Ultimate Pozole Rojo
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One of the most iconic Mexican dishes, this “ultimate” Pozole Rojo recipe is PACKED with deliciously bold and robust flavors that will absolutely WOW your taste buds! A great make-ahead dish, the flavors only get better over time!
What is Pozole Rojo?
Pozole in Mexico is like chicken noodle soup in the United States – it’s a dish so engrained in our culture, traditions and way of life that it’s practically indispensable at the family table. Imagining life without it is, well, unimaginable. And on a cold and drizzly day or in the midst of feeling under the weather and needing some nutritious comfort, you just can’t beat a hot bowl pozole rojo.
One of Mexico’s most iconic and popular dishes, pozole (some spell it posole) is served in Mexican restaurants worldwide. This traditional stew is popular in three varieties: Blanco (white) , Verde (green) and Rojo (red). As the names suggest, pozole verde is made with a green sauce (and usually chicken), pozole rojo is made with a red sauce, and pozole blanco is made without either green or red sauce. What I’m sharing with you is a pozole rojo recipe that incorporates a sauce made from roasted red chiles and garlic and has a depth of flavor that is simply unforgettable.
Pozole is the Spanish word for “hominy”. Hominy are dried maize/corn kernels that have gone through a process called nixtamalization in which the dried kernels are soaked in lime to soften the outer hulls. The kernels are then washed and the hulls are removed, leaving them nice and chewy. Hominy has been a staple food throughout Mexico for centuries. In fact, this famous pozole stew dates back to pre-hispanic times to the Aztecs.
Tips for Making the BEST Pozole Rojo
The flavor of this pozole rojo is especially rich and robust from the addition of the homemade roasted red chile sauce, the smoked paprika and the addition of masa harina for an extra boost of delicious corn flavor that the hominy alone can’t provide. Your taste buds will be WOWED!
An absolute key to making the ultimate pozole roja is making your own authentic red chile sauce. Don’t even think twice about it. Just make it. You’ll be so glad you did. Grab my recipe for the most incredible authentic Enchilada Sauce.
One of the things I really love about this pozole rojo is that it keeps in the fridge for up to 5 days, giving you plenty of time to enjoy the leftovers. And the flavor only gets better! What I also love is that it freezes well, so I’ll often make a double batch to have convenient ready-to-go meals on hand. I’m confident you’re going to love this pozole rojo recipe as much as I do!
Pozole Rojo Recipe
Let’s get started!
This recipe makes a large batch on purpose – it’s so good you WILL want seconds. What’s more, you’ll be so happy to have leftovers the next day or two! (And the flavor only gets better with time – win, win!)
Rub the pork down with a little salt and some freshly ground black pepper. Heat the lard/oil over high heat in a heavy stock pot or Dutch oven and sear the pork on all sides until nicely browned. Remove and set aside.
Lower the heat to medium-high and add the onions, cooking until lightly browned. Add the garlic and cumin and cook for another minute.
Return the pork roast and add the chicken broth. Add the homemade Enchilada Sauce along with the bay leaves, salt, pepper, Mexican oregano and smoked paprika.
Simmer covered over low heat for 2-3 hours or until the roast is fork tender and falls apart.
Transfer the roast to a plate and use two forks to shred the meat.
Return the shredded pork to the pot, stir in the masa harina and add the drained hominy.
Simmer covered for another hour. Stir in the cilantro and simmer another 5 minutes. Add more salt and pepper to taste.
Serve garnished with shredded green cabbage, sliced red radishes, diced avocado, sliced limes, chopped cilantro and anything else your heart desires! Want some crunch? Add some toasted tortilla strips.
¡Buen provecho!
How to Serve Pozole Rojo
One of the fun features about this stew is its wide and colorful array of garnishes. Shredded cabbage, sliced red radishes, diced avocados, chopped cilantro and sliced limes are traditional and you can add any other toppings you like such as fried tortilla strips, sliced jalapeños or crema. Pozole Rojo is the king of add-ins!
Storage and Freezing
This pozole rojo recipe makes a generous amount and if you’re not able to finish it in one sitting, no worries, because it keeps in the fridge for up to 5 days and it also freezes well for up to 3 months.
To freeze it it, let it fully cool and then transfer it to freezer-safe containers to freeze. Let it thaw overnight in the fridge. Reheat it over low heat on the stovetop or in the microwave.
For more delicious Mexican recipes be sure to try my:
- Albondigas Soup
- Chicken Tostadas
- Homemade Mexican Chorizo
- BEST Homemade Chili Powder
- Grilled Steak Fajitas
- Restaurant Style Salsa
- Queso Fresco Chorizo Pizza
- South of the Border Soup
- Stuffed Mexican Cornbread
- Mexican Wheat Berry Salad
- Sincronizadas
- Mexican Meatballs
- Creamy Chicken Tortilla Soup
- Mexican Grillades and Grits
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Ultimate Pozole Rojo
Ingredients
- 3 pounds pork shoulder, rubbed with salt and freshly ground black pepper
- 1 tablespoon lard or oil
- 1 large white onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons ground cumin (recommended: roast whole cumin seeds then grind them to a powder)
- 4 cups Aneto 100% All Natural Chicken Broth
- 4 cups Homemade Authentic Enchilada/Red Chile Sauce (do not substitute store-bought)
- 2 teaspoons dried Mexican oregano
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 3 large bay leaves
- 3 15 ounce cans white hominy, drained
- 2 tablespoons masa harina
- 1/4 cup chopped cilantro
- For toppings: Shredded green cabbage, sliced red radishes, diced avocados, sliced limes, chopped fresh cilantro, toasted tortilla strips, crema, and anything else your heart desires!
Instructions
- Rub the pork down with a little salt and some freshly ground black pepper. Heat the lard/oil over high heat in a heavy stock pot or Dutch oven and sear the pork on all sides until nicely browned. Remove and set aside.Lower the heat to medium-high and add the onions, cooking until lightly browned. Add the garlic and cumin and cook for another minute.Return the pork roast and add the chicken broth. Add the Homemade Authentic Red Chile Sauce along with the bay leaves, salt, pepper, Mexican oregano and smoked paprika.Simmer covered over low heat for 2-3 hours or until the roast is fork tender and falls apart.
- Transfer the roast to a plate and use two forks to shred the meat.Return the shredded pork to the pot, stir in the masa harina and add the drained hominy.Simmer covered for another hour. Stir in the cilantro and simmer another 5 minutes. Add more salt and pepper to taste.
- Serve garnished with shredded green cabbage, sliced red radishes, diced avocado, sliced limes, chopped cilantro, etc. Want some crunch? Add some toasted tortilla strips.
- To Make This In The Slow Cooker:Follow steps 1 as directed and then transfer everything to a slow cooker to cook on LOW for 6-8 hours or on HIGH for 4-6 hours. Then shred the meat, add the masa harina and hominy and follow the remaining instructions.
Nutrition
Originally published on The Daring Gourmet September 27, 2018
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Thank you so much for this recipe! I made it for my husband, who wanted to try Pozole for the first time, after watching a documentary on Netflix. I was very skeptical at first, as it seemed a little bit complicated but it ended up much easier than I thought! I used the slow cooker option and I have to say, it is the best stew I’ve ever had in my entire life! Very authentic flavor!!!
I’m overjoyed to hear that, AG, thank you so much!
this recipe is amazing, I made it quite a few times last year, my family had some and keep asking me t make it again!! Thank you!!!
Thank you, Margaret, I’m so happy it’s become a family hit!
Absolutely lovely, dense, dark and rich with flavor. I’m in the last hour of cooking, down in South Texas watching Hurricane Hanna fly by my windows. Comfort food, indeed! I’ve been trying my hand at pozole for years and this is by far the most intensely flavored recipe I’ve used. Looking forward to using the rest of the enchilada sauce on chicken enchiladas. Thank you for sharing!
I am absolutely thrilled to hear that, Janice, thank you so much! Happy eating and stay safe!
Maravillosa receta! Tenemos que probarla si ó si. Tendra el mismo resultado si lo hago con carne de res?.
Aneto, es el mejor caldo Del mundo mundial tanto de pollo, res ó pescado. Yó siempre compro el bajo en sal, ahora, Caro es Caro, 1 litro 3,45 euros, pero vale la pena, cuando no tengo el hecho en casa.
Cuidaros mucho y gracias desde Guadalajara – España
Muchas gracias, Wendy! Si, puedes usar carne si lo prefieres.
This may be a duplicate… Not sure. At any rate, would you have instructions for an Instant Pot. I made a chicken version in the IP, and will definitely make it again, however, I think that my man would appreciate the pork version better.
I’m making this for the first time today! I have dried giant white corn that I was going to use instead of canned hominy, do you have any suggestions about preparing dried corn? Should I just use canned Hominy? Hope all is well, and thanks for the recipes!
Hi Rob, you can definitely use the dried white corn, you’ll just need to cook it first. Bring a pot of lightly salted water to a boil, reduce the heat to a medium simmer and it will probably need to cook for about an hour – just check on it periodically to determine when it’s done. Then drain it and add it to the pozole in the quantity called for in the recipe. Happy cooking!
Just finished my second bowl, so amazing, my soul honestly feels happy right now! Made my own chicken stock but other than that I followed your enchilada sauce recipe and pozole recipe (used dried corn thank you for the response earlier). Both my kids were able to help, just an all around great experience. I’ll definitely be making this again
That’s wonderful, Rob, I’m so happy to hear that and that your kids were involved in the process. Thanks so much for the feedback!
I want to try this, but we don’t eat pork. Would beef work, or would chicken be better?
Hi Karen, you can use either – both will be good, just a different flavor profile.
Your recipe and instructions are second to none! This was delicious. THANK YOU for sharing and your time!
I’m delighted to hear that, LT, thank you!