Rich red chile and hominy stew with all the fixings
Pozole Rojo
Pozole Rojo
1h 50mMedium
Prep Time
20 min
Cook Time
1 hr 30 min
Total Time
1 hr 50 min
Servings
8
10 cups
Difficulty
Medium
Cost
Moderate
$$
Pozole Rojo
Rich red chile and hominy stew with all the fixings
A traditional Mexican pozole rojo with tender pork, plump hominy, and a vibrant dried chile broth, served with a spread of fresh garnishes.
20m
Prep Time
90m
Cook Time
110m
Total Time
8
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Pozole rojo is a celebration dish in Mexican cuisine, traditionally served at holidays and special gatherings. Dried guajillo and ancho chiles are toasted and blended into a deeply flavored red broth, then simmered with tender pork and plump hominy.
The real magic is at the table, where everyone customizes their bowl with shredded cabbage, sliced radishes, oregano, and a generous squeeze of lime. It is communal, festive, and utterly delicious.
Ingredients
- 2 lbs pork shoulder, cut into large chunks
- 2 cans (29 oz each) hominy, drained
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 8 cups chicken broth
- 1 tsp dried Mexican oregano
Instructions
- 1
Toast dried chiles in a dry skillet over medium heat until fragrant and pliable, about 2 minutes per side. Soak in hot water for 15 minutes, then blend with 1 cup soaking liquid until smooth. Strain.
- 2
Place pork shoulder chunks in a large pot with chicken broth, onion, and garlic. Bring to a boil, skim any foam, then reduce heat and simmer for 1 hour.
- 3
Remove pork, shred with two forks, and return to the pot. Stir in the chile puree and drained hominy.
- 4
Simmer for 20 minutes to meld flavors. Season with salt, oregano, and a squeeze of lime.
- 5
Serve in deep bowls with shredded cabbage, sliced radishes, diced onion, lime wedges, and dried oregano on the side.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Substitutions
Pork shoulderChicken thighs
Cook for less time but equally delicious.
Guajillo chilesNew Mexico chiles
Similar mild heat and fruity flavor.
Canned hominyDried hominy (soaked overnight)
More traditional but requires much longer cooking.
FlavorPantry
Test Kitchen Pick
Dried Chiles
Helpful Pantry Staple
Why the dried chiles matter
The chile base sets the flavor profile here. Whole dried chiles give you a deeper, cleaner taste than leaning on a generic powder.
This ingredient shapes the sauce more than another topping would.
- More depth than standard chile powder
- Useful across sauces, braises, and marinades
Dried chiles are one of the best pantry upgrades if these flavors show up in your cooking.
Shop dried chiles for this recipeTips & Storage
Pro Tips
Do not skip toasting the chiles — it develops their flavor enormously.
Pork shoulder is essential; leaner cuts will dry out during the long simmer.
Make it a day ahead — the flavors deepen overnight.
Storage
Refrigerate for up to 5 days. Freeze for up to 3 months.
Reheating
Reheat on the stovetop over medium heat. Add broth as needed.
Nutrition Facts
Per serving (1.5 cups) · 8 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein12g
Carbohydrates30g
Fat5g
Fiber6g
Sugar32g
Sodium840mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is hominy?
- Hominy is dried corn kernels treated with lime (nixtamalization). It has a chewy texture and mild corn flavor.
- Can I use chicken instead of pork?
- Yes. Use bone-in chicken thighs and reduce the simmering time to 40 minutes.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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