Authentic Pozole Rojo Recipe – A Traditional Mexican Delight
Pozole Rojo is a beloved Mexican dish that has been passed down for generations, known for its deep, comforting flavors and rich history. This traditional hominy and pork stew is infused with a bold chili-based broth, making it a staple in Mexican cuisine, especially during celebrations and family gatherings. If you’ve ever wanted to learn how to make pozole rojo, this step-by-step guide will take you through the process, ensuring you achieve a perfectly balanced and flavorful dish.
Jump to RecipeWhat Is Pozole Rojo?
Pozole Rojo is a variation of the classic Mexican pozole, which means “hominy” in Spanish. Hominy, or nixtamalized corn, is a key ingredient that gives the dish its unique texture and slightly sweet, nutty flavor. The “rojo” (red) in its name comes from the dried guajillo and ancho chilies used to create the vibrant, slightly smoky, and mildly spicy broth.
While the most popular meat for pozole rojo is pork, other variations use chicken or beef. This dish is traditionally served with an array of fresh toppings like shredded cabbage, radishes, chopped onions, cilantro, lime wedges, and crispy tostadas or warm tortillas on the side.
The History Behind Pozole Rojo
Mexican pozole rojo has deep roots in pre-Hispanic Mesoamerican culture. The Aztecs and other indigenous groups used hominy as a dietary staple, and early versions of pozole were prepared for religious ceremonies. After the Spanish conquest, the recipe evolved to include pork, which remains the most common protein in modern pozole rojo recipes.
Today, pozole rojo is a cherished dish enjoyed across Mexico, especially during holidays like Mexican Independence Day, Christmas, and New Year’s celebrations. It’s also commonly made for Sunday family dinners, where large pots of simmering pozole bring people together.
Why You’ll Love This Pozole Rojo Recipe
- Deep, Authentic Flavor – The slow-simmered pork absorbs the rich, smoky essence of guajillo and ancho chilies, creating a broth that’s packed with layers of flavor.
- Perfect for Gatherings – A big pot of pozole rojo is ideal for feeding a crowd, making it a great dish for family dinners, parties, and festive occasions.
- Customizable Heat Level – While guajillo and ancho chilies provide a mild heat, you can easily make it spicier by adding arbol chilies.
- Traditional Yet Easy to Make – This Mexican pozole rojo recipe stays true to its roots while using accessible ingredients that are easy to find.
Ingredients You’ll Need
If you want precise, step-by-step instructions without all the Chef B’s stories, feel free to jump straight to the recipe card—no judgment, no backstory, just food! 😄
Jump to RecipeTo make this authentic pozole rojo recipe, you’ll need:
For the Pozole:
- Pork Shoulder or Pork Butt – Tender, fatty cuts of pork create a rich, flavorful broth.
- Pork Neck Bones – Adds depth and collagen for a silky texture. You can also use country-style ribs or spare ribs.
- Hominy – The key ingredient that gives pozole its signature texture and taste.
- Onion & Garlic – Essential aromatics that build the flavor base.
- Bay Leaves – Adds a subtle herbal note to the broth.
- Spices – Cumin, oregano, salt, and black pepper enhance the taste.
- Chicken Bouillon – Deepens the savory umami profile.
For the Chili Sauce:
- Guajillo Chilies – Provides a rich red color, slight smokiness, and mild heat.
- Ancho Chilies – Adds a deep, sweet, and slightly earthy flavor.
- Corn Tortillas – Used as a thickening agent in the chili sauce.
Traditional Toppings:
- Shredded Cabbage – Adds a refreshing crunch.
- Diced Onions & Fresh Cilantro – Brightens up each bite.
- Radishes & Avocado – Optional but delicious additions.
- Lime Wedges – Essential for a fresh citrusy finish.
- Tostadas or Warm Tortillas – Perfect for scooping up the stew.
How to Make Pozole Rojo – Step-by-Step
1. Prepare the Broth
Start by bringing 12 cups of water to a boil in a large soup pot. Add the pork shoulder and neck bones, ensuring they are fully submerged. Skim off any foam or impurities that rise to the surface. This step is crucial for achieving a clear, clean-tasting broth.
Next, add 10 mashed garlic cloves, a quartered onion, bay leaves, oregano, cumin, black pepper, and chicken bouillon. Cover and let it simmer for about 1.5 hours, allowing the pork to become tender and infused with the broth’s aromatic flavors.
2. Make the Chili Sauce
While the pork is simmering, prepare the chili sauce. Boil the guajillo and ancho chilies for 3–4 minutes, then let them soak for 20–30 minutes to soften.
Blend the rehydrated chilies with 2 garlic cloves, half a teaspoon of salt, torn corn tortillas, and 1.5 cups of the chili soaking broth. Blend until smooth, then strain through a fine-mesh sieve for a silky texture.
3. Combine the Pozole
Once the pork is tender, remove it from the broth, discard the bones, and shred the meat into bite-sized chunks. Remove any onion remnants and bay leaves from the broth.
Stir the strained chili sauce into the pot, then return the shredded pork and drained hominy. Let everything simmer together for another 30–40 minutes, allowing the flavors to meld beautifully. Adjust seasoning with more salt or chicken bouillon if needed.
4. Serve with Traditional Toppings
Ladle the steaming pozole rojo into bowls, making sure each portion has plenty of hominy and pork. Serve with a variety of toppings, including shredded cabbage, chopped onions, fresh cilantro, lime wedges, and warm tortillas or tostadas on the side.
For detailed and precise step-by-step instructions, see the recipe card below.
Tips for the Best Pozole Rojo
- Use the Right Chilies – Guajillo and ancho chilies provide a well-balanced flavor, but if you prefer a spicier pozole rojo, add 3–5 arbol chilies.
- Skim the Broth for Clarity – Removing foam and impurities in the first stage of cooking results in a cleaner-tasting broth.
- Simmer for Depth of Flavor – The longer the pozole simmers, the richer and more complex it becomes.
- Make It Ahead – Pozole rojo tastes even better the next day as the flavors continue to develop. Store it in an airtight container in the refrigerator for up to 5 days.
Pozole Rojo
Equipment
- Large Soup Pot or Dutch Oven – For simmering the pork and broth.
- Blender or Food Processor: To create the smooth chili sauce.
- Fine-Mesh Sieve (Optional) – For straining the chili sauce to achieve a smoother broth.
- Knife & Cutting Board: For prepping ingredients.
Ingredients
- 2 lbs pork shoulder or pork butt cut into large chunks
- 2½ lbs pork neck bones you can substitute with country style ribs or spare ribs
- 1¼ medium onions cut into quarters, divided
- 4 bay leaves
- 12 large garlic cloves divided
- 2 chicken bouillon cubes
- 2 tsps salt
- 1 tbsp oregano
- 2 tsps cumin
- 1 tsp pepper
- 6 guajillo chilis stems and seeds removed
- 6 ancho chilis stems and seeds removed
- 2 corn tortillas
- 2 cans white hominy 25-oz cans, drained
Toppings
- cabbage thinly shredded
- yellow or white onion diced
- fresh cilantro chopped
- lime wedges
- radishes thinly sliced
- avocado optional
- warm corn or flour tortillas for serving
Instructions
- Bring 12 cups of water along with 2 teaspoons of salt to a boil in a large soup pot or Dutch oven. Add the pork shoulder chunks and neck bones to the boiling water (all the pork should be submerged in the water), and let it simmer. Skim any foam and impurities off the top until you get the clear broth. (This will take about 10 to 15 minutes.)
- Add 10 garlic cloves, mashed to a paste, to the pot along with 1 quartered onion, oregano, cumin, chicken bouillon, and black pepper. Simmer, covered, for an hour and a half. Check periodically to make sure that the pork is submerged under water.
- Meanwhile, bring a medium pot of water to a boil, add chili peppers to the water. Boil for 3 to 4 minutes. Turn off the heat, and allow chilis to soak for 20 to 30 minutes.
- Place the rehydrated chilis, onion, 2 large garlic cloves, 1⁄2 teaspoon salt, 2 corn tortillas (torn) and 1½ cups chili soaking broth into a blender or food processor. Puree until very smooth.
- Once the pork is tender after simmering, take it out and shred it into chunks of your desired size. Discard the bones. Remove bay leaves and any onion remnants from the broth.
- Add the prepared chili sauce to the broth. (We like to strain the sauce through a fine-mesh sieve into the pot for smoother pozole). Add shredded pork back into the pot along with drained hominy, and cook for 30 to 40 minutes. Taste and adjust the salt or chicken bouillon.
- Ladle the pozole into the bowls, making sure each bowl has both types of pork meat. Top with all the garnishes and serve with with lime wedges and warm corn tortillas or rice.
Notes
- Pork: This recipe is great for up to 5 pounds of pork. You can use other pork cuts as well. Pork ribs or feet go great in pozole.
- Chilies: You can find the dried chilies in the Mexican aisle at the grocery store or online. Guajillo and ancho chilies are not very spicy. For spicier pozole, add 3-5 arbol chilis into the mix. In some variations, tomatoes are blended along with the chilis.
- For clearer pozole, skim off the impurities until you have a clear broth in the beginning.
Ingredient Variations:
- Different Pork Cuts: This recipe works well with up to 5 lbs of pork. Try using pork ribs, pork feet, or country-style ribs for even richer flavor.
- Spicier Pozole: Add 3–5 dried arbol chilies to the mix for extra heat.
- Tomato Addition: Some variations include blended tomatoes with the chili sauce for added sweetness.
Cooking Tips:
- Clearer Broth: Skim off any foam or impurities in the first 10–15 minutes of simmering.
- Better Flavor: Letting the pozole simmer longer allows the flavors to develop more deeply.
Nutrition
FAQs About Pozole Rojo
Q: Can I make pozole rojo in advance?
A: Yes, pozole rojo actually tastes better the next day as the flavors deepen. Store it in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop, adding a little water or broth if needed.
Q: Can I use chicken instead of pork in pozole rojo?
A: Yes, while traditional pozole rojo receta is made with pork, you can substitute chicken thighs or a whole chicken for a lighter version. The cooking time will be shorter since chicken cooks faster than pork.
Q: What toppings go best with pozole rojo?
A: The most common toppings include shredded cabbage, diced onions, fresh cilantro, lime wedges, radish slices, avocado, and crispy tostadas. These add texture and freshness to balance the rich, spicy broth.
Chef B Final Thoughts
Learning how to make pozole rojo is a rewarding experience, bringing the warmth and tradition of Mexican cuisine to your home. This authentic pozole rojo receta is packed with deep, smoky flavors, tender pork, and hearty hominy, making it the ultimate comfort food. Whether you’re making it for a special occasion or a cozy family meal, this dish will quickly become a favorite in your kitchen.
Try this Mexican pozole rojo recipe and let me know how it turns out!
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Hi, I’m Chef B! Passionate about all things culinary, I’ve spent years perfecting my recipes to bring bold flavors to your kitchen. Let’s cook up something delicious together!
