Mexican Pozole or Pozole Rojo is a flavorful soup with tender pork and hearty hominy in a rich and bold spiced broth. This Red Pozole recipe is easy to make and filled with authentic Mexican flavors!
If you love Mexican soups as much as we do, you must try our Authentic Mexican Albondigas Soup and this Chicken Tortilla Soup recipe.
Mexican Pozole is traditionally served topped with crunchy cabbage and radishes for a filling and delicious meal!
What Is Pozole?
Pozole or Posole is one of the most iconic traditional Mexican soups usually served during cold weather and on special occasions and celebrations.
Mexican pozole is a robust and rich stew made with chiles and meat in a savory broth. There are many different variations of this tasty soup including Green Pozole or Chicken Pozole, Pozole Blanco and even a version made without any meat.
Pozole Rojo is so popular in Mexico that people think of it as a cure for many ailments like colds and even hangovers!
Red Pozole Recipe Ingredients
To Make The Red Chile Paste:
- Dried Chiles: I use dried ancho chiles and dried guajillo chiles for this recipe. You can also use any of these chiles combined with dried chile de arbol. Dried chiles can be found in the international isle of any supermarket.
- Vegetables: Tomato, onion and fresh garlic.
- Broth: I prefer chicken broth, but beef broth or vegetable broth can be used.
- Vinegar: I use apple cider vinegar but white wine vinegar can be used.
- Spices: Ground cumin.
For The Pozole Soup:
- Pork Shoulder: I use boneless pork shoulder, also sold under the names “pork butt” and “Boston butt”. You can use bone-in pork shoulder as well. Simply cut off the bone. You can add the bone to the soup for extra flavor.
- Vegetables: Onions, fresh garlic, canned diced tomatoes and hominy. Hominy is sold canned and can be found in the International aisle of any supermarket.
- Broth: I use chicken broth. Beef broth can also be used.
- Oil: I use olive oil, but canola and vegetable oil can also be used.
- Herbs: Fresh cilantro. If you don’t like cilantro, use fresh parsley.
- Spices and Seasonings: Dried oregano, bay leaves, ground cumin, sugar, salt and ground black pepper.
Posole Toppings And Mix-Ins:
When it comes to toppings, the more the merrier. Traditionally red pork pozole is topped with crunchy chopped or shredded cabbage and sliced radishes however, here are some topping and mix-in options:
- Shredded cabbage
- Thinly Sliced Radishes
- Fresh Lime Juice
- Chopped Onions
- Dried Oregano
- Chopped Cilantro
- Hot Sauce
- Tortilla Chips
- Sliced Avocado
How Do You Make Mexican Pozole From Scratch?
For detailed instructions on how to make pozole, check the printable recipe card below.
- First, make the chili sauce by quickly simmering the dried chiles, tomato and onions in a mixture of broth, cider vinegar and cumin. This only takes a few minutes. Remove from the heat, cover and allow to steep for 15 minutes. Afterwards, put the chiles/broth mixture in a blender and process until smooth.
- Trim the excess fat from the pork and cut into cubes.
- Season the pork and brown it until golden brown. Do this in batches, if necessary. Transfer the meat to a plate.
- Sauté the onions until they become tender. Stir in the garlic and cook for about a minute. Return the meat and any collected juices to the pot.
- Stir in the red chile paste and cook for a couple of minutes. Stir in the rest of the posole soup ingredients and bring to a boil.
- Reduce the heat and simmer covered, stirring occasionally, until the pork becomes tender and the soup is slightly thickened.
- Season to taste and serve with desired toppings.
What Is Hominy?
Hominy is a type of corn or maize that has been soaked in a lye or lime solution to soften the outer hulls. The corn kernels are then rinsed and the hull is removed. You can purchase ready to eat canned hominy at any supermarket.
Is it Pozole or Posole?
Actually both spellings are correct! You will find the spelling of this soup’s name both ways.
Is Pozole Healthy?
In the Mexican culture, people think of pozole as a great warming and nutritious soup to fight off colds. The combination of chiles and garlic plus the nutritional value of hominy may have something to do with this belief. Think of it as the equivalent of chicken noodle soup that Americans like to have when feeling under the weather.
Red Pozole is also surprisingly light, low in calories and high in protein.
Can I Make Red Pozole With A Different Meat?
Yes, instead of using pork to make this pozole rojo recipe, you can use beef, chicken or shrimp.
How Do You Thicken Pozole?
Pozole usually thickens as it simmers. However, if you would like to thicken your pozole soup, make a slurry by combining cornstarch with room temperature water. Stir in this mixture into the simmering soup. Allow to simmer for a few minutes stirring frequently until the soup thickens.
Posole and Menudo are both traditional Mexican soups made with hominy. The main difference between the two soups is the meat used to make these soup recipes. Pozole is made with pork (pozole de puerco or pozole rojo) and sometimes chicken. On the other hand, Menudo is made with tripe (cow stomach). A less popular option for most Americans.
Although in Mexico both soups are cherished for their warming and comforting healing properties, Posole is the one served on special occasions and important festivities.
How Long Does Pozole Last In The Refrigerator?
You can keep pozole stored in an airtight container in the refrigerator for 4 to 5 days. Reheat on the stove top or in the microwave.
Can You Freeze Posole?
Yes, posole soup freezes well. Cool completely and store in freezer-safe resealable bags or airtight containers. Thaw in the refrigerator overnight and reheat on the stove top or in the microwave.
Red Pork Pozole Recipe Tips
- You can use dried chile de arbol to make this soup. Just keep in mind that chile de arbol is spicier than dried guajillos and dried ancho chili peppers.
- Trim any excess fat from the pork shoulder (pork butt).
- You can cut the meat into chunks that are 1/2-inch to 1-inch in size according to your preference. I like smaller chunks for my soup so I usually do 1/2 inch!
- Cooking times will vary depending on the size of the meat chunks. 1-inch chunks usually cook in about 90 minutes.
- The longer this soup sits, the better it tastes so feel free to make it in advance. Allow the posole to cool and store it in an airtight container in the refrigerator for 4 to 5 days.
- Mexican pozole freezes well.
Take A Look At These Other Mexican Recipes:
Mexican Pozole Recipe
Ingredients
For The Red Chile Paste
- 3 dried ancho chile peppers,, seeded and coarsely chopped
- 2 dried guajillo peppers,, seeded and coarsely chopped
- 1 tomato,, coarsely chopped
- 1 cup chicken broth
- ½ cup chopped onion
- 1 tablespoon apple cider vinegar
- 2 garlic cloves
- 1 teaspoon ground cumin
For The Soup
- 2 pounds boneless pork shoulder roast, pork butt or Boston butt
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil, canola or vegetable oil
- 1 large onion, diced
- 6 garlic cloves, minced
- ¼ cup fresh cilantro, coarsely chopped
- 1 teaspoon sugar
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 3 bay leaves
- 1 28-oz. can diced tomatoes, drained
- 4 cups chicken broth
- 2 15-oz. cans white hominy, drained and rinsed
Toppings (optional)
- Thinly sliced cabbage, thinly sliced radishes, chopped avocado, chopped onions, chopped cilantro, lime wedges.
Instructions
To Make The Red Chile Sauce
- In a small saucepan over medium heat, place the chiles, tomatoes, broth, onions, apple cider vinegar, garlic and cumin. Bring to a simmer and cook for about 3 minutes. Cover, remove from the heat and let it stand for about 15 minutes.
- In a blender, process the chile mixture on high until smooth, stopping to scrape down the sides as needed. Set aside.
To Make The Soup
- Trim the excess fat from the pork and cut into 3/4-inch cubes. See Note #1
- Season the pork with salt and ground black pepper. In a pot or Dutch oven, heat the oil over medium-high heat. Sear the pork stirring occasionally for about 6 minutes or until golden brown. Brown the pork in batches, if needed, to prevent overcrowding the pot. Add additional oil, if needed. Remove the meat from the pot and transfer to a plate.
- Add the onions to the pot and saute, stirring frequently until the onions become tender, about 3-4 minutes. Stir in the garlic and cook for about a minute. Return the meat and any collected juices to the pot.
- Stir in the red chile puree and cook, stirring a few times for about 2 minutes. Stir in the rest of the soup ingredients and bring to a boil. Reduce the heat to low heat and simmer covered, stirring occasionally, for 75 to 90 minutes, or until the pork becomes tender and the soup is slightly thickened (See Note #2).
- Stir and season to taste with salt and ground black pepper. Remove soup from the heat and discard the bay leaves. Serve with desired toppings.
Notes
- You can cut the meat into chunks that are 1/2-inch to 1-inch in size according to your preference. I like smaller chunks for my soup so I usually do 1/2 inch!
- Cooking times will vary depending on the size of the meat chunks. 1-inch chunks usually cook in about 90 minutes.
- You can use dried chile de arbol to make this soup. Just keep in mind that chile de arbol is spicier than dried guajillos and dried ancho chili peppers.
- You can keep pozole stored in an airtight container in the refrigerator for 4 to 5 days. Reheat on the stove top or in the microwave.
- Posole freezes well. Cool completely and store in freezer-safe resealable bags or airtight containers. I prefer storing the soup in smaller portions. Thaw in the refrigerator overnight and reheat on the stove top or in the microwave.
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