I still remember the first time my abuela invited me into her kitchen on a chilly winter evening. The moment I walked through that door, I was greeted by a symphony of colors: deep red broth bubbling gently, tender chunks of pork peeking through, and hominy kernels shimmering like little pearls of warmth. There was a joyous hum in the air—laughter, clinking bowls, and the soft strains of a guitar in the background. That evening, I learned that Pozole Rojo isn’t just a recipe; it’s a celebration in a bowl, a way to bring people together with every spoonful. As a passionate home cook, I often recreate that memory, tweaking and testing each element until the flavors dance just right.
When I say Pozole Rojo is festive, I mean it. This hearty Mexican stew bursts with layers of flavor—from the earthy smokiness of dried guajillo and ancho chilies to the bright zing of lime and crisp cabbage on top. It’s the kind of dish you want to serve during holidays, family reunions, or whenever the soul craves a comforting hug in a bowl. With a total time commitment of about three hours (30 minutes prep, 2 hours 30 minutes cooking, plus a little rest), this intermediate-level recipe is perfect for cooks who love a hands-on adventure. Whether you’re craving a festive dinner for friends or a cozy solo feast, Pozole Rojo brings warmth, joy, and a fiesta of textures and aromas that has become one of my all-time favorite comfort foods.
KEY INGREDIENTS IN POZOLE ROJO
Every ingredient in Pozole Rojo plays a starring role, coming together to create a rich, comforting stew that’s both hearty and vibrant. From the savory base of pork to the spicy kick of dried chilies, each component adds its own unique flavor and texture. Let’s dive into what makes this recipe so irresistible:
- Pork shoulder
This cut brings tender, juicy meat that falls apart after a long simmer. Its marbled fat renders into the stew, lending richness and depth to every spoonful.
- Chicken broth
A savory liquid foundation that balances the spice and adds layers of umami. It ensures the stew is hearty yet smooth.
- Vegetable oil
Used for browning the pork, it helps seal in juices and kick-starts the Maillard reaction for those delicious caramelized edges.
- Onion
When sautéed, it becomes sweet and soft, forming a flavor-packed base that melds beautifully with garlic and spices.
- Garlic
Minced and added to the pot, it gives a pungent bite that mellows into a fragrant warmth as it cooks.
- Ground cumin
Provides a warm, earthy note that complements the chilies and ties the broth’s flavors together.
- Dried oregano
Adds a herbal, slightly bitter undertone that cuts through the richness of the meat and broth.
- Dried guajillo chilies
Create a fruity, tangy heat and give the broth its signature red hue. They’re soaked, blended, and strained for a smooth sauce.
- Dried ancho chilies
Bring a sweet, smoky flavor that deepens the stew’s complexity without overwhelming heat.
- Hominy
These plump, chewy corn kernels soak up the stew’s flavors, adding body and bite to every spoonful.
- Salt and pepper
Simple seasonings that enhance all the other flavors, ensuring a perfectly balanced taste.
- Lime
A squeeze of fresh juice brightens the dish at the last minute, cutting through the richness.
- Cabbage
Thinly shredded for a crisp, cooling contrast against the hot stew.
- Radishes
Thinly sliced to add a peppery crunch that wakes up the palate.
- Cilantro
Chopped and sprinkled on top, it brings a fresh, citrusy finish.
- Avocado
Diced for creamy richness that complements the spicy broth.
- Tortilla chips
Perfect for scooping and add a fun, crunchy element to the meal.
HOW TO MAKE POZOLE ROJO
Let’s roll up our sleeves and transform these beautiful ingredients into a soul-warming feast. Each step builds on the last, layering flavors until you have a vibrant, spicy-red stew that’s bursting with texture.
1. In a large pot, heat the vegetable oil over medium-high heat. Add the pork cubes and cook until they’re browned on all sides, about 6–8 minutes. Browning creates those caramelized bits that add deep flavor to the stew. Once golden, remove the pork and set it aside.
2. Lower the heat to medium, then add the chopped onion to the same pot. Sauté until translucent and slightly golden, about 5 minutes. Stir in the minced garlic, ground cumin, and dried oregano, cooking until fragrant, roughly 1 minute. This step ensures the spices bloom and release their full aroma.
3. While the onions and spices do their magic, soak the guajillo and ancho chilies in hot water for about 10 minutes until softened. Drain them, then place them in a blender with 1 cup of chicken broth. Blend until smooth, then strain through a fine-mesh sieve to remove any solids, creating a silky chili sauce.
4. Return the browned pork to the pot and pour in the chili sauce along with the remaining chicken broth. Stir thoroughly to combine. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for 1.5 to 2 hours, or until the pork is melt-in-your-mouth tender.
5. Once the pork is tender, stir in the hominy and season with salt and pepper to taste. Continue to simmer, uncovered, for an additional 30 minutes. This allows the hominy to soak up the broth and for all the flavors to meld harmoniously.
6. Ladle the steaming pozole into large bowls. Top with shredded cabbage, sliced radishes, chopped cilantro, and diced avocado. Finish each bowl with a squeeze of lime and serve alongside crunchy tortilla chips for dipping or scooping.
SERVING SUGGESTIONS FOR POZOLE ROJO
When it’s time to serve Pozole Rojo, presentation and accompaniments can take your meal from comforting to downright festive. Here are some fun ways to dress up each bowl and create an unforgettable dining experience:
- Family-style platter: Arrange all the garnishes—cabbage, radishes, cilantro, avocado, lime wedges, and tortilla chips—on a large tray. Let guests build their own bowls, customizing heat levels and toppings. It’s interactive and brings everyone together around the table.
- Mini pozole shooters: For a party appetizer, serve small portions in shot glasses or mini bowls. Top each with a single radish slice, a sprig of cilantro, and a tiny wedge of lime. It’s a crowd-pleasing, bite-sized version of this hearty stew.
- Street-taco twist: Spoon a bit of pozole onto warm corn tortillas and top with cabbage and lime. These pozole tacos are a playful fusion that’s perfect for a laid-back gathering or Taco Tuesday with a twist.
- Hearty lunch bowls: For a lighter midday meal, serve smaller portions with extra shredded cabbage and a spritz of lime. Pair with a side salad or grilled veggies for a balanced, flavor-packed lunch that keeps you energized.
HOW TO STORE POZOLE ROJO
After all that cooking, you’ll definitely have leftovers—and that’s a good thing! Pozole Rojo tastes even better the next day as the flavors continue to meld. Here’s how to keep your stew fresh and delicious:
- Refrigeration: Cool the pozole to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to four days. Reheat on the stove over low heat, stirring occasionally until warmed through.
- Freezing: Portion the cooled stew into freezer-safe containers or heavy-duty zip-top bags, leaving some headspace for expansion. Freeze for up to three months. To thaw, move to the fridge overnight or gently reheat from frozen on the stovetop, adding a splash of broth if needed.
- Separate garnishes: Store cabbage, radishes, cilantro, and avocado in individual airtight containers. This prevents them from wilting or getting soggy and keeps each topping as fresh as the day you prepped it.
- Lime wedges: Keep any unused lime wedges in a small, covered dish in the fridge to maintain juiciness. You can also squeeze lime juice into an ice cube tray and freeze for quick flavor boosts later.
CONCLUSION
Whether you’re gathering friends for a cozy winter dinner or celebrating a special occasion, Pozole Rojo delivers a festive burst of flavor that warms both the body and the heart. From the first moment you brown that pork shoulder to the final squeeze of lime on a steaming bowl, this recipe invites you to slow down, savor each step, and share good food with loved ones. With a total preparation time of about three hours—30 minutes to prep, 2 hours 30 minutes to cook, plus a 10-minute rest—you’ll find that the hands-on process is as rewarding as the final dish. The deep red hue from the guajillo and ancho chilies, the tender hominy, and the mix of fresh garnishes create a sensory celebration that’s hard to beat. Feel free to print this article or save it for future use; it’s your guide to mastering this classic Mexican stew.
I’d love to hear how your Pozole Rojo turns out! Did the chilies give you that perfect level of warmth? How did you customize your garnishes? If you have any questions, comments, or need help troubleshooting along the way, please drop me a note. Your feedback and stories mean the world to me, and I’m always here to chat about tweaks, tips, or how to make this dish uniquely yours. Don’t forget to check the FAQ section below for answers to common questions—happy cooking and ¡buen provecho!
Pozole Rojo
Description
Filled with tender pork, hominy, and vibrant spices, Pozole Rojo is a festive dish that evokes warmth and joy, perfect for gatherings and special occasions.
Ingredients
Instructions
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In a large pot, heat the vegetable oil over medium-high heat. Add pork cubes and cook until browned on all sides. Remove pork and set aside.
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Lower the heat to medium, add chopped onion, and sauté until translucent. Add garlic, cumin, and oregano, cooking until fragrant, about 1 minute.
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Meanwhile, soak the guajillo and ancho chilies in hot water for about 10 minutes until softened. Drain and blend in a blender with 1 cup of chicken broth until smooth. Strain to remove any solid bits.
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Return the cooked pork to the pot. Pour in the chili sauce and the remaining chicken broth. Stir well and bring to a boil. Reduce heat, cover, and simmer for approximately 1.5 to 2 hours or until the pork is tender.
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Add the hominy to the pot and season with salt and pepper. Simmer for an additional 30 minutes to blend flavors.
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Serve hot in large bowls. Garnish with shredded cabbage, sliced radishes, chopped cilantro, diced avocado, and a squeeze of lime juice. Accompany with tortilla chips.
Note
- Pozole is a traditional Mexican stew and can be made with chicken or pork.
- Rojo refers to the red color from the dried chilies used in the broth.
- Hominy is made from dried corn kernels that have been treated to remove the hull and germ.
- This dish is a popular comfort food in many Mexican households and is often served during celebrations.
