Pork Pozole Rojo
Pork pozole rojo is a warm, vibrant, and deeply flavored traditional dish built around tender pork, earthy hominy, and a rich red chile broth. It is comforting, hearty, and perfect for feeding family or guests. The broth gets its beautiful red color from dried chiles that are soaked and blended into a smooth sauce, giving the dish a balance of smokiness, mild heat, and depth. Every spoonful is satisfying, full of texture, and layered with flavor.
Pozole has its roots in Mexican cooking and is often enjoyed on holidays or special gatherings, but it is simple enough to prepare on any weeknight when you want something deeply nourishing. The process centers on simmering pork until tender, preparing the red chile sauce, and bringing everything together with hominy to create a bowl that is both rustic and comforting. The toppings add brightness and crunch, making it easy to customize each serving.
Ingredients
2 tablespoons oil
2 pounds pork shoulder, cut into chunks
1 medium onion, chopped
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon oregano
1 teaspoon cumin
8 dried guajillo chiles, stems and seeds removed
3 dried ancho chiles, stems and seeds removed
1 dried pasilla chile (optional)
4 cups chicken broth, plus more if needed
1 can white hominy, drained and rinsed
1 teaspoon apple cider vinegar or lime juice
Toppings: shredded cabbage, sliced radishes, diced onions, chopped cilantro, lime wedges, and oregano
Instructions
Begin by placing the dried chiles in a bowl and covering them with very hot water. Let them soak for twenty minutes or until softened. Once soft, transfer the chiles to a blender with a small amount of soaking water and blend into a smooth sauce. Strain the sauce if you prefer a smoother texture.
Heat the oil in a large pot over medium heat. Add the pork chunks and brown them on all sides. This step builds flavor and gives the broth a deeper base. Add the onion and cook until softened. Stir in the minced garlic and cook just until fragrant.
Season the mixture with salt, pepper, oregano, and cumin. Add the broth and bring the pot to a gentle simmer. Allow the pork to cook for forty-five minutes to one hour or until tender. Skim off any foam that rises to the top.
Once the pork is tender, stir in the red chile sauce and the hominy. Mix well and continue simmering for an additional twenty to thirty minutes so the flavors blend. Add more broth if you prefer a thinner consistency.
Finish the pozole with a splash of vinegar or lime juice to brighten the broth. Taste and adjust seasoning if needed, adding more salt or oregano to suit your preference.
Serving Suggestions
Pozole rojo is traditionally served with fresh toppings that add both texture and brightness. Shredded cabbage, sliced radishes, chopped onions, cilantro, and lime wedges bring color and contrast to the rich red broth. A sprinkle of oregano on top adds a fragrant touch.
Serve the pozole with warm corn tortillas or crusty bread. The dish is filling enough to stand on its own but pairs well with simple salads or roasted vegetables.
Leftovers keep well for a few days, and the flavors develop even more as the stew rests. It also freezes well, making it a great dish to prepare in larger batches for later meals.