Pozole rojo de puerco is a traditional Mexican soup made with hominy and tender pork simmered in a rich red chile broth.
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Guajillo, ancho, and pasilla chiles give it its signature flavor, and it's typically served with fresh toppings like cabbage, radishes, onions, cilantro, and lime.
This Mexican-inspired Pozole Rojo de Puerco recipe keeps the steps easy while still giving you bold, authentic flavor.
You can use dry hominy or choose precooked hominy for a faster option.
Either way, this simple method gives you a classic pozole rojo at home-rich, cozy, and incredibly comforting, just like traditional Mexican pozole.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Dry or precooked hominy: Forms the base of pozole and gives the dish its traditional chewy, "bloomed" texture.I recommend using Giant White Corn by Goya.
- Garlic, onion, bay leaves: Season the hominy as it cooks, adding depth and aroma.
- Salt & Black pepper: Enhance the overall flavor.
- Water: Needed to hydrate and cook the hominy until fully tender.
- Pork shoulder (or Pork butt): Provides tender meat and a rich, savory flavor.
- Pork neck or spine bones: Release collagen and marrow, creating a deeper, fuller broth.
- Pork feet: Add natural gelatin for a silky, traditional pozole texture.
- Dried Guajillo chiles: Add color, mild heat, and a classic pozole rojo flavor.
- Puya chiles: Bring a sharper, brighter heat.
- Onion & garlic: Create the savory foundation of the sauce.
- Oregano: Adds authentic Mexican herbal notes.
- Chile water: Intensifies the sauce and helps it blend smoothly.
- Oil: Allows the sauce to cook and deepen in flavor.
How to Make Pozole Rojo de Puerco
Note: Full instructions are provided in the recipe card below.
- In a large pot over medium-high heat, bring water to a boil. Add the dry hominy, boil for 3-4 minutes, turn off the heat, and let it soak overnight.
- Once soaked and fully hydrated, remove the little tip ("pedicelo") from each kernel so the hominy will bloom well. If using canned hominy, rinse it thoroughly until the water runs clear, then drain. From this point on, the procedure is the same.
- In a large pot of boiling water, add the hominy and make sure it is covered by about 4 inches (10 cm ) of water. If more water is needed, it must always be very hot. Add the onion and halved heads of garlic, letting them release their flavors. Cover and cook until the hominy begins to bloom.
- While the hominy cooks, place the puya chiles and the cleaned, deseeded guajillo chiles into very hot water. Let them come to a boil, turn off the heat, and soak for about 20 minutes until soft.
- Once hydrated, place the chiles into a blender with the raw onion (in pieces), raw garlic cloves, oregano, salt, and the chile cooking water. Blend. Strain the blended sauce.
- Heat the oil over high heat until shimmering, then add the strained sauce. Cook over medium heat for 20 minutes, stirring occasionally to prevent sticking. Turn off the heat and set aside.
- After the hominy has been cooking for 1 hour and 45 minutes and is beginning to bloom, add salt, bay leaves, and the pork bones and meat (at room temperature). If needed, add more very hot water to keep everything covered. Cook 30 minutes more, then remove the onion and garlic heads. After 30 minutes, remove the onion and garlic heads from the pot.
- Add the red chile sauce, and let the pozole absorb all its flavor.
- Two hours after adding the chile sauce, the meat has been cooking over medium-low heat for a total of 2½ hours and is very tender.
- Remove the bones from the pot, take the meat off the bones, and return the meat to the pot.
- The pozole is ready to serve with onion, radishes, oregano, chile piquín or pozole salsa, lettuce, lime, and tostadas.
Hint: If at any moment you need to add more water to the pozole, it must always be very hot so the cooking does not stop and the hominy continues blooming properly.
Storage, Make Ahead, & Freezing
Storage: Pozole can be refrigerated in an airtight container for up to 3 days.
Make Ahead: Prepare the pozole 1 day in advance, refrigerate, and reheat before serving; add garnishes just before serving.
Freezing: Pozole can be frozen for up to 4 months; thaw overnight in the refrigerator and reheat gently, adding a little water or broth if needed.
Camila's Tips & Variations
- Hydrate the hominy properly: Boil the dry, hulled hominy briefly, then soak it overnight to ensure it becomes fully hydrated and blooms properly during cooking.
- Remove the pedicelo ("head") of each kernel: This small step helps the hominy open up and bloom well.
- Add only very hot water: If you need to add more liquid while cooking, it must always be very hot so the simmering doesn't stop and the hominy continues cooking evenly.
- Use a mix of pork cuts for the best flavor: Pork shoulder, leg, and meaty bones like neck or spine add richness. Pork feet or head pieces deepen the broth even more.
- Don't use store-bought chile powder: Dried ancho chiles make all the difference in color and authentic flavor.
- Fry the red chile sauce well: Cook the strained sauce in oil for about 20 minutes to enhance the flavor and prevent it from tasting raw.
- Simmer low and slow: Letting the pozole cook gently for a long time makes the pork incredibly tender and allows the flavors to develop fully.
- Remove the bones and return the meat: After the long simmer, remove the bones, shred the meat, and return it to the pot to maintain the proper texture.
- Serve with classic toppings: onion, radishes, oregano, lettuce, lime, chile piquín, and tostadas, which complete the dish as traditionally served.
Frequently Asked Questions
Can I use canned hominy instead of dried hominy?
Yes. Canned hominy is fully cooked and only needs to be rinsed and added during the last part of the cooking process.
Why does the water need to be very hot when added?
Adding hot water keeps the cooking temperature stable, so the hominy continues to bloom and the pork cooks evenly. Adding cold water can stop the simmer and slow the entire process.
What pork cuts work best for pozole rojo?
A mix of pork shoulder, pork leg, and meaty bones like neck or spine creates the richest broth. Pork feet or head pieces add extra depth and body.
How do I know the hominy is ready?
The kernels will "bloom" or open up visibly. They should look fluffy and expanded, not dense or hard in the center.
❤️ Love this Pozole Rojo de Puerco recipe?
Make sure to check out our Tamales Rojo de Puerco recipe for another authentic, flavor-packed Mexican classic.
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Recipe
Pozole Rojo de Puerco
Equipment
- Skillet or saucepan (for frying sauce)
- Wooden spoon or spatula
Ingredients
To Soak the Hominy:
- 454 g (1 lb ) dried and peeled whole white or yellow hominy, preferably white or 800 g canned hominy, rinsed and drained well
- 2.5 liters hot water (for soaking overnight)
To Cook the Hominy:
- 2 heads garlic , halved
- 1 medium yellow onion , peeled and halved
- 4 bay leaves
- 3 teaspoons kosher salt , adjust to taste
- 6 liters water
Pork:
- 1.25 kg (2¾ lb) boneless pork shoulder, loin cap, or pork leg , rinsed very well under cold water, trimmed well, and cut into 2-inch pieces
- 1.5 kg (3½ lb) pork neck bones or spine bones (with meat if possible) , rinsed very well under cold water
- 2 pork feet, cut in half or head , rinsed very well under cold water
Red Chile Sauce:
- 12 guajillo chiles , cleaned and seeds removed
- 7 puya chiles , whole with seeds
- 1 medium yellow onion , roughly chopped
- 8 garlic cloves , roughly chopped
- 1½ teaspoons dried oregano
- 1 teaspoon kosher salt , adjust to taste
- 1½ cups chile water (from hydrating the chiles)
- 4 tablespoons extra-virgin oil or vegetable oil
To Serve:
- Shredded lettuce or cabbage
- Sliced radishes
- Chopped onion
- Dried oregano
- Ground chile piquín or pozole salsa
- Lime wedges
Instructions
- In a large pot over medium-high heat, bring water to a boil. Add the dry hominy, boil for 3-4 minutes, turn off the heat, and let it soak overnight.
- Once soaked and fully hydrated, remove the little tip ("pedicelo") from each kernel so the hominy will bloom well.
- If using canned hominy, rinse it thoroughly until the water runs clear, then drain. From this point on, the procedure is the same.
- In a pot of boiling water, add the hominy and make sure it is covered by about 4 inches (10 cm ) of water. If more water is needed, it must always be very hot.
- Add the onion and halved heads of garlic, letting them release their flavors. Cover and cook until the hominy begins to bloom.
- While the hominy cooks, place the puya chiles and the cleaned, deseeded guajillo chiles into very hot water. Let them come to a boil, turn off the heat, and soak for about 20 minutes until soft.
- Once hydrated, place the chiles into a blender with the raw onion (in pieces), raw garlic cloves, oregano, salt, and the chile cooking water. Blend. Strain the blended sauce.
- In a large saucepan, heat the oil over high heat until shimmering, then add the strained sauce. Cook over medium heat for 20 minutes, stirring occasionally to prevent sticking. Turn off the heat and set aside.
- After the hominy has been cooking for 1 hour and 45 minutes and is beginning to bloom, add salt, bay leaves, and the pork bones and meat (at room temperature).
- If needed, add more very hot water to keep everything covered. Cook 30 minutes more, then remove the onion and garlic heads. After 30 minutes, remove the onion and garlic heads from the pot.
- Add the red chile sauce, and let the pozole absorb all its flavor.
- Two hours after adding the chile sauce, the meat has been cooking over medium-low heat for a total of 2½ hours and is very tender.
- Remove the bones from the pot, take the meat off the bones, and return the meat to the pot.
- The pozole is ready to serve with onion, radishes, oregano, chile piquín or pozole salsa, lettuce, lime, and tostadas.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
