Pozole Rojo: Ingredients & How to Make It

Pozole is a hearty Mexican soup made with hominy (dried corn kernels treated with lime), meat—most often pork—and a seasoned broth. It is traditionally served for celebrations, but it is equally satisfying as a weekend project. This recipe builds deep flavor by simmering the pork with aromatics, then adding a pureed chile sauce for a rich, red broth that is both comforting and impressive.

Ingredients

2 lb (900 g) pork shoulder, cut into 2-inch chunks
1 lb (450 g) pork neck bones or additional pork shoulder (optional, for richer broth)
2 cans (each 25 oz / 700 g) white hominy, drained and rinsed (about 4 cups / 700 g)
1 large white onion, quartered
6 cloves garlic, peeled
2 bay leaves
1 tbsp (15 g) kosher salt, plus more to taste
4 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
1 tsp (5 ml) dried oregano (Mexican oregano preferred)
1 tsp (5 g) ground cumin
1 tbsp (15 ml) vegetable oil
For serving: shredded cabbage, sliced radishes, diced white onion, chopped cilantro, lime wedges, dried oregano, crushed red pepper or chile powder

Instructions

Place the pork shoulder, neck bones (if using), quartered onion, garlic, bay leaves, and 1 tbsp salt in a large stockpot (at least 8 quarts). Add 4 quarts (3.8 L) cold water, or enough to cover the meat by 2 inches. Bring to a boil over high heat, then reduce to a simmer. Skim off any foam that rises for the first 10 minutes.
Simmer partially covered for 1 hour 30 minutes, or until the pork is fork-tender. Remove the meat from the broth and set aside. Strain the broth through a fine-mesh sieve, discarding the solids. Skim off excess fat, leaving about 2 tbsp in the pot.
While the pork simmers, toast the dried chiles in a dry skillet over medium heat for 30–60 seconds per side, until fragrant. Do not let them burn. Place the toasted chiles in a bowl, cover with hot water, and soak for 20 minutes until softened.
Drain the chiles, then transfer to a blender with 1 cup (240 ml) of the reserved broth. Blend until smooth, about 2 minutes. Strain the chile puree through a fine-mesh sieve to remove any skins.
Heat the vegetable oil in the same stockpot over medium heat. Add the chile puree and cook, stirring constantly, for 5 minutes until it darkens slightly and thickens. Add the oregano and cumin, and cook for 1 minute more.
Return the pork and the strained broth to the pot. Add the drained hominy. Bring to a boil, then reduce to a simmer. Cook uncovered for 1 hour, stirring occasionally, until the broth has thickened slightly and the flavors meld. Season with salt to taste.
Serve hot, allowing each person to add their own toppings: shredded cabbage, radish slices, onion, cilantro, lime juice, and extra oregano or chile.

Tips

Use dried hominy? If using dried hominy, soak it overnight, then simmer it separately for 2–3 hours until tender before adding to the soup. Canned hominy is a convenient substitute and saves time.
Chile heat: Guajillo and ancho chiles are mild; for a spicier pozole, add 1–2 dried chiles de árbol (stems removed) to the soaking mixture. This will add noticeable heat.
Skim the broth: Skimming the foam during the first boil is essential for a clear, clean-tasting broth. It may seem tedious, but it makes a difference.
Don’t skip straining the chile puree: The skins can be tough and bitter; straining gives a silky texture to the broth.

Serving Suggestions

Serve pozole in deep bowls with a side of tostadas or warm corn tortillas. Offer a platter of toppings—shredded cabbage, sliced radishes, diced white onion, chopped cilantro, lime wedges, and dried oregano—so everyone can customize their bowl. For a heartier meal, add a spoonful of sour cream or crumbled cotija cheese on top.

Variations

Pozole Verde: Replace the guajillo and ancho chiles with 1 lb (450 g) tomatillos, 2 jalapeños, and 1 cup cilantro, all blended raw and added to the broth in step 5.
Chicken Pozole: Use 3 lb (1.4 kg) bone-in chicken thighs instead of pork. Simmer for 45 minutes, then remove the chicken, shred the meat, and return it to the pot with the hominy. Cook for an additional 30 minutes.
Vegetarian Pozole: Omit the meat and use vegetable broth. Add 2 cups (300 g) diced zucchini and 1 cup (150 g) corn kernels during the last 20 minutes of cooking.

Storage and Reheating

Refrigerate leftover pozole in an airtight container for up to 4 days. The flavors will deepen overnight. To reheat, warm gently in a pot over medium-low heat, stirring occasionally, until hot throughout (165°F / 74°C). Add a splash of water or broth if the soup has thickened too much. Pozole also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use pork loin instead of pork shoulder? Yes, but pork loin is leaner and can dry out. Cook it for a shorter time (about 45 minutes) and shred it, rather than simmering for 1.5 hours. The broth will be less rich; consider adding a splash of chicken broth or a spoonful of lard to compensate.

Why is my pozole broth bitter? Bitterness usually comes from burnt chiles or from not removing the seeds and stems. Toast the chiles just until fragrant, not dark, and always remove the seeds and veins. Also, straining the puree helps remove bitter bits.

Can I make pozole in a slow cooker? Yes. Brown the pork and make the chile puree as directed, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 4–5 hours, until the pork is tender. Add the hominy during the last hour.

Is pozole gluten-free? Yes, as written, this recipe is gluten-free. Ensure your hominy is labeled gluten-free, and serve with corn tortillas instead of flour ones.

Can I use canned chiles instead of dried? You can, but the flavor will be less deep. Use about 1/2 cup (120 ml) of canned red chile sauce (like enchilada sauce) in place of the dried chiles, and reduce the broth by 1 cup (240 ml) to compensate for the extra liquid.

How do I make pozole less fatty? After simmering the pork, refrigerate the broth overnight, then skim off the hardened fat. Reheat the broth and proceed with the recipe. This also improves the flavor.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).