Comida Latina, Dairy Free, Mains, Popular, Recipes, Soups and Stews

Pozole Rojo {Pork and Hominy Stew}

December 10, 2014
A classic Pozole Rojo recipe with tender pork, hominy, and red chile broth. Top the stew with sliced radishes, dried oregano, and chopped onion. Dairy-free!

I called the Professor’s mom a few weeks back to get her pozole recipe. I thought it might be fun to share it with all of you, especially during the holiday season when so many people in Mexico and elsewhere eat this traditional pork and hominy stew. Turns out she makes green pozole not red pozole which I knew because I wrote about it on this very blog and have had this very same conversation with her before (she for sure, by now, thinks I’m nuts).

Red Posole

“So what’s the red stew you make?” I asked her, convinced I had tasted a red pozole at her house before. “Menudo.” She said, then gave me the recipe for that one. But I will probably never share that with you because tripe is not easily obtained in these parts, not to mention my innards appreciation is lamentable. I’ve tried, I really have but, no.

Red Posole

Not to be deterred I asked her for some tips on making red pozole to which she pretty much confirmed its existence but said that’s not what she makes. Sent out into the world with nothing I pulled together inspiration from a few of my favorite Mexican cooking sources: Diana Kennedy, Pati Jinich, and Margarita Carilla Arronte. I think what results is a pozole that will not disappoint and is in lock-step with the red version of this Mexican classic: spicy, oregano-infused broth, tender strips of pork, and lots of chewy hominy. Top with all the essential garnishes and you’ll be set.


Pozole Rojo {Pork and Hominy Stew}
Posole will keep covered in the refrigerator for up to 5 days, and improves with flavor the longer it sits. You can also freeze it for up to 3 months.
Serves: 12 Servings
For the Pork:
  • 4 pounds pork shoulder
  • 1 large onion, sliced
  • 6 cloves garlic, peeled
  • 1 tablespoon kosher salt
  • 1 tablespoon dried oregano
For the Soup:
  • 2 dried pasilla chiles, stems and seeds removed
  • 2 dried guajillo chiles, stems and seeds removed
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 teaspoon ground cumin
  • 2 whole cloves
  • 1 teaspoon kosher salt
  • 2 tablespoons vegetable oil
  • 3 (14.5 ounce) cans white hominy, drained and rinsed
To Garnish:
  • dried oregano
  • minced onion
  • lime wedges
  • minced radishes
  • chopped cilantro
  • cubed avocado
  • thinly sliced cabbage
  • tortilla chips
  1. Combine pork, sliced onion, 6 garlic cloves, salt and oregano in a large soup pot. Cover with water by 2-inches and bring to a boil over medium-high heat.
  2. Skim off any foam, lower the heat to a simmer, and cover. Cook until pork is very tender, about 3 hours.
  3. Meanwhile, place chiles in a dry cast iron frying pan or comal and toast on all sides until darker in color and fragrant. Transfer to a heatproof bowl and cover with hot water. Let soak until soft, about 30 minutes.
  4. Drain chiles (saving the water) and place in a blender. Add chopped onion, garlic, cumin, cloves, and salt, and about ½ cup of the chile soaking liquid. Blend on high until smooth (you may need to add more soaking liquid to get the blender moving).
  5. Heat the oil in a large frying pan over medium-high heat. Carefully pour the chile sauce into the hot oil (it will splatter) and stir until sauce is fragrant and fried, about 5 minutes. Remove from heat.
  6. Once pork is tender and easily pulls away with a fork, remove it from the broth and set aside to cool. Strain broth, discard the solids and wash out the pot. Return broth to the pot, you should have about 10 cups. Add more water if needed.
  7. Return broth to a simmer. Once pork is cool enough to handle, shred into bite-sized pieces, removing any gristle or fat. Return shredded pork to the pot with the broth. Add chile sauce and hominy and bring to a simmer. Taste and add more salt if needed. Serve with as many of the garnishes as you'd like.

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  • Jaime December 19, 2014 at 7:22 am

    Read through the recipe and have to admit that it sounds like a decent Anglo version of posole. Have to admit that I am not a big fan of adding comino (cumin) to anything Mexican, but if you must, you may want to start with about half of what most recipes call for.

    • Kate Ramos
      Kate Ramos December 19, 2014 at 11:26 am

      Hi Jamie, thanks! What do you like to put in your posole? I’m kind of a cumin addict so I will admit to my overuse. 🙂 I’d love to hear your recipe—do share if you get a second.

      • Jaime December 23, 2014 at 10:18 am

        Hi Kate- Just happened to come across this website and remembered posting here sometime back, and after re-reading my post I think I sound rather pretentious and also, Anglo is not pejorative, just what most people here in New Mexico call a non-Hispanic white person. As for your posole recipe, about the only major thing I would change is to use either frozen or dried posole (lot longer cooking time, obviously). That canned stuff lacks something (I think something like what Italians would call “al dente” for their pasta). Also, from your photo it looks like the kernels are still intact. I prefer to cook them until they start to ‘pop’.
        For the chile pods I use New Mexican chile (from Hatch, which is widely available, or Chimayo chile, not as available). Here, posole is typically served with sopaipillas, and maybe diced onions as a topping, although avocado (CalMex?) is something I will try – love avocado!
        And I have to agree with you about menudo -it can be rather good, or really bad. I am not a fan, though my brother make some pretty good stuff which I will eat every two or three years. And “green posole” is an aberration not often seen here.

        • Kate Ramos
          Kate Ramos December 23, 2014 at 1:27 pm

          Thanks for the comment Jamie! I always love comparing other people’s recipes. I would love to get my hands on some dried posole (I’ll have to order that one online I’m afraid). Definitely going to try that next time. Happy Holidays!

  • nicole mcluen December 20, 2014 at 4:21 pm

    i read through the recipe like seven times when you posted posole rojo and thought, that might be perfect for a winter solstice soiree. so i doubled the recipe and started it yesterday, and just had a small bowl for breakfast. i mean it was like one minute after adding the blended/fried ingredients and hominy that i sampled the fruits of my labor. arms in the air, palms to the ceiling and pump and say “hollah”! i’ve never made a soup and not had to tweak it. i don’t have to do anything more to this, except wait and let it get better with age. rock and roll sis. wow. nicely done. muchas gracias.

    • Kate Ramos
      Kate Ramos December 21, 2014 at 2:24 pm

      Aww, your the sweetest! I wish we could solstice with you. Have fun!!!

  • Ileana May 4, 2015 at 9:38 pm

    This looks so delicious! Bookmarking this one for dinner in the near future. 🙂

    • Kate Ramos
      Kate Ramos May 5, 2015 at 3:48 am

      Fantastic! Thanks so much Ileana. I would love to hear what you think.

  • David Decker January 2, 2016 at 11:26 pm

    Seriously amazing recipe. Enjoyed a double batch of this recipe for a NYE party. Enjoyed it with you toppings and a side of tostada covered in crema, queso fresco, jalapeño, and cilantro. Beautiful blog site and great recipes.

    • Kate Ramos
      Kate Ramos January 3, 2016 at 1:51 pm

      Wow! Thank you so much David! You don’t know how much that means to me. Happy New Year!!

      • Jane March 14, 2016 at 10:50 pm

        Very nice recipe. I live in Mexico and love Pozole. First attempt at one of my favorites and the results were fabulous. Had to tweak it a bit regarding amounts. In all… a great recipe to start with.

        • Kate Ramos
          Kate Ramos March 15, 2016 at 1:44 am

          Thanks so much Jane! I’m seriously flattered that it passes muster with you knowing you’ve must’ve had some good puzzles living in Mexico.