Pozole Rojo (Authentic Mexican Pork & Hominy Stew)

Get ready for a flavor fiesta in your kitchen! This authentic pozole rojo is the kind of soul-warming Mexican stew that’ll have everyone hovering around your pot asking “when’s it ready?” The rich, chile-infused broth transforms humble ingredients into something truly magical – the kind of dish that makes you close your eyes after the first spoonful.

What makes this pozole special is the perfect balance of dried chiles creating that signature deep red broth, tender chunks of pork that practically melt in your mouth, and plump hominy kernels that pop with each bite. It’s the dish Mexican families make for special occasions, but trust me – once you master this recipe, you’ll find plenty of “special occasions” to whip it up. The best part? Those incredible toppings that let everyone customize their bowl exactly how they like it.

Ingredients

For the chile base:

• 4 dried guajillo chiles
• 4 dried ancho chiles
• 1 cup chile soaking liquid

For the stew base:

• 3 tablespoons olive oil
• 2 – 2½ pounds boneless pork shoulder, trimmed of excess fat & cut into rough chunks
• Kosher salt & freshly ground black pepper, to taste
• 1 medium yellow onion, chopped
• 10 cloves garlic, finely minced or pressed
• 1 tablespoon ground cumin
• 1 tablespoon Mexican oregano (or regular oregano)
• 1 teaspoon chipotle powder (optional)
• 2 bay leaves
• 2 (25-ounce) cans white hominy, rinsed & drained
• 8 cups (64 ounces) chicken broth

For serving (optional):

• Thinly sliced cabbage
• Sliced radishes
• Sliced jalapeños
• Crumbled cotija cheese
• Chopped avocado
• Lime wedges
• Fresh chopped cilantro

Steps

1. Prep the chiles: Cut the stems off the guajillo and ancho chiles. Shake out all the seeds (this reduces bitterness) and place the chiles into a large heat-proof bowl. Pour boiling water over them until completely submerged (about 2 cups). Let soak for 20-30 minutes until soft and pliable. Don’t rush this step – properly rehydrated chiles create a smoother, more flavorful base.
2. Brown the pork: Heat 3 tablespoons olive oil in a large dutch oven or stockpot over medium-high heat until shimmering but not smoking. Working in 2-3 batches (crucial for proper browning), add pork chunks in a single layer with at least ½-inch space between pieces. Brown for 2-3 minutes per side until a deep golden crust forms. Look for a nice sear that will release easily from the pot – if it’s sticking, it’s not ready to flip yet. Season each batch with salt and pepper. Transfer browned meat to a clean plate and repeat with remaining pork. Good browning equals better flavor, so don’t rush this step!
3. Sauté the aromatics: Reduce heat to medium and add chopped onion to the same pot, using the moisture from the onions to scrape up the flavorful brown bits from the bottom. Sauté for 3-4 minutes until onions become translucent and edges begin to soften. Add minced garlic and cook for 1 minute more until fragrant – watch carefully as garlic burns quickly and will turn bitter.
4. Blend the chiles: Transfer the soaked chiles to a blender or food processor along with 1 cup of the soaking liquid. Blend on high for 1-2 minutes until completely smooth with no visible chunks. The mixture should have a thick but pourable consistency similar to tomato sauce. If it’s too thick, add additional soaking liquid 1 tablespoon at a time. Reserve remaining soaking liquid in case you need to adjust consistency later.
5. Build the pozole rojo: Return the browned pork and any accumulated juices to the pot. Pour in the blended chile mixture (use a spatula to get every last bit), then add cumin, oregano, chipotle powder (if using), bay leaves, drained hominy, and chicken broth. Stir thoroughly to combine all ingredients. Increase heat to medium-high and bring to a gentle boil – you should see steady bubbles breaking the surface.
6. Simmer: Once boiling, immediately reduce heat to medium-low to maintain a gentle simmer – look for occasional small bubbles breaking the surface. Partially cover the pot (leaving about a 1-inch gap) and simmer for 1½-2 hours, stirring every 20-30 minutes to prevent sticking. The pozole is ready when the pork easily shreds when pressed with the back of a spoon. If the liquid reduces too much during cooking, add more of the reserved chile soaking liquid or broth, ½ cup at a time.
7. Serve: Once the pork is fork-tender, remove and discard the bay leaves. Taste the pozole and adjust seasoning with additional salt and pepper as needed. Ladle the hot stew into large bowls, leaving about 1 inch of space at the top for toppings. Set out all toppings in separate bowls and let everyone garnish their own pozole according to taste. The traditional way to eat pozole is to add a generous handful of shredded cabbage, several radish slices, a sprinkle of cotija, a squeeze of lime, and fresh cilantro. Serve immediately while steaming hot!

Smart Swaps

• Replace pork shoulder with boneless chicken thighs (reduce simmering time to 45-60 minutes)
• Use canned pinto beans instead of hominy for a different texture and added protein
• If you can’t find guajillo chiles, substitute with 2 tablespoons high-quality chili powder plus 1 teaspoon smoked paprika

Make It Diabetes-Friendly

• Use lean pork loin instead of shoulder (saves approximately 8g fat per serving)
• Replace half the hominy with 1 can rinsed black beans (reduces carbs by 12g per serving)
• Serve with ½ cup cabbage per portion (adds fiber that slows carb absorption)
• Limit serving size to 1½ cups stew base with plenty of non-starchy toppings
• Add 1 tablespoon apple cider vinegar to your bowl before eating (studies show this can reduce post-meal blood sugar spikes by up to 20%)

Pro Tips

• For maximum flavor development, prepare pozole a day ahead and refrigerate overnight
• Don’t discard the fat trimmed from the pork! Render it separately and use 1 tablespoon to replace some of the olive oil for authentic flavor
• The perfect consistency should coat the back of a spoon but not be thick like gravy
• Freeze individual portions in airtight containers for up to 3 months – the flavor actually improves!