Recipe

Pozole Rojo

Tender pork and hominy in a smoky red chile broth, finished with crunchy toppings for the perfect cozy bowl.

By Matt Campbell

•

4.8

A steaming bowl of pozole rojo with pork and hominy in a deep red broth, topped with shredded cabbage, sliced radishes, cilantro, and a lime wedge on a warm-toned kitchen table

Pozole rojo is one of those meals that makes the whole house smell like you have your life together. It is a big, cozy pot of pork and hominy swimming in a red chile broth that tastes deep and toasty, but not fussy. Then you build your bowl like a little DIY flavor party: crunchy cabbage, radish slices, lime, oregano, maybe a few avocado cubes if you are feeling extra.

I cook this like a friend you actually want in your kitchen. We are going for bold flavor, clear steps, and zero perfection anxiety. If your chile sauce is a little thicker than mine, that is fine. If you want it spicier, we can fix that too. Taste as you go. It is encouraged.

Dried guajillo and ancho chiles on a wooden cutting board next to garlic cloves and cumin in small bowls on a kitchen counter

Why It Works

Big flavor without drama: Toasty dried chiles and a quick blend make a broth that tastes like it simmered all day.
Texture heaven: Tender pork plus bouncy hominy, then crunchy toppings for contrast in every bite.
Easy to customize: Mild and smoky with guajillo and ancho, or spicier with arbol. Pork shoulder is classic, but chicken works too.
Leftovers get better: The broth deepens overnight, which makes this a top-tier meal prep win.

Pairs Well With

Storage Tips

Refrigerator: Cool pozole down, then store in airtight containers for up to 4 days. Keep toppings separate so they stay crisp.

Freezer: Freeze the soup (broth, meat, and hominy together) for up to 3 months. Leave a little headspace in the container because it expands. Fresh toppings do not freeze well, so plan to add those after reheating.

Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if it thickened. Microwave works too, but stovetop keeps the pork happiest.

Two glass meal prep containers filled with red pozole in the foreground and small containers of shredded cabbage and sliced radish on the same kitchen counter

Common Questions

Is pozole rojo spicy?

It can be, but it does not have to be. Guajillo and ancho are more about color and flavor than heat. If you want a kick, add 1 to 3 chiles de arbol or a chipotle in adobo. If you want it mild, skip the arbol and remove all seeds and stems.

Can I make pozole rojo with chicken?

Yes. Use bone-in, skinless chicken thighs (or a mix of thighs and breasts). Simmer until cooked through, shred, then return to the pot. The cook time is shorter, usually around 30 to 40 minutes for the chicken portion.

Do I need to rinse canned hominy?

I do. Drain and rinse it to wash off the canning liquid and keep the broth tasting clean. Then it goes right into the soup.

How do I fix a pozole broth that tastes bitter?

Bitter usually means the chiles got scorched. Two fixes: add a small pinch of sugar or a drizzle of honey, and balance with more salt and lime. If it is very bitter, dilute with more broth and simmer 10 minutes to let it mellow.

What are the best toppings?

Shredded cabbage, radishes, lime, onion, cilantro, and Mexican oregano are the classics. For extra cozy: avocado, crushed tostadas, or a little crema.

Can I use dried hominy instead of canned?

You can, but it is a different timeline. Canned hominy is the weeknight shortcut and what this recipe is written for. Dried hominy needs a long soak and a longer simmer until it blooms and turns tender.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottomed pot (6 to 8 quarts)
Blender (standard or high-speed)
Fine mesh strainer (optional, for an extra-smooth broth)
Tongs and a ladle
Cutting board and chef’s knife

The first time I made pozole rojo, I treated the dried chiles like a homework assignment and somehow still managed to toast them a little too hard. The broth came out a touch bitter, and I learned the most important lesson in my kitchen: you can almost always rescue the pot. A little extra broth, a pinch of sweetness, a bigger squeeze of lime, and suddenly it was not only saved, it was genuinely great.

Now pozole is my go-to when I want something that feels like a hug but still hits bright and fresh once the toppings go on. It is cozy carbs, crunchy tostadas on the side, and that pause-mid-bite seasoning moment that makes you look around like, “Wait, did I just do that?”

Pozole Rojo

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 2 hours 10 minutes

Total Time 2 hours 35 minutes

Servings 8

Ingredients

3 pounds pork shoulder (pork butt), cut into 2-inch chunks
1 tablespoon kosher salt, plus more to taste
10 cups low-sodium chicken stock (or water, or a mix)
1 white onion, quartered (plus more, finely diced, for serving)
6 garlic cloves, peeled (3 for broth, 3 for simmering)
2 bay leaves
1 teaspoon dried Mexican oregano, plus more for serving
1 1/2 teaspoons ground cumin
8 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
1 to 3 chiles de arbol (optional, for heat)
2 tablespoons neutral oil (avocado, canola, or grapeseed)
2 (25-ounce) cans white hominy, drained and rinsed
2 tablespoons lime juice, plus lime wedges for serving

For serving (choose your favorites)

Shredded green cabbage
Sliced radishes
Chopped cilantro
Diced white onion
Lime wedges
Crushed tostadas or tortilla chips
Avocado slices
Crema (optional)

Small bowls of shredded cabbage, sliced radishes, diced onion, chopped cilantro, and lime wedges arranged on a kitchen counter, ready for serving

Instructions

Start the pork simmer: Add pork, stock, quartered onion, 3 garlic cloves, bay leaves, 1 tablespoon salt, and Mexican oregano to a large pot. Bring to a boil, then reduce to a gentle simmer. Skim any foam for the first 10 minutes. Cover partially and simmer until the pork is fork-tender and starting to shred easily, about 1 hour 30 minutes to 2 hours 30 minutes depending on your simmer and the cut.
Toast the chiles: While the pork cooks, heat a dry skillet over medium. Toast guajillo and ancho chiles for about 10 to 20 seconds per side until fragrant. Do not let them blacken. If using chiles de arbol, toast them briefly too.
Soak and blend (skip bitterness insurance): Put toasted chiles in a bowl and cover with hot water. Soak for 15 to 20 minutes until softened. Transfer chiles to a blender with cumin and the remaining 3 garlic cloves. For the liquid, use 1 to 1 1/2 cups of fresh hot water or, even better, ladle 1 1/2 cups of the simmering pork stock into the blender for a richer, more foolproof sauce. (If you use chile soaking liquid, use it sparingly and taste it first since it can sometimes carry bitterness.) Blend until very smooth. (Optional: strain through a fine mesh strainer for a silkier broth.)
Bloom the red sauce: Heat oil in a large skillet over medium. Carefully pour in the blended chile sauce. Cook, stirring, for 4 to 6 minutes until it darkens slightly and smells toasty and rich. This step makes it taste finished, not raw.
Combine and simmer: Stir the bloomed chile sauce into the pot with the pork. Add rinsed hominy. Simmer uncovered for 30 minutes so the flavors knit together. Before you go any further, fish out and discard the bay leaves and the softened onion quarters (they did their job). Taste and adjust with more salt if needed. If you want more heat, this is the moment to add another chile de arbol next time, or serve with hot sauce at the table.
Finish bright: Stir in lime juice. Turn off heat and let it rest for 10 minutes. Broth settles, and you get a better bowl.
Serve: Ladle pozole into bowls and let everyone top their own with cabbage, radishes, onion, cilantro, oregano, and a big squeeze of lime. Add tostadas for crunch.

A blender jar filled with smooth red chile sauce made from soaked guajillo and ancho chiles on a kitchen counter next to the soaked chiles and a small bowl of cumin

A large Dutch oven on a stovetop with pozole rojo simmering, showing hominy and pork pieces in a red broth with steam rising

A dinner table setting with bowls of pozole rojo and small plates of toppings like cabbage, radish, lime, and tostadas, ready for a family-style meal

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes

Pozole Rojo

Why It Works

Pairs Well With

Recommended

Chicken Pozole

Hominy Pozole Verde

Crock Pot Pork Shoulder

Crock Pot Carnitas

Storage Tips

Common Questions

Is pozole rojo spicy?

Can I make pozole rojo with chicken?

Do I need to rinse canned hominy?

How do I fix a pozole broth that tastes bitter?

What are the best toppings?

Can I use dried hominy instead of canned?

Pozole Rojo

Ingredients

For serving (choose your favorites)

Instructions