Pozole Rojo Recipe: Authentic Mexican Hominy Stew

Pozole is a deeply comforting Mexican stew built on three simple ingredients: tender hominy, slow-simmered pork, and a rich, red chile broth. It’s a celebratory dish often served for holidays and family gatherings, but it’s also a wonderful weekend project that fills the house with incredible aroma. This recipe delivers a deeply flavorful, traditional red pozole that’s meant to be customized at the table with crunchy, fresh toppings.

Ingredients

2 lbs (900 g) pork shoulder, cut into 2-inch chunks
1 lb (450 g) pork country-style ribs, cut into 2-inch chunks
1 large white onion, quartered, plus 1/2 onion finely chopped for serving
6 cloves garlic, peeled
2 bay leaves
1 tbsp (15 g) kosher salt, plus more to taste
2 (15 oz / 425 g) cans white hominy, drained and rinsed
4 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 dried chile de árbol, stemmed and seeded (optional, for heat)
1 tsp dried Mexican oregano
1/2 tsp ground cumin
2 tbsp (30 ml) vegetable oil
6 cups (1.4 L) low-sodium chicken broth
For serving: shredded cabbage, sliced radishes, diced avocado, lime wedges, chopped cilantro, dried oregano, and tortilla chips

Instructions

Place the pork shoulder and country-style ribs in a large Dutch oven or heavy pot. Add the quartered onion, 4 of the garlic cloves, bay leaves, and 1 tbsp salt. Cover with cold water by about 2 inches (5 cm). Bring to a boil over high heat, then reduce to a simmer. Skim off any foam that rises to the surface. Simmer uncovered for 1 hour 30 minutes, until the pork is tender but not falling apart.
While the pork simmers, prepare the chiles. Place the guajillo, ancho, and árbol chiles in a dry skillet over medium heat. Toast for 30–60 seconds per side, until fragrant and slightly puffed. Be careful not to burn them, or they will turn bitter. Transfer the chiles to a bowl and cover with hot water. Soak for 20 minutes until softened.
After the pork has simmered, remove the onion quarters, bay leaves, and garlic cloves with a slotted spoon and discard. Add the drained hominy to the pot and continue simmering while you make the chile sauce.
Drain the soaked chiles and place them in a blender. Add the remaining 2 garlic cloves, the oregano, cumin, and 1 cup (240 ml) of the chicken broth. Blend until completely smooth, about 2 minutes. If the sauce is too thick, add another 1/2 cup (120 ml) of broth.
Heat the vegetable oil in a small saucepan over medium heat. Pour the chile sauce into the oil (it will splatter, so be careful). Cook, stirring constantly, for 5 minutes, until the sauce darkens and thickens slightly.
Pour the cooked chile sauce into the pot with the pork and hominy. Add the remaining 5 cups (1.2 L) of chicken broth. Stir to combine. Bring to a boil, then reduce to a simmer. Cook uncovered for 1 hour 30 minutes, stirring occasionally, until the pork is fork-tender and the broth has deepened in color and flavor.
Using two forks, shred the pork chunks directly in the pot. Season with salt to taste. The pozole should be brothy, so add more chicken broth or water if it looks too thick.
Serve hot, allowing each person to add their own toppings: shredded cabbage, sliced radishes, diced avocado, lime wedges, chopped cilantro, finely chopped onion, and a sprinkle of dried oregano.

Tips

Use dried chiles, not chili powder: The flavor of toasted dried chiles is essential. If you can’t find guajillo or ancho, substitute with 3 dried New Mexico chiles or use 2 tbsp of ancho chile powder mixed with 1 tbsp of paprika, though the flavor will be less complex.
Don’t skip skimming the foam: The initial simmer produces a gray foam that looks unappealing. Skim it off for a clearer, cleaner-tasting broth.
Make it ahead: Pozole tastes even better the next day. The flavors meld and deepen overnight. If making ahead, cool completely, refrigerate, and reheat gently, adding a little broth to loosen.
Control the heat: The chile de árbol adds noticeable spice. Omit it for a mild pozole, or add two for a spicier version. Always taste the broth before serving and adjust with salt, not more chile.

Serving Suggestions

Pozole is a meal in a bowl, but it’s traditionally served with a basket of warm corn tortillas or tostadas on the side. Offer a platter of toppings so everyone can customize their bowl. For a complete spread, serve with a simple side of Mexican rice or a crisp green salad. A cold Mexican lager or a glass of horchata pairs beautifully.

Variations

Pozole Verde: Replace the dried chiles with 1 lb (450 g) of tomatillos, 2 jalapeños, and a handful of cilantro, all blended and simmered into the broth.
Chicken Pozole: Substitute the pork with 3 lbs (1.4 kg) of bone-in chicken thighs. Simmer for 45 minutes, then shred. The cooking time will be shorter.
Vegetarian Pozole: Use vegetable broth and add 2 cups (300 g) of diced butternut squash or mushrooms along with the hominy. Simmer for 30 minutes. The broth will be lighter but still satisfying.
Pozole Blanco: Omit the chiles entirely and season the broth with just garlic, onion, and oregano. This is a popular style in the state of Guerrero.

Storage and Reheating

Refrigerate leftover pozole in an airtight container within 2 hours of cooking. It will keep for 3–4 days. The flavors improve overnight. To reheat, place in a pot over medium heat, adding a splash of chicken broth or water to thin the stew. Stir frequently until heated through to 165°F (74°C). You can also freeze pozole for up to 3 months. Thaw overnight in the refrigerator before reheating. The hominy holds up well to freezing, though the pork may become slightly softer.

Frequently Asked Questions

Can I use canned chiles instead of dried? Yes, you can substitute 1 (7 oz / 200 g) can of chopped green chiles or 2 (4 oz / 113 g) cans of red chile sauce, but the flavor will be less smoky and complex. If using canned, add them directly to the pot without the soaking or blending step.

What is hominy and where do I find it? Hominy is dried corn kernels that have been treated with an alkaline solution to remove the hull and puff them up. It’s sold canned in most supermarkets (near the beans) or dried in Latin markets. Canned hominy is already cooked and only needs to be heated through. Dried hominy must be soaked overnight and simmered for 2–3 hours before using.

Why is my broth bitter? Bitterness usually comes from burnt chiles. When toasting the dried chiles, keep them moving and remove them as soon as they become fragrant. Also, be sure to remove all the seeds and stems, as those can add a harsh flavor.

Can I make pozole in a slow cooker or Instant Pot? Yes. For a slow cooker, sear the pork first, then add all ingredients except the chile sauce. Cook on low for 8 hours. For an Instant Pot, use the sauté function to brown the pork, then add the broth and hominy. Cook on high pressure for 45 minutes, then natural release for 15 minutes. Add the chile sauce after pressure cooking and simmer on sauté for 10 minutes.

Is pozole spicy? Traditional red pozole has a mild, smoky warmth rather than intense heat. The guajillo and ancho chiles are mostly fruity and earthy. The heat comes from the optional chile de árbol. If you’re sensitive to spice, omit it entirely.

Can I use pork loin instead of shoulder? Pork loin is leaner and will dry out during the long simmer. Pork shoulder (or butt) has enough fat to stay moist and tender. If you must use loin, reduce the cooking time to 1 hour and check for tenderness early.

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