Posole Rojo

Patrick Johnson


Pozole was historically served on special occasions as it had spiritual significance to the Aztecs. As it has become more mainstream with the proliferation of authentic regional food worldwide, pozole has become the special occasion.


★★★★★ 1 vote

45 Min
2 Hr
Stove Top


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2 pkg
dried ancho, guajillo, or cascabel peppers (experiment with each or a mixture)
7 lb
pork butt, cubed
ham hocks, smoked and split
1 gal
chicken stock (pork stock if available)
2 bottle
menudo seasoning (gebhardt preferred)
2 large
yellow onions, c2hopped
5 clove
garlic, chopped
2 Tbsp
2 tsp
2 Tbsp
mexican oregano, crushed


lime wedges
mexican oregano, crushed
radishes, thinly sliced
cabbage, shredded
onion, chopped
jalapenos, choped
corn tortillas
4 can(s)
hominy (28 oz), white or yellow, drained and rinsed

How to Make Posole Rojo


  • 1With a small knife, place several small slits in the dried chiles and bring them to a boil in just enough water to cover. The slits will help the water enter the chiles. Boil for 10 minutes and remove from heat, cover and let them steep for 1 hour.
  • 2When cool enough to handle, remove reconstituted chiles from liquid and add to food processor. Process into paste adding a little of the liquid to desired consistency.
  • 3In a very large pot, add halved smoked ham hocks and saute in own fat until very brown. Your kitchen should get smokey.
  • 4With tongs, remove ham hocks from pot and add the pork butt cubes. Saute over high heat allowing some browning but not cooking through.
  • 5Add hocks back to pot, chicken stock, onions, menudo seasoning, salt, coriander, and oregano. Season with salt and pepper and saute until the onions are translucent.
  • 6Add garlic and cook until fragrant (about 30 seconds).
  • 7Simmer mixture for approximately 1 1/2 hours until pork is tender.
  • 8Remove hocks from the mixture, allow to cool, remove meat from hocks and return meat to mixture. Discard fat and bones.
  • 9Add drained hominy, chile paste and cook for additional 30 minutes.
  • 10Serve in shallow soup bowls with warm corn tortillas and garnish to taste.

Printable Recipe Card

About Posole Rojo

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Mexican

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