Pozole Rojo (Red Posole) Recipe

If you’re craving a meal that bursts with vibrant flavors, comforting warmth, and a touch of tradition, I can’t recommend this Pozole Rojo (Red Posole) Recipe enough. This hearty Mexican stew made with tender pork, hominy, and a smoky, spicy red chile broth is one of those dishes that instantly feels like a big hug in a bowl. Perfect for gathering around with friends and family, the layers of flavor develop as it simmers slowly, rewarding your patience with pure deliciousness. I love how the toppings like fresh radishes, cabbage, lime, and crunchy tostadas add such fresh contrasts, making every bite exciting and utterly memorable.

Ingredients You’ll Need

Getting your ingredients lined up for this Pozole Rojo (Red Posole) Recipe is surprisingly straightforward, but each item plays a very important role in building the soup’s rich depth, texture, and iconic color. From the tender pork to the fragrant chiles, these essentials come together beautifully.

• BONE-IN pork butt (3 pounds, chopped into 2-inch pieces): The bone adds extra flavor and richness to the broth.
• Kosher salt (1 1/2 teaspoons for searing, 2 teaspoons plus 1/2 teaspoon for seasoning): Essential for seasoning the meat and broth perfectly.
• Vegetable oil (2 tablespoons total): For searing the pork and toasting the chiles without overpowering their flavor.
• Water (10 cups plus 4 cups for soaking chiles): The base liquid that transforms into that savory broth you’ll fall in love with.
• Onion (1 large plus 1/4 for the chile sauce, 3/4 finely diced for garnish): Adds sweetness and a savory backbone both in the soup and the sauce.
• Garlic (10 whole cloves plus 2 for chile sauce): Provides an aromatic punch that makes the broth incredibly fragrant.
• Better Than Bouillon Chicken base (3 tablespoons): Boosts the umami and savory notes in the soup.
• Bay leaves (3 large): Infuses subtle herbal notes to round out the broth.
• Cumin (2 teaspoons): Adds a warm, earthy spice that’s key to the overall flavor profile.
• Dried chiles: 6 ancho, 8 guajillo, 3 chile de arbol: These create the iconic deep red color and smoky-spicy dimension.
• Oregano (2 1/2 teaspoons, preferably Mexican): Adds a bright, slightly peppery herbal touch.
• Hominy (4 cups, drained): The classic chewy, slightly nutty corn that makes this more than just a soup.
• White vinegar (1 teaspoon): Balances richness and brightens the flavors.
• Limes (2, cut into wedges): For serving, adding fresh acidity and brightness at the table.
• Angel hair shredded cabbage (10-ounce package): Adds crispness and freshness as a garnish.
• Radishes (10, very thinly sliced): Perfect for adding a peppery crunch to each bowl.
• White onion (3/4 finely diced for garnish): Offers a sharp contrast in texture and flavor.
• Cilantro (1 cup, chopped): Packed with fresh herbal brightness.
• Tostadas or tortilla chips (10): To scoop, crunch, and enjoy with each spoonful.
• Avocado (1 sliced, optional): Smooth, creamy richness to balance the heat.
• Mexican crema or sour cream (optional): Adds a cooling, luscious finishing touch.

How to Make Pozole Rojo (Red Posole) Recipe

Step 1: Prep and Cut the Pork

Start your Pozole Rojo (Red Posole) Recipe journey by sourcing a 3 to 4-pound bone-in pork butt. This cut is essential because the bone adds exceptional flavor to the broth. If you can, have your butcher chop it into 2-inch pieces and save the bone for later. Don’t worry if you have extra meat, you can always freeze that for another meal. The fat will render and bring richness, but trim any large thick strips to keep the stew balanced.

Step 2: Sear the Pork

Heat a large soup pot over medium-high and lightly salt the pork pieces. Add a tablespoon of oil and carefully sear the pork pieces without crowding them—it’s all about building flavor through that golden crust. Brown each piece on all sides, including the meat left on the bone, then set aside. This step is key to locking in those juicy, meaty flavors.

Step 3: Build Your Broth

Add the pork and bone back to the pot with 10 cups of water. Toss in your roughly chopped onion, smashed whole garlic cloves, 3 tablespoons of chicken bouillon, bay leaves, cumin, and salt. Bring everything to a boil, then reduce to a gentle simmer with the lid on. Let this rich broth develop for about 1.5 hours, skimming off any foam or fat that rises to keep it clean and flavorful.

Step 4: Prepare the Chiles

While your broth simmers, take time to prep the chiles that give this dish its iconic red color. Remove stems, seeds, and veins from the ancho, guajillo, and chile de arbol. Toast them gently in oil over medium-high heat just until they become fragrant and slightly browned—watch carefully so they don’t burn. Add the quarter white onion and whole garlic cloves, stirring to slightly toast these aromatics.

Step 5: Make the Chile Sauce

Add 4 cups of water to your toasted chiles and bring to a boil. Lower the heat and simmer for 20 minutes until the chiles soften. Transfer the mixture to a blender and blend until smooth, then strain back into the pan to remove any gritty bits. Stir in oregano and salt, then simmer for 10 minutes to deepen the flavor. This sauce is the soul of your Pozole Rojo (Red Posole) Recipe.

Step 6: Combine and Simmer with Hominy

Once your broth is flavorful and your pork nearly tender, skim off any remaining scum before adding the chile sauce. Stir in the drained hominy and bring everything to a boil again. Lower to a simmer for 1 to 1.5 hours to meld all the flavors together. Adjust the consistency by simmering uncovered for a thicker stew or keeping the lid on for a brothy soup.

How to Serve Pozole Rojo (Red Posole) Recipe

Garnishes

The magic of Pozole Rojo (Red Posole) Recipe is in how you top it. Fresh, crisp shredded cabbage, thinly sliced radishes, diced onions, chopped cilantro, juicy lime wedges, creamy avocado slices, and a dollop of Mexican crema or sour cream make each spoonful pop. These garnishes add bright, crunchy textures and layers of fresh flavor that cut through the rich stew.

Side Dishes

While the pozole is hearty on its own, a few light sides can elevate the meal. A cilantro lime cucumber salad feels refreshing and pairs beautifully, or you could serve a fresh fruit salad to lighten the mood between bites. If you want to keep things more traditional, warm tostadas or crispy tortilla chips always steal the show.

Creative Ways to Present

Set up a pozole bar where everyone can build their bowl just the way they like it. Place the steaming pozole in a big pot at the center with bowls of cabbage, radishes, onions, cilantro, limes, avocados, crema, and tostadas laid out buffet-style. This encourages sharing and gives your guests the joy of customizing their perfect bowl. Nothing is more comforting or interactive.

Make Ahead and Storage

Storing Leftovers

Leftover Pozole Rojo (Red Posole) Recipe stores beautifully in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight making your next meal just as satisfying. Store the garnishes separately to keep them crisp and fresh.

Freezing

This pozole freezes wonderfully for up to 3 months. Cool it completely before freezing in individual portions for easy, delicious meals down the road. Keep in mind that garnishes and tostadas should be added fresh when you reheat.

Reheating

Reheat gently on the stovetop over low heat until warmed through, stirring occasionally. Adding a splash of water or broth can loosen the consistency if it’s thickened too much. Always wait to add your fresh garnishes until serving to maintain that perfect punch of flavor and texture.

FAQs

Can I use boneless pork for this Pozole Rojo (Red Posole) Recipe?

Yes, you can use boneless pork butt, but using bone-in is preferred because the bones add incredible depth and body to your broth. If you only have boneless, consider adding a pork neck bone or ham hock for flavor.

How spicy is this Pozole Rojo (Red Posole) Recipe?

The recipe includes chile de arbol which brings heat, but you can easily adjust the amount or omit it if you prefer milder chile flavors. The smoky ancho and guajillo provide richness and color without overwhelming spiciness.

What if I can’t find Better Than Bouillon?

If you don’t have this chicken base, a good quality chicken broth or stock will work nicely. You may need to adjust the salt slightly. It’s all about layering that umami taste.

Is hominy essential?

Hominy is a classic ingredient that gives Pozole its unique texture and heartiness. If you can’t find canned hominy, dried hominy can be used but requires soaking and a much longer cooking time.

Can I make this soup vegetarian?

Absolutely, though it won’t be the traditional Pozole Rojo (Red Posole) Recipe. Substitute the pork with hearty vegetables like mushrooms and use vegetable broth instead of chicken base. You can also add beans for protein.

Final Thoughts

I hope this inspires you to make this Pozole Rojo (Red Posole) Recipe your new favorite comfort food. It’s a labor of love that fills your kitchen with incredible aromas and your table with joy. Trust me, once you take that first warm, flavorful spoonful topped with fresh crunch and creamy avocado, you’ll understand why this stew has been beloved for generations. Gather your people, get comfortable, and enjoy every delicious spoonful!

Pozole Rojo (Red Posole) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 52 reviews

• Author: Diane
• Prep Time: 10 minutes
• Cook Time: 3 hours 45 minutes
• Total Time: 3 hours 55 minutes
• Yield: 10 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

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Description

Pozole Rojo is a traditional Mexican soup featuring tender, slow-simmered pork, hominy, and a rich, smoky red chili sauce made from ancho, guajillo, and chile de arbol peppers. This hearty and flavorful dish is typically garnished with fresh toppings like cabbage, radishes, onion, cilantro, lime, and served with crunchy tostadas and optional avocado and Mexican crema for an authentic and satisfying meal.

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Ingredients

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Meat and Broth

• 3 pounds bone-in pork butt, chopped into 2-inch pieces (save the bone)
• 1 and 1/2 teaspoons kosher salt (for searing pork)
• 10 cups water
• 1 large onion (yellow or white; roughly chopped)
• 10 cloves garlic (smashed and left whole)
• 3 tablespoons roasted chicken bouillon base
• 3 large bay leaves
• 2 teaspoons cumin
• 2 teaspoons kosher salt (or sea salt; use less if using table salt)

Chili Sauce

• 6 dried ancho chiles
• 8 dried guajillo chiles
• 3 dried chile de arbol (or more for extra spice)
• 1 tablespoon oil (divided)
• 2 cloves garlic (left whole)
• 1 quarter white onion (roughly chopped; save the rest for garnish)
• 2 and 1/2 teaspoons oregano (preferably Mexican oregano)
• 1/2 teaspoon kosher salt (or sea salt)
• 4 cups water (for soaking chiles)

Remaining Soup Ingredients

• 4 cups hominy, drained (approximately from two 25-ounce cans)
• 1 teaspoon white vinegar

Toppings and Garnishes

• 2 limes, cut into wedges
• 1 (10-ounce) package angel hair shredded cabbage
• 10 radishes, very thinly sliced
• 3/4 white onion, finely diced
• 1 cup cilantro, chopped
• 10 tostadas (or tortilla chips)
• 1 sliced avocado (optional)
• Mexican crema or sour cream (optional)

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Instructions

1. Prepare Pork: Begin by sourcing a 3-4 pound bone-in pork butt. Have it butchered into 2-inch pieces, reserving the bone. Trim off large fat strips and measure about 2 and 1/2 pounds of cubed pork plus the bone for the soup. Freeze any extra meat.
2. Sear Pork: Heat a large stockpot or 6-quart Dutch oven over medium-high heat. Sprinkle pork pieces evenly with 1 and 1/2 teaspoons kosher salt. Add 1 tablespoon vegetable oil and sear pork pieces in batches without crowding, about 1-2 minutes per side, until browned. Sear the meat on the bone as well if it has significant meat.
3. Make Broth: Return all browned pork meat and the bone to the pot. Add 10 cups water, roughly chopped onion, smashed garlic cloves, 3 tablespoons roasted chicken bouillon base, bay leaves, cumin, and 2 teaspoons kosher salt.
4. Simmer Soup: Bring to a boil over medium-high heat (about 20-30 minutes). Once boiling, reduce heat to low or medium-low to maintain a gentle simmer. Cover and cook for 1 and 1/2 hours if using bones; if no bones, simmer 2-3 hours for flavor.
5. Skim Foam: Every 30 minutes, uncover pot and remove protein scum and accumulated fat from the surface using a spoon for a clear broth.
6. Prepare Chiles: Remove stems, seeds, and veins from ancho, guajillo, and chile de arbol peppers, discarding seeds and stems. Place chile flesh in a dry 12-inch skillet.
7. Toast Chiles: Drizzle 2 teaspoons oil over chiles and toast over medium-high heat, stirring frequently, until aromatic and lightly browned, about 1-2 minutes. Avoid burning.
8. Add Veggies to Toast: Remove skillet from heat briefly and add 2 whole garlic cloves and 1/4 chopped white onion. Stir and return to heat briefly to toast garlic and onion.
9. Simmer Chiles: Add 4 cups water to skillet and bring to a boil. Reduce heat to medium, simmer for 20 minutes, keeping chiles submerged and softening.
10. Blend Chile Sauce: Let chile liquid cool slightly, then transfer mixture to a blender. Blend gradually from low to medium-high speed about 60 seconds until smooth.
11. Strain Sauce: Pour blended chile sauce through a fine mesh strainer back into the skillet, pressing solids to extract all sauce. Discard solids.
12. Season Sauce: Add oregano and 1/2 teaspoon kosher salt to sauce, bring to a boil over medium-high heat, then reduce heat and simmer for 10 minutes, stirring frequently.
13. Finish Soup: Once pork is nearly tender and broth is flavorful, skim any remaining scum from soup. Add 1 teaspoon white vinegar and the prepared chili sauce to the soup pot.
14. Add Hominy: Drain hominy thoroughly and stir into the soup. Bring to a boil over medium-high heat, then reduce to medium-low to simmer for 1 to 1 and 1/2 hours, stirring occasionally. For thicker soup, simmer uncovered; for thinner broth, keep lid on.
15. Prepare Toppings: Just before serving, cut limes into wedges, thinly slice radishes, finely dice remaining white onion, chop cilantro, and slice avocado. Place shredded cabbage in a serving bowl.
16. Warm Tostadas: Arrange tostadas on a baking sheet and warm under broiler for 2-3 minutes, watching carefully to avoid burning.
17. Serve: Ladle pozole into bowls, leaving space for toppings. Let each person garnish with cabbage, radishes, onion, cilantro, lime, tostadas, avocado slices, and Mexican crema or sour cream as desired. Enjoy!
18. Optional Sides: Serve with cilantro lime cucumber salad or a fresh fruit salad for a complete meal experience.

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Notes

• Use bone-in pork for richer flavor, but boneless can work if necessary.
• Remove all seeds and veins from chiles to avoid excessive bitterness and spice variation.
• Regularly skim foam and fat during simmering for a clear, clean broth.
• If broth looks cloudy or unappetizing after cooking, continue to skim and strain to improve clarity.
• Broth simmers longer with bones to develop deeper flavor; cook longer if boneless.
• Adjust chile quantity to your preferred spice level; chile de arbol adds more heat.