Pozole Rojo

Pozole Rojo

No Photo

Have you made this?

 Share your own photo!

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

Show 1 Comment & Review

14 Fresh Tomato Dishes for Summer

14 Fresh Tomato Dishes for Summer

Tomatoes are available year-round, but sweet and juicy they are at their prime in the summer. If you grow them, you may be wondering what’s the best way to use fresh tomatoes. By weaving them into as many meals as you can! How about in an easy gazpacho soup or bruschetta? Or, use fresh tomatoes […]

7 Summer Trifles

7 Summer Trifles

Who doesn’t love this lovely layered treat? Dating back to the 18th century, this is a tried and true summer dessert. Perfect for picnics, cookouts, and get-togethers, trifles are a delicious dessert that feed a crowd. Simple, gorgeous, and can be made ahead of time, trifles come in all shapes and sizes and flavors for […]

5 Stellar Ways To Make Tuna Salad

5 Stellar Ways To Make Tuna Salad

Gone are the days of boring tuna fish sandwiches we used to get in the school cafeteria. Nowadays, a tuna sandwich is still a great lunch option, but it’s loaded with flavor and anything but basic. Easy to make, we’re sharing five stellar ways to make homemade tuna salad.