Rich red chile pork and hominy soup topped with crunchy garnishes
Pozole Rojo
Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
Servings
8
About 12 cups
Difficulty
Medium
Cost
Budget
$
Pozole Rojo
Rich red chile pork and hominy soup topped with crunchy garnishes
★4.5(20)
A celebratory Mexican soup featuring tender pork and plump hominy in a rich, earthy red chile broth, served with a platter of fresh garnishes including shredded cabbage, radishes, and lime.
20m
Prep Time
120m
Cook Time
140m
Total Time
8
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Pozole is Mexico's quintessential celebration soup. Served at birthdays, holidays, and family gatherings, this gorgeous red broth studded with pork and puffy hominy kernels is one of the most satisfying things you can eat.
The broth gets its deep, complex flavor from dried guajillo and ancho chilies — toasted, soaked, and blended into a smooth paste. The pork is simmered until fall-apart tender, and the hominy swells into plump, chewy kernels that pop between your teeth.
But what truly makes pozole special is the garnish table: shredded cabbage, sliced radishes, diced avocado, oregano, tostadas, and plenty of lime. Each person customizes their bowl, making every serving unique.
Ingredients
- 2 lbs pork shoulder, cut into 2-inch chunks
- 1 lb pork neck bones or spare ribs
- 8 cups water
- 1 medium onion, halved
- 4 cloves garlic
- 6 dried guajillo chilies
- 3 dried ancho chilies
- 1 tsp oregano (Mexican preferred)
- 1 tsp cumin
- 2 cans (29 oz each) hominy, drained
- 2 tsp salt
- For garnish: shredded cabbage, sliced radishes, diced avocado, lime wedges, dried oregano, tostadas, hot sauce
Instructions
- 1
Place pork shoulder, neck bones, onion, garlic, and salt in a large pot. Cover with 8 cups water. Bring to a boil, skim any foam, reduce heat, and simmer for 1.5-2 hours until pork is very tender.
- 2
While pork simmers, toast dried chilies in a dry skillet until fragrant, about 1 minute per side. Soak in hot water for 20 minutes.
- 3
Blend soaked chilies with 1 cup soaking liquid, cumin, and oregano until very smooth. Strain through a fine-mesh sieve.
- 4
Remove pork from the broth. Shred into large pieces, discarding bones and fat. Strain the broth.
- 5
Return broth to the pot. Add the chile sauce and stir well. Add shredded pork and drained hominy.
- 6
Simmer for 30 minutes to meld flavors. Taste and adjust salt.
- 7
Serve in deep bowls with a platter of garnishes: shredded cabbage, sliced radishes, diced avocado, lime wedges, dried oregano, tostadas, and hot sauce.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Substitutions
Pork shoulderChicken thighs or whole chicken
Reduce cooking time; chicken cooks faster but still makes excellent pozole
Canned hominyDried hominy (soak overnight, cook 2-3 hours)
Dried hominy has superior texture but requires significant prep
Guajillo chiliesNew Mexico or California dried chilies
Similar mild heat and fruity flavor
Tips & Storage
Pro Tips
The garnishes are not optional — they are essential to the pozole experience. Set them out on a platter for everyone to customize.
Using pork bones (neck bones or spare ribs) in addition to shoulder adds body and richness to the broth.
Pozole improves dramatically overnight. Make it a day ahead for best flavor.
For pozole verde, substitute tomatillos and green chilies for the dried red chilies.
Storage
Refrigerate for up to 5 days. The fat will solidify on top — skim or stir it back in. Freeze for up to 3 months.
Reheating
Reheat on the stovetop over medium heat. Add water if the broth has thickened. Prepare fresh garnishes for serving.
Nutrition Facts
Per serving (1.5 cups) · 8 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates24g
Fat12g
Fiber4g
Sugar2g
Sodium780mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is hominy?
- Hominy is dried corn kernels that have been treated with an alkali solution (nixtamalization). This process makes the kernels puff up and gives them a distinctive chewy texture and nutty flavor.
- Can I use chicken instead of pork?
- Yes — chicken pozole is a popular variation. Use a whole chicken and simmer for 1 hour. Shred the meat and return to the broth.
- What is the difference between pozole rojo, verde, and blanco?
- Rojo uses dried red chilies, verde uses tomatillos and green chilies, and blanco has no chile sauce, relying on the pork broth and garnishes for flavor.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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