This pozole rojo is my take on the traditional Mexican soup! It’s rich and hearty, layered with smoky chile flavor, and perfect for sharing with the family.
Why You’ll Love This Pozole Recipe
I first experienced a pozole verde with shredded chicken and the most amazing green broth for a Mexican Christmas dinner at my friend’s house decades ago. And I loved every spoonful of it! Since then I’ve enjoyed pozole all the different ways including blanco (a lighter version without chiles) and pozole rojo, which is what I’ll be sharing today! Pozole rojo is somewhat similar to birria in the way it’s prepared, but with a brothier base that makes it perfect for soup season. Here’s what to expect:
- Big, bold flavor: Every spoonful is packed with rich, savory goodness, from the tender hominy to the flavorful broth infused with garlic, chiles, and spices.
- Perfect for gatherings: Pozole is meant to be shared, especially for Christmas dinner! Make a big pot and set out all the toppings for a build-your-own-bowl dinner.
- Naturally gluten-free. One of the reasons I adore Mexican food so much is that many dishes are naturally gluten-free.
What Is Pozole?
It’s true when they say that pozole is a meal that gathers everyone around the table! It’s a classic celebratory Mexican soup that centers around hominy (tender corn kernels), simmered with pork or chicken, and seasoned with rich layers of different chiles, roasted onion, garlic, and herbs. AKA, it’s one of the most deeply comforting meals I’ve ever had within a Mexican household!
Pozole Ingredients
- Boneless pork shoulder: While you can use bone-in pork shoulder, I most often use boneless as it’s easy to cut into large chunks and shred (similar to my carnitas recipe). For even more flavor, you can add a few pork neck bones or ribs.
- Broth aromatics: You’ll need a mix of white onion, garlic, bay leaves, salt, and water to complete the broth.
- Guajillo and ancho chiles: For the sauce, I’m using a mix of these two chiles. Guajillo chilies add richness and vibrant color, and ancho chilies add a sweet and smoky flavor. Head to your local Mexican market to find these or order online with the links below!
- Dried Mexican oregano: I recommend using Mexican oregano rather than Mediterranean oregano. It’s brighter and more citrusy, with a stronger aroma that pairs well with smoky, spicy flavors. But Mediterranean oregano does work in a pinch as well.
- Pozole sauce aromatics: Besides the chiles and oregano, you’ll need white onion, garlic, salt, and some of the broth from above.
- White hominy: I’m using canned hominy for convenience. But you can also simmer dried hominy for a more authentic pozole.
Find the printable recipe with measurements below.
How To Make Pozole
Step one: Place the pork, onion, garlic, bay leaves, and salt in a large stockpot. Add 10 cups of water, bring to a boil, then reduce the heat to a gentle simmer. Skim off any foam and impurities that rise to the top. Simmer uncovered for 1 ½ to 2 hours, until the meat is fall-apart tender.
Step two: Use tongs to remove the pork to a cutting board, and shred it into bite-sized pieces. Remove the onion, garlic, and bay leaves from the pot, then return the shredded meat to the pot.
Step three: Meanwhile, in a small saucepan over medium-high heat, add the water and dried chiles. Bring to a simmer over medium heat. Simmer for 15 minutes, until the chilies have softened.
Step four: While the chilies are simmering, add the onion and garlic cloves to a quarter sheet pan. Broil them for 4 to 6 minutes, until lightly charred. Let cool to the touch.
Step five: Transfer the chiles and 1 cup of the water that soaked the chilies to a high-powered blender. Remove the roasted garlic from its peel and add it along with the onion to the blender. Add the oregano and salt. Blend on high for 1 to 2 minutes, until completely smooth. Note: I make and blend the sauce while the pork is cooking, and then set it aside.
Step six: Pour the red chile sauce and hominy into the stockpot, stir together, and simmer for 1 hour, partially covered, letting the flavors combine. Then, ladle the pozole into bowls and garnish with your favorite toppings!
Do I Need To Add Vinegar or Cumin?
While some recipes may add vinegar and cumin to their pozoles, based on my travels to Mexico I’ve found that a true, authentic pozole doesn’t include these. The hominy, chilies, and oregano are what create the flavorful broth that’s meant to be on the lighter side. But if you’re making birria, that’s when you’ll need the vinegar and cumin to help tenderize the beef and balance out the deep, spiced flavors.
Best Pozole Toppings
The toppings you set out for the table are just as important as the pozole itself! Here’s a quick list of ingredients to prep for an authentic pozole night:
- Fresh vegetables: Shredded cabbage, thinly sliced or diced radishes, and diced onions are great for a refreshing crunch.
- Fresh herb: Chopped cilantro is a must-have!
- Limes: This is the perfect finishing touch and adds the necessary acid to balance the chili flavors. Plus, it should already be on the table for margaritas (hint, hint!).
- Mexican cheese and avocado: I love crumbled queso fresco and avocado for added creaminess.
Storage Tips
Honestly, next-day leftovers are the best. Once the soup has cooled to room temperature, transfer it to an airtight container and store it in the fridge for 4 to 5 days. When you’re ready to enjoy it again, simply reheat it on the stovetop over medium heat until warmed through. You may want to add a splash of broth or water as the hominy can absorb some liquid as it sits.
Pozole also freezes well! Just make sure to remove any fresh toppings beforehand. Once cooled, store it in freezer-safe containers for up to 3 months. Thaw overnight in the fridge, then reheat and top with your favorite garnishes.
More Mexican Recipes
- Carne Asada: Best Mexican grilled steak you’ll ever have.
- Chicken Fajitas: A weeknight dinner favorite.
- Black Bean Soup: Another great option for soup season!
- Ceviche: So easy, and so fresh for dinner parties.
- Or browse through more Mexican recipes!
If you make this pozole recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Video
Equipment
Ingredients
For the broth
- 3 pounds boneless pork shoulder or butt, trimmed of excess fat and cut into 3-inch chunks
- 1 white onion, halved and peeled
- 1 head garlic, tip cut off
- 3 bay leaves
- 2 teaspoons kosher salt
- 10 cups water
For the red chili sauce
- 6 dried guajillo chiles, rinsed and seeded
- 4 dried ancho chiles, rinsed and seeded
- ½ white onion, peeled and cut into large chunks
- 4 garlic cloves, unpeeled
- 2 teaspoons dried Mexican oregano
- 1 ½ teaspoons kosher salt
- 1 cup broth (from the pot)
For the pozole stew
- 2 (25-ounce) cans white hominy, drained and rinsed
- Optional toppings: sliced radishes, shredded cabbage, chopped cilantro, diced avocado, diced white onion and/or lime wedges.
Instructions
- Cook the pork. Place the pork, onion, garlic, bay leaves, and salt in a large stockpot. Add 10 cups of water, bring to a boil, then reduce the heat to a gentle simmer. Skim off any foam and impurities that rise to the top. Simmer uncovered for 1 ½ to 2 hours, until the meat is fall-apart tender.
- Shred the pork. Use tongs to remove the pork to a cutting board, and shred into bite-sized pieces. Remove the onion, garlic, and bay leaves from the pot, then return the shredded meat to the pot.
- Simmer the chiles. Meanwhile, in a small saucepan over medium-high heat, add the dried chiles and enough water to cover them, about 4 cups. Bring to a simmer over medium heat. Simmer for 15 minutes, until the chilies have softened.
- Roast the onion and garlic. While the chilies are simmering, add the onion and garlic cloves to a quarter sheet pan. Broil them for 4 to 6 minutes, until lightly charred. Let cool to the touch.
- Blend the sauce. Transfer chiles and 1 cup of the water that soaked the chilies to a high-powered blender. Remove the roasted garlic from its peel and add it along with the onion to the blender. Add the oregano and salt. Blend on high for 1 to 2 minutes, until completely smooth. Note: I make and blend the sauce while the pork is cooking and then set it aside.
- Simmer together. Pour the red chile sauce and hominy into the stockpot, stir together, and simmer for 1 hour, partially covered, letting the flavors combine.
- Serve and garnish. Ladle the pozole into bowls and garnish with your favorite toppings!
Lisa’s Tips
- Each serving is around 2 cups of pozole.
- If you’d like more heat, you can add 1 to 2 chiles de arbol in step 1. Guajillo and ancho chiles are milder and more traditional to pozole, while chiles de arbol are hotter and more frequently show up in birria, though you could add them here if you’d like.Â
- You could also saute the garlic and onion for the red chile sauce instead of roasting them. Just don’t add raw garlic to a high-powered blender, as it can become sharp and pungent.Â
- While cumin is common in Tex-Mex and Southwestern cooking… I’ve found that in Mexico (at least on my trips), most classic pozole recipes don’t use it. In Mexico, cumin shows up more in adobos for birria, barbacoa, and some moles, but not in pozole. It’s more authentic to let the hominy, chilies, and oregano be the flavor base. I talk more about this, and why I also don’t add vinegar, in the video above—make sure to watch it!
- If you feel that too much broth evaporated after one hour of boiling the pork, you can partially cover the pot to reduce the evaporation.
- Storage tip: Refrigerate leftovers in an airtight container for 4–5 days. Reheat on the stove with a splash of broth. Freeze (without toppings) up to 3 months and thaw in the fridge before serving. Keep garnishes separate until ready to eat.
Nutrition
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Behind The Scenes
I was so happy after making my last batch of pozole to meal prep and freeze 6 servings (after enjoying 2 of them). This is the perfect recipe for cold and blustery days, and it’s even better when all you have to do is reheat a portion you’ve already made in advance. That’s what I call “winning in the kitchen!”
