4.8 from 206 votes
Pozole Rojo
Pozole Rojo is a rich Mexican stew made with tender pork shoulder simmered in a vibrant red chile sauce blended from guajillo, ancho, and árbol chiles. The stew includes hominy and is seasoned with cumin, oregano, and optionally Mexican chocolate for depth. The result is a hearty, flavorful broth balanced by a mild smoky heat, usually garnished with fresh toppings like cilantro, lime, radish, onions, and cabbage for added texture and brightness.
Prep Time
25 mins
Cook Time
2 hrs
Total Time
2 hrs 25 mins
Servings:
10
servings
Calories:
194 kcal
Course:
Soup
Cuisine:
Mexican
Ingredients
For the broth
- 4 cups water divided
- 6 guajillo chiles rinsed and seeded
- 4 ancho chile rinsed and seeded
- 2 arbol chiles rinsed (seeds removed if you prefer a mild spice level
- 1 tablespoon chili powder
- 2 teaspoons cumin ground
- 1 ½ teaspoon kosher salt
- 4 cloves garlic
- 8 grams Mexican chocolate optional (about ⅛ disc
For the stew
- 2 ½ pounds pork shoulder cut into large 4-inch chunks
- 1 tablespoon kosher salt
- 1 teaspoon black pepper freshly ground
- 2 tablespoons neutral cooking oil generic cooking oil
- 6 cups broth (chicken, vegetable, or beef)
- 3 (15-ounce) cans hominy drained and rinsed, white
- 1 tablespoon oregano dried, Mexican
Suggested toppings
- cilantro
- onion
- lime
- radish
- Mexican oregano
- cabbage thinly shredded cabbage, diced onions, lime wedges, sliced radishes
Instructions
- Make the chile sauce: Add 3 cups of water and the guajillo, ancho, and árbol chiles to a medium pot. Bring to a boil over high heat, cover, remove from heat, and let soak for 15 minutes.
- Carefully transfer the softened chiles and the hot water to a large blender. Add the remaining fresh water, the chili powder, ground cumin, salt, garlic, and Mexican chocolate. Blend for 2-3 minutes until completely smooth. Set aside.
- Prepare the meat: Season all sides of the pork with the salt and black pepper. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the pork, and sear the meat on all sides until nicely browned.
- Combine and cook: Pour in the red chile sauce and scrape the bottom of the pot with a wooden spoon to loosen all the brown bits. Stir in the broth, hominy, and dried oregano.
- Bring the pot to a boil, reduce the heat to a low, cover, and simmer for 2 ½ hours until the pork is fall-apart tender.
- Shred the pork with a fork or tongs (it should fall apart very easily). Taste and season with more salt, if necessary.
- Serve with toppings such as thinly shredded cabbage, cilantro, lime juice, sliced radishes, diced onions, and dried Mexican oregano.
Cup of Yum
Notes
- Mexican chocolate deepens flavor without adding sweetness; it's optional but recommended for complexity.
- Beef chuck roast can be substituted for pork shoulder and cooked the same way.
- Use dried chiles from Hispanic grocery stores or online for authentic flavor.
- Adjust árbol chiles to reduce or increase spiciness as preferred.
- Add extra broth at the end if a soupier pozole is desired.
Nutrition Information
Serving
1serving
Calories
194kcal
(10%)
Carbohydrates
15g
(5%)
Protein
16g
(32%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.01g
(1%)
Cholesterol
46mg
(15%)
Sodium
1698mg
(71%)
Potassium
576mg
(12%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
4848IU
(97%)
Vitamin C
6mg
(7%)
Calcium
38mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10 servings
Amount Per Serving
Calories 194
% Daily Value*
| Serving | 1serving | |
| Calories | 194kcal | 10% |
| Carbohydrates | 15g | 5% |
| Protein | 16g | 32% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 46mg | 15% |
| Sodium | 1698mg | 71% |
| Potassium | 576mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 4848IU | 97% |
| Vitamin C | 6mg | 7% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.