Pozole Rojo (Authentic Red Pork and Hominy Stew)

Published: Dec 26, 2016 · Updated: Jul 7, 2026 by Maggie Unzueta

This Pozole Rojo recipe delivers authentic Mexican flavor with tender pork, hominy, and a bold red chile sauce. It's comfort food in a bowl!

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A bowl of Pozole Rojo, garnished with cilantro, sliced radishes, and lime wedges, sits surrounded by fresh radishes, cilantro, chopped onions, and lime halves on a dark wooden surface—perfect for your next Pozole Rojo recipe.

Pozole Rojo (Red Pork Pozole) 🍲 is one of Mexico’s most beloved comfort foods, featuring tender pork, hearty hominy, and a rich broth made with dried red chiles.

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This traditional stew is often served during holidays, celebrations, and family gatherings.

During the winter, I freeze extra red sauce to make red pozole, my menudo recipe, or red pork tamales.

My favorite part of this stew … the toppings! What do you add to your bowl?

Dried ancho chiles next to dried guajillo chiles on a wooden table.

🌶️ How To Make the Chile Sauce

Remove the stems from all the chiles.
Cut lengthwise. Remove all the seeds.
Place in hot water until pliable.

These are two of the most common Mexican dried chiles. Guajillo chile is used to make guajillo sauce. Ancho chiles are used to make Adobo Sauce.

A collage showing how to make the sauce for Pozole Rojo.

Transfer the softened chilis to a blender.
Add the garlic, yellow onions, oregano, kosher salt, and 1 cup of the chile soaking liquid.
Blend until completely smooth.
Discard the remaining soaking liquid.

You can even make it ahead of time. It stores well for 5 days in the fridge and up to 4 months in the freezer.

Both these sauces are great to have on hand especially if you’re a fan of Slow Cooker Birria or Caldo de Camaron.

🐖 Best Pork Cuts To Use

This is pork loin cut into 1-inch pieces. It is a leaner cut.

You can also use pork shoulder with or without the bone. Simply chop into chunks. If using the bone, you will need to remove the bone at the end.

Pork butt is very fatty, but it can also be used. Simply skim as much of the excess fat as possible once it is cooked.

A collage showing how to make Pozole Rojo.

👩🏼‍🍳 Making The Stew

Add the water to a large stockpot. Add the pork shoulder, chopped onion, garlic cloves, chicken bouillon cubes, and bay leaf.
Bring to a boil over medium-high heat. Reduce the heat to a gentle simmer. Cook for 2½ to 3 hours, or until the pork is fork-tender.
Remove and discard the onion, garlic, and bay leaf.
Skim as much fat as possible from the surface of the broth.
Place a fine-mesh strainer over the pot with the pork broth.
Pour the chile sauce through the strainer into the broth.
Bring the soup to a boil. Stir in the drained and rinsed hominy. Taste and adjust the salt if needed.
Simmer for about 10 minutes, or until the hominy is heated through.
Ladle in a large bowls and add your favorite toppings.

Note: Instead of chicken bouillon, use 2 cups of chicken broth, and reduce the water to 8 cups instead of 10.

This recipe is the traditional method, made on the stove. However, pozole can also be done in the Instant Pot and Slow Cooker for easier cooking. (see below and the recipe card for instructions).

Storage and Reheating

🫙 Store leftover Pozole Rojo in an airtight container in the refrigerator for up to 5 days. It also freezes well for up to 4 months in freezer-safe containers or bags.

🔥 Reheat on the stovetop over medium heat until hot, adding a splash of water or broth if the soup has thickened. Add the fresh toppings just before serving for the best texture and flavor.

A bowl of Pork Pozole Rojo with hominy and shredded meat, surrounded by chopped onions, sliced radishes, limes, cilantro, dried oregano, chili flakes, and whole radishes on a wooden surface.

🙋🏻‍♀️ Frequently Asked Questions

What is Pozole Rojo?

Pozole Rojo is a traditional Mexican soup made with pork, hominy, and a flavorful broth made with dried guajillo and ancho chiles. It’s a classic dish enjoyed throughout Mexico, especially during holidays and celebrations.

Is posole spelled with an S or Z?

You might also see the word “posole” with an S. Both spellings with a Z or S refer to this dish.

Is Pozole Rojo spicy?

Not usually. Guajillo and ancho chiles add rich flavor and color more than intense heat. If you prefer a spicier pozole, serve it with crushed chile de árbol or slices of fresh jalapeno pepper.

Can I make Pozole Rojo in the Instant Pot or slow cooker?

Yes. Cook the pork in the Instant Pot on High Pressure (Meat/Stew setting) for 45 minutes with a full natural release, or in a slow cooker on Low for 8 hours or High for 6 hours. Add the chile sauce and hominy near the end of cooking according to the recipe notes.

Ideas for Toppings

Shredded cabbage
Radishes
Raw diced onion
Lemon or lime wedges
Crush chile de arbol
Cilantro
Crushed oregano
Shredded iceberg lettuce

A bowl of Pozole Rojo recipe red stew with hominy, meat, sliced radishes, chopped onions, cilantro, and lime wedges, surrounded by fresh cilantro, radishes, and lime halves.

🥄 More Pozole Recipes

Pozole Rojo is a timeless Mexican recipe that’s perfect for feeding family and friends. The combination of tender pork, hearty hominy, and rich red chile broth creates a comforting meal that’s full of authentic flavor. Whether you make it for Christmas or a cozy weekend dinner, this traditional pozole is hard not to love.

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More Pictures

Pozole Rojo in a white bowl and topped with lime and radish slices. — Pozole Rojo. Photo credit: Mama Maggie’s Kitchen

Pozole Rojo in a white bowl topped with radishes and lime. — Pozole Rojo. Photo credit: Mama Maggie’s Kitchen

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About Maggie Unzueta

Maggie Unzueta is the face behind In Mama Maggie's Kitchen. She has been publishing Mexican recipes and creating delicious recipes since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.