Pozole rojo is a celebratory Mexican soup of tender pork, hominy, and a broth colored with dried red chiles; it is often served with a generous spread of fresh toppings. It is a welcome Christmas meal in many households, though holiday dishes and pozole styles vary by region and family.
Ingredients
- 4 lb (1.8 kg) boneless pork shoulder, trimmed and cut into 1½-inch (4 cm) pieces
- 2 cans white hominy, 25 oz (709 g) each, drained and rinsed
- 14 cups (3.3 L) water, plus up to 1 cup (240 ml) hot water if needed
- 1 medium white onion, about 8 oz (225 g), peeled and halved
- 6 large garlic cloves, peeled and divided
- 2 bay leaves
- 2 teaspoons (12 g) fine salt, plus more to taste
- 3 dried ancho chiles, about 1 oz (28 g), stemmed and seeded
- 5 dried guajillo chiles, about 1 oz (28 g), stemmed and seeded
- 1 teaspoon (2 g) dried Mexican oregano, plus more for serving
- ½ teaspoon (1 g) ground cumin
- 1 tablespoon (15 ml) neutral oil
- ¼ teaspoon (0.5 g) ground black pepper
- For serving: 4 cups (280 g) finely shredded cabbage or lettuce, 6 radishes (about 120 g) thinly sliced, 2 limes (about 120 g) cut into wedges, ½ cup (15 g) chopped cilantro, ½ small white onion (about 75 g) finely diced, and 1 teaspoon (2 g) Mexican oregano
- Optional for serving: 1 avocado (about 200 g), sliced, and 1 cup (30 g) crisp tortilla strips or tostadas
Instructions
- Prepare the pork and chiles. Trim away thick, hard pieces of fat from the pork, then cut it into evenly sized pieces so they cook at a similar rate. Rinse and drain the hominy. Wipe the dried chiles clean; remove stems and seeds, taking care not to rub your eyes. Toast the chiles in a dry skillet over medium-low heat for about 20 to 30 seconds per side, pressing them flat with a spatula. Stop as soon as they smell fragrant; scorching makes the broth bitter. Put them in a bowl, cover with hot water, and soak for 20 minutes while you prepare the remaining ingredients. Drain, reserving ½ cup (120 ml) soaking water.
- Blend the chile sauce. Put the softened chiles in a blender with ½ cup (120 ml) reserved soaking water, the cumin, black pepper, and ½ cup (120 ml) fresh water. Blend until very smooth, about 1 minute, then set aside. If your blender is small, work in batches. For a particularly smooth broth, pass the puree through a fine-mesh strainer; this is optional, but it removes any tough chile skin.
- Start the pork broth. Place the pork in a large heavy pot with 14 cups (3.3 L) water, the onion halves, 4 garlic cloves, bay leaves, and salt. Bring to a gentle boil over medium-high heat, skimming off foam as it rises. Lower the heat to maintain a steady simmer, partially cover, and cook for 1 hour 35 minutes. Avoid a vigorous boil, which can make the broth cloudy and the meat less evenly tender.
- Cook the chile puree. When the pork has simmered for 1 hour 35 minutes, heat the oil in a medium skillet over medium heat. Mince the remaining 2 garlic cloves and cook them for about 30 seconds, just until fragrant. Carefully add the chile puree; it may splatter. Stir and cook for 10 minutes, lowering the heat if it begins to stick. Cooking the puree briefly deepens its flavor and removes the raw taste. Discard the onion halves and bay leaves from the pork broth.
- Finish the pozole. Scrape the chile mixture into the pork pot and stir well. Add the rinsed hominy and simmer uncovered for 35 minutes, stirring occasionally. Check the thickest pork piece with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork; keep simmering this shoulder until it is fork-tender, then let the pieces rest in the hot broth for at least 3 minutes before shredding or serving. Taste the broth and add salt as needed. If it tastes too concentrated, add a little hot water; if it seems thin, simmer a few minutes longer.
- Set out the toppings. While the soup finishes, arrange the cabbage, radishes, lime wedges, cilantro, diced onion, and oregano in small bowls. Shred or break apart any large tender pieces of pork with two forks, then return them to the pot. Ladle the soup into warm bowls, making sure each serving gets pork, hominy, and broth. Let everyone add toppings at the table.
Tips
- Keep the chile flavor balanced. Ancho chiles bring a mild, raisiny depth, while guajillos add a clean, gently tangy chile flavor. If you cannot find guajillos, use additional ancho chiles; the broth will be sweeter and less bright. Avoid substituting chipotles in adobo unless you want a smoky, noticeably hotter soup.
- Handle dried chiles gently. Toast just until aromatic, not dark or blistered. If a chile turns black or smells acrid, discard it and start again; bitterness can spread through the entire pot. Seed the chiles for a milder broth, or leave some seeds in if you prefer more heat.
- Use a gentle simmer. A rolling boil can break the pork apart before the broth develops a clear, rich flavor. Keep the pot partially covered and check the liquid level occasionally. Add hot water if needed to keep the pork mostly submerged.
- Season at the end, too. Hominy and the toppings soften the impact of salt once they are in the bowl. Taste the finished broth before serving, then offer lime and oregano at the table so each person can adjust their portion.
Serving Suggestions
Serve pozole as the centerpiece of a relaxed holiday meal, with the toppings arranged so guests can build their own bowls. Shredded cabbage or lettuce, thin radish slices, diced onion, cilantro, dried oregano, and a squeeze of lime provide the familiar contrast of crisp, fresh, herbal, and tangy flavors. Add avocado for a creamy topping or tortilla strips for crunch. Tostadas on the side are useful for scooping and make the meal more substantial.
For a larger Christmas spread, pair the soup with a simple salad, roasted vegetables, or a plate of tamales rather than several heavy dishes. Pozole is filling, so modest bowls work well if other courses are planned. Keep the soup hot in the pot and toppings cool and separate until serving; add garnishes only to individual bowls, not to the whole batch.
Variations
Pozole has regional and household variations, and this is one red pork version rather than a claim to a single definitive recipe. For a slightly lighter broth, trim more visible fat from the shoulder and skim the surface after simmering. Pork shoulder is a good choice because its connective tissue becomes tender over a long simmer; pork loin is leaner but can turn dry and is not an ideal one-for-one swap.
For a chicken version, replace the pork with about 4 lb (1.8 kg) bone-in chicken thighs and use chicken broth or water. Chicken cooks more quickly, so add it after the chile sauce is ready and simmer until the thickest pieces reach the USDA FSIS safe minimum of 165°F (74°C), checking with a thermometer. Remove the chicken, discard bones and skin, shred the meat, then return it to the pot for the final few minutes. The broth will be lighter and the cooking time will be shorter.
For a meat-free pot, use vegetable broth and add extra hominy, such as one additional 25 oz (709 g) can, along with sliced mushrooms or cooked beans. Simmer until the hominy and additions are hot and flavorful. This changes the traditional pork-based character but keeps the chile broth and topping ritual. If Mexican oregano is unavailable, substitute regular dried oregano; it is more minty and less citrusy, so begin with half the amount and adjust to taste.
Storage and Reheating
Refrigerate leftover pozole within 2 hours of cooking in shallow, covered containers. Keep the soup and fresh toppings separate; cooked pozole keeps for 3 to 4 days in the refrigerator. The hominy will continue to absorb broth as it sits, so store a little extra broth or water separately if you like a looser soup. Discard toppings that have wilted or been sitting out rather than mixing them into the stored pot.
Reheat only the amount you plan to eat on the stove over medium heat, stirring until it is steaming throughout and reaches 165°F (74°C), the safe minimum for reheated leftovers. Add a splash of water if the broth has thickened. In a microwave, cover loosely, stir partway through, and check the temperature in more than one spot. For longer storage, freeze the soup without the fresh toppings for up to 2 to 3 months for best quality; thaw in the refrigerator, then reheat to 165°F (74°C). Do not leave the pot at room temperature for more than 2 hours.
Frequently Asked Questions
Is pozole traditionally served at Christmas in Mexico?
Pozole is a festive meal served for gatherings throughout the year, and many households serve it during Christmas or other celebrations. Holiday menus differ across Mexico and among families, so it is one traditional option rather than a dish served by everyone.
Can I make pozole rojo ahead of time?
Yes. Cook the soup a day ahead, cool it promptly in shallow containers, and refrigerate it. The flavors settle together overnight, and the fat is easy to remove from the surface when cold. Reheat the soup to 165°F (74°C), then prepare fresh toppings just before serving.
Do I need to soak canned hominy?
No. Drain and rinse canned hominy to remove the canning liquid, then add it directly to the pot. Dried hominy needs separate soaking and a much longer cooking time, so follow its package directions and cook it until tender before adding the chile sauce and pork. This recipe uses canned hominy for predictable timing.
How spicy is this recipe?
Ancho and guajillo chiles are generally more flavorful than fiercely hot, but heat varies by chile and batch. This recipe is meant to make a mild-to-medium broth. Remove all seeds and membranes for a gentler result, and let guests add heat individually with a hot salsa or chile flakes.
Can I use a different cut of pork?
Boneless pork shoulder is preferred because it stays succulent during the long simmer and becomes easy to shred. A well-marbled pork butt is interchangeable. Lean loin can become dry and does not give the broth the same body; if that is what you have, cut it larger and start checking tenderness earlier.
What can I use instead of dried guajillo chiles?
Use additional ancho chiles if guajillos are unavailable. The soup will still be red and flavorful, but it will lean sweeter and have less of guajillo’s bright, slightly tangy character. A mild dried New Mexico chile can also work, though the flavor will differ. Avoid using a much hotter chile without adjusting the quantity.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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