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Pozole Rojo in a white bowl topped with radishes and lime.
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4.92 from 25 votes

Pozole Rojo

Nothing beats a big bowl of delicious Pozole Rojo on a cold day. Tender pork stewed for hours mixed with a rich chile sauce and hominy. So yummy and so easy to enjoy!
Prep Time1 hr 10 mins
Cook Time4 hrs 10 mins
Total Time5 hrs 20 mins
Course: Soup
Cuisine: Mexican
Servings: 6
Calories: 352kcal


To Make the Pork:

  • 10 cups water
  • 3 lbs pork shoulder cut 1-inch pieces
  • 1 white onion chopped
  • 6 large garlic cloves
  • 2 chicken bouillon cubes
  • 1 bay leaf

For the Red Chile Sauce:

For the Pozole:

For the Toppings:

  • shredded iceberg lettuce or shredded cabbage
  • onion finely diced
  • radishes sliced
  • dried oregano
  • lime
  • avocado


To Make the Pork:

  • Add water in a large stock pot.
  • To the stock pot, add the pork meat, onion, garlic, bouillon, bay leaf.
  • Bring to a boil, then lower heat. Let simmer for 2/12 to 3 hours, until meat is tender.
  • Once it's cooked, discard onion, garlic, and bay leaf from the broth.
  • Be sure to skim the fat from the top of the pot.

For the Red Chile Sauce:

  • While the meat is cooking, soak the ancho and guajillo chiles in hot water for 30 minutes or until they are soft.
  • Blend the chiles, garlic cloves, onion, oregano, salt, and 1 cup of the water used to soak the chiles.
  • Puree mixture until smooth.

For the Pozole:

  • Place a stainer over the pot with the pork.
  • Strain the sauce into the pot.
  • Bring it to a boil.
  • Add white hominy.
  • Taste for salt.
  • Simmer for 10 minutes, or until hominy is heated.
  • Serve along with toppings.
  • Enjoy!



For Instant Pot Pozole Rojo:
  • Press the STEW/MEAT button. 45 minutes.
  • Release the pressure – Full natural release.
  • Skim the grease from the top of the pot.
  • Add the chile sauce and hominy.
  • Stir, cook for 5 minutes, and serve.
For Slow Cooker Pozole Rojo:
  • Cook the pork on low for 8 hours, or high for 6 hours.
  • Skim the grease from the top of the pot.
  • Add the chile sauce and hominy. Stir.
  • Cook for 1 hour. Serve.
  • Pozole lasts up to 5 days in the fridge.
  • For the freezer, remove as much as possible in a sealable. The pozole will last up to 4 months.


Calories: 352kcal | Carbohydrates: 23g | Protein: 31g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 93mg | Sodium: 155mg | Potassium: 1025mg | Fiber: 8g | Sugar: 12g | Vitamin A: 6799IU | Vitamin C: 13mg | Calcium: 63mg | Iron: 3mg