How to Make Pozole Rojo

Pozole rojo is a hominy and pork soup built on a broth of dried guajillo and ancho chiles, served with a spread of fresh toppings, shredded cabbage, radish, onion, oregano, and lime, that each diner adds themselves at the table. It comes from central and western Mexico and is traditionally served for celebrations, though there is nothing stopping you from making it any night of the week.

The hominy, dried corn kernels treated with lime (the mineral, not the fruit) until they puff and soften, is what separates pozole from a regular pork and chile stew. Canned hominy works fine for a home kitchen version and saves hours of soaking dried corn yourself.

The Broth Chiles Need to Be Blended Smooth

A gritty, unstrained chile broth is the most common mistake in home pozole. Soak the dried chiles until fully soft, blend them with some of the soaking liquid until completely smooth, and push the puree through a fine mesh strainer before it goes into the pot. That extra five minutes of straining is the difference between a silky red broth and one with bits of chile skin in every spoonful.

Pozole Rojo

Serves 4 | Prep: 25 minutes | Cook: 1 hour 45 minutes | Total: 2 hours 10 minutes

Ingredients

1.5 pounds pork shoulder, cut into large chunks
6 cups water or chicken broth
1/2 white onion, plus 1/4 cup finely diced for garnish
3 cloves garlic
1 bay leaf
1 teaspoon salt, more to taste
4 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 (29 ounce) can white hominy, drained and rinsed
1 cup shredded cabbage, for garnish
4 radishes, thinly sliced, for garnish
1 teaspoon dried oregano, for garnish
2 limes, cut into wedges

Method

In a large pot, combine the pork, water or broth, onion half, garlic, bay leaf, and salt. Bring to a boil, then reduce heat and simmer, partially covered, for 1 hour 15 minutes until the pork is tender.
Remove the pork, shred it, and set aside. Strain and reserve the cooking broth.
Toast the guajillo and ancho chiles in a dry skillet, then soak in hot water for 20 minutes.
Blend the softened chiles with 1 cup of the reserved broth until smooth, then strain through a fine mesh sieve.
Return the strained broth to the pot with the rest of the cooking liquid, stir in the chile puree, and bring to a simmer.
Add the hominy and shredded pork, and simmer 20 minutes so the flavors combine.
Taste and adjust salt.
Serve hot with cabbage, radish, diced onion, oregano, and lime wedges on the side for each diner to add.

Nutrition (per serving)

Calories	Protein	Fat	Carbs
380	28g	16g	32g

Estimate calculated from the ingredients above, not lab verified.

Tips, Variations, and Storage

Pozole tastes better the next day, so it is a genuinely good make-ahead dish. Chicken thighs can replace pork for a lighter version. Keep the fresh toppings separate until serving so the cabbage and radish stay crisp. Leftover soup keeps 4 days refrigerated or 3 months frozen, though toppings should always be added fresh.

Frequently Asked Questions

What is hominy?

Hominy is dried corn kernels that have been treated with an alkaline solution until they swell and soften, a process called nixtamalization. It has a chewy, slightly puffed texture very different from fresh corn.

Can I use canned hominy?

Yes, and most home cooks do. Dried hominy needs to be soaked and cooked for hours before it is usable, while canned hominy just needs a rinse.

Is pozole rojo very spicy?

It has warmth from the dried chiles but is not typically fiery. Guajillo and ancho chiles are both mild to medium.

What is the difference between pozole rojo and pozole verde?

Pozole rojo gets its color and flavor from dried red chiles, while pozole verde uses a green sauce built from tomatillos and fresh green chiles. They are genuinely different dishes, not just a color swap.

Can I make this in a slow cooker?

Yes. Cook the pork and broth on low for 6 to 7 hours, then finish with the strained chile puree and hominy for the last 30 minutes on the stove or in the slow cooker.