Gluten-Free Pozole Rojo with Pork and Hominy

Why You’ll Love This Recipe

• Deep, chile-forward flavor from guajillo and ancho pastes—no toasting or stemming dried chiles required.
• Classic pozole rojo texture: tender shredded pork, puffed hominy, and a vibrant red broth.
• Fully gluten-free when made with certified GF stock and chile pastes.
• Meal-prep friendly: the broth tastes even better on day two and freezes beautifully.

Grocery List

• Produce: 2 medium white onions, 8 garlic cloves, 1 small green cabbage, 1 bunch red radishes (about 8), 3 limes
• Dairy: None required
• Pantry: Boneless pork shoulder (3 lb), avocado oil, low-sodium gluten-free chicken stock (8 cups), gluten-free guajillo chile paste, gluten-free ancho chile paste, canned white hominy (two 25-oz cans), Mexican oregano, bay leaves, ground cumin (GF), kosher salt, black pepper

Full Ingredients

Pork & Broth Base

• 3 lb boneless pork shoulder, trimmed and cut into 2-inch chunks
• 2 tbsp avocado oil, divided
• 1½ tsp kosher salt (for seasoning pork), plus more to taste
• ½ tsp freshly ground black pepper
• 8 cups low-sodium gluten-free chicken stock
• 2 cups water
• 1 medium white onion, halved
• 4 whole garlic cloves
• 2 bay leaves
• 2 tsp dried Mexican oregano

Guajillo–Ancho Chile Purée

• 1 tsp avocado oil
• 4 garlic cloves, minced
• 1 tsp ground cumin (gluten-free)
• ¼ cup gluten-free guajillo chile paste
• ¼ cup gluten-free ancho chile paste
• 2 cups hot broth from the pot (for blending)

To Finish the Pozole

• 6 cups cooked white hominy (from two 25-oz cans), drained and rinsed
• 2 tbsp fresh lime juice, plus more to taste
• ½–1 tsp kosher salt, or to taste

Garnishes

• 4 cups thinly shredded green cabbage
• 1 cup diced white onion (from the second onion)
• 8 small radishes, thinly sliced
• 1 tbsp dried Mexican oregano, to crumble over bowls
• Lime wedges

Step-by-Step Instructions

Step 1: Prep garnishes and hominy

Rinse and drain the canned hominy. Thinly shred the cabbage, slice the radishes, and dice 1 cup of white onion for garnish. For a milder bite, soak the diced onion in cold water for 10 minutes, then drain well. Cut limes into wedges. Set everything aside, chilled if needed.

Step 2: Season and brown the pork

Pat the pork dry. Season with 1½ teaspoons kosher salt and ½ teaspoon black pepper. Heat 1 tablespoon avocado oil in a large (6–8 quart) Dutch oven over medium-high heat. Brown half the pork until deeply golden, 5–7 minutes; transfer to a plate. Add the remaining 1 tablespoon oil and brown the second batch. Return all pork to the pot.

Step 3: Build and simmer the broth

Add the gluten-free chicken stock, water, halved onion, 4 whole garlic cloves, bay leaves, and 2 teaspoons Mexican oregano. Bring just to a boil, then reduce to a gentle simmer. Partially cover and cook until the pork is fork-tender, about 1 hour 45 minutes, skimming any foam.

Step 4: Make the guajillo–ancho purée

About 15 minutes before the pork is done, warm 1 teaspoon avocado oil in a small skillet over medium heat. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Stir in the cumin, guajillo paste, and ancho paste; cook 60 seconds to bloom the chiles. Ladle 2 cups hot broth from the pot into a blender. Use tongs to retrieve one of the softened onion halves from the pot and add it to the blender. Carefully add the bloomed chile mixture. Blend until perfectly smooth and velvety. Set aside. Caution: vent the lid and cover with a towel when blending hot liquids.

Step 5: Shred the pork

Remove and discard bay leaves. Transfer pork to a board and coarsely shred with two forks, discarding any large fatty pieces. Return the shredded pork and any juices to the pot.

Step 6: Add hominy and chile purée

Stir in the rinsed hominy and the guajillo–ancho purée. Simmer uncovered over medium-low heat for 20 minutes to marry flavors and tint the broth a deep red. Stir in 2 tablespoons fresh lime juice. Taste and season with ½–1 teaspoon kosher salt, adjusting to your stock’s saltiness.

Step 7: Serve with classic toppings

Ladle pozole into warm bowls. Top with a generous handful of shredded cabbage, a sprinkle of diced onion, and radish slices. Crumble a pinch of dried Mexican oregano between your fingers over each bowl. Serve with lime wedges (and warm gluten-free corn tostadas, if you like). Eat immediately while piping hot.

Pro Tips

• Bloom chile pastes briefly in oil to unlock their aroma—just 60 seconds does the trick.
• For an ultra-smooth broth, strain the blended purée through a fine-mesh sieve before adding to the pot.
• Keep garnishes crisp by prepping them just before serving; chilled radishes and cabbage add great contrast.
• Adjust color and heat at the end: stir in another tablespoon of chile paste for a deeper red or a touch more warmth.
• Verify labels: use certified gluten-free stock and chile pastes to avoid hidden gluten or cross contamination.

Variations

• Pressure Cooker (Instant Pot): Sear pork on Sauté. Add broth base ingredients. Pressure cook 45 minutes; natural release 15 minutes. Add hominy and chile purée; simmer on Sauté 10–15 minutes. Finish with lime.
• Slow Cooker: Brown pork on the stove. Transfer to slow cooker with stock, onion, garlic, bay, and oregano. Cook 7–8 hours on Low or 4–5 hours on High. Add hominy and chile purée for the last 45 minutes; finish with lime.
• Extra Spicy/Smoky: Blend 1–2 teaspoons gluten-free árbol chile paste or 1 tablespoon minced chipotle in adobo (GF) into the purée.

Storage & Make-Ahead

Refrigerate pozole (without garnishes) in airtight containers for up to 4 days; it tastes even better on day two. Freeze up to 3 months. Thaw overnight in the fridge and reheat gently to a simmer, adding a splash of gluten-free stock or water if thicker than you like. Store garnishes separately and prep fresh lime, cabbage, radish, and onion just before serving for the best crunch.

Nutrition (per serving)

Approximate: 585 calories; 33 g fat (10 g sat); 22 g carbohydrates; 4 g fiber; 4 g sugars; 34 g protein; 820 mg sodium. Nutrition will vary based on brands and salt level of stock.