A Spicy Perspective

Red Posole Recipe with Pork (Pozole Rojo)

Authentic Red Posole Recipe with Pork (Pozole Rojo) This EASY posole soup offers bold spices, chunks of tender pork, and hearty hominy, with cool crunchy toppings!

Red Posole Recipe with Pork (Pozole Rojo) #ASpicyPerspective #mexican #pork #pozole #posole #stew #soup
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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.

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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!

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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*

How To Make Red Posole Recipe with Pork (Pozole Rojo) #ASpicyPerspective #mexican #pork #pozole #posole #stew #soup

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!

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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.
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How To Make Pozole Rojo

  1. Cut the pork off the bone in large chunks. Sprinkle salt and pepper liberally over all the chunks, including the bone.
  2. Pop the stems off the dried chiles and shake out the loose seeds.
  3. Brown pork on all sides in a heavy 6-8 quart dutch oven.
  4. Add in the onion wedges and garlic, then add in the chile peppers, bay leaves, oregano, 6 cups chicken broth, and 1 teaspoon salt.
  5. Be sure to push the chiles down under the liquid.
  6. Simmer for 50-60 minutes, until pork is tender enough to shred.
  7. Discard bone and bay leaves.
  8. Shred pork.
  9. Use an immersion blender to puree the vegetables, chiles, and broth into a thick sauce.
  10. Add shredded pork and rinsed hominy. Stir.
  11. Stir in lime juice. Salt and pepper to taste.

Get the Full (Printable) Red Posole Recipe with Pork Below

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Easy Posole Recipe FAQ

What is Hominy?

Hominy is dried corn kernels that have been soaked in water with lime.

Can You Freeze Red Posole?

Yes. You can refrigerate up to 5 days, and the flavor will improve with time. You can freeze up to 3 months.

Can I Make Red Posole with a Different Meat?

Yes. You can swap the pork for chicken or shrimp.

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 and the toppings of radishes, cilantro avocado, and tortilla chips. It tastes rich and heavy, yet the fresh toppings lighten the flavor.

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.

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Red Posole Recipe with Pork (Pozole Rojo)

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Authentic Red Posole Recipe with Pork (Pozole Rojo) This EASY posole soup offers bold spices, chunks of tender pork, and hearty hominy, with cool crunchy toppings!
Servings: 8 bowls

Ingredients

For the Pozole Rojo:

Toppings:

  • 2 ripe avocado, sliced
  • 1 bunch radishes, sliced
  • 1 lime, cut into small wedges
  • 1 cup cilantro leaves
  • Tortilla chips

Instructions

  • 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.

Notes

Shredded cabbage or lettuce is also a traditional garnish, but I prefer it without.

Nutrition

Serving: 1.5cups, Calories: 495kcal, Carbohydrates: 27g, Protein: 32g, Fat: 30g, Saturated Fat: 7g, Cholesterol: 89mg, Sodium: 103mg, Potassium: 1309mg, Fiber: 12g, Sugar: 12g, Vitamin A: 7315IU, Vitamin C: 21.3mg, Calcium: 67mg, Iron: 3.4mg
Course: Main Course, Soup
Cuisine: Mexican
Author: Sommer Collier

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6 comments on “Red Posole Recipe with Pork (Pozole Rojo)”

  1. This is a great pork dish! Always looking for new cool recipes!

  2. This is such an ultimate comfort food! I loved it!

  3. This posole is a favorite in our house. Flavors were all to die for. So good!

  4. All those yummy flavors! Such an awesome Mexican dish.

  5. Another marvelous Tex-Mex recipe! Such terrific flavors!!

  6. This looks amazing and love the flavor profile! I can’t wait to try it.