Pozole Rojo Recipe: Easy Red Pork Soup with Hominy to Warm Your Soul

Introduction

The unmistakable aroma of simmering pork shoulder, mingling with smoky dried chiles and a whisper of garlic, is enough to stop you in your tracks—trust me, it’s the kind of scent that seeps into every corner of your kitchen and wraps you up like a cozy blanket. The first time I ladled out a steaming bowl of comforting Pozole Rojo, I felt like I’d been handed a bowl of pure tradition—a taste of celebration and everyday comfort all at once. It was the kind of moment where you pause, spoon in midair, and just grin, because you know you’re about to eat something truly special.

Growing up, pozole meant family. My abuela would start prepping early in the morning, and by afternoon, the house was bustling with cousins, laughter, and the steady chop of garnishes in the kitchen. I remember being knee-high to a grasshopper, sneaking crispy radishes and lime wedges off the platter (and getting a mock-stern look every time). Pozole Rojo wasn’t just a meal—it was a reason to linger at the table for hours, telling stories and fighting over the last ladleful.

Honestly, I wish I’d started making my own pozole years ago. I used to think it was only for big holidays or that it required a secret family recipe. Turns out, with a few pantry staples and a good cut of pork, you can whip up a batch that’s just as soul-warming any day of the week. Now, my family can’t resist sneaking tastes straight from the pot, and I can’t blame them. It’s become a staple for chilly weekends, potlucks, and, let’s face it, those days when you just need a little edible hug.

This Pozole Rojo recipe is dangerously easy and endlessly comforting—whether you’re feeding a crowd or just looking to brighten up your Pinterest soup board. I’ve tested it more times than I’d care to admit (in the name of research, of course), tweaking and tasting until it hit that perfect balance of rich, deep flavor and pure, nostalgic comfort. Bookmark this one, friends—your soul (and your taste buds) will thank you.

Why You’ll Love This Recipe

If you’re craving something that’s both deeply traditional and shockingly simple to make, this Pozole Rojo recipe is about to become your new favorite. I’ve cooked plenty of pozole over the years, and let me tell you, this one delivers all the rich, complex taste with none of the intimidation. Here’s why you’ll be adding it to your regular rotation:

• Quick & Easy: You can have this savory red pork soup on the table in just over two hours (most of it hands-off simmering). Perfect for lazy weekends or when you’re short on time but want big flavor.
• Simple Ingredients: All you need are some dried Mexican chiles, a good pork shoulder, hominy, and a few pantry staples. No specialty store trips or hard-to-find items necessary.
• Perfect for Gatherings: Whether it’s a holiday, a family get-together, or just a cozy Sunday, pozole always feels festive. Everyone can customize their bowl with a rainbow of fresh garnishes.
• Crowd-Pleaser: I’ve yet to find anyone (kids or adults) who can resist going back for seconds. It’s hearty, filling, and the toppings make it fun for everyone.
• Unbelievably Delicious: The combination of tender pork, chewy hominy, and the smoky-spicy broth is comfort food at its finest. Every spoonful is a little different depending on your toppings—crunchy, tangy, fresh, and rich all at once.

What makes this Pozole Rojo recipe stand out? For starters, I blend the soaked chiles with a bit of the simmered pork broth for a silky, deeply flavored base—no bitterness, just pure, lush chile flavor. I use canned hominy to save time (but you could use dried if you’re feeling ambitious). And every step has been tested until it’s practically foolproof. There’s no need to stress over tricky techniques or hours of prep.

This isn’t just food—it’s an experience. The kind that makes you sigh with contentment after the first taste and maybe even close your eyes for a second. It’s the secret to impressing your in-laws, bringing everyone together, or just making a random Tuesday feel like a celebration. I’m not exaggerating when I say this Pozole Rojo is the soup that gets requested most in my house—and once you try it, you’ll see why.

What Ingredients You Will Need

This Pozole Rojo recipe leans on simple, honest ingredients that come together to build mind-blowing flavor. Most of these are pantry staples, especially if you cook Mexican food even occasionally. Here’s what you’ll need to make your red pork soup the talk of the table:

• For the Soup Base:
  • Pork shoulder (2.5-3 lbs / 1.1-1.4 kg), bone-in or boneless – Go for bone-in if you can; it gives the broth extra richness
  • Yellow onion (1 large), peeled and quartered
  • Garlic cloves (6-8), peeled
  • Bay leaves (2)
  • Salt (about 2 tablespoons / 28 g), plus more to taste
  • Water (14 cups / 3.3 liters), divided
• For the Chile Sauce:
  • Dried guajillo chiles (6-8), stemmed and seeded – These add smoky, mild heat
  • Dried ancho chiles (2), stemmed and seeded – For a deeper, slightly sweet flavor
  • Dried arbol chiles (1-2, optional), stemmed and seeded – For a little extra kick, add more if you like it spicy
  • Mexican oregano (2 teaspoons / 2 g)
  • Ground cumin (1 teaspoon / 2.5 g)
  • Clove (1 whole, or 1/8 teaspoon ground)
• For the Soup & Assembly:
  • Hominy (2 cans, 30 oz / 850 g each), drained and rinsed – I use Juanita’s brand for consistent texture
  • Black pepper (1 teaspoon / 2.5 g)
  • Optional: Chicken bouillon powder (1 tablespoon / 8 g), for extra umami
• For Garnishes:
  • Shredded green cabbage or thinly sliced lettuce
  • Radishes, thinly sliced
  • Fresh cilantro leaves
  • Lime wedges
  • Diced white onion
  • Sliced avocado
  • Crispy tostadas or tortilla chips
  • Dried Mexican oregano, for sprinkling
  • Crumbled queso fresco or cotija cheese (optional)

Ingredient tips: If you can’t find guajillo or ancho chiles, substitute with New Mexico or pasilla chiles. For a gluten-free version, just double-check your bouillon and cheese. Want to use dried hominy? Soak overnight and simmer until tender—totally worth it if you have the time!

Fresh garnishes are key! The crunch of cabbage, the zing of lime, and that little sprinkle of oregano take your pozole from good to “can I have thirds?” territory. Don’t skip them if you can help it.

Equipment Needed

You don’t need a fancy kitchen to whip up this Pozole Rojo recipe. Here’s what you’ll want on hand:

• Large stock pot (at least 8 quarts/7.5 liters) – A Dutch oven works too, but the bigger the better.
• Medium saucepan – For softening the dried chiles.
• Blender – A standard blender works, but if you have a high-powered one (like a Vitamix), you’ll get a silkier chile sauce. I’ve used my cheap blender for years with fine results—just blend a little longer.
• Fine mesh strainer – For getting every last bit of smooth chile goodness into your broth. If you don’t have one, a regular colander lined with cheesecloth works in a pinch.
• Cutting board and sharp knife – For prepping garnishes and chopping pork.
• Large slotted spoon or skimmer – To remove foam and bits while simmering.
• Soup bowls and ladle – Because serving up pozole is half the fun.

If you’re on a budget, you can skip the strainer and just blend the chile sauce really well (a few little bits never hurt anyone). My well-loved stock pot has seen countless batches of pozole—just rinse well after, as chile can stain. If you’re using an enamel Dutch oven, avoid metal utensils to keep the coating nice. And honestly, don’t stress if your tools aren’t fancy—pozole is forgiving and loves a bit of rustic charm.

Preparation Method

1. Prep the Pork Broth (20 minutes prep, 1.5 hours simmer):
   • Place the pork shoulder (2.5-3 lbs/1.1-1.4 kg) in the large stock pot. Add the quartered onion, garlic cloves, bay leaves, and salt (start with 2 tablespoons/28 g).
   • Cover with 12 cups (2.8 liters) of water. Bring to a gentle boil over medium-high heat. Skim off any foam as it forms with a slotted spoon.
   • Once boiling, reduce heat to low and cover. Let it simmer for 1.5 hours, or until the pork is fork-tender and easily shreds. (If using boneless pork, check for tenderness after 1 hour.)
   • Occasionally check the water level—add a cup or two if it looks low. You want plenty of broth!
2. Prepare the Chile Sauce (15 minutes):
   • While the pork simmers, heat a dry skillet over medium. Toast the dried guajillo, ancho, and arbol chiles for 30-60 seconds, flipping until fragrant (don’t let them burn—they’ll get bitter!).
   • Transfer toasted chiles to a saucepan and cover with about 2 cups (475 ml) water. Simmer for 5 minutes, then turn off the heat and let soak for 10 minutes until softened.
   • Transfer softened chiles to a blender along with the soaking liquid, Mexican oregano, cumin, and clove. Add 1-2 ladles of the simmering pork broth for extra flavor.
   • Blend until very smooth (2-3 minutes if using a standard blender). For an ultra-silky sauce, strain through a fine mesh sieve, pressing to extract all the liquid. Discard solids.
3. Add Hominy & Chile Sauce (10 minutes):
   • Once the pork is tender, remove it from the broth and let cool slightly. Discard onion, garlic, and bay leaves.
   • Add the drained and rinsed hominy (two 30 oz/850 g cans) to the pot. Stir in the chile sauce, black pepper, and chicken bouillon powder if using.
   • Shred the pork with two forks (or chop into bite-sized pieces) and return it to the pot. If you like a bit of fat in your soup, add the skin and any tasty bits back in.
   • Add the remaining 2 cups (475 ml) water to thin the broth if needed. Bring back to a low simmer for 20-30 minutes, uncovered, to let flavors meld. Taste and adjust salt as needed.
4. Prepare Garnishes (15 minutes):
   • While the pozole simmers, prep the toppings: shred cabbage, slice radishes, chop cilantro, dice onions, and cut limes into wedges. Arrange everything on a big platter for easy serving.
5. Serve (5 minutes):
   • Ladle the hot pozole into deep bowls. Let everyone top their own with cabbage, radishes, cilantro, onions, lime, avocado, and crispy tostadas or chips. Sprinkle with extra oregano or cheese if desired.

Troubleshooting Tips: If your broth looks greasy, skim a little fat off with a spoon (but leave some for flavor!). If your chile sauce separates, just whisk it back in—totally normal. If you want a milder soup, use fewer arbol chiles or skip them altogether.

Personal tip: I love making the chile sauce a day ahead—the flavors get even better and it saves time. And don’t worry if your soup gets a little thick after sitting; just add a splash of water when reheating. It’s practically impossible to mess this up.

Cooking Tips & Techniques

After making Pozole Rojo more times than I can count, I’ve picked up a few tried-and-true tricks to get the best results every time:

• Simmer, Don’t Boil: Keep your broth at a gentle simmer. A rolling boil can make the pork tough and cloudy the soup.
• Toast the Chiles: Don’t skip this step! Toasting brings out the deep, smoky notes in the chiles. Just don’t walk away—they burn fast (trust me, I’ve ruined a batch or two by getting distracted).
• Strain for Smoothness: If you want a velvety broth, strain your chile sauce. The little bits of skin can add bitterness if left in, especially if your blender isn’t super powerful.
• Timing is Everything: Start the broth first, then prep your garnishes and chile sauce while it simmers. Multitasking keeps things moving and gets dinner on the table faster.
• Customize the Heat: Add arbol chiles to taste. If you’re serving kids or spice-averse folks, keep them on the side and blend in later.
• Layer the Flavors: Season at each step. A little salt in the broth, a pinch in the chile sauce, and another taste before serving makes all the difference.
• Make It Ahead: Pozole actually tastes better the next day. The flavors meld and deepen overnight—just store the garnishes separately.

Common mistakes? Rushing the pork (let it get fall-apart tender), forgetting the garnishes (they’re half the fun!), or not tasting for salt at the end. I once left out the lime and wondered why my soup tasted flat—never again! And if your soup thickens up in the fridge, just add a little water when reheating. Pozole is forgiving, and a little imperfection never hurt anyone.

Variations & Adaptations

Pozole is all about making it your own. Here are some easy ways to switch things up or tailor the recipe for your crew:

• Chicken Pozole Rojo: Swap the pork shoulder for 2-3 lbs (900g-1.4kg) bone-in chicken thighs or drumsticks. Simmer for about 40 minutes, then shred the chicken and return to the soup. Just as flavorful, a little lighter.
• Vegetarian/Vegan Pozole: Use a mix of mushrooms (like portobello and cremini) and jackfruit for “meaty” texture. Sub veggie broth for the pork, and skip the bouillon if it’s not plant-based.
• Green Pozole (Pozole Verde): Instead of dried red chiles, blend roasted tomatillos, jalapeños, and fresh cilantro for a tangy, bright green soup. Toss in some shredded chicken or keep it meat-free.
• Low-Carb Friendly: Omit the hominy and add zucchini or cauliflower florets. It’s not classic, but it’s still delicious and so hearty.
• Slow Cooker Pozole: Add all the broth ingredients and chile sauce to your slow cooker. Cook on low for 6-8 hours or high for 4 hours, then add the hominy for the last 30 minutes.
• Spice It Up: Add more arbol chiles or a spoonful of chipotle in adobo for smoky heat. You can also serve with hot sauce at the table.

Personal twist? Sometimes I swap in smoked pork neck bones for part of the shoulder—they give the broth a subtle smokiness that’s out of this world. Don’t be afraid to experiment. Pozole is all about making it fit your craving.

Serving & Storage Suggestions

Pozole Rojo is best served piping hot, with all the garnishes spread out family-style. Let everyone build their perfect bowl—crunchy cabbage, crisp radishes, a shower of cilantro, and a big squeeze of lime make every spoonful a little celebration.

• Serving Suggestions:
  • Serve in deep bowls with all the garnishes on the side.
  • Pair with cold Mexican beer, agua fresca, or a tart hibiscus tea.
  • Warm, crispy tostadas or tortilla chips on the side are a must for scooping up the last bites.
• Storage:
  • Let leftovers cool, then refrigerate in an airtight container for up to 5 days.
  • Pozole freezes beautifully—just portion into freezer bags (without garnishes) and freeze for up to 3 months.
  • Reheat gently on the stove over low heat, adding a splash of water or broth if it’s too thick. Stir occasionally to keep the hominy from sticking.
  • Keep garnishes separate and prep them fresh for each serving—nothing beats that crunch!
• Flavor Tip: The flavors deepen overnight, so leftovers are even better. Sometimes I make a double batch just for this reason!

Nutritional Information & Benefits

Here’s a rough estimate per serving (about 2 cups/475 ml, without garnishes): 370 calories, 18g fat, 25g protein, 28g carbs, 5g fiber. Hominy adds satisfying chew and fiber, while pork shoulder brings plenty of protein and flavor.

Key health perks? You’re getting antioxidants from the dried chiles, vitamin C from all those fresh garnishes, and a hearty dose of comfort. For a lighter version, use leaner cuts of pork or swap in chicken as noted above. Pozole is naturally gluten-free (just double-check your toppings), and dairy is totally optional.

Potential allergens: Skip the cheese for dairy-free, and use allergen-friendly broth or bouillon as needed. Personally, I love that this soup is nourishing and filling without feeling heavy. It’s the kind of meal that warms you up—and keeps you full for hours.

Conclusion

There’s something truly magical about a pot of Pozole Rojo bubbling away on the stove. It’s not just a soup—it’s a memory, a mood-lifter, and a guaranteed crowd-pleaser, all in one. Whether you’re making it for a special occasion or just to bring a little extra comfort to your weeknight, this easy red pork soup with hominy is bound to become a staple in your kitchen too.

Don’t be shy about making it your own—switch up the garnishes, try a new chile, or double the batch for leftovers. The beauty of pozole is that it forgives, adapts, and welcomes everyone to the table. My family loves it, my friends request it, and I’m honestly happiest when I have a bowl in hand (with plenty of lime and cabbage, of course).

If you give this Pozole Rojo recipe a try, let me know how it turned out! Leave a comment below, share your favorite toppings, or tag your creation online. There’s always room for another bowl—and another story—at the pozole table. Happy cooking, and may your kitchen always smell this good!

FAQs

Can I make pozole ahead of time?

Absolutely! Pozole tastes even better the next day. Just keep the garnishes separate and reheat the soup gently on the stove, adding a splash of water if needed.

Do I have to use pork shoulder?

Nope! You can use chicken thighs for a lighter version, or even go vegetarian with mushrooms and jackfruit. The key is a good, rich broth and lots of garnishes.

Can I use dried hominy instead of canned?

Yes, just soak dried hominy overnight and simmer until tender (about 2-3 hours). It’s a bit more work but adds amazing texture and flavor.

How spicy is Pozole Rojo?

It’s mild to medium, depending on how many arbol chiles you use. For less heat, skip the arbol or use fewer. For more, add an extra chile or two.

What’s the best way to store and reheat leftovers?

Cool the pozole, then store in airtight containers in the fridge for up to 5 days or freeze for 3 months. Reheat gently on the stove, adding broth or water as needed. Prep fresh garnishes each time for the best crunch and flavor!

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