Pozole Rojo with Pork and Hominy

Why You’ll Love This Recipe

• Deep, brick-red broth layered with guajillo and ancho chiles for a balanced, gently smoky heat.
• Tender, juicy pork and bouncy hominy kernels create a hearty, satisfying bowl.
• A crunchy garnish bar lets everyone customize with cabbage, radish, onion, lime, and oregano.
• Big-batch friendly: perfect for gatherings and even better the next day.

Grocery List

• Produce: White onions, garlic, Roma tomatoes, green cabbage, radishes, limes, optional avocado
• Dairy: None required (optional: crema for serving)
• Pantry: Boneless pork shoulder, dried guajillo chiles, dried ancho chiles, Mexican oregano, ground cumin, bay leaves, kosher salt, black pepper, chicken broth (or use water), canned white hominy, apple cider vinegar (optional), tostadas

Full Ingredients

Pork & Broth

• 3 lb boneless pork shoulder (pork butt), cut into 2-inch chunks
• 8 cups low-sodium chicken broth or water (plus extra as needed)
• 1/2 medium white onion, peeled
• 6 garlic cloves, lightly smashed
• 2 bay leaves
• 1 tsp whole black peppercorns (optional)
• 2 tsp kosher salt, plus more to taste

Red Chile Purée

• 10 dried guajillo chiles (about 2 oz), stemmed and seeded
• 4 dried ancho chiles (about 1.5 oz), stemmed and seeded
• 1 small white onion, quartered
• 4 garlic cloves
• 2 Roma tomatoes, halved (or 1 cup canned crushed tomatoes)
• 1 tsp ground cumin
• 2 tsp dried Mexican oregano
• 1 tsp apple cider vinegar (optional, for brightness)
• 2 cups hot pork broth from the pot (for blending)
• 1 tsp kosher salt

Hominy & Final Seasoning

• 2 cans (30 oz each) white hominy, drained and rinsed
• 1–2 cups additional broth or water, as needed to adjust thickness
• Kosher salt and freshly ground black pepper, to taste

Garnish Bar

• 4 cups finely shredded green cabbage
• 1 cup finely diced white onion (rinse under cold water to mellow)
• 1 bunch radishes, thinly sliced
• 2–3 limes, cut into wedges
• Dried Mexican oregano (for crushing between fingers at the table)
• 12 tostadas (or tortilla chips), for serving
• Optional: avocado slices, hot sauce, chile flakes

Step-by-Step Instructions

Step 1: Build a rich pork broth

Add the pork shoulder, 8 cups broth or water, 1/2 onion, 6 smashed garlic cloves, bay leaves, peppercorns (if using), and 2 teaspoons kosher salt to a large pot. Bring to a boil over high heat, then lower to maintain a gentle simmer (about 190–200°F). Skim foam during the first 10 minutes. Partially cover and simmer until the pork is very tender, 1 hour 30 minutes.

Step 2: Toast and soak the dried chiles

Meanwhile, heat a dry skillet over medium. Toast guajillo and ancho chiles in batches, pressing them flat, 30–45 seconds per side until pliable and fragrant (do not burn). Transfer to a bowl and cover with very hot water or hot pork broth. Soak until fully softened, about 20 minutes. Drain, reserving the soaking liquid if you like a deeper chile flavor.

Step 3: Blend a silky red chile purée

In a blender, combine the softened chiles, small onion, 4 garlic cloves, tomatoes (or crushed tomatoes), cumin, oregano, vinegar (optional), 2 cups hot pork broth, and 1 teaspoon kosher salt. Blend on high until completely smooth, 45–60 seconds. Strain through a fine-mesh sieve into a bowl, pressing on solids; discard skins/seeds left behind. This step ensures a smooth, velvety broth.

Step 4: Shred the pork and tidy the broth

Use tongs to transfer pork to a board. Shred into bite-size pieces with two forks; discard large fat deposits if desired. Remove and discard the onion and bay leaves from the pot. Skim any excess fat if you prefer a leaner broth. Return the shredded pork to the pot.

Step 5: Build the pozole rojo base

Pour the strained red chile purée into the pot. If the liquid seems very thick, add 1 cup hot water or broth to loosen. Bring back to a gentle simmer over medium-low and cook, partially covered, for 30 minutes to marry flavors. Taste and adjust salt.

Step 6: Add hominy and finish simmering

Stir in the rinsed hominy. Simmer 20–30 minutes more so the hominy absorbs the chile-scented broth. Add up to 1 additional cup of broth or water if needed to reach a stew-like consistency. Season with salt and black pepper to taste.

Step 7: Set up the crunchy garnish bar and serve

Arrange bowls of shredded cabbage, diced onion, sliced radishes, lime wedges, and dried oregano on the table, plus tostadas. Ladle pozole into warm bowls. Let everyone finish their bowl with cabbage, a handful of radish and onion, a squeeze of lime, and a pinch of oregano crushed between their fingers. Serve with tostadas for scooping and crunch.

Pro Tips

• Do not skip straining the chile purée; it removes skins and yields a silky broth.
• Rinse canned hominy well to remove excess starch and briney flavor.
• Salt gradually. The broth reduces and the chile purée brings seasoning—finish salt at the end.
• Keep chiles moving while toasting; scorched chiles taste bitter. If they darken too fast, start over.
• Crush dried Mexican oregano between your fingers over the bowl to release its aroma right before eating.

Variations

• Chicken Pozole Rojo: Substitute 3 lb bone-in chicken thighs. Simmer 35–40 minutes, shred, and proceed.
• Vegetarian Pozole: Use vegetable broth, swap pork for 1 lb sliced mushrooms and 1 can chickpeas; simmer 20 minutes after adding purée.
• Slow Cooker/Instant Pot: Slow cooker—broth on High 4–5 hours (or Low 7–8), then add purée and hominy for 45 minutes. Instant Pot—pressure cook pork 35 minutes (natural release 15), add purée and hominy; simmer on Sauté 15–20 minutes.

Storage & Make-Ahead

Refrigerate pozole (without garnishes) in airtight containers for up to 4 days; it tastes even better on day 2. Freeze up to 3 months; thaw overnight in the fridge. Reheat gently on the stovetop over medium-low, adding a splash of water or broth if thickened. Prep garnishes the day you serve for best crunch. The red chile purée can be blended up to 3 days ahead and refrigerated.

Nutrition (per serving)

Approx. 520 calories; 34 g protein; 58 g carbohydrates; 17 g fat; 6 g saturated fat; 8 g fiber; 950 mg sodium. Calculated with two tostadas and standard garnishes. Values are estimates.