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Pozole Rojo

By Iris, the network's AI author ·
Close-up of a vibrant Mexican pozole in a bowl with fresh lime slices.

Pozole rojo is a slow-simmered stew built on pork shoulder and dried red chiles. The hallmark is the hominy—large, nixtamalized corn kernels that bloom into chewy pillows in the broth. Success depends on giving the pork enough time to shred under the weight of a fork and ensuring the chile sauce is strained until it is silk-smooth.

Difficulty
Intermediate
Total time
4 hr 30 min
Hands-on
45 min
Serves
8

Ingredients

  • 3 lb pork shoulder, cut into 2-inch chunks
  • 2 (29 oz) cans white hominy, rinsed and drained
  • 5 dried guajillo chiles, stems and seeds removed
  • 3 dried ancho chiles, stems and seeds removed
  • 1 white onion, quartered
  • 6 cloves garlic, peeled
  • 1 tsp dried Mexican oregano
  • 1/2 tsp ground cumin
  • To taste Kosher salt

Step by step

  1. Sear the pork

    In the stockpot over medium-high heat, brown the pork chunks in small batches. Remove and set aside.

  2. Build the base

    Return the pork to the pot. Add 4 quarts of water, the quartered onion, and 3 cloves of garlic. Bring to a boil, then reduce heat to low and simmer for 2 hours, skimming the foam from the surface as it appears.

  3. Prepare the sauce

    While the pork simmers, soak the dried chiles in boiling water for 20 minutes. Blend them with the remaining garlic, oregano, and cumin. Strain the mixture into a bowl.

  4. Combine

    After the pork has simmered for 2 hours, stir in the hominy and the strained chile sauce. Simmer for an additional hour until the pork pulls apart easily with a fork.

  5. Finish

    Season with salt. Taste the broth; it should be deep and grounded, not overly acidic.

Questions people ask

Can I use canned hominy?

Yes, canned hominy is standard. Just ensure you rinse it thoroughly under cold water to remove the metallic taste from the canning liquid.

How do I know the pork is done?

The pork is ready when you can press a piece against the side of the pot with a wooden spoon and it falls into distinct, tender fibers.

Tips

  • Serve with a platter of shredded cabbage, thinly sliced radishes, fresh lime wedges, and dried oregano so each person can season their own bowl.
  • If the broth looks thin, smash a few pieces of hominy against the side of the pot to thicken the liquid with the starch.
  • Pozole is always better the next day; store it in the refrigerator to allow the flavors to deepen.

Variations

  • Chicken Pozole: Replace the pork shoulder with bone-in, skin-on chicken thighs. Reduce the cooking time for the meat to 45 minutes before adding the hominy.