Pozole Rojo: A Flavor-Packed, Comforting Mexican Classic

Pozole Rojo is the ultimate comfort food in Mexican cuisine. It's rich, smoky, and packed with deep, complex flavors from a blend of dried chiles and tender pork. This dish brings together the boldness of Mexican spices, hominy’s earthy texture, and a bright medley of garnishes that elevate each bite. Whether you’re new to pozole or already a fan, this recipe will become a staple in your kitchen.

Ingredients for Pozole Rojo

This recipe serves around 6–8 people. It’s perfect for meal prep or family gatherings or meal prep for the week!

For the base:

• 1 ounce ancho chiles (2 to 3), stemmed and seeded

• 1 ounce guajillo chiles (3 to 4), stemmed and seeded

• 1 ounce pasilla chiles (3 to 4), stemmed and seeded

• 1 Morita chile, stemmed

• Four 15-ounce cans of white or golden hominy, rinsed and drained

• 2 tablespoons avocado oil

• 3 pounds boneless pork shoulder, cut into large chunks

• 16 cloves garlic (about 1 1/2 heads), peeled and lightly crushed

• 1 large white onion, chopped

• Kosher salt, to taste

• 2 teaspoons dried Mexican oregano, plus more for serving

• 1/4 teaspoon whole black peppercorns

• 1 whole clove

• 1 small bunch cilantro (1 ounce)

• 1 small bunch mint (1 ounce)

• 2 large bay leaves

Instructions

Step 1: Prepare the Chiles

Start by toasting the ancho, guajillo, pasilla, and Morita chiles in a dry skillet over medium heat. Toast each side for about 1–2 minutes until fragrant. Be careful not to burn them. Transfer the chiles to a bowl and cover them with hot water to soften for 15–20 minutes.

Once softened, drain the chiles and add them to a blender with a few cups of water (about 2–3 cups) to create a smooth puree. Strain the chile puree through a fine sieve to remove any seeds or bits of skin.

Step 2: Cook the Pork

In a large pot or Dutch oven, heat the avocado oil over medium-high heat. Add the chunks of pork shoulder, browning each piece on all sides to develop a deep color and flavor. This will take about 6–8 minutes.

Next, add the garlic, onion, oregano, whole black peppercorns, clove, bay leaves, cilantro, and mint. Season generously with kosher salt and pour enough water to cover the pork by at least 1 inch. Bring to a boil, then reduce to a simmer and cook uncovered for about 2 hours or until the pork is tender and easily shredded.

Step 3: Add the Chile Puree and Hominy

Once the pork is tender, remove it from the pot and shred it using two forks. Discard the bay leaves, clove, and any large herb stems.

Pour the strained chile puree into the broth and add the drained hominy. Stir everything together and return the shredded pork to the pot. Simmer the pozole for an additional 30–45 minutes, allowing the flavors to meld together. Adjust the seasoning with more salt, if necessary.

Step 4: Serve and Garnish

Ladle the pozole into bowls and serve with your choice of garnishes. Traditional options include more dried oregano, shredded cabbage, thinly sliced radishes, diced white onions, lime wedges, avocado, and fresh cilantro. A squeeze of lime brightens up the flavors beautifully, while the garnishes add freshness and crunch.

Nutritional Insights

Pozole is not only hearty and delicious but can also be a nutritious option. The pork shoulder provides high-quality protein, while the hominy, made from corn, contributes fiber. The addition of cilantro, mint, and chiles boosts the dish's antioxidants, and the garnishes of cabbage and radishes add a satisfying crunch and additional vitamins.