Pozole
Rojo
Pozole rojo is one of Mexico's most ancient and celebratory dishes — a deep, brick-red chilli broth brimming with slow-cooked pork and hominy, a chewy, expanded corn kernel that gives the soup its unique texture and soul. The broth is built on a trio of dried chillies: guajillo for colour and mild heat, ancho for earthiness, and a hint of chipotle for smoke.
Traditionally served at celebrations, pozole arrives at the table as a base with a full "tostada bar" of garnishes on the side — shredded cabbage, radishes, oregano, lime, and crispy tostadas for texture contrast.
Why You'll Love This Recipe
A stunning deep-red chilli broth with layers of guajillo, ancho, and chipotle- Chewy, flavourful hominy absorbs the broth and makes every spoonful satisfying
- The garnish bar makes it interactive and impressive for guests
- Freezes beautifully — make a big batch and portion it out
Pozole Rojo
Ingredients
- ✓800g pork shoulder, cut into large chunks
- ✓400g tinned hominy (maíz cacahuazintle), drained and rinsed
- ✓1 white onion (half for broth, half for garnish)
- ✓6 garlic cloves
- ✓2 tsp salt
- ✓4 dried guajillo chillies, stems and seeds removed
- ✓2 dried ancho chillies, stems and seeds removed
- ✓1 chipotle in adobo (or ½ tsp chipotle powder)
- ✓1 tsp dried oregano (Mexican if possible), ½ tsp cumin
- ✓ shredded green cabbage, sliced radishes
- ✓ dried oregano, lime wedges, chilli flakes
- ✓ tostadas, sour cream, avocado slices
Instructions
- 1
Place pork, half the onion, and garlic in a large pot. Cover with cold water and bring to a boil, skimming foam. Reduce heat and simmer for 1 hour 30 minutes until the pork is tender. Remove pork and shred. Reserve the broth.
- 2
Toast dried chillies in a dry pan over medium heat for 30 seconds per side until fragrant. Soak in hot water for 15 minutes until softened.
- 3
Blend soaked chillies with 200ml soaking liquid, chipotle, oregano, and cumin until completely smooth. Strain through a sieve and discard solids.
- 4
Return pork broth to the pot. Add hominy and shredded pork. Stir in the red chilli sauce. Simmer everything together for 30 minutes. Taste and adjust salt.
- 5
Ladle into deep bowls. Serve with all garnishes arranged on the table — let everyone build their own bowl.
Chef's Notes & Substitutions
- Hominy: Tinned hominy is available in Latin grocery stores and large supermarkets. Dried hominy (maíz morado or cacahuazintle) needs overnight soaking and 3 hours of boiling.
- The garnish bar is the dish: Pozole is incomplete without garnishes. The contrast between hot broth, crunchy cabbage, acidic lime, and crispy tostadas is the whole point.
- Chicken version: Replace pork with whole chicken pieces. Reduce first simmer to 45 minutes. Pull meat off the bone to shred.
- Freezes well: Freeze the broth and pork without garnishes. Add hominy fresh when reheating.
Storage & Reheating
- Storing
Pozole actually tastes better the next day! Store the broth and hominy separately from the toppings. Keeps in the fridge for up to 5 days.
- Freezing
The broth freezes beautifully for up to 3 months. Freeze in large batches for quick weeknight meals. Thaw overnight in the refrigerator.
- Reheating
Bring the broth to a boil on the stovetop. Add drained hominy and heat through. Serve with fresh garnishes. The pozole thickens as it sits — add water or broth to reach desired consistency.
Nutrition Facts
Per serving · Estimated values
* % Daily Value based on a 2,000 calorie diet.
Pro Tips for Perfect Pozole Rojo
Toast Your Chilies
Toast the dried guajillo and ancho chilies in a dry skillet until fragrant before rehydrating. This deepens the color and intensifies the flavor significantly.
Rinse the Hominy Well
Canned hominy can have a metallic taste. Rinse it thoroughly under cold water and drain well before adding to the soup.
Shred the Meat Correctly
Shred the pork shoulder into bite-sized pieces — not too fine. The texture is part of the experience. Some pozole traditions leave the pork in larger chunks.
Lime is Essential
A squeeze of fresh lime over each bowl brightens the entire soup. Don't skip it! The acidic punch balances the rich broth perfectly.
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