For an even richer flavor, consider using homemade pork stock instead of water. Adjust the amount of guajillo chiles to control the spiciness of the pozole. For a milder flavor, remove the seeds and veins from the chiles before soaking. Feel free to experiment with different garnishes! Radishes, avocado, cilantro, and crumbled queso fresco are all excellent additions. Pozole tastes even better the next day, as the flavors continue to develop overnight. Store any leftovers in an airtight container in the refrigerator.
Pozole Rojo (Mexican Pork and Hominy Stew)
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PREP TIME25 mins
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COOK TIME1 hrs 25 mins
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TOTAL TIME1 hrs 50 mins
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SERVING8 People
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VIEWS39
Embark on a culinary journey to the heart of Mexico with this vibrant and deeply flavorful Pozole Rojo. Tender pork simmers in a rich, smoky broth infused with the essence of guajillo chiles and hearty hominy. A true celebration of Mexican comfort food!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate35 g
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Cholesterol81 mg
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Fiber9 g
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Protein30 g
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Saturated Fat6 g
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Sodium517 mg
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Sugar5 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
1 hrs
In a large pot, combine the pork shoulder, pork loin, and pork neck bones. Cover generously with water. Add the head of garlic and salt to taste. Bring to a boil, then reduce heat and simmer gently until the meat is incredibly tender and cooked through, approximately 1 hour.
02
Step
20 mins
Stir in the drained hominy, return to a boil, and then simmer for another 20 minutes to allow the flavors to meld.
03
Step
15 mins
While the pork simmers, prepare the chile sauce. Place the tomato and guajillo chiles in a separate pot and cover with water. Bring to a boil and cook until the chiles are softened, about 15 minutes. Drain the water.
04
Step
5 mins
Transfer the softened tomato and chiles to a blender. Add salt, the single clove of garlic, oregano, cumin, and 2 cups of fresh water. Blend until completely smooth.
05
Step
5 mins
Strain the mixture through a fine-mesh sieve to remove any solids, resulting in a silky, flavorful chile sauce. Set aside.
06
StepRemove the cooked pork from the pot and shred it using two forks. Discard the pork neck bones and the cooked garlic.
07
StepReturn the shredded pork to the pot. Pour in the prepared chile sauce. Simmer the pozole for an additional 5 minutes to allow the flavors to marry harmoniously.
08
StepLadle the pozole into serving bowls. Top generously with shredded cabbage and diced onion. Serve with lime wedges on the side for a final burst of freshness.
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RECIPE REVIEWS
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Raven Breitenberg
Jun 3, 2025I've made this several times, and it's always a hit.
Reagan Wisozkbraun
May 22, 2025I added a little bit of smoked paprika for an extra smoky flavor.
Dana Orn
Apr 24, 2025This recipe is amazing! The flavor is so rich and complex.
Adrian Prohaska
Feb 25, 2025My family loves this pozole! It's become a regular in our rotation.
Damon Boehm
Feb 11, 2025The instructions were easy to follow, even for a beginner like me.
Madeline Kuvalis
Jan 22, 2025The homemade chile sauce makes all the difference!
Raymundo King
Dec 27, 2024Don't skip the toppings! They really elevate the dish.
Oral Reilly
Dec 22, 2024I used chicken instead of pork, and it was still delicious.