Hearty Mexican Pozole Rojo Recipe -Soul-Warming 2-Hour Bliss

There’s nothing quite like a steaming bowl of Mexican Pozole Rojo to warm you up from the inside out. This traditional hominy and pork soup, rich with the deep flavors of red chiles, has been my go-to comfort food ever since my abuela taught me her secret method. The first time I tasted her pozole, with its tender pork swimming in that vibrant red broth, I knew I had to learn how to make it myself. Now it’s what I make whenever friends come over or when I need something truly soul-satisfying. What makes pozole so special is how the simple ingredients transform into something magical – the way the chiles mellow into a complex sauce, how the hominy plumps up like little flavor pearls, and how the pork becomes impossibly tender after hours of simmering. It’s the kind of dish that makes everyone gather around the pot, eager for that first spoonful.

Why You’ll Love This Mexican Pozole Rojo

Oh my goodness, where do I even start? This pozole is literally everything you want in a bowl:

• That rich, smoky chile broth will hug your soul – it’s comfort food at its absolute finest
• Authentic flavors just like abuelas make (but I promise it’s actually easy to do at home)
• Load it up however you want – crunchy cabbage, spicy radishes, creamy avocado… the toppings make it your own
• Perfect for feeding a crowd (and wow does it make your house smell amazing while it simmers)

Seriously, one taste and you’ll understand why this is Mexico’s ultimate party soup!

Mexican Pozole Rojo Ingredients

Here’s everything you’ll need to make the most incredible pozole – trust me, each ingredient plays a special role in building those deep, complex flavors:

• 2 lbs pork shoulder, cut into 1-inch cubes (shoulder stays juicy during long cooking)
• 4 cups hominy, drained and rinsed (the canned stuff works perfectly here)
• 3 dried ancho chiles – for that rich, slightly sweet base flavor
• 2 dried guajillo chiles – adds bright, fruity notes to balance the anchos
• 1 large onion, chopped (white or yellow both work great)
• 4 garlic cloves, smashed (because can you even make pozole without garlic?)
• 1 tsp oregano (Mexican oregano if you can find it!)
• 1 tsp cumin – just enough to add warmth without overpowering
• 6 cups water (or chicken stock for extra richness)
• Salt – to taste at the end

You’ll also need a blender for that gorgeous chile sauce and a large heavy pot (I swear by my enameled Dutch oven for this). That’s it – simple ingredients, extraordinary results!

How to Make Mexican Pozole Rojo

Okay, let’s dive into making this incredible pozole! I’ll walk you through each step just like my abuela taught me – with plenty of love and patience. Don’t let the steps intimidate you; it’s mostly hands-off simmering time where the magic happens.

Preparing the Chile Sauce

First, we’ll make that gorgeous red sauce that gives pozole its signature color and flavor. Grab your dried chiles and:

1. Toast them in a dry skillet over medium heat for about 30 seconds per side – just until they’re fragrant and slightly puffed (but don’t let them burn!)
2. Remove the stems and seeds if you want less heat (I leave some seeds in because I like it spicy!)
3. Soak the chiles in hot water for 20 minutes until they’re soft and pliable
4. Drain them (save that soaking liquid!) and blend with about 1/2 cup of the soaking water until super smooth

Pro tip: Strain the sauce through a fine mesh sieve if you want it extra silky – I sometimes skip this step when I’m feeling lazy!

Cooking the Pork and Building Flavor

Now for the fun part – building those deep flavors:

1. Heat your pot over medium-high and brown the pork cubes in batches – don’t crowd them! We want that gorgeous caramelization.
2. Remove the pork and in that same glorious fat, sauté the onions until translucent (about 5 minutes)
3. Add the garlic and cook just until fragrant (30 seconds – don’t let it burn!)
4. Pour in that beautiful chile sauce and let it cook for 2 minutes to deepen the flavors

Simmering the Pozole

Here’s where patience pays off:

1. Add the pork back in along with hominy, oregano, cumin and water
2. Bring to a boil, then reduce to a gentle simmer (you want occasional bubbles, not a rolling boil)
3. Let it cook uncovered for about 2 hours – the pork should be fork-tender
4. Skim off any foam or excess fat that rises to the top
5. Taste and season with salt – I usually add about 1 1/2 teaspoons

The pozole is ready when the pork shreds easily and the hominy is plump and tender. If the broth seems too thick, just add a bit more water. Now breathe in that amazing aroma – your kitchen smells like a Mexican cocina!

Expert Tips for Perfect Mexican Pozole Rojo

After making this for years (and learning from plenty of mistakes!), here are my can’t-live-without tips:

• Skim smart: Don’t skip skimming the fat during simmering – but leave just enough for flavor! I use a wide, shallow spoon right after the first boil.
• Heat control: Too spicy? Add a pinch of sugar. Need more kick? Throw in a couple arbol chiles with your sauce.
• Pork picks:

Shoulder is my go-to, but pork butt works great too – just avoid lean cuts that dry out.

• Time is flavor: Pozole always tastes better the next day! The hominy soaks up all that incredible broth.

Trust me, these little tricks make all the difference between good pozole and knock-your-socks-off pozole!

Serving Suggestions for Mexican Pozole Rojo

Oh, the toppings! This is where your pozole really comes to life. I always set out a big spread so everyone can build their perfect bowl. Here’s what you absolutely need:

• Shredded cabbage – for that essential fresh crunch
• Sliced radishes – their peppery bite cuts through the rich broth
• Lime wedges – a squeeze brightens everything up
• Tostadas – perfect for scooping or crumbling on top

My personal must-add? A dollop of crema and some diced avocado – pure heaven! Let people go wild and make it their own.

Storing and Reheating Mexican Pozole Rojo

Here’s the beautiful thing about pozole – it gets even better as leftovers! I always make a big batch because it keeps so well. In the fridge, it stays fresh for up to 3 days in airtight containers. The broth will thicken when cold (totally normal!), so just add a splash of water when reheating. Freeze portions in freezer bags for up to 2 months – thaw overnight in the fridge before warming gently on the stove. Pro tip: Keep toppings separate until serving for maximum crunch!

Mexican Pozole Rojo Variations

While I’m obsessed with the classic pork version, pozole is wonderfully adaptable! For a lighter take, use chicken thighs instead of pork – they stay juicy during simmering. Vegetarian? Swap in mushrooms and vegetable broth. I sometimes add zucchini or carrots during the last 30 minutes for extra veggies. The possibilities are endless, but that rich red chile broth stays the star!

Mexican Pozole Rojo Nutrition Information

Just so you know, these numbers are estimates – but here’s what you’re getting in each hearty bowl of pozole: 420 calories, 28g protein, and 6g fiber (thanks to that amazing hominy!). It’s packed with flavor without going overboard on fat or sodium. I’d call that a delicious win!

Frequently Asked Questions About Mexican Pozole Rojo

I get asked about pozole all the time – here are the questions that pop up most often from friends trying my recipe:

Can I use canned hominy? Absolutely! Canned hominy works perfectly – just drain and rinse it well before adding to the pot. Some brands are saltier than others, so taste before adding extra salt at the end.

How can I make my pozole spicier? Easy! Add 1-2 dried árbol chiles when you toast the others – they pack serious heat. Or serve with sliced jalapeños on the side for people to add their own kick.

What’s the best vegetarian version? Swap the pork for portobello mushrooms or jackfruit (soaked and shredded). Use vegetable broth instead of water, and maybe add some smoked paprika for depth. The chile sauce still makes it incredible!

Can I make pozole in a slow cooker? You bet! Brown the pork first, then everything goes in the crockpot on low for 6-8 hours. The hominy gets extra plump and tender this way.

Why is my pozole broth too thin? Let it simmer uncovered longer to reduce. Or mash some of the hominy against the pot to thicken it naturally – my abuela’s secret trick!

Let Me Know How Your Pozole Turns Out!

I’d love to hear about your pozole adventures! Did you add any special twists? What toppings did your family go crazy for? Tag me in your photos or leave a note below – nothing makes me happier than seeing this recipe bring people together, just like it does in my home.

Print

Hearty Mexican Pozole Rojo Recipe -Soul-Warming 2-Hour Bliss

Print Recipe

A traditional Mexican soup made with hominy and pork, flavored with red chiles.

• Author: Nada
• Prep Time: 30 mins
• Cook Time: 2 hours
• Total Time: 2 hours 30 mins
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

• 2 lbs pork shoulder, cubed
• 4 cups hominy, drained
• 3 dried ancho chiles
• 2 dried guajillo chiles
• 1 onion, chopped
• 4 cloves garlic
• 1 tsp oregano
• 1 tsp cumin
• 6 cups water
• Salt to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Toast dried chiles in a dry skillet until fragrant.
2. Soak chiles in hot water for 20 minutes, then blend into a smooth sauce.
3. Brown pork in a large pot, then remove.
4. In same pot, sauté onions and garlic until soft.
5. Add pork back to pot with chile sauce, hominy, spices and water.
6. Simmer for 2 hours until pork is tender.
7. Season with salt before serving.

Notes

• Serve with shredded cabbage, radishes, lime wedges and tostadas.
• Store leftovers in refrigerator for up to 3 days.
• Freezes well for up to 2 months.

Nutrition

• Serving Size: 1 bowl
• Calories: 420
• Sugar: 4g
• Sodium: 680mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 6g
• Protein: 28g
• Cholesterol: 75mg