitchen and instantly transported me to a festive table somewhere in the heart of Mexico. The combination of earthy hominy, smoky guajillo chiles, and slow-cooked meat makes it a soul-soothing, celebratory meal that you’ll crave again and again.

What I love most about Pozole Rojo is how it invites creativity while holding onto deep culinary roots. Whether you’re making it for a weekend gathering or to satisfy your own comfort food cravings, it never fails to impress. Toppings like crunchy radishes, creamy avocado, and a squeeze of lime elevate the whole experience, and trust me, you’ll want to savor every bite.

Why You’ll Love This Pozole Rojo

Pozole Rojo is a beautiful balance of bold, smoky, and savory flavors. The guajillo and ancho chiles add a rich, complex heat without being overpowering, while the tender pork melts in your mouth. It’s also incredibly versatile. You can make it ahead of time, serve it for a party, or enjoy leftovers that somehow taste even better the next day. It’s gluten-free, naturally dairy-free, and packed with protein and fiber thanks to the pork and hominy.

What Kind of Chiles Should I Use for Pozole Rojo?

The classic Pozole Rojo relies on dried guajillo and ancho chiles for its deep red broth. Guajillos bring a mild heat and fruity depth, while anchos are sweet and smoky. If you like a bit more kick, you can add a chile de árbol or two. Be sure to remove the seeds and stems before rehydrating them in hot water, then blend into a smooth paste. These chiles are the backbone of the broth and what gives Pozole Rojo its signature red color.

Options for Substitutions

If you can’t find hominy, you can substitute with canned white corn, though it won’t have the same chewy texture. Chicken thighs can replace pork shoulder if you’re looking for a lighter option. For a vegetarian version, try using mushrooms and beans in place of meat. And if you’re short on dried chiles, a mix of chili powder and smoked paprika can work in a pinch — though the flavor won’t be quite as authentic.

Ingredients for this Pozole Rojo

Pork Shoulder: This cut is ideal for slow cooking. It becomes incredibly tender and flavorful as it simmers in the rich chile broth.

Hominy (Canned or Pre-Cooked): The heart of any pozole. These large, puffy corn kernels have a unique, chewy texture and soak up all the broth’s delicious flavor.

Dried Guajillo Chiles: Mild and fruity, these chiles provide the bold red color and a smoky-sweet base for the broth.

Dried Ancho Chiles: A touch sweeter and smokier than guajillo, these chiles add depth and richness to the soup.

Onion: Used in both the broth and the chile sauce, onion gives body and balance to the overall flavor.

Garlic: Essential for enhancing the chile paste and infusing the broth with a warm, savory aroma.

Bay Leaves: Just a couple can elevate the broth with herbal notes.

Mexican Oregano: Earthy and citrusy, it’s a key spice that ties the flavors together.

Salt: Enhances all the natural flavors in the soup.

Toppings (Radishes, Avocado, Lime, Shredded Cabbage, Cilantro): These add crunch, creaminess, and brightness to balance the richness of the broth.

Optional Garnishes: Dried oregano, crushed red pepper, and tostadas or tortilla chips on the side.

Step 1: Prepare the Chiles

Remove stems and seeds from the guajillo and ancho chiles. Toast them lightly in a dry skillet until fragrant, about 1-2 minutes per side. Soak in hot water for 15 minutes until soft. Blend with garlic, onion, and a bit of soaking water into a smooth paste.

Step 2: Cook the Pork

Cut the pork shoulder into large chunks. In a large pot, add the pork, half an onion, garlic cloves, bay leaves, and salt. Cover with water and bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, or until pork is tender. Skim off any foam that rises to the top.

Step 3: Blend the Broth Base

Strain the blended chile mixture to remove any solids, then add it to the pot with the pork. Stir well to combine. Let it simmer with the pork for another 30 minutes so the flavors can develop.

Step 4: Add the Hominy

Drain and rinse the canned hominy. Add it to the pot and simmer for another 30 minutes, uncovered, to let the flavors soak into the hominy. Taste and adjust salt as needed.

Step 5: Prepare the Toppings

Thinly slice radishes, cube or slice avocado, chop cilantro, and slice lime wedges. Set out shredded cabbage if desired. Arrange all toppings in small bowls for serving.

Step 6: Serve

Ladle the hot pozole into bowls. Top each serving with radishes, avocado, a squeeze of lime, and cilantro. Serve with tostadas or tortilla chips on the side for some crunch.

How Long to Prepare the Pozole Rojo

Making Pozole Rojo is not a quick endeavor, but the time investment pays off with layers of flavor and texture. The total time for the dish is around 3 to 3.5 hours from start to finish, and most of it is hands-off cooking.

Prep Time: You’ll need about 30 to 40 minutes to prepare the chiles, chop the meat, slice toppings, and set up your ingredients. Rehydrating and blending the chiles is the most active part.

Cooking Time: The pork simmers for up to 2 hours to become tender, and the chile sauce simmers with the meat and hominy for another 30 to 45 minutes. The flavors only deepen the longer it sits, making it perfect for make-ahead meals or meal prepping.

Tips for Perfect Pozole Rojo

Toast Your Chiles: Light toasting in a dry pan before soaking brings out their natural oils and enhances their depth of flavor.
Strain the Chile Sauce: This step ensures a smooth, velvety broth without tough chile skins or seeds.
Don’t Rush the Pork: Let it simmer low and slow until fork-tender. Rushing this step sacrifices richness.
Season in Layers: Taste after each major step and adjust salt to avoid a flat broth.
Garnish Generously: Fresh toppings not only add texture but balance the heavy, rich base.

Watch Out for These Mistakes While Cooking

Skipping the Chile Soak: Dry chiles need proper soaking to blend into a smooth sauce.
Boiling Too Aggressively: A rolling boil can toughen the meat and make the broth cloudy.
Underseasoning: Pozole needs more salt than you think, especially since hominy absorbs flavor.
Using Too Little Water: The broth should be abundant and soupy, not thick like a stew.
Neglecting Toppings: The dish isn’t complete without its fresh garnishes — they bring brightness and contrast.

What to Serve With Pozole Rojo?

1. Tostadas

Crispy corn tostadas are the classic side. Use them to scoop up bites or crumble into the broth for crunch.

2. Mexican Rice

A small bowl of seasoned Mexican rice makes a filling, flavorful complement.

3. Quesadillas

Simple cheese quesadillas are perfect for dipping and add a gooey contrast to the soup.

4. Pickled Jalapeños

The tang and spice of pickled jalapeños cut through the richness beautifully.

5. Agua Fresca

Balance the spice with a cold drink like hibiscus agua fresca or a tamarind beverage.

Storage Instructions

Refrigerator: Let the pozole cool completely before storing it in airtight containers. It will keep in the fridge for up to 5 days. The flavors actually improve as it rests.

Freezer: Pozole freezes wonderfully. Portion it into freezer-safe containers and store for up to 3 months. Thaw overnight in the fridge before reheating on the stove.

Reheating: Warm gently on the stovetop over medium heat until hot. Add a splash of broth or water if it has thickened too much.

Estimated Nutrition

Per serving (based on 6 servings):

Calories: 480 kcal
Protein: 35g
Carbohydrates: 28g
Fat: 25g
Saturated Fat: 7g
Fiber: 5g
Sugar: 2g
Sodium: 880mg
Cholesterol: 90mg

Frequently Asked Questions

How spicy is Pozole Rojo?

It has a mild to medium heat depending on the number of chiles and whether you include spicy ones like chile de árbol. You can always adjust the heat to your preference.

Can I use chicken instead of pork?

Absolutely. Chicken thighs or breasts work well and reduce the cooking time slightly. Just be careful not to overcook the chicken.

Is pozole gluten-free?

Yes, traditional pozole is naturally gluten-free, especially if you double-check your toppings and store-bought broth (if using).

Can I make it in advance?

Yes! In fact, it tastes even better the next day after the flavors have had time to deepen. It’s a perfect make-ahead meal.

What can I do if the broth is too spicy?

Balance out the heat by adding more broth or water, and serve with extra avocado or crema to cool it down.

Conclusion

Pozole Rojo is more than just a meal; it’s a celebration in a bowl. From the deeply flavored broth to the vibrant, crunchy toppings, every bite delivers comfort and joy. Whether you’re preparing it for a holiday, family gathering, or simply to warm your soul, this classic Mexican dish will never disappoint. With a little time and care, you can bring this beloved tradition into your own kitchen — and trust me, it’s worth every moment.