Pozole Rojo with Pork Recipe for a Rich and Flavorful Mexican Stew

Name: Pozole Rojo
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Mexican
Ingredients: – 3 pounds boneless pork shoulder or butt, trimmed and cut into 3-inch chunks; – 1 halved white onion; – 1 head of garlic with the tip cut off; – 3 bay leaves; – 2 teaspoons of salt; – 10 cups of water; – 6 guajillo chiles, rinsed and seeded; – 4 ancho chiles, rinsed and seeded; – ½ a white onion, cut into large chunks; – 4 unpeeled garlic cloves that are broiled; – 2 teaspoons of dried Mexican oregano; – 1½ teaspoons of salt; – 1 cup of the broth from the pork pot; – 2 cans (25 ounces each) of drained and rinsed white hominy

By:

Ruby Bennett

Published:

January 19, 2026

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Why You’ll Love This Pozole Rojo

Pozole Rojo is a traditional Mexican soup that brings warmth and comfort to any table, featuring a rich and smoky red chile broth, tender pork shoulder, and hearty hominy. This recipe is perfect for home cooks looking for something authentic yet approachable, with a total preparation time of about 3 hours and 15 minutes, including just 15 minutes of prep. Beyond its delicious taste, it’s packed with health benefits like essential vitamins from spices and antioxidants from the vibrant chiles.

The ease of preparation makes this pozole rojo simple and quick to make, ideal for busy parents or working professionals who want a flavorful meal without spending hours uncover in the kitchen. You’ll appreciate how straightforward ingredients and easy steps let you create a memorable dish. Plus, its versatility allows for dietary twists, such as vegan options, while keeping that signature smoky depth from dried chiles and herbs.

Health benefits shine through with nutrients from hominy, lean proteins, and spices, offering a balanced mix of carbohydrates, proteins, and fiber in each 2-cup serving, which has about 487 calories, 58g carbs, 34g protein, 14g fat, 93mg cholesterol, 2469mg sodium, and 15g fiber. This hearty stew supports wellness and can be adapted for gluten-free or low-calorie preferences. Whether you’re a student whipping up a quick dinner or a food enthusiast exploring new flavors, this pozole will become a favorite for its comforting, robust taste.

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Essential Ingredients for Pozole Rojo

Gathering the right ingredients is key to making an authentic Pozole Rojo, and this list covers everything you need based on a traditional recipe. Below is a comprehensive structured list of all the ingredients mentioned, with precise measurements to ensure your soup turns out just right. This will make it easy to shop and cook, whether you’re preparing for a family gathering or a simple weeknight meal.

3 pounds boneless pork shoulder or butt, trimmed and cut into 3-inch chunks
1 halved white onion
1 head of garlic with the tip cut off
3 bay leaves
2 teaspoons of salt
10 cups of water
6 guajillo chiles, rinsed and seeded
4 ancho chiles, rinsed and seeded
½ a white onion, cut into large chunks
4 unpeeled garlic cloves that are broiled
2 teaspoons of dried Mexican oregano
1½ teaspoons of salt
1 cup of the broth from the pork pot
2 cans (25 ounces each) of drained and rinsed white hominy

These ingredients create the base for the rich broth and smoky chile sauce. For special dietary options, you can swap pork with jackfruit or mushrooms for a vegan version, or ensure all components are gluten-free as they naturally are.

How to Prepare the Perfect Pozole Rojo: Step-by-Step Guide

Making Pozole Rojo starts with preparing a flavorful broth using tender pork shoulder cooked with hominy in a smoky red chile base. The process takes about 3 hours of cooking after a quick 15 الص minutes of prep, resulting in a soup that’s perfect for any occasion. Follow these steps to create this traditional Mexican favorite, which includes simmering the pork with onion, garlic, bay leaves, salt, and water before adding the chile sauce.

Step 1: Prepare the Pork Broth

Begin by trimming and cutting 3 pounds of boneless pork shoulder into 3-inch chunks. In a large pot, combine the pork with 1 halved white onion, 1 head of garlic with the tip cut off, 3 bay leaves, 2 teaspoons of salt, and 10 cups of water. Bring this to a boil, then reduce to a simmer until the pork is tender, which takes about 1.5 to 2 hours. This step builds the foundation of the rich, smoky broth that defines Pozole Rojo.

Step 2: Make the Chile Sauce

While the pork simmers, prepare the chile sauce by soaking 6 guajillo chiles and 4 ancho chiles in hot water for about 20 minutes until they soften. For more advanced flavor, broil 4 unpeeled garlic cloves first. Then, blend the softened chiles with ½ a white onion cut into large chunks, the broiled garlic cloves, 2 teaspoons of dried Mexican oregano, 1½ teaspoons of salt, and 1 cup of the broth from the pork pot until you get a smooth sauce. This adds the signature red color and depth to your soup.

Step 3: Combine and Simmer

Once the pork is tender, add the blended chile sauce and 2 cans (25 ounces each) of drained and rinsed white hominy to the pot. Stir well and simmer partially covered for another hour to let the flavors meld. This step ensures the hominy absorbs the rich, smoky essence, making the soup hearty and nutritious with 487 calories per 2-cup serving. Keep an eye on the pot to maintain the perfect consistency.

Step 4: Serve and Garnish

After simmering, taste and adjust seasoning if needed. Serve your Pozole Rojo hot with optional toppings like sliced radishes, shredded cabbage, chopped cilantro, diced avocado, diced white onion, and lime wedges. These add fresh, crunchy elements that balance the rich broth, making it a versatile dish for all eaters. For nutritional info, remember each serving includes 58g carbs, 34g protein, and 15g fiber, supporting a healthy meal.

Dietary Substitutions to Customize Your Pozole Rojo

Pozole Rojo is incredibly adaptable, allowing you to tweak it for different dietary needs while keeping its rich and smoky red chile broth intact. For instance, if you’re watching calories, opt for leaner proteins since one serving has about 487 calories and 14g fat. The original recipe uses 3 pounds of Pork shoulder, but you can swap it based on preferences, making it suitable for busy parents or diet-conscious individuals.

For protein alternatives, try using shredded chicken or turkey breast instead of pork to reduce fat and cholesterol, which is only 93mg in a standard serving. Plant-based options like jackfruit or mushrooms work well for vegans, absorbing the flavors of the broth made with hominy and chiles. You can also use beans or tofu for added protein, ensuring the soup remains hearty and fully of that traditional Mexican taste.

When modifying vegetables and seasonings, swap guajillo and ancho chiles for pasilla or chipotle to change the heat level, as the sauce includes 6 guajillo and 4 ancho chiles in the recipe. Add extras like zucchini or corn for more nutrition, and use low-sodium broth to manage the 2469mg sodium per Redes serving. These changes help travelers or seniors enjoy a customized version without losing the comforting essence of this stew.

Mastering Pozole Rojo: Advanced Tips and Variations

To take your Pozole Rojo to the next level, focus on techniques that enhance its rich red chile broth and tender pork. For deeper flavor, toast the dried chiles before soaking them, as that’s how 6 guajillo and 4 ancho chiles are prepared in this recipe. Slow-simmering the broth for the full 3 hours allows the hominy and pork to absorb all the smoky goodness, resulting in a dish that’s incredibly satisfying.Health benefits of pork, like its protein content, make it a great choice, but remember to trim the fat for a lighter meal.

Experiment with variations by adding different dried peppers, such as chipotle for extra smokiness, or incorporate cinnamon for a warm twist on the traditional oregano blend. Presentation matters too serve in bowls with fresh garnishes like radishes and lime to make it visually appealing for food enthusiasts. If you’re meal prepping, prepare the broth and sauce ahead, as the recipe calls for blending with onion and garlic, then store separately for quick assembly on busy days.

How to Store Pozole Rojo: Best Practices

Proper storage keeps your Pozole Rojo fresh and flavorful, preserving the rich red chile broth and tender pork for later enjoyment. After cooking, let it cool completely before refrigerating in an airtight container for up to 3-4 days, which helps maintain the nutritional value like 34g protein per serving. Freezing is great for longer storage, portioning it into containers for up to 3 months so you can reheat just what you need.

When reheating, use medium-low heat on the stove and stir occasionally to keep the hominy texture intact without overcooking. Consider meal prep by separating the toppings like radishes and cilantro, adding them fresh when serving to avoid sogginess. This approach is ideal for working professionals or students who want a quick, nutritious meal with 58g carbs and 15g fiber.

FAQs: Frequently Asked Questions About Pozole Rojo

What is pozole rojo and how is it different from other types of pozole?

Pozole rojo is a traditional Mexican soup made with hominy, pork, and a rich red chili broth typically prepared from dried guajillo, ancho, or pasilla chiles. Unlike pozole blanco, which has a clear broth, pozole rojo features a vibrant, mildly spicy red color and deeper flavor from the chiles. It is usually garnished with toppings like shredded cabbage, radishes, lime, and cilantro, offering a balance of textures and tastes that distinguish it from other pozole varieties.

Can I make pozole rojo using chicken instead of pork?

Yes, chicken is a popular alternative to pork in pozole rojo. Using bone-in chicken thighs or breasts simmered with hominy and chiles produces a lighter broth. The cooking time may be slightly shorter for chicken, so watch for tenderness. Chicken pozole rojo is still flavorful and works well with traditional toppings, making it a good option for those who prefer poultry or want a less fatty soup.

How do I properly store and reheat leftover pozole rojo?

After cooking, let pozole rojo cool to room temperature before transferring it to an airtight container. Refrigerate leftovers for up to 4 to 5 days. To reheat, warm it on the stovetop over medium heat, adding a bit of broth or water if the soup seems too thick. For longer storage, freeze pozole in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Keep garnishes separate and add them fresh when serving.

What are the best toppings to serve with pozole rojo?

Common toppings for pozole rojo include shredded cabbage, thinly sliced radishes, chopped white onions, fresh cilantro, lime wedges, and crumbled queso fresco. Some people also enjoy adding sliced avocado or dried oregano. These toppings provide fresh, crunchy, and tangy contrasts to the rich, spicy broth, enhancing the eating experience and allowing customization based on personal taste.

Is it better to use dried or canned hominy when making pozole rojo?

Both dried and canned hominy can be used for pozole rojo, but dried hominy is preferred for a traditional texture and taste. Dried hominy requires thorough soaking and a longer simmering time (often several hours) to soften properly. Canned hominy offers convenience as it is pre-cooked and can be added directly to the soup, reducing preparation time while still delivering good flavor. Choose based on your available time and preference for authenticity.

Pozole Rojo with Pork Recipe for a Rich and Flavorful Mexican Stew

Why You’ll Love This Pozole Rojo

Essential Ingredients for Pozole Rojo