Pork Pozole Rojo

When the air turns crisp and you crave something soul-warming and deeply flavorful, Pork Pozole Rojo is your answer. This beloved Mexican stew is comfort food at its finest—tender pork simmered in a rich, chile-infused broth, balanced with earthy hominy and topped with crisp, fresh garnishes.

This is one of those dishes that reminds me of my grandmother’s kitchen. I remember her giant pot of pozole bubbling away all Sunday, perfuming the entire house with roasted chiles, garlic, and pork. She’d ladle it into bowls and hand out tostadas and lime wedges like golden tickets. This recipe brings that same energy to your table, whether it’s for a cozy family dinner or a holiday gathering.

Why You’ll Love This Recipe

• One-Pot Cooking – Less mess, more flavor.

• Deep Authentic Flavor – Guajillo chiles give rich color and depth without overwhelming heat.

• Perfect for a Crowd – This hearty recipe makes 8–10 servings.

• Flexible Garnishes – Everyone can customize their own bowl.

• Meal Prep Friendly – Tastes even better the next day.

Ingredients

For the Broth:

• 6 pounds pork pozole mix (trotters, neck bones, pork shoulder cubes)

• 5 quarts water

• 1 onion, peeled and quartered

• 1 head garlic, peeled and crushed

• 2 bay leaves

• Salt, to taste

For the Red Chile Sauce:

• 8 oz dried guajillo chile pods

• 1 tablespoon Mexican dry oregano

• 1 teaspoon ground cumin

Pozole Add-Ins:

• 1 (108 oz) can white hominy, drained

Garnishes:

• 1 cabbage, shredded

• 2 bunches radishes, thinly sliced

• 1 onion, chopped

• 1 bunch cilantro, chopped

• Limes, cut into wedges

• Tostadas or warm tortillas

Instructions

Step 1: Cook the Pork

In a large, deep pot, combine the pork and 5 quarts of water. Bring to a boil and skim off any foam. Add the onion, garlic, bay leaves, and 2 tablespoons of salt. Lower heat, cover, and simmer for 1 to 1½ hours, adding water as needed to maintain 4 quarts of liquid.

Step 2: Make the Red Chile Sauce

Remove stems and seeds from the guajillo chiles. Soak them in 2 cups of warm water for 30 minutes. Blend the softened chiles and their soaking water until smooth, then strain through a fine mesh sieve.

Step 3: Combine the Flavors

Add the strained chile sauce to the simmering pork. Stir in oregano, cumin, and drained hominy. Cover and simmer for another 1 to 1½ hours, or until the pork is tender and shreddable.

Step 4: Adjust the Seasoning

Taste and adjust salt as needed. The broth should be rich, savory, and slightly smoky.

Step 5: Serve and Garnish

Ladle pozole into bowls. Serve with shredded cabbage, radishes, chopped onion, cilantro, lime wedges, and tostadas or tortillas.

Tips for Success

• Neck bones and trotters bring extra depth to the broth.

• For a spicier version, add a few chile de árbol when blending the sauce.

• Add a pinch of Mexican oregano right before serving for extra aroma.

• Store leftovers overnight for even richer flavor.

Storage & Reheating

• Refrigerator: Store in airtight containers for up to 4 days.

• Freezer: Freeze in portions for up to 3 months. Reheat gently, adding water or broth as needed.

FAQs

Is pozole spicy?
Not by default. Guajillo chiles are mild. Add arbol chiles or hot salsa if you want more heat.

Can I make this in a slow cooker?
Yes. Cook pork on low with aromatics for 6–8 hours. Add chile sauce and hominy in the last 2 hours.

Can I make this ahead?
Definitely. Pozole gets even better the next day and reheats beautifully.

Final Thoughts

Pork Pozole Rojo is more than just a recipe—it’s an experience. It's steeped in tradition and brimming with flavor. With just a few ingredients and a little patience, you can create a rich, comforting stew perfect for gathering friends and family around the table. Serve it with love, and don't forget the lime.

Share Your Bowls

Made this recipe? Tag #PozoleRojoLove or #MexicanComfort on Instagram to show off your bowls!

Pork Pozole Rojo

Make authentic Pork Pozole Rojo with tender pork, guajillo chile broth, and classic toppings. A rich, comforting Mexican favorite!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Servings: 8

Course: Main Course

Cuisine: Mexican

Ingredients Method

Ingredients

  

For the Broth:

• 6 pounds pork pozole mix trotters, neck bones, pork shoulder cubes
• 5 quarts water
• 1 onion peeled and quartered
• 1 head garlic peeled and crushed
• 2 bay leaves
• Salt to taste

For the Red Chile Sauce:

• 8 oz dried guajillo chile pods
• 1 tablespoon Mexican dry oregano
• 1 teaspoon ground cumin
• Pozole Add-Ins:
• 1 108 oz can white hominy, drained

Garnishes:

• 1 cabbage shredded
• 2 bunches radishes thinly sliced
• 1 onion chopped
• 1 bunch cilantro chopped
• Limes cut into wedges
• Tostadas or warm tortillas

Method

 

Step 1: Cook the Pork

1. In a large, deep pot, combine the pork and 5 quarts of water. Bring to a boil and skim off any foam. Add the onion, garlic, bay leaves, and 2 tablespoons of salt. Lower heat, cover, and simmer for 1 to 1½ hours, adding water as needed to maintain 4 quarts of liquid.

Step 2: Make the Red Chile Sauce

1. Remove stems and seeds from the guajillo chiles. Soak them in 2 cups of warm water for 30 minutes. Blend the softened chiles and their soaking water until smooth, then strain through a fine mesh sieve.

Step 3: Combine the Flavors

1. Add the strained chile sauce to the simmering pork. Stir in oregano, cumin, and drained hominy. Cover and simmer for another 1 to 1½ hours, or until the pork is tender and shreddable.

Step 4: Adjust the Seasoning

1. Taste and adjust salt as needed. The broth should be rich, savory, and slightly smoky.

Step 5: Serve and Garnish

1. Ladle pozole into bowls. Serve with shredded cabbage, radishes, chopped onion, cilantro, lime wedges, and tostadas or tortillas.