Pozole Rojo de Puerco
Red Pork Pozole soup is my favorite Mexican dish hands down. It’s simple, earthy, rich and satisfying. Pozole is pork or chicken – this recipe calls for pork – and hominy in a mildly spicy guajillo and ancho chile broth garnished with shredded cabbage or lettuce, diced onion, sliced radish, Mexican oregano and some arból chile for a little extra heat with a squirt of lime juice to bring it all together. The perfect dish.
Let Us Teach You How to Make Great Pozole
The Cooking Process
If you have never made pozole before it will help to visualize the process. Here’s a list of the main steps. The photos will walk you through the process.
Start with these steps:
These are done in separate pots at the same time.
- Prepare the chile base
- Cook the pork
- Cook the hominy
Then complete these steps:
- Combine the ingredients in 1 pot and simmer
- Prepare the garnishes
Then the best part:
- Serving and eating
Gather Your Ingredients
The main ingredients to make pozole are pork, hominy (maíz pozolero), ancho chiles, guajillo chiles, onion, garlic, and Mexican oregano and optional chiles de arból.
Cooking the Pork & Broth
Place the pork, a head of garlic a few bay leaves and half an onion in a large pot and just cover with water (about 6 cups). Bring the water to a boil and then reduce the heat to a simmer. Cook for 45 minutes. The pork is done when you can easily pull it apart with your fingers. If the pork doesn’t pull apart easily after 45 minutes, cook for another 15 minutes.
When the pork is cooked remove it from the cooking liquid and set aside. Strain the broth into a bowl and set aside.
When the pork is cool to the touch, shred it with your fingers into 1″ long pieces.
Preparing the Chile Base
Remove the stems, seeds, and veins from the chiles and discard.
Place the chiles, 3 cloves of garlic, and ½ white onion in a pot and just cover with water (about 3 cups).
Bring to a boil and then turn off the heat. Allow the chiles to rest for 15 minutes to reconstitute them. Notice how the chiles have expanded and become pliable from absorbing the water.
Add the chiles, onion, garlic oregano, and soaking liquid to your blender. Blend for 1 minute until smooth. Do this in 2 batches.
Strain the blended chile base.
Press the pulp firmly with the back of the spoon to extract as much flavor as possible. Discard the chile pulp that remains.
Heat 3 tablespoons of oil over medium-high heat and pour in the chile base. This is called “seasoning.” It is an important step that adds a lot of flavor to your pozole.
Simmer for 30 minutes until the base has thickened and darkened in color. Looking good, isn’t it?
Cooking the Hominy
Drain the canned hominy and rinse. Put the rinsed hominy in a large pot and cover with 2″ of water. Simmer while you are preparing the pork and chile base.
Assembling the Pozole
Now it is time to bring all of the ingredients together. Add the chile base to the hominy.
Then add the pork broth and shredded pork. Add 3 teaspoons of sea salt. Bring to a boil then reduce the heat and simmer for 30 minutes.
Salt is Important
The recipe calls for 3 tsps. of salt to start. This is the minimum. We start with this quantity of salt so that you can adjust it to your preferences. Most likely you will want to add more. Add ½ tsp. at a time then stir well. Taste. Continue until the flavors pops and the level of saltiness is just right for you.
When the pozole is ready to serve it will have taken on a beautiful deep red color.
Preparing the Garnishes
While your pozole is simmering you will need to get all of the garnishes ready. The traditional garnishes are: shredded cabbage or lettuce, diced onion, slices of radish, oregano, limes and finely chopped dried chiles or chile powder. It is common to enjoy pozole with tostadas or corn tortillas too.
This Is How I Prepare My Perfect Bowl
Everyone has a unique way of personalizing their pozole. This is how I prepare mine. You need to start with the garnishes: shredded cabbage or lettuce, chopped onion, sliced radish, oregano, chopped spicy arból chile, and lime wedges. Then you add your preferred garnishes in your preferred quantity.
Let’s begin. I start with a naked bowl of pozole.
Add cabbage.
Add radish.
Add onion.
Add oregano.
And lastly, add chile de arból for some heat with a squirt of lime to tie all the flavors together.
Here It Is, My Perfect Bowl
What do you think!
Hungry yet? Provecho!
Note: “Posole” or “pazole” are alternative spellings used to describe this dish.
Red Pork Pozole Recipe
Equipment
- Large stock pot
- Soup pot
- 3 mixing bowls
- Cutting board
- Kitchen knife
- Blender
- Large strainer
- Kitchen Spoons
- 6 garnish bowls
Ingredients
Pozole
- 3 pounds boneless pork leg or pork shoulder
- 2 25 oz. cans of hominy drained and rinsed
- 5 ancho chiles
- 5 guajillo chiles
- ½ white onion
- 3 arból chiles optional, use if you want a spicier broth
- 3 cloves of garlic + 1 head of garlic
- 1 tablespoon Mexican oregano
- 3 bay leaves
- 3 teaspoon sea salt + to taste 3 tsp. is the minimum. Add ½ tsp. at a time then stir well. Taste and repeat until the desired flavor is reached.
Garnishes
- ½ head of cabbage shredded
- 1 large white onion diced
- 6 radishes sliced into half moons
- 6 limes quartered
- 4 tablespoon Mexican oregano
- 6 arból chiles finely chopped
- Salt as needed
Instructions
FIRST STEPS
- The first steps are done in separate pots at the same time.
Pork and Pork Broth
- Place the pork, head of garlic a few bay leaves and half an onion in a large pot and just cover with water (about 6 cups).
- Bring the water to a boil and then reduce the heat to a simmer. Cook for 45 minutes. The pork is done when you can easily pull it apart with your fingers. If the pork doesn't pull apart easily after 45 minutes, cook for another 15 minutes.
- When the pork is cooked remove it from the cooking liquid and set aside. Strain the broth into a bowl and set aside.
- Shred the pork with your fingers into 1" long pieces.
Chile Base
- Remove the stems, seeds and veins from the chiles and discard.
- Place the chiles, clove of garlic, and ½ white onion in a pot and just cover with water (about 3 cups).
- Bring to a boil and then turn off the heat. Allow the chiles to rest for 15 minutes to reconstitute them. Notice how the chiles have expanded and become pliable from absorbing the water.
- Add the chiles, onion, garlic oregano, and soaking liquid to your blender. Blend for 1 minute until smooth.
- Strain the blended chile base. Discard the chile pulp that remains.
- In a pot, heat 3 tablespoons of oil over medium-high heat and pour in the chile base. Reduce the heat to a simmer.
- Cook for 30 minutes until the base has thickened and darkened in color.
Hominy
- Drain the canned hominy and rinse.
- Put the rinsed hominy in a large pot and cover with 2" of water.
- Simmer while you are preparing the pork and chile base.
NEXT STEPS
Assembling Your Pozole
- Now it is time to bring all of the ingredients together.
- Pour the prepared chile base into the hominy.
- Then add the pork broth and shredded pork.
- Add 2 teaspoons of sea salt.
- Bring to a boil then reduce the heat and simmer for 30 minutes.
- Adjust the salt as necessary.
Prepare the Garnishes
- Shred the cabbage.
- Dice the onion.
- Slice the radish into half-moons.
- Quarter the limes.
- Finely chop the arból chile.
- Place each garnish into individual serving bowls.
FINAL STEPS
Serving
- Ladle the pozole into individual bowls to serve.
- Each person garnishes their pozole as desired.
- The final step is to enjoy!
Notes
- You can add a pinch of cumin to deepen the flavor of the broth.
- You can substitute 2 cups of water for 2 cups of chicken stock to enrich the flavor.
Marina says
I am Maria. I from mamatestataqueria. I see article very useful
Diane Villegas says
Why do you cook the canned hominy when it’s already cooked? I just rinse it and throw it in. I also add pinto beans, canned or homemade plus Santa Cruz pure chile powder instead of blending my own. The toppings are chopped green onions and cilantro. I live in Southern Arizona and that’s how I make it.
Leah says
The hominy comes out with a harder texture if you don’t cook it. Everyone has their own preference, but I definitely like it cooked, and so does my (Mexican) family.
Denise says
We have some version of this every Christmas Eve, with family and friends. I use the big, dried hominy – it’s especially good because I have to make a vegetarian version for a couple of people and the big hominy is almost like cubes of meat. We have additional toppings – chopped jalapeño, slices of avocado, chopped jicama. Everyone can add whatever they like, but I insist they squeeze a little lime over it all, because that really makes a difference. The notes here say that once you serve this to people they will want it again and again – I’ve found that’s very true! Denise in San Antonio
Douglas Cullen says
Denise,
Thanks for sharing! I really like the idea of adding chopped jicama. I will be giving it a try. Totally agree on adding lime. Cheers!
Rachel says
Is it okay to make this the night before and keep in the fridge overnight? Will the Hominy keep its texture?
Douglas Cullen says
It will taste even better and the hominy will keep its texture. Cheers!
Susie says
I made this last Sunday for a soup swap with my family. It turned out great and if I hadn’t left some home I wouldn’t have any left overs of my own.
KRISTINA says
Made this on a whim for my husband. While the ingredients are fairly simple, this was a true labor of love. I love cooking so this was like therapy! Great recipe, and not too spicy for those who aren’t in to a ton of heat.
Side note: cooking the hominy releases a bit of that natural corn starch. This will help thicken in the final simmer! Hope that helps for anyone wondering!
S Scarfino says
We have this every Christmas Eve as well but do a chicken version. It’s still delicious and the toppings make it! My sister in law brought it once and now we ask for it every year! We have a vegetarian now, so I love the idea of the big hominy.
Elizabeth says
This is how my mom has always made it growing up! My family comes from Queretaro, thank you for this recipie!
Thomas Lopez says
This recipe is “top-secret”! Share it with everybody! I do not care if you are in mexico, the u.s. or any other place where pazole is served. This is pazole at it’s finest! I used different cuts of pork because I could not find the prescribed at my local grocer. Use the precise amounts; and you can adjust for larger/smaller quantities. Sabroso!
Thomas Lopez says
Just a suggestion.. cook the night before the party night! Let cool to room temp. Then place in refrigerator. Then skim…….! And serve. Warm it up on the stove, or in a microwave… yum!
Thomas Lopez says
Mmm forgot to leave some stars for you!
terri myers says
this isthe best receipt i have found. Ilived in Houston Tx many years and this is how many of my latino friends make it. it is wonderful
Melissa says
Hello! Can’t wait to try this recipe. Have you ever substituted Cayenne for guajillo chiles? If yes, could you tell the difference?
Joseph G. Smith says
I used a pork tenderloin, cut the two pieces into 6 total pieces, and browned it before putting it in the pot. Browning it, then deglazing the pan and adding that to the broth really makes a difference. You could also use pulled pork from a smoked pork butt. I’m trying that next. And I cooked both the pork and the hominy in chicken broth. It was incredibly good, thanks so much for the authentic recipe!
Joshua says
Cayenne would be WAY too hot in place of guajillo, Guajillo has an earthy flavor with an almost raisin like sweetness. Cayenne is one note, and that note is “hot”. You could sub dried New Mexico red or just leave out Guajillo and put in more Ancho if you want more heat and smokiness, or you could use dry pasilla chilies. I love guajillo and I think it’s worth it to find them.
LILIANA ALATORRE-GATZIOS says
The best pozole!Became our tradion for Christmas and Birthdays. Thank you for sharing this wonderful recipe.
Claudia Carrasco says
I was waiting for a cold day to make Pozole and this was the day. I’ve made it once before and it was good but this recipe is delicious. It’s certainly not a quick soup to make but oh so worth it. I’m Mexican-American but I did not grow up eating Pozole, only menudo and Caldo de Res. I’m taking some to my parents tomorrow since they have never tried it before. I know they’re going to love it! I feel lucky to have found this recipe! Thank you from the bottom of my soup pot!😋
darcy says
great recipe. However, it’s not a big deal to cook dried hominy and the texture is the best! I find the canned version disappointing – especially, as many have described this dish as a labor of love. It is and using dried hominy makes it superb.
Tina M Johnson says
I made this for 10 last night and it was such a hit! Fun to make, fun to serve and eat. Thank you.
Denise says
Serve with tostadas
Steph says
HELP!!! I followed this recipe exactly and i am left with no flavor, oily consistency, and a huge mess! What can i possibly do to doctor up this “labor of love”? I am going to let it set in the fridge overnight so i can scrape all that fat off tomorrow.
After reviewing the recipe in my mind, it remains unclear where ANY flavor is to come from. The broth called for no salt. The chilies are bitter and bland. Hominy is bland as it is. I really enjoyed the process but am sorely disappointed with my result.
Any help is much appreciated!
Heather says
This pot of soup has half an onion, three cloves of garlic, a full tablespoon of oregano, and ten reconstituted chilis pureed in it! (Plus two tsps of salt added towards the end, as noted in the recipe.) Not to mention the flavorful pork broth, made with another half-onion, a whole head of garlic, and all the lovely flavor you get from simmering meat. Did you maybe use old chilis (which might taste dusty, bitter, or bland), or skip the ‘seasoning’ stage of the chili mixture (which really enriches the flavor)?
Mine ended up oily, too (due to the cut of meat I chose + the tablespoons of olive oil from the seasoning stage), but it was easy enough to skim when cool.
Stephanie says
Use chicken stock instead of water and season with salt as you go. I put salt and cumin and garlic powder on the pork and seared it before covering it with water to cook.
Matthew R Caldwell says
This is a great recipe. So, so good. A few changes I made:
Brown the pork. Much more flavor in the broth. 3 mins on every side after salting. Then add the water as directed and be sure to scrape the good stuff!
Dont drain the hominy AFTER cooking. If you have a few cups left, keep it. The recipe wasn’t clear on this point but you’ll want the extra starchy water. Add the chili concentrate to the hominy, water and all.
We really liked adding crema and tostadas to our garnish, along with the radish, lime and cabbage. You MUST have the cabbage, lime and radish. The lime brings it together and the cabbage and radish bring a crunch and freshness that is needed. We also tried fresh cilantro but didnt like the extra earthiness it brought.
Also, I didnt add the recommended salt. I just salted everything as I went and added at the end as needed.
See what you think and make it your own! Not hard but laborious.
Monica from Best Consumer Reports says
Looks delicious and easy to make, love all photos you posted, I’ll try your recipe and see how it works, thanks for sharing Dauglas!
Raul says
I often do not follow recipes, I usually take them as a source of ideas and go my own way. I could not come up with an idea on how to deviate from this one, so I followed it. To the letter. Next time I make this, I’m following the recipe! This is great. Wow! I grew up with menudo, this was my first pozole. Thanks
Michael H. says
Recipe looks great! Thank you for not putting cumin in it!!!! Add avocado and jalapenos to the toppings list and I’m in!!
Bruce Starry says
It seems the flavor can remain hidden until the salt is brought to level. I normally do not add salt to my cooking and most things turn out seasoned enough. I am liberal with pepper – you need to add some if you want to warm your dish.
I love my first shot at pozole! It tastes authentic as my ex was mexican and I’ve had original dishes by her aunt and mother. I was a bit worries when my chili saus was showing no sign of darkening or thickening, I simmer slowly and it took a good 45 minutes for it to darken and thicken. It also “absorbs” the orangish oil that was swirling on the top. The sauce definitely goes through a change when its ready. If yours hadnt changed….keep simmering it.
Another reader though the soup was bland and tasteless. I was nearly on the same page as I was in the process of seasoning it. As the salt lever came up….teaspoon at a time….the broth came to life! I could now taste the rich tender tasty pork, garlic, onion, chilis……but I’m missing some heat. Half teaspoon cayenne to start. Not enough. Dont want to spoil it for the wimps. But it seems this mexican national dish should make you break a sweat. But thats just me.
James says
This recipe is fantastic. Thank you so much for sharing. My whole family loved it. I have made it several times and have also used the soup base for making homemade chili, which turned out amazing.. Recipe is perfect as written. Next time I make it i plan to smoke the pork for three hours then sous vide it with the spices for 24 hours. I think the addition of smoky pork will add another layer of flavor. Not to say your recipe isnt flavorful enough, just an added twist to experiment with. Thanks again for this excellent recipe.
Courtney Inman says
Just made this for Thanksgiving and it turned out pretty good…I would suggest using chicken broth to cook the pork and I like a little spice so I will use more chiles de arbol next time. I also needed more hominy, it was a little less than what I’m used to. I added a little cumin to deepen the flavors a bit more and I cooked in a crock pot on low for 8+ hrs and the hominy held up nicely.
Jennifer says
I browned the meat and slightly roasted the chili, onion, garlic in a cast iron skillet and threw in a roasted tomato to make the sauce. This is an excellent recipe! Thank you!
low and slow says
Too bad the canned hominy is used,cooking from dried is way better in both flavor and texture.Try it you`ll like it better , also using hominy cooking broth is the secret ingredient.RANCHO GORDO dried hominy from NAPA is super good and easy.
Erick says
I made the Pozole for New Year. I loved it.
I don’t think it’s what you should serve to guests not accustomed to Mexican food flavors (my experience…) but those of us who enjoy Pozole, will devour it with all the suggested condiments. I made a simple arbol sauce for anyone who wanted to up the spice as I did.
I tripled the recipe and literally cannot stop eating it – the leftovers are awesome.
Lastly, I want to say that having made this and three other of your recipes, your technique is exceptional. Many pozole recipes have the same ingredients; however, the technique that you have illustrated above is exceptional.
Mindy Schock says
I made this tonight came out great. IMO super easy. I made this for my boyfriend who never had Pazole he went back for seconds. I made my own chili sauce to add to the soup. I forgot the cabbage but had everything, yes cabbage makes a difference. This soup I can’t get in my small town in the Sierra’s & one of many food misses from living in Socal. Thank you for a great recipe. 👍👍
Sony M. says
Awesome recipe! So similar to my recipe with the exception that I add salt to the meat while cooking it in the pot with the onion, garlic, and bay leaves. Also, I do not add the chiles soaking liquid as I always add some of the meat broth and some Mexican Oregano instead. Lastly, after I cook the hominy I add it to the broth without it’s liquid as I find it turns somewhat cloudy. Either way, so delish!
love says
Fantastic recipe! I made this week, using Rancho Gordo hominy that you soak and cook yourself. My butcher only sold spareribs by the half rack, so I used that with the riblets attached, since I love cartilage. and the two pounds of shoulder. I didn’t remove all the seeds from the chilies, and only removed them after soaking, so the water I used to make the sauce also had seeds, but had the perfect heat for us. Last night was day two of the posole, and it was even better than first night. I can’t wait to try it tonight. We’ve been eating it with radishes and radish greens, but tonight will try with cabbage. Also, love to add chili piquin for that extra kick!
Dolores says
Great recipe came out exactly the way I like it. I made a potful for the price I usually pay for one order at a restaurant.
Kevin Farley says
I used fatty boneless country style pork ribs cut into 1” chunks and added some additional fatty pork butt. I seared the ribs and butt first to add flavor. I myself love the fatty pieces, while many bothers prefer leaner meats. I also added 2 tsp cumin for added flavor. It was Wonderful! My daughter and I thoroughly enjoyed it!
Kerry Young says
Try using dried hominy. You will never go back to canned. It’s like the difference between fresh and store bought corn tortillas. Recipe looks great otherwise
tony says
What a great recipe! Followed it exactly and it tasted like Mexico! Have some frozen for a second round! Thanks for sharing!
Grace says
Esta receta es tan delicious a y sabrosa. Me encantan los colores y l presentación del pozole y fue muy divertido hacerlo en familia Aunque el cerdo salió un poco más seco.
Crystal says
Delicious recipe.
Deborah Sweigart says
The best pozole ever! My whole family loves it! Takes patience but the outcome is awesome!
Chester P says
Flavor-wise, this came out terrific, albeit a couple of changes. The only option where I live is dried hominy which I soaked for 24-hours. Unfortunately the hominy still absorbed most of the liquid (rather quickly, too) so that I have to create more broth. If there are any leftovers, I recommend separating the hominy into a separate container.
I also don’t have access to buying dried peppers here, so I used what I managed to bring back from my last trip abroad. Thus, chipotle and arból instead of ancho and guajilo. The pozole tastes fantastic regardless.
donna johnson says
I found I needed to cook the pork shoulder a minimum of 3 hours. It was still tough after one hour. And then after all of that prep and cooking–it was meh…not great, not compared to the pozoles I have known and loved. The chile base tasted flat and was watery. It may have been cook error! Next time I’ll head out to one of the many Mexican restaurants in town–
richard bradford says
Agree with others about using dried hominy: it’s much better than canned. The broth aroma will convince you as well as the flavor. I braised the pork rather than using the stovetop because it’s easier and I think it works better. Also think adding some Arbol chilies is best.
tina says
Ive used this several times for my basic….once you’ve done it some you can wing it and add more‘/less but this is the one I share!