This big, steaming bowl of Pork Pozole Rojo is everything a cozy winter stew should be: tender pork that falls apart at the touch of your spoon, plump hominy swimming in a deep red chile broth, and all those fresh, crunchy toppings piled high on top. I first tasted pozole at a friend's holiday gathering, and I couldn't stop going back for seconds. Now I make it whenever the weather turns cold or when I need something warm and nourishing that feels like a hug in a bowl.
If you love comforting Mexican stew recipes like my Sweet Potato Chickpea Curry or hearty dinners like One Pot Beef Taco Pasta, you'll fall for this authentic pozole recipe. It's surprisingly simple to make at home, and the flavors are just as rich as anything you'd find at a traditional Mexican restaurant. Serve it with Baked Chicken Chimichangas on the side for a full feast.
Why You'll Love This Pork Pozole Rojo
- Rich, deep flavor: The homemade red chile sauce is smoky, slightly spicy, and loaded with layers of flavor from the dried chilies, cumin, and oregano.
- Tender, fall-apart pork: Braising the Pork Pozole Rojo shoulder low and slow makes it incredibly tender and juicy.
- Perfect for feeding a crowd: This recipe makes 8 servings, so it's ideal for family gatherings, game day, or meal prep for the week.
- Customizable toppings: Everyone can build their bowl exactly how they like it with cabbage, radishes, cilantro, lime, avocado, and more.
- Authentic and traditional: This recipe stays true to the classic Mexican Pork Pozole Rojo preparation, with real dried chilies and hominy.
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Pork Pozole Rojo Ingredients
Here's what you need to make this comforting Pork Pozole Rojo stew from scratch.
See Recipe Card Below This Post For Ingredient Quantities
Red Chile Sauce
- Water: Used to soften the dried chilies so they blend smoothly into the sauce.
- Guajillo chilies: Provide a fruity, mildly spicy base with a beautiful red color.
- Ancho chilies: Add a sweet, smoky depth to the broth.
- Morita chilies: Bring a rich, smoky heat that's not too overwhelming.
- Chile de arbol: These small chilies pack a punch of heat. Use 2 for mild spice or 4 for more kick.
- Ground cumin: Adds warmth and earthiness to the sauce.
- Garlic cloves: Bring a savory, aromatic backbone to the broth.
- Mexican oregano: This herb has a slightly citrusy, earthy flavor that's different from regular oregano and tastes more authentic.
- White vinegar: Balances the richness and adds a subtle tang.
- Kosher salt: Seasons the sauce and brings out all the flavors.
Pozole
- Neutral oil: Used to sear the pork and build a flavorful crust.
- Bone-in pork shoulder or butt: This cut becomes incredibly tender after braising and adds richness to the broth. The bone adds even more flavor.
- White onion: Adds sweetness and depth as it cooks down with the pork.
- Fresh bay leaves: Infuse the broth with a subtle herbal note.
- Chicken stock: Forms the base of the soup and keeps everything flavorful. Homemade stock makes a noticeable difference.
- Canned white hominy: These plump, tender corn kernels are the heart of pozole. Make sure to drain and rinse them first.
Toppings
- Thinly shredded cabbage: Adds crunch and freshness.
- Sliced radishes: Bring a peppery bite and crisp texture.
- Diced white onion: Adds a sharp, fresh contrast.
- Cilantro: Brightens up every bite with its herbal flavor.
- Limes: A squeeze of lime juice wakes up all the flavors.
- Diced avocado: Creamy and rich, it balances the spice.
- Warm tortillas: Perfect for dipping into the broth.
How to Make Pork Pozole Rojo
Follow these steps to make Pork Pozole Rojo, restaurant-quality pozole at home.
Make the red chile sauce: Add water and all the dried chilies to a small saucepan. Bring to a gentle simmer for 5 minutes, then turn off the heat and let the chilies rest in the hot water for 10 minutes to soften completely. Transfer the chilies and liquid to a blender along with garlic, cumin, oregano, vinegar, and salt. Blend until the sauce is completely smooth with no chunks, about 1 to 2 minutes. Set aside.
Preheat the oven: Set your oven to 350°F so it's ready for braising.
Sear the pork: Trim any large fat cap from the pork shoulder down to about ⅛ of an inch, leaving a thin layer for flavor. Pat the pork dry with paper towels and season generously with salt and pepper on all sides. Heat the neutral oil in a large Dutch oven over medium heat. Once the oil is very hot and shimmering, carefully place the pork in the pot and sear for 4 to 5 minutes per side until deeply browned and crusty. Don't rush this step, the browning adds so much flavor.
Braise the pork: Scatter the sliced onions around the pork in the Dutch oven. Pour the red chile sauce over the pork, making sure it's well coated. Tuck in the bay leaves, cover the pot with a tight-fitting lid, and transfer it to the oven. Braise for 3 hours, turning the pork once halfway through, until it's so tender you can pull it apart with a fork.
Shred the pork: Remove the Dutch oven from the oven and let the pork rest in the cooking juices for 20 minutes. This helps it stay moist. Transfer the pork to a cutting board and shred it into large, bite-sized pieces using two forks. Discard any large bits of fat or gristle. Keep the bone if you'd like to add it back for extra flavor.
Simmer the pozole: Return the shredded pork and bone (if using) to the Dutch oven with all the cooking juices. Add the chicken stock and drained hominy. Bring everything to a simmer over medium heat and cook for 45 minutes, stirring occasionally. The flavors will come together beautifully during this time. Discard the bone and bay leaves. Taste and season with more salt and pepper if needed. If the soup looks too thick, add a bit more chicken stock until you reach your preferred consistency.
Serve: Ladle the hot pozole into deep bowls. Set out bowls of shredded cabbage, sliced radishes, diced onion, cilantro, lime wedges, and diced avocado so everyone can top their bowl however they like. Serve with warm tortillas on the side for dipping into the broth.
Equipment For Pork Pozole Rojo
- Small saucepan: For simmering the dried chilies.
- Blender: To puree the red chile sauce until smooth.
- Dutch oven: Essential for searing the pork and braising it in the oven. A heavy pot with a tight lid works best.
- Cutting board: For shredding the Pork Pozole Rojo.
- Knife: For slicing onions and preparing toppings.
- Spoon for stirring: To stir the pozole as it simmers.
Substitutions and Variations
- Different chilies: If you can't find morita chilies, use chipotle chilies instead. They're similar in flavor. You can also adjust the number of chile de arbol depending on how spicy you like it.
- Chicken pozole: Swap the Pork Pozole Rojo shoulder for bone-in chicken thighs. Reduce the braising time to about 1 hour.
- Vegetarian pozole: Skip the meat and use vegetable broth. Add black beans or pinto beans for protein.
- Pozole verde: Use tomatillos, green chilies, and cilantro instead of red chilies for a bright green version.
- Instant Pot method: Sear the pork using the sauté function, then add the sauce, onions, and bay leaves. Pressure cook on high for 60 minutes, then natural release for 15 minutes. Shred the pork, add stock and hominy, and simmer on sauté mode for 20 minutes.
Storage Tips For Pork Pozole Rojo
- Refrigerator: Store leftover Pork Pozole Rojo in an airtight container in the fridge for up to 4 days. The flavors get even better as it sits.
- Freezer: Freeze the pozole (without toppings) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm the pozole in a pot over medium heat, stirring occasionally, until heated through. Add a splash of chicken stock if it's thickened up. Prepare fresh toppings for serving.
Expert Tips
- Don't skip searing the pork: Browning the meat creates a flavorful crust and adds depth to the broth.
- Blend the sauce completely smooth: Any chunks of chili skin will make the texture grainy. Blend for at least 2 minutes.
- Let the pork rest: Resting the Pork Pozole Rojo in the cooking juices after braising keeps it moist and tender.
- Adjust the spice level: Start with 2 chile de arbol and add more if you want extra heat. Taste the sauce before adding it to the pork.
- Use homemade stock if possible: It makes a noticeable difference in the final flavor of the pozole.
- Serve with lots of toppings: The fresh toppings are what make pozole special. Don't skimp on the cabbage, radishes, and lime.
FAQ
What is pozole rojo made of?
Pork Pozole Rojo is made of tender pork shoulder, hominy, and a rich red chile broth made from dried guajillo, ancho, and morita chilies. It's traditionally topped with shredded cabbage, radishes, cilantro, lime, and onion. The red chile sauce gives it that signature deep, smoky flavor.
What cut of pork is used for pozole?
Bone-in pork shoulder or pork butt is the best cut for pozole because it becomes incredibly tender after slow braising and adds a lot of flavor to the broth. The bone also adds extra richness. You can use boneless pork shoulder if that's what you have, but bone-in is more traditional.
Is pozole rojo unhealthy?
Pork Pozole Rojo can actually be quite nutritious. It's high in protein from the pork, and hominy provides fiber and vitamins. The broth is packed with flavor from real chilies and garlic, not heavy cream or butter. Just watch the portion size and go easy on high-calorie toppings like avocado and tortillas if you're keeping an eye on calories.
What to eat with pozole rojo?
Pork Pozole Rojo is traditionally served with warm tortillas for dipping, and you can add sides like Mexican rice, refried beans, or a simple green salad. Many people enjoy it with tostadas or tortilla chips on the side. It's hearty enough to be a complete meal on its own, especially when you load it up with all the fresh toppings.
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Pairing
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Pork Pozole Rojo
Ingredients
Red Chile Sauce
- 4 cups water for blending the chilies
- 6 guajillo chilies stemmed and seeds removed mild flavorful chili
- 4 ancho chilies stemmed and seeds removed mild smoky chili
- 4 morita chilies stemmed and seeds removed slightly smoky sweet flavor
- 2-4 chile de arbol stemmed and seeds removed for heat
- 2 teaspoons ground cumin adds earthy flavor
- 4 garlic cloves peeled adds depth
- 2 teaspoons Mexican oregano traditional herb for pozole
- 3 tablespoons white vinegar for tanginess
- 2 teaspoons kosher salt for seasoning
Pozole
- 2 tablespoons neutral oil such as vegetable or canola oil
- 4 lbs bone-in pork shoulder or butt tender cut perfect for braising
- 1 white onion thinly sliced adds sweetness
- 2 fresh bay leaves adds fragrance
- 6 cups chicken stock homemade or store-bought
- 32 oz canned white hominy drained and rinsed key ingredient for pozole
Toppings
- Thinly shredded cabbage adds crunch
- Sliced radishes adds freshness
- Diced white onion adds crunch and sharpness
- Cilantro for garnish
- Limes for squeezing over the pozole
- Diced avocado for creaminess
- Warm tortillas for dipping
Instructions
- Make the red chile sauce: Add water and all dried chilies to a saucepan. Bring to a gentle simmer for 5 minutes. Let the chilies sit in the hot water for 10 minutes. Carefully transfer the chilies and liquid to a blender with garlic, cumin, oregano, vinegar, and salt. Blend until smooth. Set aside.
- Preheat the oven to 350°F.
- Sear the pork: Trim excess fat from the pork (leaving about ⅛ inch of fat). Pat the pork dry and season all over with salt and pepper. Heat oil in a large Dutch oven over medium heat. Once the oil is hot, sear the pork for 4-5 minutes per side.
- Braise the pork: Add sliced onion and pour the red chile sauce over the pork. Add bay leaves, cover, and transfer to the oven. Braise for 3 hours, turning the pork halfway through, until tender.
- Shred the pork: Remove the Dutch oven from the oven and let the pork rest for 20 minutes. Transfer pork to a cutting board and shred into large pieces, discarding excess fat.
- Simmer the pozole: Return the shredded pork and bone to the Dutch oven. Add chicken stock and hominy. Simmer for 45 minutes. Remove the bone and bay leaves. Adjust the consistency with additional stock if needed. Season to taste with salt and pepper.
- Serve: Ladle the pozole into bowls and top with shredded cabbage, sliced radishes, diced onion, cilantro, lime wedges, and warm tortillas for dipping.
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