How to Make Pozole Rojo

I knew I had to make this not only for my own cravings but to share my favorite pozole rojo recipe with y’all!

My mom always makes pozole for New Year’s Eve but also anytime it’s cold and it’s such a crowd pleaser. I love how you can customize your own bowl with the options of adding shredded cabbage, radishes, onions, lime and dried oregano. I personally skip on adding radishes but everything else I enjoy in my pozole. 

My favorite pozole is made with pork but you can swap out the pork for chicken or beef. Pozole can also be made red or green but if you ask me red is where it’s at. The flavor is spectacular and everything I am craving when it’s cold outside.

I might be hella biased but my mom’s recipe is by far the best I have ever had. All my friends rave about her food so maybe not. I’m excited to share another one of my mama’s recipes with you!

What is Pozole?

Pozole is a traditional soup from Mexico. It is made with hominy, your choice of meat and can be made red or green. It’s garnished with shredded cabbage, onion, radishes, dried oregano and limes. You can even add sliced avocado and spicy salsa.

How to Make Pozole Rojo  

Ingredients

3.5 lbs of Pork shoulder, cut into 2 in cubes

1 can of Hominy (110 oz), rinsed

11 Chile Guajillo, stems removed

2 tsp Dried Oregano

3 Garlic Cloves

1/4 Onion, sliced

1 tsp Ground Black Pepper

Salt, to taste

Water

Limes, cut into wedges

Dried Oregano, for garnish 

Onion, diced for garnish

Radish, sliced for garnish

Cabbage, shredded for garnish

Instructions 

1. Rinse and clean pork and place it in a large pot with enough water to cover the pork entirely. Turn on the stove to medium – high heat and let it come to a boil. 
2. Once the pork starts to boil, start removing the scum that comes to the top of the surface. After there is no more scum on the top, cover and simmer on low heat for 30-45 mins
3. After 30-35 mins, rinse the posole under cold water and add to the pot along with the oregano and 1 bay leaf.
4. In a dry skillet, toast the chilis for about 30 seconds to 1 minute then remove from the heat and add enough hot water to cover the chilis and let it soften for about 5-7 mins. 
5. Add softened chilis with the water to a blender along with 3 garlics, salt and black pepper and blend until smooth. Set aside.
6. Preheat a skillet with a little bit of oil before adding the sliced onions and cook them until they start to develop a golden brown color.
7. Remove the pan from the heat then add the blended chiles. Be careful since the chile will splatter once it hits the hot pan. Give it a mix and place it back on the heat and let it come to a simmer. Turn off heat.
8. You can either add all the chile mixture into the pot or add a few spoonfuls into the pot and set aside the rest in a bowl for people to add to their own bowl of posole. 
9. Serve the posole in a bowl and garnish with cabbage, radishes, onion and a little sprinkle of dried oregano. 

# Tips

Make sure you skim off all the scum while boiling your meat before proceeding to the next step. You know you can move to the next step once you let it boil and no more floaties (scum) come to the top.

If you want it to be spicy you can add about 4-8 chile de arbol when you toast your other chiles. 

I love making this when it’s cold outside and I have family or friends visiting.

Pozole Rojo

Gina Prete

This pozole rojo recipe is made with pork, hominy, chilis and different spices. Topped off with cabbage, onions, oregano, lime and radishes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Soup

Cuisine Mexican

Servings 10 people

Ingredients

  

• 3.5 lbs of Pork shoulder cut into 2 in cubes
• 1 can of Hominy 110 oz, rinsed
• 11 Chile Guajillo stems removed
• 2 tsp Dried Oregano
• 3 Garlic Cloves
• 1/4 Onion sliced
• 1 tsp Ground Black Pepper
• Salt to taste
• Water
• Limes cut into wedges
• Dried Oregano for garnish
• Onion diced for garnish
• Radish sliced for garnish
• Cabbage shredded for garnish

Instructions

 

• Rinse and clean pork and place it in a large pot with enough water to cover the pork entirely. Turn on the stove to medium – high heat and let it come to a boil.
• Once the pork starts to boil, start removing the scum that comes to the top of the surface. After there is no more scum on the top, cover and simmer on low heat for 30-45 mins
• After 30-35 mins, rinse the pozole under cold water and add to the pot along with the oregano and 1 bay leaf.
• In a dry skillet, toast the chilis for about 30 seconds to 1 minute then remove from the heat and add enough hot water to cover the chilis and let it soften for about 5-7 mins.
• Add softened chilis with the water to a blender along with 3 garlics, salt and black pepper and blend until smooth. Set aside.
• Preheat a skillet with a little bit of oil before adding the sliced onions and cook until they start to develop a golden brown color.
• Remove the pan from the heat then add the blended chiles. Be careful since the chile will splatter once it hits the hot pan. Give it a mix and place it back on the heat and let it come to a simmer. Turn off heat.
• You can either add all the chile mixture into the pot or add a few spoonfuls into the pot and set aside the rest in a bowl for people to add to their own bowl of pozole.
• Serve the pozole in a bowl and garnish with cabbage, radishes, onion and a little sprinkle of dried oregano.

Keyword Authentic Mexican Recipes, easy mexican recipes, mexican food, Pozole Recipe, Pozole Rojo Receipe