Pozole Rojo

Name: Pozole Rojo
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 8 servings
Cuisine: Mexico
Ingredients: 3 lbs pork shoulder, cut into chunks; 1 onion, quartered; 6 cloves garlic; 4 dried guajillo chiles, seeded; 2 dried ancho chiles, seeded; 2 (25 oz) cans hominy, drained; 2 bay leaves; 1 tbsp dried oregano; Salt, to taste; Shredded cabbage, radishes, and lime, for serving

8 servings30 min prep150 min cookMedium Mexico

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The Story Behind It

The Tale of Pozole Rojo

Story updated September 17, 2026

Pozole has roots in pre-Hispanic central Mexico, where hominy corn stews held ceremonial significance among the Aztecs. After the Spanish conquest the dish was remade with pork in place of earlier ritual ingredients, and the red version, built on dried chiles, became a festive staple especially around Mexican Independence Day.

Ingredients

Scale:· 8 servings

3 lbs pork shoulder, cut into chunks
1 onion, quartered
6 cloves garlic
4 dried guajillo chiles, seeded
2 dried ancho chiles, seeded
2 (25 oz) cans hominy, drained
2 bay leaves
1 tbsp dried oregano
Salt, to taste
Shredded cabbage, radishes, and lime, for serving

Instructions

1Place the pork in a large pot with onion, half the garlic, and bay leaves, and cover with water.
2Simmer 1 1/2 hours until pork is tender, skimming foam as needed.
3Toast the dried chiles briefly, then soak in hot water 15 minutes.
4Blend the softened chiles with remaining garlic and a little broth until smooth, then strain.
5Stir the chile sauce and hominy into the pot and simmer 30 more minutes.
6Season with oregano and salt to taste.
7Serve hot topped with shredded cabbage, radishes, and lime.

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