Pozole goes back to pre-Hispanic Mexico, built around nixtamalized corn (hominy). The red version gets its color and soul from dried guajillo and ancho chiles. Half the joy is the table of toppings everyone piles on themselves.
Ingredients
- 2 lb pork shoulder, in chunks
- 2 cans hominy (drained) or dried, cooked
- 5 guajillo + 3 ancho chiles, soaked
- 4 cloves garlic + ½ onion
- 1 tsp cumin + 1 tsp oregano + 2 bay leaves
- Salt to taste
- Garnish: cabbage/lettuce, radish, onion, oregano, lime, tostadas
Method
- Put the pork in a large pot with the onion, garlic and bay leaves. Cover with water, bring to a boil, skim, then simmer ~1.5 hours until tender. Keep that broth.
- Soak the dried chiles until soft, then blend with a little broth and garlic. Strain the purée into the pot for a smooth, clean red broth.
- Add the hominy and simmer 30 minutes so everything melds. Season with salt, cumin and oregano.
- Shred or chunk the pork back into the pot.
- Serve piping hot, letting everyone top their own bowl with cabbage, radish, onion, oregano and lime, with tostadas on the side.
🍲 Strain the chiles
Pushing the blended chiles through a sieve removes skins and grit, leaving that signature silky red broth. Don't skip it.
Mexico’s celebration soup
Pozole is an ancient Mexican hominy stew with pre-Hispanic roots — once a ceremonial dish, now the centrepiece of celebrations and late-night gatherings. Pozole rojo takes its deep red colour and flavour from dried chiles, simmered with pork and big, chewy hominy corn, then dressed at the table with a shower of fresh toppings.
It's a bowl built for a crowd, and half the fun is dressing your own.
Ingredient notes & substitutions
- Hominy — canned for speed, or dried nixtamalised corn for the traditional, longer route.
- Pork — shoulder, and often trotters for body; chicken makes a lighter version.
- Dried chiles — guajillo and ancho, toasted and blended, give the red broth its soul.
- Toppings — shredded cabbage or lettuce, radish, onion, oregano, lime and tostadas are essential, not optional.
🔥 Pro tips
Toast and blend the dried chiles into a smooth sauce, then simmer it into the pork broth for a couple of hours until the meat shreds. Taste and season the broth generously — it's the heart of the dish. Set the toppings out so everyone builds their own bowl; that fresh crunch against the rich broth is the whole experience.
Common mistakes to avoid
- A bland broth. Season it well and simmer it long for depth.
- Skipping the toppings. They make pozole — don't serve it plain.
- Not toasting the chiles. Toasting unlocks their flavour.
- Rushing the meat. Give the pork time to become tender and shreddable.
What to serve with pozole rojo
- Tostadas, lime wedges, sliced radish, shredded cabbage and dried oregano.
- Guacamole and tortilla chips on the side.
- A cold agua fresca or Mexican beer.
Storage & reheating
Pozole keeps for up to 4 days in the fridge and tastes even better the next day. Freeze the broth and meat (without toppings) for up to 3 months, then add fresh garnishes when you serve.
Pozole rojo FAQ
What is hominy?
Hominy is dried corn treated with an alkaline solution (nixtamalisation), which puffs the kernels and gives them their distinctive chewy texture and flavour.
What's the difference between red, green and white pozole?
Rojo (red) uses dried red chiles, verde (green) uses tomatillos and green chiles, and blanco (white) skips the chile sauce for a simpler broth.
Can I use chicken instead of pork?
Yes — chicken pozole is lighter and quicker while keeping the hominy and red-chile broth.
Do I need dried chiles?
For pozole rojo, yes — guajillo and ancho give the colour and flavour. There's no real shortcut for that depth.
What toppings go on pozole?
Shredded cabbage or lettuce, radish, onion, oregano, lime and tostadas. They're essential to the dish.