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In Krista's Kitchen//delicious meals and baked goods

In Krista's Kitchen//delicious meals and baked goods

Easy delicious family friendly meals and baked goods

Home / Dinner / Pozole Rojo

Pozole Rojo

Dinner

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pozole rojo
pozole rojo

Pozole Rojo is a traditional Mexican dish that will really wake up your taste buds. It’s a stew made of pork, dried chiles and hominy. Although it can also be made with chicken or vegetarian style if you like.

pozole rojo

Pozole is one of those “good for the soul” dishes. It has a flavor combo that’s hard to beat. Although, I’m partial to Mexican cuisine, if you haven’t tried it yet you should!

It’s rich, cozy and got a kick! Spicy food is my jam! If you’re not a fan of spicy you can just tone it down on the chile de arbol or leave them out completely.

I’ve heard that certain people eat Pozole Rojo on Christmas or Christmas Eve as a tradition. I eat it all year round but now that I think of it that sounds like a lovely tradition.

Looking for more dinners? Try my Pork Sugo, Garlic Chicken Pasta or Easy Chicken Pot Pie Casserole!

Table of Contents

  • What is Pozole Rojo?
  • Can I freeze Pozole Rojo?
  • Ingredients you’ll need
  • Equipment you’ll need
  • Tips for the best Pozole Rojo
  • How to make Pozole Rojo
    • If you make this Pozole Rojo recipe please leave me a rating and/or review!
  • Pozole Rojo
    • Equipment
    • Ingredients  1x2x3x
      • For the Pozole Rojo
      • Dried Chile Blend
      • Toppings
    • Instructions 
      • Making the Pozole Roja
      • Making the Pepper Blend
      • Toppings
    • Nutrition

What is Pozole Rojo?

Pozole Rojo is a traditional Mexican dish made of pork, broth, dried chiles, spices and hominy. Sear the pork then simmer it until tender with the other ingredients.

Chicken can be used instead of pork. To make the pozole vegetarian leave out the meat and use vegetable broth.

pozole rojo in 4 bowls

It is typically garnished with thinly sliced cabbage, radishes and lime. Other toppings are sometimes added like avocado, cilantro or tortilla chips.

Pozole simmers for about 2 hours before being ready to eat. It depends on the size of the pork. Serve this dish hot. Pozole Rojo is naturally gluten free.

Can I freeze Pozole Rojo?

Yes, absolutely! Pozole freezes beautifully. Cool the pozole down completely then store it in an airtight container.

Freeze the Pozole Rojo for up to 3 months. When you’re ready to use it, thaw it in the fridge for 1-2 days then heat it in a pot over the stove top. Once you’ve thawed the Pozole Rojo do not re-freeze it.

a pot of pozole rojo

Ingredients you’ll need

  • Pork Shoulder – This cut of meat is delicious and a bit fatty
  • Onions – Onions give great flavor to any soup
  • Garlic – Fresh garlic is best here
  • Kosher Salt – Salt brings out the flavor in all the ingredients
  • Black Pepper – I prefer course ground pepper
  • Cumin – This gives the pozole a little smokey flavor
  • Oregano – I usually prefer fresh herbs but I like to use dried oregano
  • Hominy – Hominy comes from yellow or white maize, essentially field corn. Check out Food Network’s post for more info about it
  • Guajillo Chile – A dried non-spicy chile with lots of good flavor
  • Chile de Arbol – A dried very spicy chile with great flavor
  • Chicken Base – I like to add a bit of chicken base for an extra depth of flavor. This one is my favorite
  • Bay Leaf – I add bay leaf to pretty much all my soups, pozole is no different
  • Cabbage – Thin sliced cabbage on top of Pozole Rojo for some crunch
  • Lime – A squeeze of lime into your bowl of Pozole Rojo is the best
  • Radish – Thin sliced radishes are a tradition and really delicious on top of pozole
  • Cilantro – An optional pozole topping
  • Avocado – An optional pozole topping
all ingredients

Equipment you’ll need

  • Dutch Oven – The Pozole Rojo will need to simmer for hours
  • Food Processor or High Speed Blender – After the peppers are boiled then they need to be blended
  • Sharp Knife – For cutting veggies and meat
3 bowls of pozole with cabbage, radish, lime, avocado and cilantro

Tips for the best Pozole Rojo

  • Use pork shoulder for the best flavor
  • Simmer the pork long enough that it gets tender. Nobody wants chewy pork in their pozole
  • Make a big batch then freeze some for later use
  • Don’t go easy on the salt
  • I suggest using the peppers in the recipe. Most local grocers should carry them, even Walmart. If you try using something else then it won’t taste the same.
  • It’s a great Christmas Even meal
  • FYI This will stain your Tupperware or ceramic dishes from a potter
salt, pepper, bay leaf, cumin and oregano

How to make Pozole Rojo

Heat a Dutch oven over medium – high heat, drizzle in some oil then add the seasoned pork chunks. Sear the pork for several minutes until golden brown then stir around and continue to sear until brown all over.

Remove the stems and seeds from the dried peppers. Begin boiling the peppers in a small pot of water for about 10 minutes then blend them in a food processor or blender until smooth.

Remove the pork from the pan then add a little more oil if needed. SautĂ© the onion over low – medium heat until it comes translucent then add the minced garlic and cook 1 more minute.

Put the pork back in the pot then add the chicken stock, blended peppers, bay leaf and hominy. Simmer the pork for 2-3 hours checking tenderness every 45-6 minutes.

Meanwhile, thinly slice the cabbage, radish and cut limes. Set aside until serving pozole.

Once the pork is tender then adjust seasonings if necessary. Serve the Pozole Rojo hot and add toppings. Enjoy!

bowl of pozole rojo with all the toppings

If you make this Pozole Rojo recipe please leave me a rating and/or review!

If you want all the newest recipes sent straight to your inbox then don’t forget to sign up for my newsletter! I would absolutely love you to leave me a rating or review at the bottom of this post if you make this Pozole Rojo recipe! I love hearing feedback from everyone. Please tag me in any Instagram photos if you make my recipes, I love to see what you’re cooking! Follow along on Instagram!

Check out my desserts to go with dinner!

pozole rojo

Pozole Rojo

Krista Stechman
Pozole Rojo is a traditional Mexican Stew made with pork, dried chiles and hominy then topped with cabbage, radish and limes
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Course dinner
Cuisine mexican
Servings 8 people
Calories 235 kcal

Equipment

  • Dutch Oven
  • Knife
  • food processor or blender

Ingredients
  

For the Pozole Rojo

  • 2 lbs pork shoulder cut into ½ inch cubes
  • 1 tbsp cumin
  • 2 tsp kosher salt divided
  • ½ tsp black pepper
  • 2 tsp oregano dried2
  • drizzle olive oil
  • 1 large onion small dice, about 2 cups
  • 8 cloves garlic minced
  • 2 qt chicken stock
  • 2 bay leaf

Dried Chile Blend

  • 12 guajillo peppers stemmed and seeded
  • 5-8 chile de arbol
  • 2 cups water

Toppings

  • 2 cups cabbage finely shredded
  • 8 radish thinly sliced
  • 3 limes cut into wedges

Instructions
 

Making the Pozole Roja

  • Mix together the cumin, salt (only 1 tsp), pepper and oregano. Season the pork cubes with it
  • Heat a Dutch oven over medium – high heat until very hot then add a drizzle of olive oil, wait 10 second then add the pork. Let sear for several minutes until golden brown then stir and continue searing until browned all over
    pork shoulder cubes being browned in a pot
  • Remove the pork from the Dutch oven and set aside
  • Drizzle a small amount of olive oil into the same pan then add the onions over low – medium heat until translucent
  • Stir in the minced garlic and a pinch or two of salt then cook for 1 more minute
  • Add the pork back into the pot along with the chicken stock and bay leaves. Stir in the pepper blend and hominy, cover and simmer about 2 hours
    pork, onions and garlic simmering in stock with spices
  • Once the pork is tender check the seasonings and adjust if needed (more salt, etc.)
    a pot of pozole rojo with a ladle lifted out of the pot
  • Serve hot and top with cabbage, radish and lime
    a bowl of pozole rojo with all the toppings

Making the Pepper Blend

  • Seed and stem the guajillo peppers then add them to a small sauce pot with the chile de arbol and water and a couple pinches of salt
    a pot with water, chile de arbol and guajillo chile
  • Bring to a boil then simmer covered for 10 minutes
  • Pour the whole mixture into a blender and blend until smooth
    guajillo and chile de arbol blended up

Toppings

  • Thinly slice the cabbage, radishes and cut the limes into wedges. Set aside until needed

Nutrition

Calories: 235kcalCarbohydrates: 20gProtein: 21gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 53mgSodium: 988mgPotassium: 714mgFiber: 4gSugar: 8gVitamin A: 1536IUVitamin C: 19mgCalcium: 63mgIron: 3mg
Tried this recipe?Let us know how it was!

December 2, 2021 · 2 Comments

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Comments

  1. Tammy Cruse says

    April 19, 2022 at 10:19 am

    5 stars
    This soup is addicting! Spicy & delicious!

    Reply
    • admin says

      April 19, 2022 at 8:22 pm

      One of my favorites too!

      Reply

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My name is Krista Stechman. I’m a chef, food photographer and the mama of 2 gorgeous girls. Food has always been at the center of my life and  cooking is a way for me to show and share my love!

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