Easy Red Pozole (ready in less than 2 hours)

Easy Red Pozole (ready In Less Than 2 Hours) Recipe

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Janin (MamiJ) Sayun


Don't let the long list of ingredients prevent you from trying ths pozole, they are mostly spices and garnishes. Also most of the cookinf is hands-off. Traditional red pozole is a labor of love, usually taking many hours to prepare. It usually includes a variety of pork pieces, like the feet and the head. I know most people (myself included) don't want those pieces in their kitchen! But they are what gives pozole it's richness. To mimic that depth of flavor, I used chicken broth and beef boullion in this recipe, which together with the pork broth create a rich and flavorful pozole.


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25 Min
1 Hr 30 Min
Stove Top


  • 2 15 oz can(s)
    white hominy, drained
  • 1 lb
    bone in pork back bone, sliced or
  • 1 lb
    thick cut bone-in pork chops
  • 1/2 lb
    cubed pork shoulder for stew
  • 1
    small onion, halved
  • 1
    clove of garlic
  • 3
    whole peppercorns
  • 2
    whole allspice berries
  • 2
    bay leaves
  • 1 15 oz. can(s)
    chicken broth
  • 1
    beef bouillon cube
  • 2
    dried ancho chilies
  • 1
    dried guajillo chile
  • 1 tsp
    dried mexican oregano
  • ·
    salt and pepper to taste

  • 2 c
    shredded cabbage or lettuce
  • 1 c
    sliced radishes
  • ·
    dried oregano, for sprinkiling
  • 1/2 c
    chopped onion
  • ·

How to Make Easy Red Pozole (ready in less than 2 hours)


  1. In a large stock pot, place the pork back bone or chops and the stew meat along with the can of chicken broth, another can full of water and the onion, the garlic clove, peppercorns, allspice and bay leaves. Cover pot and bring to a boil. After the first few minutes of cooking, with a ladle remove the gray foam that rises to the top. Lower heat and add the beef bouillon. Cook until the meat is cooked through, around 45 minutes.
  2. Meanwhile, rinse the hominy and place in a separate pot with enough water to cover by two inches. Add 2 teaspoons of salt and cover. Cook over moderate heat for 25 minutes. Strain most of the liquid, leaving a cup or so, and set aside.
  3. While the pork and hominy cooks, place the dried chilies in a bowl and cover with warm water. Let si about 10 minutes or until the chiles are soft. When they are soft and pliable, remove the seeds and veins from the chiles and place in a blender along with the teaspoon of oregano.
  4. When the meat is cooked through and tender, turn off the heat and carefully transfer the pieces of pork with a slotted spoon and place on a large bowl. When cool enough to handle, shred meat into large chunks. Cover and set aside.
  5. Now, again with a slotted spoon, transfer the cooked onion, garlic and spices to the blender with the chiles. Add half a cup of water and blend until a thick sauce forms. Bring the pork broth back to a boil and add the red chile sauce, through a coarse strainer. Now, carefully add the hominy to boiling broth. When the miture comest to a boil, lower the heat and taste for seasoning. Add salt and pepper as needed. Return the meat to the broth and heat through.
  6. When the pozole is ready, the broth should be bright red and clear, not cloudy and your kitchen should smell heavenly. Serve piping hot with garnishes.

Printable Recipe Card

About Easy Red Pozole (ready in less than 2 hours)

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

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