Pozole Rojo (Authentic Mexican Pork & Hominy Stew) (2024)

This delicious Pozole Rojo (aka posole) is a traditional Mexican stew loaded with tender pork chunks and hominy. Dried Mexican chiles like guajillo and ancho chile peppers give this dish a vibrant hue as its name implies. Onion, garlic, cumin, oregano and a few other ingredients make this stew a flavor-filled powerhouse. Top with shredded cabbage, sliced radish, cotija cheese, and more to up the ante!

I remember when I was on a trip to San Diego, a boiling pot of Mexican fare all over, I had my first taste of pozole. Then when I visited Phoenix a couple of months ago, I stopped at this spot called Gallo Blanco and ate the most heavenly bowl of pozole rojo. Real talk, I still think about it to this day. It was a small bowl that was visibly bright red with cabbage and other garnishes loaded on top. Then when I dove under the fragrant red broth with my spoon, I found hidden chunks of meat and hominy corn. Y’all, I was so lost in that appetizer that I forgot about the tacos I ordered until the waiter came by with them, ha!

The Most Delicious Pozole Rojo (Mexican Pork & Hominy Stew) You’ll Ever Have! 😋

Pozole is a traditional Mexican soup or stew. To dive deeper, there’s pozole blanco (white) where the broth is simple and not tinged with color, and then there’s pozole verde (green) where the broth is laced with tomatillos, poblano peppers, jalapeños, and/or salsa verde. Finally, there’s pozole rojo (red) where the broth is made from a blend of Mexican red chiles. Those red chiles add a slightly spicy, smoky, sweet, and extra savory element to the finished stew. One thing is for certain, the most prominent ingredients in a batch of pozole (or posole) are pork and hominy. However, there are some versions with chicken, too.

⇢ Whether it’s my Birria Tacos, this Cuban Picadillo, my favorite Carnitas recipe or these Crispy Chorizo Empanadas…I love Latin cuisine! 👅

What Is Pozole (Posole)?

In Mexico, pozole is served year-round but is especially enjoyed around the holidays like Christmas, New Year’s, and other festivities/celebrations. It’s one of Mexico’s most beloved and iconic dishes. Traditional pozole would use dried hominy that would need to be soaked and cooked prior. After simmering, the hominy bud would be plucked out of its shell and then ready to use for making pozole. But thanks to canned hominy, we’re able to skip that step.

Fun fact: In case you were wondering, pozole means “hominy” which is a variety of corn or maize. To me, this stew is so distinct and there’s nothing like it ♡.

Ingredients Needed For This Pozole Rojo:

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

• Dried chiles: I use Mexican guajillo and ancho chiles. Guajillo chiles have a sweet, smoky, fruity flavor profile. Alternatively, ancho chiles are unripe dried poblano peppers that have a sweet-smoky flavor. It’s important to note that both chiles are considered mild to medium in their heat intensity, and very low on the Scoville scale. So, don’t let the vibrancy in color scare you! You can find these dried chiles in nearly any Latin market or sometimes in the international aisle at your local grocery store.
• Oil: I use olive oil for browning the pork shoulder.
• Pork shoulder: One of the main ingredients! Also referred to as Boston butt. Aim for pork shoulder that’s nicely marbled and trimmed of excess fat.
• Salt & pepper: For seasoning the pork during the browning process.
• Onion: One yellow onion for aromatic flair, check.
• Garlic: A massive amount of garlic, 10 cloves…yummm.
• Spices: Cumin, oregano, and chipotle powder (for a nice kick).
• Bay leaves: Such a staple for adding depth to stews.
• Canned hominy: I use Juanita’s– be sure to drain and rinse your hominy!
• Chicken broth: For building the stew and enhancing the flavor.

How To Make This Pozole Rojo Recipe

(Note: please see the recipe card directly below for the complete written instructions.)

1. Prep the chiles: Cut the stems off the guajillo and ancho chiles. Then shake out the inner seeds within each chile and place them into a large bowl. Cover the chiles with boiling water (ensuring they’re fully submerged) and set aside for the chiles to soak and rehydrate.
2. Blend the chiles: Place the soaked chiles into the body of a high-powered blender (love my blender!) or food processor along with 1 cup of the soaking liquid- do not discard remaining though. Pulse to combine until the chiles are completely smooth. Add in more liquid if the mixture is too thick.

Brown The Pork & Build The Stew

1. Brown the pork. In a large dutch oven over medium-high heat, add the oil. Working in batches, add some of the pork chunks into the pot, careful not to overcrowd. Brown the pork until a nice sear appears, about 2-3 minutes on each side. Season the pork with salt/pepper- to taste. Transfer the browned pork onto a clean plate/small baking sheet and repeat the process until all the pork is browned. Then set the browned pork chunks aside and reduce the heat to medium.
2. Sauté the aromatics: Add the chopped onion into the pot. Sauté until the onions are tender, about 3-4 minutes. Then add the garlic and continue cooking until the mixture is fragrant, about 1 minute.
3. Build the pozole rojo: Return the browned pork into the pot. Add the blended chile mixture into the pot along with the cumin, oregano, chipotle powder (if using), bay leaves, hominy, and broth. Stir until fully combined and increase the heat to medium-high to bring to a gentle boil.
4. Simmer: Reduce the heat to medium-low and let the stew simmer for 1 ½ – 2 hours, stirring the pozole every so often, until the pork is extra tender.
5. Serve: After simmering, discard the bay leaves, give the stew a taste test and adjust with more salt/pepper, if desired. Ladle the pozole rojo into serving bowls and top the stew with desired toppings. Enjoy!

Pozole Rojo Garnishes

A whole slew of garnishes frequent the table when it comes to serving up pozole rojo, peeps. These toppings include shredded cabbage, sliced radish/jalapeños, cotija cheese, chopped avocado, lime wedges, diced onions, and/or fresh chopped cilantro. Every single one of these garnishes adds a little extra filling element and contrast to the already delicious bowl of pozole. Honorable mentions also include fried corn tortilla strips or regular crushed tortilla chips, too! 😋

Tips + Tricks, FAQs & Recipe Notes

Here’s my extra notes & tidbits you’ll be interested in about this stew:

• Can I make this pozole rojo with beef?– Yes! I recommend substituting the pork with beef chuck roast. Trim the fat (as needed), cut it into chunks, then brown and braise just like the pork shoulder. Yay.
• Toast up your chiles!– For an extra fragrant touch, toast up your chiles before making the recipe. To do this, simply place the chiles on a medium baking sheet in a single layer. Preheat the oven to 350°F and toast the chiles for just 5 minutes. Toasting the chiles brings out more flavor within them! Then soak and prepare them as directed in the recipe card, below.

Storing Leftover Pozole Rojo & Reheating:

To prep your pozole for refrigeration, here’s how to do it: Make sure the stew has cooled down to room temperature first. Then store the pozole inside an airtight container, and it will keep in the fridge for up to 4 days. To reheat, simply cook on the stovetop over low heat until warmed through. Alternatively, heat in the microwave until warmed through.

To prep your pozole for freezing: Make sure the stew has cooled down to room temperature first. Then transfer the stew into an airtight container or a large freezer-safe plastic bag that’ll lay flat. I like to label the stew with the date made for safekeeping. Keep the stew stored in the freezer and it will keep for up to 3 months. When ready, thaw pozole in the fridge overnight. To reheat, simply cook on the stovetop over low heat until warmed through. Alternatively, heat in the microwave until warmed through.

Slow Cooker Pozole Rojo:

To make this pozole rojo in a slow cooker, follow the same instructions as noted in steps 1-4 in the recipe card down below. Afterward, transfer everything (as noted in step 5) into a large slow cooker vessel (at least 6-quarts). Cook on low for 6-8 hours or on high for 4-5 hours- stirring the pozole every so often. Then serve with desired toppings as noted in step 7.

Instant Pot Pozole Rojo:

To make this pozole rojo in a pressure cooker, follow the same instructions as noted in steps 1 and 4 to prep the chiles. Set the IP to the sauté function, brown the pork and sauté the aromatics as noted in steps 2-3. Then build the stew as noted in step 5- adding all ingredients into the pressure cooker, but make sure you don’t overfill past the liquid line. Cover and close to seal. Place the IP on the pressure cook function and cook for 40 minutes. Afterward, let the IP vent until all steam ceases. Then follow step 7 to serve pozole with toppings.

Friends, I can’t recommend this Pozole Rojo recipe enough to you. It is so insanely delicious and comforting as well! Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

Other cozy recipes you’ve gotta peep:

• Red Wine Braised Short Ribs
• Jamaican Oxtail Stew
• Coq Au Vin Blanc (Chicken In White Wine)
• Creamy White Chicken Chili
• Easy Lasagna Soup
• Pumpkin Cinnamon Rolls

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