Pozole Rojo for Beginners: Simple, Bold, and Packed With Flavor

If you’ve always wanted to make pozole rojo but felt like it was an “only at restaurants or holidays” situation, this is your sign. This beginner-friendly version is cozy, bold, and way more doable than it looks.

Think: tender pork, chewy hominy, and a chile-red broth that tastes like you’ve been simmering all day (without the stress). Load it up with crunchy toppings and you’ve got a bowl that’s basically a whole vibe.

Why You’ll Love This

This pozole rojo keeps things simple while still delivering that deep, smoky-chile flavor, and the toppings let everyone customize their bowl—perfect for picky eaters, spice levels, and “I want extra crunch” people.

Ingredients

2 pounds pork shoulder (or pork butt), cut into 1 1/2-inch chunks
1 tablespoon kosher salt, plus more to taste
1 tablespoon neutral oil (avocado, canola, vegetable)
1 medium white onion, chopped (plus extra for topping)
6 cloves garlic, peeled (3 for simmering, 3 for the sauce)
2 bay leaves
10 cups water or low-sodium chicken broth (start with 8, add as needed)
2 (25-ounce) cans hominy, drained and rinsed
4 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1–2 dried árbol chiles, stemmed (optional, for heat)
1 teaspoon Mexican oregano (plus more for serving)
1/2 teaspoon ground cumin
1 tablespoon apple cider vinegar or fresh lime juice
Toppings: shredded cabbage, sliced radishes, chopped cilantro, diced onion, lime wedges, sliced jalapeño, tostadas or tortilla chips

How to Make It

Sear the pork (flavor starter pack). Pat pork dry and season with 1 tablespoon salt. Heat oil in a large pot or Dutch oven over medium-high heat. Sear pork in batches until browned on 2–3 sides, about 6–8 minutes total per batch. Return all pork to the pot.
Build the broth. Add chopped onion, 3 whole garlic cloves, bay leaves, and 8 cups water/broth. Bring to a boil, then reduce to a steady simmer. Skim any foam that rises for a cleaner broth.
Simmer until tender. Cover partially and simmer 60–90 minutes, stirring occasionally, until pork is fork-tender. Add a splash more water/broth if the level drops too much.
Soften the chiles. While the pork cooks, place guajillo, ancho, and optional árbol chiles in a bowl. Cover with very hot water and soak 15–20 minutes until pliable.
Blend the red sauce. Add softened chiles to a blender with 3 garlic cloves, 1 cup chile-soaking liquid (start with 3/4 cup and add as needed), Mexican oregano, cumin, and vinegar/lime. Blend until very smooth. If your blender struggles, blend longer and add a bit more liquid.
Strain (recommended for beginners). Pour the sauce through a fine-mesh strainer into a bowl, pressing with a spoon. This removes any stubborn skins/seeds and keeps the broth silky.
Combine and color the pot. Stir the strained red sauce into the simmering pork broth. Add hominy. Simmer uncovered 20–30 minutes so everything gets friendly and the flavors settle.
Final seasoning. Taste and add more salt if needed. If you want it thinner, add a bit more water/broth. Remove bay leaves. Serve hot with all the toppings.

Tips for the Best Results

Don’t skip the sear. It’s the difference between “nice soup” and “wow, what is in this?”
Guajillo = bright and classic. If you only buy one dried chile for this recipe, make it guajillo.
Straining is your safety net. Especially if you’re new to blending dried chiles, straining guarantees a smooth broth.
Hominy needs a rinse. Draining and rinsing helps remove the canning liquid flavor so the broth tastes cleaner.
Let it rest. If you can, simmer an extra 10 minutes and let it sit off heat for 10 more. Pozole loves a little downtime.
Toppings aren’t optional. The crunch and acid (lime!) balance the rich broth. Set up a mini topping bar.

Variations

Chicken pozole rojo: Swap pork for 2 1/2–3 pounds bone-in chicken thighs. Simmer until cooked through, shred, and return to the pot.
Extra smoky: Add 1 canned chipotle in adobo (plus a teaspoon of sauce) to the blender for a deeper, smoky heat.
Milder beginner mode: Skip árbol chiles and use 5 guajillo + 1 ancho for a gentler, still-bold flavor.
Broth shortcut: Use boxed low-sodium chicken broth for part of the liquid for instant “long-simmered” vibes.
Crispy pork topping: Shred some cooked pork, crisp it in a skillet, then sprinkle on top like crunchy confetti.

Storage & Reheating

Store pozole (without toppings) in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently on the stove over medium-low, adding a splash of water or broth if it thickened. Toppings should be prepped fresh and kept separate so they stay crisp.

FAQ

Do I have to use pork shoulder, or can I use something leaner?

Pork shoulder is the easiest for beginners because it stays tender and forgiving. Leaner cuts like pork loin can turn dry and chewy if simmered too long. If you want leaner, try a mix: 1 pound shoulder + 1 pound loin, and pull the loin pieces earlier if they’re tender.

What if I can’t find dried guajillo or ancho chiles?

If your store is lacking, check the international aisle or a Latin market. In a pinch, you can use a combination of New Mexico chiles (similar vibe) and a small amount of chili powder, but the flavor won’t be quite as deep. If you go the chili powder route, start with 2–3 tablespoons and add more slowly.

My broth tastes a little bitter—what happened?

Bitterness usually comes from scorching chiles or blending in too many seeds/skins. Make sure you soak chiles (don’t toast them dark), remove seeds, and strain the sauce. A squeeze of lime and a pinch more salt can also balance bitterness fast.

How spicy is this beginner pozole rojo?

With just guajillo and ancho, it’s more “warm and flavorful” than spicy. The heat jump comes from árbol chiles. Start with zero or one árbol, taste after simmering, and add heat with sliced jalapeño or hot sauce at the table if needed.

Can I make this ahead for a party?

Yes—pozole is a next-day superstar. Make it 1 day ahead, cool, refrigerate, and reheat on the stove. Set out toppings right before serving so everything stays crunchy and fresh, and keep extra broth on hand to loosen it as it reheats.