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Home » Recipes » Pozole Rojo Recipe (Mexican Red Posole)

Pozole Rojo Recipe (Mexican Red Posole)

by Mike Hultquist · Nov 4, 2022 · 13 Comments

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Pozole Rojo Recipe

This pozole rojo recipe (posole) is the most comforting Mexican soup loaded with shredded pork and hominy, spiced with mild, vibrant red chilies and lots of toppings to finish.

Pozole Rojo Recipe

Red Posole Recipe (Pozole Rojo)

Today we are making a big pot of Mexican Pozole Rojo (or Red Posole), my friends. Would you care for a bowl?

If you love soup, this is going to be your new favorite. It is pure comfort in a bowl, and perfect for spicy food lovers who enjoy big, bold flavors.

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.

Most of the time is spent waiting for the stock to cook. The rest is mostly chopping and putting it all together.

This is how I like to make mine.

Let's talk about how to make pozole rojo (red posole), shall we?

A bowl of Pozole Rojo

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.

Meat and veggies in a pot to make pozole

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.

Shredding pork to make Pozole Rojo

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.

Soaking chilies to make pozole

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.

Processed red chili sauce in a food processor for Pozole Rojo

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.

Straining red chili sauce into a bowl for Pozole Rojo

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.

Red chili sauce for Pozole Rojo

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?

Mike serving a scoop of Pozole Rojo

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.

Boom! Done! Your pozole rojo is ready to serve. Easy enough to make, isn't it, once you break down the steps? Get your toppings ready!

Recipe Tips & Notes

Ham Hock Alternatives. Traditional pozole is made with either pig's feet or pig's head, due to the collagen content, which adds richness and body to the stock.

I find it easier to find ham hocks at my local store, though also consider pork neck, pork shank, or pork ribs.

You can make this dish with pork shoulder alone. It's still quite delicious.

Dried Hominy Option. If making your pozole rojo with dried hominy instead of canned, cover with water and soak the dried hominy overnight, then cook it per your packaging instructions before using.

Canned Hominy can usually be found in the Mexican or International section of your local grocery store.

A bowl full of Pozole Rojo with garnish

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.

That's it, my friends. I hope you enjoy this pozole rojo recipe. Mexican red posole is so good! Let me know if you make it. I'd love to hear how it turned out for you, and what toppings you chose for yours.

Cookbook Recommendation

If you enjoy Mexican cuisine, I recommend the following cookbooks, which I used to adapt this recipe. It has a lot of great recipes.

  • Mexico: The Cookbook (affiliate link, my friends!)
  • Made in Mexico: The Cookbook, by Danny Mena (affiliate link, my friends!)
  • Authentic Mexican, by Rick Bayless (affiliate link, my friends!)

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
Pozole Rojo in a bowl

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Pozole Rojo Recipe
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Pozole Rojo Recipe (Red Posole)

This pozole rojo recipe (posole) is the most comforting Mexican soup loaded with pork and hominy, spiced with vibrant red chilies and lots of toppings.
Save Recipe Saved!
Course: Main Course, Soup
Cuisine: Mexican
Keyword: ancho, guajillo, hominy, pork shoulder
Prep Time: 15 minutes
Cook Time: 3 hours
Calories: 529kcal
Author: Mike Hultquist
Servings: 8
Tap or hover to scale
5 from 5 votes
Leave a Review

Ingredients

FOR THE POZOLE STOCK

  • 3 pounds pork shoulder bone-in preferred, cut into large 2-3 inch chunks
  • 1.5 pounds hamhocks (See RECIPE NOTES for other options)
  • 1 large white onion quartered
  • 2 carrots rough chopped
  • 2 stalks celery rough chopped
  • 1 large head garlic peeled
  • 2 bay leaves
  • Salt to taste
  • 4 quarts water
  • 3 15- ounce cans white hominy drained and rinsed

FOR THE SALSA ROJA (Red Sauce)

  • 4-5 guajillo peppers 1 ounce by weight
  • 4-5 ancho peppers 2 ounces by weight
  • 1 small white onion rough chopped
  • 5 garlic cloves
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon cumin optional
  • Salt and pepper to taste
  • 1 tablespoon vegetable oil

FOR GARNISH

  • Shredded lettuce, sliced radish, chili flakes, chopped cilantro, lime wedges, chopped onion, hot sauce, avocado (as desired)

Instructions

MAKE THE POZOLE STOCK

  • To a large pot, 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. Bring to a boil, then reduce heat and simmer for 2-2.5 hours, or until the pork is fall apart tender. Skim the fatty foam that rises to the top of the pot periodically.
  • Remove the pork from the pot and shred it with forks. 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, or until they puff up slightly and darken in color. This helps to release their oils.
  • Cool, then remove the stems and seeds.
  • Add the lightly toasted peppers to a large glass bowl with the onion and garlic. Cover with very hot water and soak for 20 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.
  • 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 more minutes to heat through.

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.

Notes

Ham Hock Alternatives. Consider pig's feet, pig's head, pork neck, pork shank, or pork ribs.
Dried Hominy Option. If making your pozole rojo with dried hominy instead of canned, cover with water and soak the dried hominy overnight, then cook it per your packaging instructions before using.
Nutritional information estimated without garnish/toppings.

Nutrition Information

Calories: 529kcal   Carbohydrates: 17g   Protein: 46g   Fat: 30g   Saturated Fat: 10g   Polyunsaturated Fat: 4g   Monounsaturated Fat: 13g   Cholesterol: 162mg   Sodium: 559mg   Potassium: 868mg   Fiber: 4g   Sugar: 5g   Vitamin A: 3539IU   Vitamin C: 6mg   Calcium: 81mg   Iron: 4mg
Pozole Rojo Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

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    Recipe Rating




  1. Tom says

    March 13, 2023 at 12:37 pm

    5 stars
    Mike could you share with me how I might make the sauce with crushed dry chili powders?

    Reply
    • Mike Hultquist says

      March 13, 2023 at 12:46 pm

      Tom, with powders, I would use 1/4 to 1/2 cup of chili powder (ancho and guajillo). Process them with the other sauce ingredients, along with 1/4 to 1/2 cup water, then simmer it about 10 minutes to let the flavors develop a bit. Then you can swirl it into your pozole pot. Please let me know how that goes for you. Enjoy!

      Reply
  2. Nancy says

    November 08, 2022 at 7:16 pm

    when you say hock or shank, I can only find smoked pork hock and shanks. Iscthiscwhat i use ? i cant rate because i have not made it yet. Thank-you

    Reply
    • Mike Hultquist says

      November 08, 2022 at 10:57 pm

      Those will work, Nancy. I've made this with smoked ham hocks and it turns out GREAT!

      Reply
  3. Ce Goldammer says

    November 07, 2022 at 11:00 am

    Looks yummy! Can this recipe be made with beef instead of pork? If so, what kind of beef & will anything else change?

    Reply
    • Mike Hultquist says

      November 07, 2022 at 12:21 pm

      Thanks, Ce. Absolutely, you can make this with beef. I would use something like a chuck roast or shank, something that requires the low and slow cooking. The flavors will be different, but tasty for sure!

      Reply
  4. Boo says

    November 06, 2022 at 10:11 pm

    5 stars
    Ay que BUENO
    Wow, tastes just like home, made homemade tortillas. it was wonderful, favorable, spicy-I loved it and so did my family and friends. We were all satisfied on this cold, windy, wet day. I did use sweet onion.
    Thanks like always

    Reply
    • Mike Hultquist says

      November 06, 2022 at 10:19 pm

      This makes my heart sing. Thanks, Boo.

      Reply
  5. Robert says

    November 05, 2022 at 2:26 pm

    5 stars
    Hi Mike,

    Apologies for the off-topic. Could you do a spicy oxtail stew?
    (Jamaican, Dominican, Indian, West / South African, Moroccan, or Chinese.)

    Reply
    • Mike Hultquist says

      November 05, 2022 at 2:32 pm

      Hey, Robert. I actually DO have one on my list to do, and hope to get to it soon! I LOVE oxtail.

      Reply
  6. Richard says

    November 04, 2022 at 5:57 pm

    5 stars
    Your recipes are delicious.

    Reply
  7. Ron says

    November 04, 2022 at 7:22 am

    5 stars
    Thanks Mike! I’ve saved this with a 2 other recipes I have that use dried Posole (Hominy) and not canned. I’ll have to print, use a black marker deleting canned hominy and use a highlighter on instructions if using Dried Posole. Hope others do the same and Google where Dried can be purchased (Fresh Chili Company or Amazon).

    Reply
    • Mike Hultquist says

      November 04, 2022 at 7:32 am

      I received both of your comments, FYI. Dried hominy (with easy instructions) are listed in the Recipe Notes & Tips section. FYI. Best.

      Reply

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