Pork Pozole Rojo
Pork Pozole Rojo is more than just a soup—it’s a dish deeply rooted in Mexican tradition, carrying centuries of history, culture, and celebration in every bowl.
Built on a rich broth of slow-simmered pork and layered with the smoky depth of guajillo chiles, this comforting stew is both hearty and soulful. The addition of hominy gives it substance and texture, while fresh garnishes like cabbage, radishes, onion, cilantro, and lime add brightness and balance.
Served with tostadas on the side, Pozole Rojo is not just a meal—it’s a communal experience meant to be shared, warming both body and spirit with its bold flavors and festive essence.
Why People Will Love Pork Pozole Rojo:
Rich cultural heritage – it’s not just food, but a dish steeped in Mexican history and tradition, often tied to celebration and family gatherings.
Layered, complex flavors – slow-simmered pork, earthy hominy, and smoky guajillo chiles create a broth that is deep, robust, and soul-warming.
Customizable garnishes – fresh toppings like cabbage, radishes, onion, cilantro, lime, and tostadas allow everyone to build their own perfect bowl.
Hearty and satisfying – the combination of tender pork and chewy hominy makes this a complete, filling meal that comforts and nourishes.
Communal spirit – it’s a dish best enjoyed with others, inviting people to gather around the table and share in both flavor and tradition.
Balance of comfort and freshness – the rich broth is brightened by crisp, cool garnishes, giving every bite contrast and harmony.
Key Ingredients:
Pork cuts (trotters, neck bones, shoulder cubes) – these provide not only tender meat but also collagen and marrow, creating a broth that is rich, hearty, and deeply nourishing.
Guajillo chiles – the soul of the dish, offering a smoky, earthy heat and giving the pozole its signature deep red color and layered complexity.
Hominy – nixtamalized corn that adds both texture and history, tying the dish back to its pre-Hispanic roots while giving each spoonful substance and character.
Aromatics (onion, garlic, bay leaves, oregano, cumin) – these build depth and fragrance, balancing the richness of the pork with herbal and savory notes.
Fresh garnishes (cabbage, radishes, onion, cilantro, lime) – more than decoration, they bring brightness, crunch, and freshness that contrast beautifully with the deep, smoky broth.
Expert Tips:
Select diverse pork cuts – using a mix of shoulder, neck bones, and trotters isn’t just tradition; the bones release collagen and marrow that give the broth its body, while the shoulder provides tender, meaty bites.
Skim with patience – carefully removing the foam and impurities early in the simmer keeps the broth clear and refined, setting a clean foundation for flavor.
Treat the chiles with care – always toast guajillo chiles lightly before soaking; this unlocks their oils, intensifies flavor, and deepens the color of your sauce. Avoid burning, as it will add bitterness.
Strain the red chile sauce – this step may feel extra, but it removes skins and seeds that can leave a gritty texture, ensuring a silky, luxurious broth.
Season in layers – add salt gradually throughout cooking rather than all at once. This allows flavors to build and balance naturally with the broth, chiles, and hominy.
Don’t rush the simmer – pozole is about slow transformation. Long, gentle cooking extracts richness from the pork and melds the chile sauce into the broth for depth you can’t achieve quickly.
Balance with garnishes – the soup itself is rich and earthy, so bright, crisp toppings (radishes, cabbage, cilantro, lime) aren’t just tradition—they’re essential to balance and elevate the dish.
Rest before serving – like many slow-cooked stews, pozole tastes even better the next day as the flavors continue to marry. Consider making it ahead for deeper complexity.
Pork Pozole Rojo
Ingredients:
6 pounds pork pozole mix (trotters, neck bones, and pork shoulder cubes)
5 quarts water
1 onion, peeled and quartered
1 head garlic, peeled and crushed
2 bay leaves
8 ounces dried Guajillo chile pods
1 tablespoon Mexican dry oregano
1 teaspoon cumin
1 can (108 ounces) hominy, drained
Garnishes
1 cabbage, shredded
2 bunches radishes, stemmed and sliced thinly
1 onion, peeled and chopped
1 bunch cilantro, stemmed and chopped
limes, cut into wedges
tostadas
Instructions:
1. Cook the pork
In a large deep pot, combine the pork and 5 quarts of water.
Bring to a boil, skimming off any foam that rises to the surface.
Once the broth is clear, add the onion, garlic, bay leaves, and 2 tablespoons of salt.
Reduce the heat, cover, and simmer for 1–1½ hours, adding more water as needed to maintain about 4 quarts of broth.
2. Prepare the red chile sauce
Remove the stems and seeds from the guajillo chiles.
Soak them in 2 cups of warm water for about 30 minutes, or until softened.
Transfer the softened chiles and soaking liquid to a blender and process until smooth.
Strain through a fine-mesh sieve to remove any remaining solids.
3. Combine flavors
Stir the strained chile sauce into the pot of simmering pork.
Add the Mexican oregano, cumin, and drained hominy.
Continue simmering, covered, for another 1–1½ hours, or until the pork is tender and pulls apart easily with a fork.
4. Adjust seasoning
Taste the broth and add more salt as needed to balance the flavors.
5. Serve and garnish
Ladle the pozole into bowls and top with shredded cabbage, sliced radishes, chopped onion, and fresh cilantro.
Serve hot with lime wedges and crispy tostadas on the side.
Important Notes When Making Pork Pozole Rojo:
Yield and scale – This recipe makes a large batch (enough to feed 10–12 people generously). Pozole is meant to be shared, so prepare it when cooking for family or gatherings. If halving the recipe, reduce cooking times slightly since less liquid will concentrate faster.
Salt management – Remember that you’ll be adding salt at different stages. The pork, chile sauce, and hominy all absorb seasoning differently, so taste often and adjust gradually rather than all at once.
Chiles define the dish – Guajillo chiles give pozole its classic red color and smoky depth, but their heat can vary. Taste your chile puree before adding it to the pot, and balance with an extra pinch of cumin or oregano if needed.
Texture of hominy – Canned hominy is convenient and tender, but if you use dried hominy, it must be soaked overnight and simmered separately until it blossoms (the kernels open up like little flowers). This gives an even more traditional feel.
Cooking vessel matters – Use a large, heavy-bottomed stockpot to retain heat evenly and prevent scorching the chile broth at the bottom. Pozole needs space to breathe and simmer slowly.
Make-ahead advantage – Like many stews, pozole develops deeper flavor after resting overnight in the refrigerator. The broth thickens, the chile permeates the pork, and the flavors harmonize beautifully.
Serving ritual – Pozole is only half-finished when it leaves the pot—the garnishes (cabbage, radishes, onion, cilantro, lime, tostadas) are essential. They transform the hearty, smoky broth into a vibrant, balanced dish.
How To Enjoy Pork Pozole Rojo After Cooking:
1. Let the flavors settle
Once the pozole is done, allow it to rest for 10–15 minutes off the heat. This brief pause helps the broth deepen in flavor and gives the pork and hominy time to soak up the chile essence.
2. Prepare a garnish bar
Pozole is meant to be interactive. Arrange shredded cabbage, sliced radishes, chopped onion, fresh cilantro, lime wedges, and tostadas in separate bowls. This turns the meal into a communal experience where each person customizes their bowl.
3. Ladle generously
Serve the pozole in deep bowls with plenty of broth, hominy, and tender pork. The contrast between the hot, smoky stew and the fresh garnishes is what makes the dish shine.
4. Add garnishes mindfully
Cabbage adds crunch and freshness.
Radishes give a peppery bite.
Onion and cilantro bring brightness and aroma.
Lime juice lifts the richness of the broth with acidity.
Tostadas are perfect for dipping or enjoying on the side.
5. Pair thoughtfully
Pozole pairs beautifully with agua fresca (like hibiscus or tamarind), light Mexican beers, or even a crisp white wine. The drink should refresh and balance the smoky, earthy chile broth.
6. Savor slowly
Pozole is not a rushed meal—it’s one to be enjoyed slowly, spoonful by spoonful, with pauses to add more toppings or crunch into a tostada. It’s as much about the experience as the flavor.
7. Save and reheat
The flavors deepen overnight. Store leftovers in the fridge for up to 3–4 days. Reheat gently on the stovetop, adding a splash of water or broth if needed. Many say pozole tastes even better the next day.
Nutrition Information:
For Pork Pozole Rojo, based on about 12 servings from the full recipe (values per serving):
Calories: 420 kcal | Total Fat: 22 g | Saturated Fat: 8 g | Monounsaturated Fat: 10 g | Polyunsaturated Fat: 2 g | Cholesterol: 115 mg | Sodium: 780–950 mg (depending on added salt and canned hominy) | Total Carbohydrates: 24 g | Dietary Fiber: 5 g | Sugars: 4 g | Protein: 32 g
Frequently Asked Questions:
Can I make pozole ahead of time?
Yes. Pozole actually tastes better the next day as the pork, hominy, and chile broth have more time to meld together. Store in the refrigerator and reheat gently on the stovetop.
What if I can’t find guajillo chiles?
Guajillo chiles are traditional for pozole rojo, but you can substitute with a mix of dried ancho or pasilla chiles. They’ll give a similar smoky depth, though the flavor may be slightly sweeter or earthier.
Can I use fresh hominy instead of canned?
Absolutely. Fresh or dried hominy gives a more authentic flavor. If using dried, soak it overnight and simmer until it blossoms before adding to the stew. It takes longer but adds incredible texture.
How spicy is this recipe?
Guajillo chiles are mild to medium in heat, so the broth is more smoky and earthy than fiery. If you like more heat, add a few dried chile de árbol or a pinch of cayenne to the chile sauce.
What are the best garnishes to serve with pozole?
Traditional toppings include shredded cabbage, sliced radishes, diced onion, cilantro, lime wedges, and tostadas. These garnishes aren’t just for looks—they add crunch, freshness, and brightness that balance the rich, smoky broth.
How do I keep the broth clear while simmering the pork?
Skim off the foam and impurities that rise to the surface during the first boil. This step is essential for a clean, refined broth that allows the chile sauce to shine.
Do I really need to strain the chile sauce?
Yes, straining removes skins and seeds that can leave a gritty texture. It ensures the broth is silky smooth and balanced, which is a hallmark of good pozole rojo.
Can I use a pressure cooker or Instant Pot instead of simmering for hours?
Definitely. You can cook the pork with aromatics under pressure for about 40–50 minutes. Then finish with the chile sauce and hominy on the stovetop to let the flavors meld.
When should I season with salt?
Add some salt when starting the pork broth, then adjust again after adding the chile sauce and hominy. Seasoning in layers ensures depth and prevents the broth from being either under- or over-salted.
Why is it important to use a mix of pork cuts instead of just one?
Different cuts bring different qualities: trotters add gelatin for body, neck bones add depth of flavor, and shoulder provides meaty richness. Together, they create a broth that is complex, hearty, and deeply satisfying.