This Pozole Rojo recipe brings bold, authentic Mexican flavors to your kitchen. Featuring tender pork shoulder, hominy, and a rich chile sauce made from dried ancho, guajillo, and arbol chiles, this hearty stew is slow-cooked to develop deep flavor. It’s a comforting, filling meal perfect for gatherings or cozy dinners, topped with fresh garnishes like lime, cabbage, radishes, and avocado.

Ingredients

2 oz dried ancho chiles
2 oz dried guajillo chiles
2–3 dried chiles de arbol (optional, for added heat)
2 tablespoons avocado oil, divided
2 pounds boneless pork shoulder, cut into 1.5-inch cubes
1 medium white onion, diced
8 cloves garlic, minced
7–8 cups chicken stock
3 (15-ounce) cans hominy, rinsed and drained
2 bay leaves
1 tablespoon ground cumin
1 tablespoon dried oregano (preferably Mexican oregano)

Optional toppings: chopped cilantro, crumbled cotija cheese, diced avocado, lime wedges, shredded cabbage, crema, thinly sliced radishes

Instructions

1. Prepare the chile sauce
Remove the stems and seeds from the dried chiles. Toast them over an open flame or in a hot dry pot for a few seconds per side, until fragrant. Place the toasted chiles in a heatproof bowl, cover with boiling water, and soak for 30 minutes until softened. Blend the chiles with 2 cups of soaking liquid until smooth. Set aside.

2. Brown the pork
In a large stockpot, heat 1 tablespoon of oil over medium-high heat. Add pork and sear until browned on all sides, about 8–10 minutes. Transfer to a plate.

3. Cook the aromatics
Add the remaining oil to the same pot. Sauté onion for 4–5 minutes until softened. Add garlic and cook for 1–2 minutes until fragrant.

4. Combine and simmer
Return the pork to the pot along with chicken stock (start with 7 cups), hominy, bay leaves, cumin, oregano, and the chile sauce. Bring to a simmer, cover, and reduce heat to medium-low. Let simmer gently for 1½ to 2 hours, stirring occasionally, until the pork is tender.

5. Shred the pork
Once tender, remove the pork from the pot, shred with two forks, and return it to the stew.

6. Adjust and season
If the broth is too thick, add the remaining cup of stock. Taste and season with salt and pepper as needed.

7. Serve
Ladle hot pozole into bowls and top with your favorite garnishes.

Why You’ll Love This Recipe

Made with real dried chiles for authentic flavor
Great for batch cooking and meal prep
Easy to customize with toppings and spice level
Perfect for holidays, weekends, or crowd-pleasing dinners

Tips

Toasting the chiles enhances their depth and aroma—don’t skip this step.
Use pork shoulder for the best balance of flavor and tenderness.
Simmer low and slow for the richest flavor.
Let the stew rest for 15 minutes before serving to let the flavors settle.

Variations and Substitutions

Meat: Substitute with chicken thighs for a lighter version.
Spice: Omit the arbol chiles for a milder heat.
Vegan: Swap pork with jackfruit and use vegetable broth.
Toppings: Add pickled onions, crushed tortilla chips, or jalapeños for new textures.

FAQs

What is hominy and where can I find it?
Hominy is dried corn that’s been treated with an alkali to remove the hull. Look for it canned in the Mexican or Latin section of grocery stores.

Can I make this ahead?
Yes, it tastes even better the next day. Store in the fridge for up to 4 days or freeze for up to 3 months.

Is pozole spicy?
This version is mildly spicy. Adjust the heat by adding or omitting arbol chiles.

Serving

Serve pozole hot with a spread of toppings so each guest can customize their bowl. Corn tortillas or tostadas on the side make a perfect pairing.

Suggestions

Prepare extra chile sauce and freeze for future soups or marinades.
For special occasions, serve alongside tamales or quesadillas.
Make it a full meal with a simple green salad or Mexican rice.