How to Make Pozole Rojo with Pork: A Mexican Comfort Food Classic

 Pozole Rojo is more than just a dish; it’s a celebration of Mexican tradition, history, and flavor. This vibrant, hearty stew is rooted in ancient Mesoamerican culture and remains a centerpiece for special occasions and family gatherings across Mexico. While its cultural significance is remarkable, Pozole Rojo is appreciated worldwide, thanks to its rich, smoky broth, tender pork, and the satisfying, chewy texture of hominy.

Whether you’re preparing this beloved dish for the first time or looking to perfect your recipe, this guide will walk you through crafting an authentic Pozole Rojo with Pork that’s guaranteed to warm hearts and impress taste buds.

What You’ll Need

Ingredients for Pozole Rojo

For the Broth and Meat:

• 2 ½ pounds pork shoulder (or a mix of pork shoulder and pork ribs), cut into chunks
• 1 medium onion, halved
• 6 garlic cloves, peeled
• 8 cups water, or enough to cover the meat
• 2 teaspoons salt (adjust to taste)
• 2 bay leaves

For the Red Sauce:

• 6 dried guajillo chilies, stemmed and deseeded
• 3 dried ancho chilies, stemmed and deseeded
• 2 garlic cloves
• ½ teaspoon dried oregano
• ½ teaspoon ground cumin
• 1 cup water (for blending)
• Salt, to taste

Other Components:

• 4 cups canned hominy (drained and rinsed)
• 1 cup chicken or pork broth (for adjusting consistency, optional)

Garnishes (essential for a true Pozole experience):

• Shredded cabbage or lettuce
• Thinly sliced radishes
• Diced white onion
• Fresh lime wedges
• Dried oregano
• Crushed chili flakes
• Chopped fresh cilantro
• Tortilla chips or tostadas for serving

Step-by-Step Recipe

1. Prepare the Pork Broth

1. Place the pork shoulder (and ribs, if using), onion halves, garlic cloves, bay leaves, and salt into a large pot. Add enough water to fully cover the meat.
2. Bring to a boil over medium-high heat, skimming off any foam that collects on the surface.
3. Once boiling, reduce the heat to low, cover the pot, and simmer for about 1.5 to 2 hours, or until the pork is tender and easily shreds with a fork.
4. Remove the meat from the pot and set it aside to cool slightly. Strain the broth, discarding the onion, garlic, and bay leaves. Reserve the clear broth to use later.

2. Make the Red Chili Sauce

1. While the pork cooks, prepare the red sauce. Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for about 1-2 minutes until fragrant (be careful not to burn them).
2. Place the toasted chilies in a bowl and cover them with hot water. Let them soak for about 15 minutes, or until they’re soft.
3. Drain the chilies and transfer them to a blender along with garlic, oregano, cumin, 1 cup of water, and a pinch of salt. Blend until you have a smooth sauce. If needed, strain the sauce to remove any solids.

3. Combine the Broth, Pork, and Red Sauce

1. Return the strained broth to the pot and bring it to a simmer.
2. Shred the cooked pork into bite-sized pieces and add it back to the pot. Stir in the red chili sauce and mix well.
3. Add the rinsed hominy and simmer the pozole for an additional 30 minutes. Taste and adjust the seasoning with more salt, if needed. If the broth is too thick, you can add a bit of chicken or pork broth to thin it out.

4. Add Your Garnishes and Serve

1. Once the pozole is ready, ladle it into bowls and top with shredded cabbage, radish slices, diced onion, fresh lime juice, and any of your favorite garnishes. Don’t forget to sprinkle a little dried oregano and crushed chili flakes on top for an extra kick of flavor.
2. Pair your pozole with crispy tostadas or tortilla chips on the side for crunch.

Tips for Perfect Pozole Rojo

• Use Quality Chilies: The flavor of Pozole Rojo comes from the dried guajillo and ancho chilies. Look for pliable chilies without blemishes for the best taste.
• Make it Ahead: Pozole often tastes better the next day as the flavors meld together. It’s a great dish to prepare in advance.
• Customize Heat Levels: If you love spicy food, you can add a few dried arbol chilies or chili flakes to the red sauce for an extra kick.

Variations and Substitutions

• Chicken Pozole Rojo: Swap the pork for chicken thighs if you prefer poultry. Follow the same cooking process, but reduce the simmer time as chicken cooks faster.
• Vegetarian Pozole: Skip the meat and use vegetable broth instead. You can add hearty ingredients like mushrooms or jackfruit for a meatless option.
• Different Hominy Options: If canned hominy isn’t available, dried hominy works too. Just soak and cook it according to package instructions before adding it to the pozole.

How to Enjoy Pozole Rojo Authentically

Pozole is typically enjoyed as a celebratory dish during Mexican holidays like Christmas, New Year’s, and Independence Day. Gather friends or family around the table and share this flavorful stew with warm tostadas, casual conversation, and perhaps an agua fresca or a cold beer on the side.

Pozole Rojo with Pork is more than just comfort food. It’s a dish that brings people together, offering deep, smoky flavors and a touch of history in every bite. Once you’ve tried it, you’ll understand why it holds such a special place in Mexican cuisine. Make a big pot, invite your loved ones, and enjoy this beautiful Mexican classic!