Pozole Rojo

This is the rich, red Mexican soup that people literally drive across town for. ♡

Pozole rojo gets its deep, smoky flavor from dried guajillo and ancho chiles that are toasted and blended into the broth. The hominy soaks up everything as it simmers, turning the broth thick and savory. Low and slow is the move here.

You just need a big pot, a blender, and about two hours. Let’s make it together.

Ingredients

Pozole Rojo

• 2 lbs pork shoulder, cut into 2-inch cubes
• 1 can (29 oz) hominy, drained and rinsed
• 6 dried guajillo chiles, stems and seeds removed
• 3 dried ancho chiles, stems and seeds removed
• 6 cloves garlic, divided
• 1 white onion, halved (half for broth, half diced for topping)
• 1 tsp dried oregano (Mexican oregano preferred)
• 1 tsp cumin
• 1 bay leaf
• 6 cups chicken or pork broth
• 2 tbsp vegetable oil
• Salt and pepper to taste

Optional add-ins:

Why This Pozole Rojo Works

Low and slow simmering is the secret here. Every ingredient gets time to release its flavor into the broth, creating something rich and deeply satisfying. Plus it is mostly hands-off cooking.

• Shredded cabbage
• Sliced radishes
• Dried chile flakes for extra heat
• Lime wedges
• Tostadas for serving
• Sliced avocado

How to Make Pozole Rojo

1. Toast. Heat a dry skillet over medium heat. Press the dried chiles flat into the pan for 20 to 30 seconds per side until fragrant and slightly darkened. (Don’t burn them or the broth turns bitter.)
2. Soak. Place toasted chiles in a bowl and cover with 2 cups of hot water. Let them soak for 20 minutes until fully softened. Reserve the soaking liquid.
3. Simmer. In a large pot, combine the pork, half the onion, 3 garlic cloves, bay leaf, and broth. Bring to a boil, skim the foam, then reduce heat and simmer for 60 to 75 minutes until pork is very tender.
4. Blend. Add soaked chiles, remaining 3 garlic cloves, oregano, cumin, and 1 cup of the soaking liquid to a blender. Blend until completely smooth, about 60 seconds. Strain through a fine mesh sieve into the pot.
5. Build. Remove the onion half and bay leaf. Shred the pork with two forks right in the pot. Add the drained hominy and stir everything together. Simmer for 20 more minutes so the flavors meld.
6. Serve. Ladle into deep bowls and set out all the toppings so everyone can customize. Season the broth with salt to taste before serving.

Tips for the Best Pozole Rojo

• Toast the chiles carefully. A few seconds too long and they go bitter. You want dark and fragrant, not black and burnt.
• Skim the foam during the first 10 minutes of simmering. It keeps the broth clean and clear.
• Strain the chile sauce. That step is not optional. It removes the skins and gives you a silky, restaurant-quality broth.
• Pork shoulder is the right cut. It has enough fat to stay tender after a long simmer. Lean cuts will dry out.
• Make it a day ahead. Pozole always tastes better the next day once the hominy has had time to absorb the broth.
• Warm your bowls before serving. Hot soup in a cold bowl cools down fast.

Fun Variations to Try

• Pozole Verde: Swap the red chiles for tomatillos and poblanos for a bright, herby green version.
• Chicken Pozole: Use bone-in chicken thighs instead of pork for a lighter but equally flavorful bowl.
• Beef Pozole: Chuck roast works beautifully here, giving you a richer, beefier broth.
• Vegetarian Pozole: Skip the meat entirely and use two extra cans of hominy with vegetable broth and a can of pinto beans.
• Slow Cooker: After blending and straining the chile sauce, add everything to a slow cooker and cook on low for 8 hours.
• Spicier Version: Add 2 dried chile de arbol when toasting to kick up the heat.

Pozole Rojo

A rich, slow-simmered Mexican red chile soup with tender pork and hominy that tastes like it came straight from a street stall.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 40 minutes mins

Total Time 2 hours hrs

Servings: 8 servings

Course: Dinner

Cuisine: Mexican

Calories: 370

Ingredients Method Notes

Ingredients

  

• 2 lbs pork shoulder cut into 2-inch cubes
• 29 oz canned hominy drained and rinsed
• 6 dried guajillo chiles stems and seeds removed
• 3 dried ancho chiles stems and seeds removed
• 6 cloves garlic divided
• 1 white onion halved
• 1 tsp dried Mexican oregano
• 1 tsp cumin
• 1 bay leaf
• 6 cups chicken or pork broth
• 2 tbsp vegetable oil
• salt and pepper to taste

Method

 

1. Toast dried chiles in a dry skillet over medium heat for 20 to 30 seconds per side until fragrant and slightly darkened. Do not burn them.
2. Place toasted chiles in a bowl, cover with 2 cups of hot water, and soak for 20 minutes until softened. Reserve the soaking liquid.
3. In a large pot, combine pork, half the onion, 3 garlic cloves, bay leaf, and broth. Bring to a boil, skim the foam, then reduce to a simmer and cook for 60 to 75 minutes until pork is very tender.
4. Blend soaked chiles, remaining 3 garlic cloves, oregano, cumin, and 1 cup soaking liquid until smooth. Strain through a fine mesh sieve into the pot.
5. Remove the onion half and bay leaf. Shred pork in the pot using two forks. Add drained hominy and simmer for 20 more minutes.
6. Season with salt to taste and serve in deep bowls with toppings such as shredded cabbage, radishes, diced onion, oregano, and lime wedges.

Notes

Toast the dried chiles carefully over medium heat. A few seconds too long makes the broth bitter. Always strain the blended chile sauce through a fine mesh sieve for a smooth, restaurant-quality broth.

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