Authentic Pozole Rojo Recipe

By Lucas MorganAug 5, 2026

Pozole Rojo is a traditional Mexican stew known for its rich, red chile broth and tender pork. This dish features hearty hominy that adds a unique texture, making it both comforting and satisfying. Ideal for family dinners or festive gatherings, it’s a flavorful meal that showcases the depth of Mexican cuisine. With customizable toppings, each bowl can be personalized, ensuring a delightful dining experience for everyone.

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Prep 30 minCook 150 minTotal 180 min4 servings

Instructions

Wipe chiles clean.

Toast in a dry skillet over medium heat for 30-60 seconds per side until fragrant.

Place in a bowl and cover with hot water.

Let them rehydrate for 20-30 minutes.

Transfer softened chiles to a blender with 1 cup of the soaking water, half an onion, and 2 garlic cloves.

Blend until smooth.

Strain through a fine-mesh sieve and set aside.

Place the pork chunks in a large stockpot and cover with water.

Add the other half of the onion, the remaining 2 garlic cloves, and salt.

Bring to a boil, then reduce heat and simmer, skimming off any foam.

Cook for 1.5 - 2 hours until the pork is very tender.

Remove the cooked pork and shred it.

Discard the onion and garlic from the pot.

Pour the strained red chile sauce into the pork broth and stir.

Bring to a simmer.

Add the shredded pork and the rinsed hominy to the pot.

Stir in the Mexican oregano and cumin.

Simmer for at least 30 more minutes to allow flavors to meld.

Taste and adjust seasoning if needed.

Ladle the hot pozole into bowls and serve immediately with your favorite garnishes.

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Dinner Pork

Authentic Pozole Rojo Recipe

Name: Authentic Pozole Rojo Recipe
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 4 servings
Ingredients: 3 lbs boneless pork shoulder (cut into 2-inch chunks); 1 large white onion (halved); 4 cloves garlic (peeled); 2 cans hominy (25 oz each, rinsed and drained); 1 tbsp Mexican oregano; 1 tsp ground cumin; 2 tsp salt (or to taste); 5 dried Guajillo chiles (stems and seeds removed); 3 dried Ancho chiles (stems and seeds removed)

By Lucas MorganAug 5, 2026

0(0)

Prep 30 minCook 150 minTotal 180 min4 servings

Ingredients

Servings4

•3 lbs boneless pork shoulder (cut into 2-inch chunks)
•1 large white onion (halved)
•4 cloves garlic (peeled)
•2 cans hominy (25 oz each, rinsed and drained)
•1 tbsp Mexican oregano
•1 tsp ground cumin
•2 tsp salt (or to taste)
•5 dried Guajillo chiles (stems and seeds removed)
•3 dried Ancho chiles (stems and seeds removed)

Instructions

1
Wipe chiles clean.
2
Toast in a dry skillet over medium heat for 30-60 seconds per side until fragrant.
3
Place in a bowl and cover with hot water.
4
Let them rehydrate for 20-30 minutes.
5
Transfer softened chiles to a blender with 1 cup of the soaking water, half an onion, and 2 garlic cloves.
6
Blend until smooth.
7
Strain through a fine-mesh sieve and set aside.
8
Place the pork chunks in a large stockpot and cover with water.
9
Add the other half of the onion, the remaining 2 garlic cloves, and salt.
10
Bring to a boil, then reduce heat and simmer, skimming off any foam.
11
Cook for 1.5 - 2 hours until the pork is very tender.
12
Remove the cooked pork and shred it.
13
Discard the onion and garlic from the pot.
14
Pour the strained red chile sauce into the pork broth and stir.
15
Bring to a simmer.
16
Add the shredded pork and the rinsed hominy to the pot.
17
Stir in the Mexican oregano and cumin.
18
Simmer for at least 30 more minutes to allow flavors to meld.
19
Taste and adjust seasoning if needed.
20
Ladle the hot pozole into bowls and serve immediately with your favorite garnishes.