Pozole Rojo Recipe (Mexican Red Posole)

Pozole is a traditional Mexican soup or stew. It is made with hominy (dried corn kernels) and a stock base made from pork or sometimes chicken, though vegetarian versions can be made.

This is a red posole version of the dish, Pozole Rojo, where a flavorful sauce made from red chilies is added to the soup base.

It takes a bit of time to make it at home, but it's easy to do once you break it down into the following steps:

1. Make the Stock.
2. Make the Red Sauce.
3. Combine.
4. Serve and Garnish.

Pozole Rojo Ingredients

FOR THE POZOLE STOCK

• Pork Shoulder. Bone-in preferred for more flavor.
• Ham Hocks. Or use pig's feet or pig's head for more traditional. See the recipe notes section for further discussion for other options.
• Vegetables. White onion, carrots, celery, garlic.
• Bay Leaf.
• Salt.
• Water.
• Canned White Hominy.

FOR THE SALSA ROJA (Red Sauce)

• Guajillo Peppers.
• Ancho Peppers.
• Vegetables. White onion and garlic.
• Seasonings. Dried Mexican oregano, dried thyme, cumin, salt.
• Vegetable Oil. For simmering.

FOR GARNISH

• Shredded lettuce or shredded cabbage, sliced radish, chili flakes, chopped cilantro, lime wedges, chopped onion, hot sauce, avocado (as desired). You can use others.

How to Make Pozole Rojo (Red Posole) - the Recipe Method

MAKE THE POZOLE STOCK

To a large pot or Dutch oven, add the pork shoulder, ham hocks (or other pork you’re using), onion, carrot, celery, garlic, bay leaves and salt. Pour in the water. It should cover the ingredients completely.

Bring to a boil, then reduce heat and simmer for 2-2.5 hours, or until the pork is fall apart tender. Cooking time can vary, depending on the amount of pork you're using.

Skim the fatty foam that rises to the top of the pot periodically.

Remove the pork from the pot and shred it with forks. You can shred it finely or keep it more chunky, to your preference. Cover the shredded meat and set aside.

Strain the stock and discard the solids (spent vegetables and any bones). Return the strained stock to the large pot and keep at a simmer.

MAKE THE SALA ROJA (RED SAUCE)

While the pozole stock is cooking, toast the ancho peppers and guajillo peppers in a hot pan 1 minute per side at medium-high heat, or until they puff up slightly and darken in color.

This helps to release the oils from the dried red chiles and develops more flavor in your final red sauce.

Cool, then remove the pepper stems and seeds.

Add the lightly toasted peppers to a large glass bowl with the onion and garlic. Cover with boiling water and soak for 20 to 30 minutes, or until the peppers are very soft.

Transfer the soaked peppers, onion, garlic, Mexican oregano, thyme, cumin, and salt and pepper to a food processor with 1 cup of the soaking liquid. Process until smooth.

Strain the sauce into separate bowl. Straining out the solids will result in a smoother sauce.

Some of the tougher bits might remain from processing the sauce, so it is best to remove them, though you don't have to strain if you don't want to.

Heat the vegetable oil in a large pan to medium heat and add the red sauce. Simmer for 10 minutes to let the flavors develop.

Set aside until ready to use.

FINISH THE POZOLE ROJO

Swirl the red sauce into the simmering stock. Add the hominy and reserved shredded pork. Taste and adjust for salt.

Simmer for 10 - 15 minutes more to heat through. You are now ready to serve! Are you getting excited?

FOR SERVING

Serve the pozole rojo into bowls and top with your chosen garnish, or serve the garnish on the side for diners to garnish as desired.

Storage

This recipe will last up to 5 days in the refrigerator in a sealed container. It tastes even better the next day. You can easily reheat it in a pot on the stove over gentle heat.

You can also freeze it for 2-3 months.

Try Some of My Other Popular Recipes

• Pozole Verde (Green Pozole)
• Easy Chicken Pozole Rojo
• Mexican Birria
• Albondigas Soup
• Caldo de Pollo (Mexican Chicken Soup)
• Pollo Guisado
• Carne Guisada