Pozole Rojo

Pozole Rojo

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Lisa Neilson


This is a flavorful winter stew that's time consuming but well worth it. You can cut the volumes in half for a smaller batch.


★★★★★ 1 vote

30 Min
2 Hr
Stove Top


  • 1 large
    head garlic
  • 12 c
  • 4 c
    chicken broth
  • 4 lb
    country style pork ribs
  • 1 tsp
    dried oregano
  • 2 oz
    dried new mexico red chiles
  • 1 1/2 c
    boiling water
  • 1/4 large
    white onion
  • 3 tsp
  • 2 can(s)
    (30 oz each) white hominy
  • 1
    bag corn chips, optional
  • 2
    diced avocado, optional
  • 1 c
    thinly sliced iceberg or romaine lettuce (in strips), optional
  • 2
    limes, cut in wedges, optional
  • ·
    dried oregano for garnish, optional
  • ·
    dried hot red pepper flakes, optional

How to Make Pozole Rojo


  1. Peel garlic cloves and reserve 2 for chile sauce. Slice remaining garlic. In a 7 to 8 quart heavy kettle bring water and broth just to a boil with sliced garlic and pork. Skim surface and add oregano. Gently simmer pork, uncovered, until tender, about 1 1/2 hours.
  2. While pork is simmering, wearing protective gloves, discard the stems from chiles and in a bowl combine chiles with boiling water. Soak chiles turning them occasionally for 30 minutes. Cut onion into large pieces. In a blender puree chiles, soaking liquid, onion, 2 teaspoons salt, reserved garlic until smooth.
  3. Transfer pork with tongs to a cutting board and reserve broth mixture. Shred pork using 2 forks and discard bones. Rinse and drain hominy. Return pork to broth mixture and add chile sauce, hominy, and remaining teaspoon salt. Simmer pozole 30 minnutes.
  4. Serve with corn chips, diced avocado, thinly sliced lettuce, lime wedges, dried oregano, dried hot red pepper flakes, any hot peppers you like.

Printable Recipe Card

About Pozole Rojo

Main Ingredient: Vegetable
Regional Style: Mexican

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