Name: Pozole Rojo
Prep time: 20 min
Cook time: 2 h 45 min
Total time: 3 h 5 min
Cuisine: Mexican
Ingredients: 900g pork shoulder, cut into chunks; 6 dried guajillo chiles, seeds removed; 3 dried ancho chiles, seeds removed; 1 onion, quartered; 4 garlic cloves; 2 bay leaves; 1 tablespoon dried oregano; 2 teaspoons salt; 1 teaspoon black pepper; 2 cans hominy (approx. 800g total), drained and rinsed; 8 cups water or low-sodium broth; Radishes, thinly sliced, for garnish; Avocado, sliced, for garnish; Fresh cilantro, chopped, for garnish; Lime wedges, for serving; Shredded cabbage, for garnish

When you want a comforting bowl of tradition that also dazzles with bold, rich flavors, Pozole Rojo is your go-to dish. This Mexican classic combines a deeply savory red chile broth with tender shredded pork and hearty hominy, all topped with vibrant garnishes like radish slices, avocado, and cilantro. It’s not just a meal—it’s an experience passed down through generations.

Whether you’re warming up on a chilly night or celebrating with family and friends, Pozole Rojo offers that perfect balance of heat, heartiness, and freshness. Every spoonful is layered with textures and spice, making it a standout among comfort foods.

Why You’ll Love This Pozole Rojo

Pozole Rojo is a vibrant and filling soup that ticks all the boxes: deeply flavorful, meal-worthy, and customizable. The red chile base gives it a smoky depth, while the hominy adds a satisfying bite. It’s perfect for batch cooking and even better the next day, making it an ideal make-ahead dinner.

Plus, the variety of toppings let everyone personalize their bowl, turning this into a fun family-style meal.

What Kind of Chiles Should I Use for Pozole Rojo?

The deep red color and robust flavor of Pozole Rojo come from dried chiles like guajillo and ancho. Guajillos offer mild heat with sweet, berry-like notes, while anchos bring smokiness and a hint of chocolate. Together, they build a broth that’s rich and earthy, without being overwhelmingly spicy.

Ingredients for the Pozole Rojo

Each component of this dish plays a critical role in developing its signature depth and warmth.

Pork Shoulder: This cut becomes incredibly tender during the long simmer and adds rich flavor to the broth.
Dried Guajillo and Ancho Chiles: Essential for the broth’s red color and smoky-spicy complexity.
Hominy (Canned or Pre-cooked): These puffed corn kernels soak up flavor and provide chewiness that balances the soup.
Garlic and Onion: Foundations for any good soup, these aromatics build savory depth.
Bay Leaves and Oregano: Add herbal layers to the broth that elevate the overall flavor.
Salt and Pepper: Essential seasonings to bring everything together.
Garnishes (Radishes, Avocado, Cilantro, Lime, Cabbage): Fresh toppings bring brightness and texture contrast.

How To Make the Pozole Rojo

Step 1: Prep and Soak Chiles

Remove stems and seeds from the guajillo and ancho chiles. Soak them in hot water for 20 minutes until softened.

Step 2: Make the Chile Puree

Blend soaked chiles with garlic, onion, and a bit of the soaking liquid until smooth. Strain the mixture to remove any remaining skin or seeds.

Step 3: Cook the Pork

In a large pot, sear chunks of pork shoulder until browned. Add water, bay leaves, oregano, salt, and the chile puree. Simmer for 2 hours or until the pork is tender.

Step 4: Add the Hominy

Drain and rinse the hominy, then add it to the pot. Simmer another 30 minutes to let the flavors meld.

Step 5: Garnish and Serve

Ladle the pozole into bowls and top with thinly sliced radishes, avocado, chopped cilantro, lime wedges, and shredded cabbage.

How to Serve and Store Pozole Rojo

Pozole Rojo is best served piping hot, loaded with your favorite toppings. It feeds about 6 to 8 people generously, making it excellent for gatherings or meal prep.

Store leftovers in an airtight container in the fridge for up to 5 days. It also freezes beautifully for up to 2 months—just leave off the garnishes until serving.

Reheat on the stove over medium heat and refresh with a splash of lime or sprinkle of salt as needed.