This pozole rojo with pork has those same rich, smoky flavors, with chunks of fall-apart pork shoulder and plump hominy swimming in a chile-kissed broth. It's easier than you'd think to make at home, and the smell alone will have everyone asking when dinner's ready.
If you love cozy, flavorful soups like this Easy One Pot Lasagna Soup recipe , this Easy Coconut Lime Chicken and Rice Recipe or even a warming bowl of Easy Keto Philly Cheesesteak Casserole recipe , you're going to fall hard for this traditional Mexican stew.
Why You'll Love This Pozole Rojo with Pork
This authentic Pozole Rojo with Pork brings restaurant-quality Mexican comfort food right to your kitchen. The pork shoulder simmers until it's melt-in-your-mouth tender, and the red chile broth has layers of flavor from roasted garlic, oregano, and two kinds of dried chiles. It's a one-pot wonder that feeds a crowd, and the toppings bar (crunchy radishes, crisp cabbage, fresh cilantro, creamy avocado) makes it feel like a party. Plus, it actually tastes better the next day, so it's perfect for meal prep or making ahead for gatherings.
I made this for my coworker Liam's birthday last year, and he grabbed a second bowl before I'd even finished setting out the toppings. "Wait, you made this?" he said, balancing a spoon and a handful of lime wedges. I nodded, and he just shook his head, grinning. "This tastes like my tía's Pozole Rojo with Pork . Like, exactly." That's the magic of this recipe. It's got soul.
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Pozole Rojo with Pork Ingredients
Here's what you'll need for this hominy stew with pork.
See Recipe Card Below This Post For ingredients Quantites
For the Broth:
- Pork shoulder or butt : This cut has just enough fat to stay juicy and tender during the long simmer. Trim off any big chunks of excess fat, but leave some for flavor.
- White onion : Adds a sweet, mellow base to the broth.
- Garlic : Simmering a whole head infuses the broth with gentle garlic flavor without overpowering it.
- Bay leaves : These bring an earthy, herbal note that rounds out the broth.
- Kosher salt : Seasons the pork and broth as they cook together.
- Water : The foundation of your Mexican pork stew.
For the Red Chili Sauce:
- Dried guajillo chiles : These give the Pozole Rojo with Pork its signature fruity, slightly tangy flavor and vibrant red color. Rinse and remove the seeds.
- Dried ancho chiles : Milder and sweeter than guajillos, with a hint of raisin-like richness. Rinse and seed these too.
- White onion : Roasted for a touch of caramelized sweetness.
- Garlic cloves : Broiling them adds a mellow, roasted depth to the sauce.
- Dried Mexican oregano : More robust and earthy than regular oregano, this is key to authentic flavor.
- Kosher salt : Balances the richness of the chiles.
- Broth : Helps blend the sauce smooth and ties the flavors together.
For the Pozole Stew:
- White hominy : Drained and rinsed. These tender, puffy kernels are the heart of any Pozole Rojo with Pork .
Optional Toppings:
- Sliced radishes: Add a peppery crunch.
- Shredded cabbage: Crisp and fresh, perfect for texture.
- Chopped cilantro: Bright and herby.
- Diced avocado: Creamy richness.
- Diced white onion: Sharp and zesty.
- Lime wedges: A squeeze of lime brightens every spoonful.
how to make Pozole Rojo with Pork
Cook the pork: Add the pork chunks, halved onion, whole garlic head, bay leaves, and salt to a large stockpot. Pour in 10 cups of water and bring everything to a boil over high heat. Once it's bubbling, reduce the heat to a gentle simmer. Skim off any foam or impurities that rise to the surface during the first 10 minutes. Let it simmer uncovered for 1 ½ to 2 hours, until the pork is so tender it falls apart when you poke it with a fork.
Shred the pork: Use tongs to carefully remove the pork to a cutting board. Shred it into bite-sized pieces using two forks. Fish out and discard the onion, garlic, and bay leaves from the pot, then return the shredded pork to the broth.
Simmer the chiles: While the pork is cooking, add the dried guajillo and ancho chiles to a small saucepan. Pour in enough water to cover them (about 4 cups) and bring to a simmer over medium heat. Let them soften for 15 minutes, until they're pliable and darkened.
Roast the onion and garlic: Set your oven to broil. Place the ½ onion (cut side up) and 4 unpeeled garlic cloves on a sheet pan. Broil for 4 to 6 minutes, until they're lightly charred and fragrant. Let them cool, then peel the garlic.
Blend the sauce: In a high-powered blender, combine the softened chiles, 1 cup of the chile soaking liquid, roasted onion and garlic, Mexican oregano, and salt. Blend on high until completely smooth, about 1 to 2 minutes. The sauce should be velvety and deep red.
Simmer together: Pour the red chili sauce and the drained hominy into the stockpot with the shredded pork. Stir everything together, then let it simmer for 1 hour, partially covered. This is when the flavors really come together and the Pozole Rojo with Pork develops that rich, layered taste.
Serve and garnish: Ladle the Pozole Rojo with Pork into bowls and set out your toppings. Let everyone build their own bowl with radishes, cabbage, cilantro, avocado, onion, and a big squeeze of lime.
Equipment for Pozole Rojo with Pork
- Large stockpot or Dutch oven: I use my Le Creuset Dutch Oven for this. You need something big enough to hold all the broth and pork comfortably.
- High-powered blender: A Vitamix or similar blender makes the chile sauce silky smooth. A regular blender works too, just blend a little longer.
- Sheet pan: For roasting the onion and garlic under the broiler.
- Small saucepan: To simmer the dried chiles.
Substitutions and Variations
- Pork: You can use pork ribs if you prefer, but boneless pork shoulder is easiest to shred. Chicken thighs also work for a lighter version, just reduce the simmering time to about 45 minutes.
- Chiles: If you can't find guajillo or ancho chiles, you can substitute with other mild dried red chiles. For more heat, toss in 1 to 2 dried chiles de arbol when you simmer the pork.
- Hominy: Fresh or frozen hominy is wonderful if you can find it, but canned is convenient and tastes just as good.
- Vegetarian pozole: Skip the pork and use vegetable broth. Add mushrooms, zucchini, or beans for heartiness.
Storage and Reheating Tips
- Refrigerator: Store leftover Pozole Rojo with Pork in an airtight container for 4 to 5 days. The flavors deepen as it sits, so it's even better the next day.
- Freezer: Freeze in individual portions for up to 3 months. Let it cool completely first, then pack into freezer-safe containers.
- Reheating: Warm gently on the stovetop over medium heat, stirring occasionally. Add a splash of water or broth if it's thickened up.
expert tips
Skim the broth: Taking a few minutes to skim off the foam at the beginning makes a huge difference in the clarity and flavor of your broth.
Don't skip roasting the onion and garlic: That step adds a sweet, caramelized depth you can't get any other way.
Blend the sauce well: The smoother the chile sauce, the more velvety your Pozole Rojo with Pork will be. Blend for at least a full minute.
Taste and adjust: After the final simmer, taste the Pozole Rojo with Pork and add more salt if needed. Every batch is a little different depending on your chiles and broth.
Hominy note: Some recipes call for cooking dried hominy from scratch, but canned hominy is just as traditional and saves hours of prep time.
No cumin: Authentic Pozole Rojo with Pork doesn't use cumin. The flavor comes from the chiles, oregano, and hominy, so trust the process.
FAQ
What are the best toppings for pozole rojo?
The classic toppings are sliced radishes, shredded cabbage, chopped cilantro, diced onion, lime wedges, and sometimes diced avocado. You can also add crushed tostadas, crumbled queso fresco, or a sprinkle of dried oregano. My family goes heavy on the lime and radishes.
Can I use pork ribs in pozole?
Yes, pork ribs work beautifully. They add extra richness from the bones. Just simmer them until the meat is tender and falling off the bone, then shred the meat and return it to the pot. You can leave some bones in for a more rustic presentation.
What is pozole?
Pozole is a traditional Mexican stew made with hominy (large, puffy corn kernels), pork or chicken, and a flavorful broth. Pozole Rojo with Pork uses red chiles, pozole verde uses green chiles and tomatillos, and pozole blanco is made without chiles. It's a celebratory dish often served during holidays and special occasions.
Does pozole contain pig's feet?
Some traditional recipes do include pig's feet or pork hocks for extra richness and collagen, which gives the broth body. This recipe uses boneless pork shoulder for convenience, but you can absolutely add a pig's foot or two if you want that traditional touch. Just simmer them with the pork and remove them before serving.
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Pairing
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Pozole Rojo with Pork
Ingredients
Method
- Place the pork, onion, garlic, bay leaves, and salt in a large stockpot. Add 10 cups of water, bring to a boil, then reduce the heat to a gentle simmer. Skim off any foam or impurities that rise to the top. Simmer uncovered for 1 ½ to 2 hours, until the pork is fall-apart tender.
- Use tongs to remove the pork from the pot and transfer it to a cutting board. Shred the pork into bite-sized pieces. Remove the onion, garlic, and bay leaves from the pot, then return the shredded pork to the pot.
- While the pork cooks, place the dried chiles in a small saucepan and add enough water to cover them (about 4 cups). Bring to a simmer over medium heat and cook for 15 minutes, or until the chiles have softened.
- On a baking sheet, broil the onion and garlic cloves for 4 to 6 minutes, or until they are lightly charred. Let them cool until easy to handle.
- Transfer the softened chiles and 1 cup of the soaking liquid to a high-powered blender. Peel the roasted garlic and add it to the blender along with the charred onion, oregano, and salt. Blend on high for 1 to 2 minutes, until the sauce is completely smooth.
- Add the red chili sauce and hominy to the stockpot with the pork. Stir everything together and simmer for an additional 1 hour, partially covered, allowing the flavors to combine.
- Ladle the pozole into bowls and garnish with your choice of toppings such as radishes, cabbage, cilantro, avocado, onion, and lime wedges.
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