Pozole Rojo
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recipe
Prep time
20
m
Total time
2.3
h
Yields
8
Servings
Pozole rojo is a traditional Mexican soup made with pork, hominy, and a rich red chile broth. Known for its deep flavor and comforting warmth, it’s often served during holidays and family gatherings, but it’s just as perfect for any time of year. The combination of tender pork, savory broth, and classic toppings makes it a favorite for both celebrations and everyday meals. Serve it with crispy tostadas for the perfect finish. Looking for more ideas? Looking for more traditional recipes? Try our tamales for another classic Mexican favorite.
Ingredients
2
Lb.
2 lbs. of pork shoulder, cut into chunks
15.9
Oz.
15.9 ounces of pork ribs (optional, for a richer broth)
8
Cups
8 cups of water
6
6 garlic cloves
3
3 bay leaves
2
2 cans (25 ounces each) of white hominy, drained and rinsed
1
Tsp.
1 teaspoon of dried oregano
4-5
4–5 dried guajillo chiles, seeded
Salt to taste
2
2 dried ancho chiles, seeded
1/2
Tsp.
1/2 teaspoon of ground cumin
8
8 La Campera Corn Tostadas
1
1 onion, halved
Directions
Step
1
In a large pot, combine the pork shoulder, ribs, water, onion, 3 garlic cloves, bay leaves, and salt. Bring to a boil, skim foam, then reduce heat and simmer for about 1½ hours or until the meat is tender.
Step
2
While the meat cooks, soak the guajillo and ancho chiles in hot water for 15 minutes. Blend them with the remaining 3 garlic cloves, oregano, cumin, and 1 cup of the soaking liquid until smooth. Strain if desired.
Step
3
Remove the onion and bay leaves from the pot. Take out the pork, shred or chop it, and return it to the broth.
Step
4
Add the hominy to the pot, then stir in the chile sauce. Simmer uncovered for 25–30 minutes so the flavors deepen. Adjust salt as needed.
Step
5
Serve hot with cabbage, radishes, onion, lime, oregano, and La Campera Corn Tostadas.
Pozole Rojo – FAQs
Yes. Pozole tastes even better the next day. You can cook the stew 1-2 days ahead and reheat it before serving.
Pozole Rojo is often served during Christmas, New Year’s gatherings, and cold-weather celebrations because it’s warm, hearty, and perfect for sharing.
Shredded cabbage, sliced radishes, lime, oregano, and chopped onion are classic toppings. Many people also enjoy serving it with La Campera Tortilla Factory Corn Tostadas.
Pozole Rojo has a mild to moderate heat depending on the number of guajillo and ancho chiles used. You can reduce or increase the chiles to adjust spice levels.
