Pozole Rojo (Red Posole Recipe)
Authentic Pozole Rojo (Red Posole Recipe with Pork) – This EASY posole soup offers bold spices, chunks of tender pork, and hearty hominy, with cool crunchy toppings!
Authentic Mexican Pozole Rojo Recipe
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.
Some might ask what Pozole means… Since hominy is one of the main ingredients in Pork Posole, it actually means hominy!
What Is Hominy You May Ask?
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 delicous rustic corn tortillas.
Pork Posole Recipe
This Red Posole Recipe with Pork (Pozole Rojo) is commonly enjoyed on Christmas and Mexican Independence Day.
Not only is Pozole 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) pozole depending on the region.
The colors of the traditional Pozole soups make up the colors of the Mexican flag, green, white, and red!
Pozole Rojo Recipe Ingredients
A traditional pozole recipe 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.
- 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 Red Pozole
- 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 the hominy and shredded pork. Stir in lime juice. Salt and pepper to taste.
Get the Full Printable Pozole Rojo (Red Posole Recipe with Pork) Below. Enjoy!
Frequently Asked Questions
What is Hominy?
Hominy is dried corn kernels that have been soaked in water with lime, until the tough hulls come off. The pieces are soft and swollen with a delicate “dumpling” texture.
How many days can Pozole stay in the refrigerator?
You can refrigerate up to 5 days, and the flavor will improve with time. You can freeze up to 3 months.
Can I make Pozole Rojo with a different meat?
Yes. You can swap the pork for chicken or shrimp. If using shrimp, add it 5-10 minutes before ready to serve.
What is Red Pozole made of?
The main ingredients of Red Posole are hominy, pork, garlic, and chiles.
What does Red Posole taste like?
The flavor comes from the union of the chiles, pork, onions, garlic, plus the toppings of radishes, cilantro avocado, and tortilla chips. It tastes rich and heavy, yet the fresh toppings lighten the flavor and add irresistible contrast.
Can I use a blender instead of an immersion blender?
Yes. Be sure to cover the lid with a towel, to protect against hot liquid splashing out.
How do you thicken a Pozole Recipe?
Mix cornstarch with a small amount of cold water. Mix into a loose paste. Then slowly stir it into the simmering soup until you reach the desired thickness.
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
- Mexican Stuffed Crescent Roll Recipe
- Southwest Brussels and Beans
- Adobo Grilled Pork with Esquite Stuffed Onions
- See all our Soup Recipes!
Pozole Rojo (Red Posole Recipe)
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. Add in the onion wedges and 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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Hi! I dont eat pork, what can i use as a sub? Thanks!!
Boneless skinless chicken breasts and thighs would be a good option!
this soup is sooooo good! thank you so much for sharing this amazing recipe!
When do you add hominy?
In the recipe, it mentions adding in the hominy with the shredded pork. :)
I made a 16 pound Pernil for Christmas using a leg with skin on. I have quite a large piece left over and was wondering if I could use this to make the posole? My gut says it would be fine, especially with the bone but I am uncertain if the meat would become dry? I cooked the Pernil to 160 degrees. Please advise? Thank you.
Yes, you could definitely use that. Let me know how it turns out!
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Perfect every time!
I’ve made this at least 8 times. I’ve tried other recipes, and this one is the best/easiest! It turns out perfect every time. I now use my Ninja Foodie pressure cooker to brown the meat first, then add the broth and put the dried chili’s under everything. I put it in for about 15-40 depending on the size of the butt roast. I usually do a 4lb. for about 25 m. Not including the pressure build-up and natural release. Then I take the meat pieces out and blend the chilies and liquid all up right inside the cooker. The chilies get extra soft from the pressure. ~ Put all the rest of the ingredients in and put it on slow-cook mode for a couple hours. :) Add extra broth as needed for consistency.
Oops, I forgot to say I add ALL the first set of ingredients with the meat and broth before pressure cooking. Onions… garlic… herbs etc. I fish out the bay leaves before blending. :)
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This is one of the most comforting and colorful soups ever!
The recipe is BOLD! I absolutely love it. I was hesitant to try a new recipe for a dinner with friends but I went for it. I am so pleased and I can’t wait to share this. I was really looking for an authentic recipe and this was it. I’m so glad this recipe calls for cooking with the bone. It really gives it a deep, rich taste. I didn’t have mexican oregano so I used an equal blend of marjoram and basil. I also went ahead and chopped the pork into bites, although that was an accident and shredded pork is so much more mouth watering. But it worked! A little more tedious to take it all out, but it wasn’t impossible. I will definitely be adding this recipe to the books so I can make it again!
Found this searching for good Mexican recipes using pork loin strips (which I already had frozen)…and sure glad I did. This was FANTASTIC! I didn’t have the dried arbol chile peppers so I substituted 1/2 tsp of crushed red pepper flakes. Was not familiar with Pozole Rojo prior to this but will definitely make it again. A TRUE KEEPER!
Felt super accomplished after this one! Absolutely delish!!!
This had good flavor, but a little too spicy.
Ok, so I deviated from the meat shredding step and simply chopped into manageable bites. I also used herb bags for the chili and other seasonings so it was easier to remove. The broth with recommended chili pods had quite a kick, so I pulled out just 2 of the chili’s from spice bag and added to small mixing bowl with cooked onions, garlic a T. of hominy and some broth and ran immersion blender then returned to simmer. Folks, you have yourselves a winner! Try it, you’ll love it, and definitely eat with the recommended accoutrements and some corn tortilla chips – it’s a full meal!
Great recipe! I chopped the pork loin into chunks and added bay leaves into instant pot for 15 min. Soaked the chiles in hot water for 20 minutes and then pureed them. Sauted onion and garlic together then added the red chile and pork together with other spices! So good!
Very easy to follow recipe. The addition of the peppers to the sauce was brilliant. They softened right up and blended in perfectly. I cooked the pork for 1.5 hours so it was very tender. Everyone thought it was very authentic pozole. The toppings are needed to jazz it up to one’s own liking.
EXCELLENT RECIPE!!!! ⭐⭐⭐⭐⭐
This recipe is the real deal! When serving I did add. An absurd amount of lime & it was perfect. This was the first time my fiance has had pozole & he’s come back for a second serving. It is a dark, smokey broth & the pork is perfectly cooked.
My fiance woke up giving me kudos for the pozole.
I also recommend the tortilla soup on this website.
Looks so good! Can’t wait to try this one.
This recipe is so perfect for all of the cold weather we have been facing!
Love all your recipes!
Sprinkled with cotija or queso fresco and corn tortillas.
How long in an instant pot?
I have not made this in the Instant Pot. However, based on other recipes, I would start by setting the IP to Pressure Cook High for 15 minutes. If you give it a try, let me know how it turns out!
The bold spices in this recipe are fantastic and I definitely recommend this recipe
What a lovely recipe—thank you for sharing!
So many flavors! WOW! I’m so glad I gave this a whirl. I love that you stew the meat with the chilis before hitting it with the immersion blender…really think it helped pump the pork full of flavor. I followed recipe but did add epazote. It’s 105 in Texas right now so might wait foe a cool front before I make it again. 😊
Such a delicious and versatile soup. I will be making it again.
I loved it! My kind of comfort food!
This recipe is amazing! I love the way the sauce comes together and the final flavor is so good!
Has anyone ever made this in a crockpot?
This came out great! I made a few tweaks using what I had; 2.21 lbs of pork belly, beef broth, and throw in some menudo seasoning (you can get this from a Mexican market). It came out fantastic!! I made this for Christmas dinner and it was a big hit. Really hits the spot when I’m feeling homesick and missing my grandma’s kitchen
This turned out so good. I was concerned the broth would lack flavor without some kind of stock or bouillon, but it was so incredibly flavorful. No modifications necessary, I just added fresh ground black pepper when seasoning because I like it. Great recipe!
I brought this recipe of Red Posole with Pork to a potluck at work to Home Depot. It was a huge hit, thank you so much!!
This is a great pork dish! Always looking for new cool recipes!
This is such an ultimate comfort food! I loved it!
This posole is a favorite in our house. Flavors were all to die for. So good!
All those yummy flavors! Such an awesome Mexican dish.
Another marvelous Tex-Mex recipe! Such terrific flavors!!
This looks amazing and love the flavor profile! I can’t wait to try it.