Red Posole Recipe with Pork (Pozole Rojo)
Authentic Mexican Pozole Rojo
Skip the Americanized Mexican food and make something authentic for Cinco de Mayo!
I have always loved adventuring and exploring the unordinary. Just as no two cities are the same, no two bowls of posole are the same. This easy authentic posole recipe is the ticket to lots of smiles around your dinner table.
Pork Posole is a cross between a soup and stew.
Hominy is one of the main ingredients in Pork Posole.
What Is Hominy You May Ask?
Well… hominy is dried corn (or maize) kernels that have been soaked in water with lime to remove the tough outer husk.
Cooked hominy has a similar texture to corn tortillas, because traditional corn tortillas are made out of masa, which is made out of dried ground hominy.
That’s right, without hominy we wouldn’t have yummy corn tortillas!
Mexican Posole Soup History
Posole Soup originated in Mexico with a bit of a gruesome history… The Aztecs and Mesoamericans believed that humans were made by the corn gods, therefore they only enjoyed this soup on special occasions.
It is believed that the meat of the soup made years ago by the Aztecs and Mesoamericans was human flesh from sacrificed prisoners.
But don’t fret, no flesh will be used in the making of this recipe for Pork Pozole Rojo! *wink*
Red Posole Recipe with Pork
This Red Posole Recipe with Pork (Pozole Rojo) is commonly enjoyed on Christmas and Mexican Independence Day.
Not only is Posole a soup for special occasions, but it is also a comfort food that can be enjoyed on a rainy day or for your Cinco de Mayo feast!
There are many variations of posole including white (blanco) posole, red (rojo) posole, and green (verde) posole depending on the region. The colors of the traditional Posole Soups make up the colors of the Mexican flag, green, white, and red!
Traditional posole is made with pork, hominy, and garlic. However, with many variations comes many different ways to top this particular soup ranging from radishes and cilantro to avocado and chiles.
Red Pozole Ingredients
- Olive Oil. To saute the ingredients.
- Pork Roast. Cut the pork off the bone, and cook the bone to add flavor.
- Onion. To deeply enhance the flavor of your soup.
- Garlic. Fresh is the way to go.
- Ancho chile peppers. Sweet and smoky with medium heat.
- Guajillo chile peppers. The most common dried chile used in Mexican cuisine.
- Arbol chile peppers. Bright clean heat.
- Bay leaves. Add a subtle bitterness to keep the soup from being heavy.
- Mexican oregano. Similar to lemon verbena.
- Chicken broth or water. Whichever your preference is!
- White hominy. A key ingredient for this recipe!
- Lime. Enhances the flavor of soup without a lot of calories!
- Salt and pepper. Add to taste.
- Avocado. Who doesn’t love avocado as a topping?
- Radish. The traditional topping for Red Posole.
- Cilantro. If you don’t love raw cilantro, you can leave this topping off.
- Tortilla chips. A crunchy topping.
How To Make Pozole Rojo
- Cut the pork off the bone in large chunks. Sprinkle salt and pepper liberally over all the chunks, including the bone.
- Pop the stems off the dried chiles and shake out the loose seeds.
- Brown pork on all sides in a heavy 6-8 quart dutch oven.
- Add in the onion wedges and garlic, then add in the chile peppers, bay leaves, oregano, 6 cups chicken broth, and 1 teaspoon salt.
- Be sure to push the chiles down under the liquid.
- Simmer for 50-60 minutes, until pork is tender enough to shred.
- Discard bone and bay leaves.
- Shred pork.
- Use an immersion blender to puree the vegetables, chiles, and broth into a thick sauce.
- Add shredded pork and rinsed hominy. Stir.
- Stir in lime juice. Salt and pepper to taste.
Get the Full (Printable) Red Posole Recipe with Pork Below
Easy Posole Recipe FAQ
Hominy is dried corn kernels that have been soaked in water with lime.
Yes. You can refrigerate up to 5 days, and the flavor will improve with time. You can freeze up to 3 months.
Yes. You can swap the pork for chicken or shrimp.
The main ingredients of Red Posole are hominy, pork, garlic, and chiles.
The flavor comes from the union of the chiles, pork, onions, garlic and the toppings of radishes, cilantro avocado, and tortilla chips. It tastes rich and heavy, yet the fresh toppings lighten the flavor.
Yes. Be sure to cover the lid with a towel, to protect against hot liquid splashing out.
Looking For More Mexican Inspired Recipes?
- Paleo Chicken Chili Verde
- Best Chicken Tortilla Soup
- Grilled Mexican Street Corn Salad
- New Mexican Chile Verde
- Mexican Mocha
- See all our Soup Recipes!
Red Posole Recipe with Pork (Pozole Rojo)
For the Pozole Rojo:
- 2 tablespoons olive oil
- 3 ½ pound bone-in pork roast (leg, rib, or loin)
- 1 large onion, peeled and cut into wedges
- 6-8 garlic cloves, peeled and smashed
- 6 dried ancho chile peppers
- 5 dried guajillo chile peppers
- 3-6 dried arbol chile peppers
- 2 bay leaves
- 1 tablespoon dried Mexican oregano
- 6+ cups chicken broth or water
- 3 15 ounce cans white hominy, drained and rinsed
- 1 lime, juiced
- Salt and pepper
- 2 ripe avocado, sliced
- 1 bunch radishes, sliced
- 1 lime, cut into small wedges
- 1 cup cilantro leaves
- Tortilla chips
- Cut the pork off the bone in large chunks. Sprinkle salt and pepper liberally over all the chunks, including the bone. Pop the stems off the dried chiles and shake out the loose seeds.
- Set a heavy 6-8 quart dutch oven over medium heat. Add the oil to the pot. Once hot add the pork chunks, including the bone. Brown the pork on all sides.
- Move the pork to the sides of the pot and add in the onion wedges are garlic. Sear for 1-2 minutes, then add in the chile peppers, bay leaves, oregano, 6 cups chicken broth, and 1 teaspoon salt. Push the chiles down under the liquid.
- Cover the pot with a heavy lid and bring to a boil. Then lower the heat and simmer for 50-60 minutes, until the pork is soft enough to shred. (Keep the pot covered.)
- Remove the pork chunks, bone, and bay leaves. Discard the bone and bay leaves. Use tongs or forks to shred the pork into small chunks.
- Use an immersion blender to puree the vegetables, chiles, and broth into a thick sauce. You can also do this is a standard blender, but cover the lid with a towel, to protect against hot liquid splashing out.
- Add the shredded pork back to the pot, along with the rinsed hominy. Stir to combine. If the sauce seems too thick add 1+ cup chicken broth or water to the pot.
- Stir in the lime juice. Taste, then season with salt and pepper as needed. Keep warm until ready to serve.
- To serve: Ladle the posole into bowls. Garnish the top with tortilla chips, sliced avocado, radishes, lime wedges, and cilantro.
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