A deeply satisfying hominy and pork stew with roots in pre-Hispanic Mexico, pozole rojo gets its rich red color and complex flavor from a blend of dried guajillo and ancho chiles. Traditionally served for celebrations and holidays across Guerrero and Jalisco, it's a dish built for a crowd. The real magic is in the table — each bowl is customized with fresh garnishes.

Directions

STEP #1

In a large pot, combine pork shoulder, neck bones, halved onion, 4 garlic cloves, bay leaves, and enough cold water to cover by 2 inches. Bring to a boil, skim off any foam, then reduce to a gentle simmer. Cook for 1.5 hours until the pork is very tender.

STEP #2

While pork cooks, toast dried chiles in a dry skillet over medium heat for about 20 seconds per side until fragrant. Transfer to a bowl and cover with 2 cups of boiling water. Soak 20 minutes until softened.

STEP #3

Drain the soaked chiles, reserving the liquid. Blend chiles with remaining 4 garlic cloves, cumin, Mexican oregano, and 1 cup of the soaking liquid until completely smooth. Strain through a fine-mesh sieve.

STEP #4

Remove pork from the broth and shred into large chunks, discarding neck bones and bay leaves. Return shredded pork to the pot. Add drained hominy and the strained red chile sauce. Stir to combine and season generously with salt. Simmer for 20–30 minutes until everything is well integrated and the broth is deeply flavored.

STEP #5

Ladle pozole into deep bowls. Serve with shredded cabbage, sliced radishes, lime wedges, dried oregano, chile flakes, tostadas, and crema on the table so everyone can garnish their own bowl.

Tips

Making pozole a day ahead means the broth will be even more flavorful. Skim any solidified fat from the surface before reheating.
Do not skip the garnishes — the fresh crunch of cabbage and radishes against the rich broth is essential to the dish, not optional.
If you want a shortcut, use a pressure cooker or Instant Pot for the pork — it will be tender in 45 minutes.

Pozole Rojo

Ingredients

pi-totalpercent