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Red Pozole served with lime, radishes, and cilantro
Mexican Pozole Rojo with pork and white hominy

Classic Red Pork Pozole (Pozole Rojo)

Author: Flavelo
Recipes Main Courses
Pozole Rojo (Red Pozole) is perhaps the most iconic of the three color variations. The soup's red hue comes from a sauce made of dried chiles (Guajillo or Ancho) added to the pork and corn during cooking. This dish is an essential staple of Mexican Independence Day, a true community meal cooked in huge pots for the family.
🕒 Prep Time 30 mins
🍳 Cook Time 1 hr 30 mins
⌛ Total Time 2 hrs
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Mexican

Ingredients

Equipment Needed

  • Large stockpot
  • Blender
  • Strainer

Instructions

1 ✓

Place the pork, the halved onion, and garlic in the water and simmer until tender, about 60 minutes.

Tip: Skim off the foam from the top to keep the soup flavor clean.
2 ✓

Remove the cooked onion and garlic from the soup. Blend them until smooth with the chili powder, cumin, and a ladleful of the broth.

Tip: This step thickens and flavors the soup without leaving chunks of boiled onion floating in it.
3 ✓

Pour the red sauce back into the soup, add the rinsed hominy and oregano. Season with salt and simmer for another 30 minutes.

Tip: The hominy will absorb the flavor and color of the red sauce.
4 ✓

Serve hot, allowing guests to garnish their own bowls with radishes, lime, and cilantro.

Tip: Customizing toppings at the table is the essence of Mexican dining.

Recipe FAQ

How thick should it be?
It is a soup, but thanks to the corn starch and pork gelatin, it has body. It shouldn't be watery.

Ingredients

  • 29 oz Canned Hominy (one large can)
  • 1 lb Pork Shoulder (cubed)
  • 1.5 quarts Water or Stock
  • 1 head Red Onion (halved)
  • 4 cloves Garlic
  • 2 tbsp Good Quality Red Chili Powder
  • 1 tsp Dried Oregano
  • 1 tsp Cumin
  • 1 tbsp Salt
  • 1 bunch Radishes and Cilantro (for serving)
  • 2 pcs Limes