Red Pork Pozole

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.

Red Pork Pozole

Let Us Teach You How to Make Great Pozole

Is authentic pozole difficult to make? No, it isn’t, but it is laborious. It’s a dish you make when you are having friends and family over to share good food and good times. It’s well worth the effort! If you make it once, you will be asked to make it every time you get together. You will see.

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.

Ingredients for Red Pork Pozole

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.

Cooking the Pork for Red Pozole

When the pork is cooked remove it from the cooking liquid and set aside. Strain the broth into a bowl and set aside.

Cooked Pork and Pork Broth

When the pork is cool to the touch, shred it with your fingers into 1″ long pieces.

Shredded Pork

Preparing the Chile Base

Remove the stems, seeds, and veins from the chiles and discard.

Removing Stems Seeds and Veins from Dried Chiles

Place the chiles, 3 cloves of garlic, and 1/2 white onion in a pot and just cover with water (about 3 cups).

Reconstituting Dried Chiles for Red Pozole Base

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.

Cooking the Ancho Guajillo Chile Base for Red Pork Pozole

Add the chiles, onion, garlic oregano, and soaking liquid to your blender. Blend for 1 minute until smooth. Do this in 2 batches.

Blending Chiles

Strain the blended chile base.

Straining the 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.

Chile Pulp in Strainer

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.

Frying The Chile Base

Simmer for 30 minutes until the base has thickened and darkened in color. Looking good, isn’t it?

Finished Chile Base for Red Pozole

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.

Hominy - Maiz Pozolero

Assembling the Pozole

Now it is time to bring all of the ingredients together. Add the chile base to the hominy.

Adding Chile Base to 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. Add more salt as necessary.

Adding Pork Broth

When the pozole is ready to serve it will have taken on a beautiful deep red color. 

Cooked Pozole

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.

Garnishes for Red Pork Pozole

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 and chopped spicy arból chile. Then you add your preferred garnishes in your preferred quantity.

Let’s begin. I start with a naked bowl of pozole.

Red Pork Pozole No Garnish

Add cabbage.

Red Pork Pozole With Cabbage

Add radish.

Red Pork Pozole With Cabbage and Radish

Add onion.

Red Pork Pozole With Garnishes

Add oregano.

Red Pork Pozole With Garnishes 2

And lastly, add chile de arból for some heat with a squirt of lime to tie all the flavors together.

Red Pork Pozole With Garnishes 3

Here It Is, My Perfect Bowl

What do you think!

Bowl of Authentic Red Pork Pozole With Garnishes

Hungry yet? Provecho!

Pozole Rojo de Puerco - Red Pork Pozole

Note: “Posole” or “pazole” are alternative spellings used to describe this dish.

Authentic Red Pork Pozole
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4.33 from 65 votes

Red Pork Pozole Recipe

Authentic Red Pork Pozole – a simple, earthy, rich and satisfying dish. Pork and hominy in a mildly spicy chile broth garnished with shredded cabbage, diced onion, sliced radish, and Mexican oregano finished with a squirt of lime juice.
Course Dinner
Cuisine Mexican
Keyword ancho chile, hominy, pasilla chile, pork, soup, stew
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 12 servings
Calories 280kcal
Author Douglas Cullen

Ingredients

Pozole

  • 3 pounds boneless pork leg
  • 2 25 oz. cans of hominy drained and rinsed
  • 5 ancho chiles
  • 5 guajillo chiles
  • 1/2 white onion
  • 3 arból chiles optional, use if you want a spicier broth
  • 3 cloves of garlic + 1 head of garlic
  • 1 tbsp Mexican oregano
  • 3 bay leaves
  • 3 tsp sea salt + as needed

Garnishes

  • 1/2 head of cabbage shredded
  • 1 large white onion diced
  • 6 radishes sliced into half moons
  • 6 limes quartered
  • 4 tbsp 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 1/2 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

      “Posole” or “pazole” are alternative spellings.

      Nutrition

      Calories: 280kcal | Carbohydrates: 29g | Protein: 25g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 899mg | Potassium: 843mg | Fiber: 9g | Sugar: 10g | Vitamin A: 4340IU | Vitamin C: 30.2mg | Calcium: 93mg | Iron: 3.9mg

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      40 comments… add one
      • I am Maria. I from mamatestataqueria. I see article very useful

      • Diane Villegas

        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

          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

        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

        • 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

        Is it okay to make this the night before and keep in the fridge overnight? Will the Hominy keep its texture?

      • Susie

        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

        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

        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

        This is how my mom has always made it growing up! My family comes from Queretaro, thank you for this recipie!

      • Thomas Lopez

        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

          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

        Mmm forgot to leave some stars for you!

      • terri myers

        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

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