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Pozole Rojo

Blossom Lady
Nov 08, 2021 04:10 AM
Pozole Rojo

This traditional Mexican pozole recipe is made with tender pork and hominy and simmered in the most delicious chile broth, then piled high with all of your favorite fresh toppings. Stovetop, Crock-Pot and Instant Pot instructions included!

By contrast to its pozole blanco (white) or pozole verde (green) cousins, pozole rojo is made with a blend of red chiles that gives this broth the most irresistible balance of savory, smoky, earthy, slightly sweet, and spicy flavors. And when slow simmered together with tender pork and hearty hominy, this later piled high with a generous handful of fresh toppings, this classic Mexican soup is my absolute idea of cozy comfort food to the max. Soooo much flavor!

In Mexico, pozole is often traditionally served for large gatherings and holidays, such as Mexican Independence Day, Christmas, New Years and more. Traditional red, white and green pozole recipes vary from region to region across Mexico, and there are also New Mexican and Tex-Mex versions of posole now as well.


  • 2 ounces dried ancho chiles
  • 2 ounces dried guajillo chiles
  • 2 to 3 chiles de arbol (optional*)
  • 2 tablespoons avocado oil, divided
  • 2 pounds boneless pork shoulder*, cut into 1.5-inch cubes
  • 1 medium white onion, peeled and diced
  • 8 cloves garlic, peeled and minced
  • 7 to 8 cups chicken stock
  • 3 (15-ounce) cans hominy, rinsed and drained
  • 2 bay leaves
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano (preferably Mexican oregano)
  • optional toppings: chopped fresh cilantro, crumbled cotija cheese, diced avocado, fresh lime wedges, shredded cabbage, Mexican crema, and/or thinly-sliced radishes
Prep Time:
15 minutes
Cook Time:
120 minutes
Total Time:
135 minutes
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