If you’ve ever had pozole rojo at a family party in Mexico (or from that one friend’s mom who “doesn’t really measure”), you know the vibe: deep chile flavor, tender pork, bouncy hominy, and a bowl that basically begs for crunchy toppings.
This authentic pozole rojo brings that same “came from a Mexican kitchen” taste to your stove—no shortcuts that flatten the flavor, but still totally doable on a weeknight if you plan ahead.
Why You’ll Love This
It’s cozy, celebratory, and surprisingly simple: a rich red chile broth built from dried chiles, pork that cooks until fall-apart tender, and hominy that makes every spoonful hearty—plus all the toppings you want.
Ingredients
- 3 lb pork shoulder (pork butt), cut into 2-inch chunks
- 1/2 lb pork neck bones or ribs (optional but adds big flavor)
- 1/2 white onion
- 6 cloves garlic, divided
- 2 bay leaves
- 2 1/2 tsp kosher salt, plus more to taste
- 1 tsp Mexican oregano (plus extra for serving)
- 2 (25 oz) cans hominy, drained and rinsed
- 6 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 2 dried árbol chiles (optional, for heat)
- 1 tsp ground cumin
- 2 tbsp neutral oil (avocado or canola)
- 1 tbsp apple cider vinegar (or white vinegar)
- For serving: shredded cabbage, thin-sliced radishes, diced white onion, lime wedges, chopped cilantro, tostadas or tortilla chips
How to Make It
- Start the pork broth: Add pork shoulder and (if using) neck bones to a large pot. Cover with about 12 cups water. Add 1/2 onion, 4 garlic cloves, bay leaves, 2 1/2 tsp salt, and 1 tsp Mexican oregano. Bring to a boil, then reduce to a gentle simmer. Skim foam for the first 10 minutes.
- Simmer until tender: Partially cover and cook 1 1/2 to 2 hours, stirring occasionally, until the pork is very tender and easily shreds. (If it’s fighting you, it’s not ready.)
- Prep the chile base: While the pork cooks, toast the dried chiles in a dry skillet over medium heat for 15–30 seconds per side until fragrant (don’t burn). Transfer to a bowl and cover with hot water. Soak 20 minutes until softened.
- Blend the salsa roja: Drain the chiles (reserve a little soaking liquid). Blend chiles with 2 garlic cloves, cumin, vinegar, and about 1 cup of the chile soaking liquid (or broth) until very smooth.
- Strain for that silky “restaurant” broth: Press the blended chile sauce through a fine-mesh strainer into a bowl. This step is optional, but it’s the difference between “good” and “how is this so smooth?”
- Fry the sauce: In a medium skillet, heat oil over medium heat. Pour in the strained chile sauce (careful—it may splatter) and cook 5–7 minutes, stirring, until it darkens slightly and smells rich and toasty.
- Combine and build the pozole: Remove onion, garlic, and bay leaves from the broth. Add the red chile sauce to the pot, stirring well. Add the hominy. Simmer uncovered 30 minutes so the flavors fully marry.
- Finish and serve: Taste and adjust salt. If you want it thinner, add a splash of water; if you want it deeper, simmer a bit longer. Serve hot with cabbage, radishes, onion, lime, oregano, cilantro, and crunchy tostadas.
Tips for the Best Results
- Choose the right cut: Pork shoulder is the classic—fatty enough to stay juicy and shred beautifully.
- Don’t skip toasting the chiles: That quick toast wakes up the flavor and makes the broth taste “real,” not flat.
- Strain the chile sauce: Guajillo and ancho skins can leave texture; straining keeps your broth smooth and vibrant.
- Simmer after adding the sauce: Give it at least 30 minutes so the chile flavor actually becomes the broth.
- Salt in stages: Salt the pork broth first, then adjust at the end—hominy soaks up seasoning.
- Make it topping-forward: Pozole without crunchy cabbage and lime is like tacos without salsa. Yes, it matters.
Variations
- Chicken pozole rojo: Swap pork for bone-in chicken thighs. Simmer until cooked, shred, then proceed the same way.
- Extra spicy: Add 2–4 árbol chiles or blend in 1 chipotle in adobo for smoky heat.
- Posole-style broth depth: Add a small pinch of ground clove or cinnamon to the chile blend (tiny pinch—don’t make it dessert).
- Slow cooker: Cook pork, onion, garlic, bay, oregano, salt, and water on low 7–8 hours. Add chile sauce + hominy and cook 30–45 minutes more.
- Instant Pot: Pressure cook pork with aromatics and water for 45 minutes (natural release). Add sauce + hominy and simmer on sauté 20–30 minutes.
Storage & Reheating
Store pozole (broth, pork, and hominy) in an airtight container in the fridge for up to 4 days; keep toppings separate. Reheat gently on the stove until simmering, adding a splash of water if it thickened. It also freezes well for up to 3 months—thaw overnight in the fridge before reheating.
FAQ
Can I make authentic pozole rojo with canned hominy?
Yes—canned hominy is common and totally authentic for home cooking. Just drain and rinse it well, then simmer it in the broth so it absorbs the chile flavor.
Why is my pozole rojo bitter?
Usually the chiles were burned while toasting, or the sauce cooked too aggressively. Toast chiles briefly (just until fragrant), and simmer the sauce and soup gently instead of boiling hard.
Do I have to strain the chile sauce?
No, but it’s the easiest way to get that smooth, “from a Mexican kitchen” texture. If you skip straining, blend longer and add a bit more liquid to help break down the skins.
How do I get the pork super tender like restaurant pozole?
Time and a gentle simmer. Keep the broth at a low bubble and cook until the meat shreds with almost no effort—often closer to 2 hours depending on the size of your pieces.
What toppings are traditional for pozole rojo?
Shredded cabbage (or lettuce), sliced radishes, diced white onion, lime wedges, Mexican oregano, and tostadas are classic. Add cilantro if you love it, and a little extra chile for heat if you don’t play around.