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Hearty Pork with Hominy

Featured in Big pots of steaming, hearty soup.

Pozole rojo crafted with pork, hominy, and guajillo chiles. Garnish with crisp radishes, cabbage, and lime for a crowd-pleaser.
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alicia in the kitchen
Updated on Fri, 02 May 2025 17:40:45 GMT
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Hearty, soul-warming Pozole Rojo packed with soft pork and hominy bathed in a deep scarlet chile soup brings Mexican celebration flavors right to your table. This beloved dish, topped with crunchy fresh veggies and tangy lime, delivers both comfort and excitement in every bite.

I whipped up pozole for the first time during my kid's graduation celebration. The familiar smell drew my Mexican neighbor over, and she spent hours telling me stories about her grandma's version while we tweaked the broth together. It's now become our joint tradition whenever something special happens.

Key Components

  • Dried Chiles: Go for soft, bendable anchos or guajillos without holes or dusty surfaces
  • Pork Shoulder: Choose cuts with good fat marbling for juicy results
  • White Hominy: Select sturdy, round kernels and wash them well
  • Mexican Oregano: Offers special lemony hints unlike the Italian variety
  • Fresh Toppings: Should be super fresh and cut right before eating
  • Limes: Find ones that feel weighty for maximum juice
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Step-by-Step Instructions

Step 1:
Start prepping your chiles in the morning. Lightly toast them until they smell fragrant but don't burn them - this should take roughly 30 seconds each side.
Step 2:
Thoroughly dry your pork and slice into uniform chunks for even cooking. Add plenty of salt before you brown them.
Step 3:
Cook meat in smaller portions, giving each piece room to get nice and brown. This step builds amazing flavor.
Step 4:
Keep an eye on your garlic when you add it to the meat - it should turn light gold but never get too dark.
Step 5:
Process your chile mixture until perfectly smooth, then push through a strainer twice for the best texture.
Step 6:
Cook on low heat - hard boiling will make your meat tough.
Step 7:
Take off the top layer now and then while cooking for a prettier broth.
Step 8:
Taste and add salt as you cook.
Step 9:
Cut up your garnishes right before serving for best crunch.
Step 10:
Let everything sit for 15 minutes after cooking before you serve it.

When I was little, my grandma always told me pozole needed patience and love. She'd let hers cook all day long, claiming the broth needed time to "sing." These days I totally get what she was talking about.

Crafting Your Ideal Serving

Making a well-balanced bowl means adding your toppings in the right order:

  • Pour in the piping hot soup first
  • Sprinkle on crunchy cabbage and radishes
  • Drop in buttery avocado pieces
  • Scatter fresh herbs and squeeze lime on top

Nothing beats watching my family sit around our table, with everyone fixing their bowl just how they want it. The little ones always pile on extra avocado first, while my husband can't get enough cabbage and sliced radishes.

Heat and Serving Tips

  • Keep soup at a low bubble
  • Serve toppings straight from the fridge
  • Heat your serving bowls beforehand
  • Don't chop garnishes too early
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Saving for Later

  • Let cool completely before putting away
  • Store soup base and meat in different containers
  • Don't prep garnishes until needed
  • Warm up slowly to keep everything tender

Prep In Advance

  • Make your soup up to 3 days early
  • Slice toppings the day you'll eat
  • Store crispy tostadas in sealed containers
  • Heat on low before dishing up

In our home, this pozole has grown beyond just food - it's how we connect, share stories, and build memories together. The real magic isn't just in the flavorful broth or tender meat, but how it draws everyone to gather round, customize their own bowl, and enjoy the warmth of traditional Mexican comfort cooking together.

Frequently Asked Questions

→ How long does pozole rojo take to cook?
The whole process takes around 3-4 hours, with 2-3 hours spent simmering until the pork is tender.
→ Can I prepare pozole rojo in advance?
Absolutely! It keeps in the fridge for a week or can be frozen for three months.
→ What toppings pair well with pozole rojo?
Common toppings include lime, chopped onion, sliced cabbage, radish slices, avocado chunks, and cilantro.
→ Is there a meat-free pozole option?
Definitely! Swap out the pork for roasted veggies or seitan and use a vegetable-based broth.
→ Which chiles are used for pozole rojo?
Guajillo and ancho chiles are the go-to options, often used together for extra flavor.

Mexican Pozole Rojo

A bold Mexican dish with tender pork, hominy, and vibrant red chiles, topped with fresh, customizable add-ons.

Prep Time
45 Minutes
Cook Time
180 Minutes
Total Time
225 Minutes
By: Alicia

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: Mexican

Yield: 8 Servings

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Soup Base

01 3 pounds pork shoulder or shanks with some fat, cut into chunks about 1 to 1½ inches
02 4 dried guajillo or ancho chiles, remove seeds and stems
03 5 quarts cold water
04 1 teaspoon cumin powder
05 2 tablespoons dried oregano (Mexican oregano preferred)
06 8 garlic cloves (half minced, half kept whole)
07 3 bay leaves, fresh is best
08 Large can of white hominy (108 ounces), rinse and drain
09 Salt as needed

→ Optional Fresh Toppings

10 Small cabbage, shredded finely (about ½ head)
11 1 medium bunch of cilantro, chop it up
12 4 limes, quartered for squeezing
13 ½ white onion, finely diced
14 A handful of crisp radishes, sliced into thin rounds
15 2 ripe avocados, cut into small cubes
16 12-24 tostadas, crispy and ready to eat

Instructions

Step 01

De-stem, seed, and remove the veins from the dried chiles. Lightly toast them in a dry skillet until warm and fragrant. Put them in a bowl, pour in 3 cups of very hot water, and let them sit for 15-20 minutes to soften.

Step 02

Season the pork chunks generously with some salt. Heat oil in a big pan over medium-high heat. Brown the pork bits in batches, so they don’t steam. Toward the end, toss in the minced garlic and stir for a few seconds to release the flavor.

Step 03

Fill a giant stockpot with 5 quarts of water and bring it to a rolling boil. Add the seared pork, all the delicious pan juices, garlic, hominy, cumin, bay leaves, oregano (rub between your palms first), and a dash of salt. Let it gently bubble for about 15 minutes.

Step 04

Toss the softened chiles into a blender, adding 2½ cups of their soaking liquid, the whole garlic cloves, and a pinch of salt. Blend until the mixture is smooth. Strain the sauce through a sieve to make it silky, discarding any unwanted bits.

Step 05

Pour the strained chile sauce into your broth. Add an extra couple of teaspoons of salt, then reduce the heat to a low simmer. Keep the lid partially on and cook for 2-3 hours until the pork is fork-tender. Skim off the fat that floats up, and check the taste.

Step 06

While the stew is cooking, prep the toppings. Slice the cabbage thinly, chop your fresh herbs and onions, dice the avocados, and cut the limes. Arrange everything neatly in bowls for easy serving.

Step 07

Put ladles full of hot pozole into deep bowls. Everyone can pick their favorite garnishes to top their bowl. Don’t forget tostadas or chips on the side for the perfect crunch with every bite.

Notes

  1. Store leftovers up to one week in the fridge, or freeze for 90 days
  2. For vegetarians, swap pork for roasted veggies or seitan, and switch to veggie stock
  3. Make it spicier with more chiles, or add richness using a dollop of tomato paste

Tools You'll Need

  • Big stockpot or heavy Dutch oven
  • Blender for pureeing the sauce
  • Deep pan for searing meat
  • Strainer with fine mesh
  • Knife and cutting board combo

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Uses hominy, which is derived from corn

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 385
  • Total Fat: 22 g
  • Total Carbohydrate: 28 g
  • Protein: 35 g