Pozole Rojo Recipe

A bowl of Pozole Rojo pork topped with radish and cilantro.

5 from 1 vote

A bowl of Pozole Rojo brings together slow-cooked pork, red chili, and hominy, finished with fresh toppings and warm tortillas for a deeply satisfying and hearty dish.

Prep Time15

Cook Time3

Total Time3 15

Course: Main Dishes

Cuisine: Mexican

Diet: Gluten Free, Dairy Free

Servings:

Calories: 463kcal

Author: Andrea

Equipment

Dutch Oven

Ingredients

Pozole Rojo

2 lbs pork roast
1 tablespoon olive oil
1 onion diced
3 cloves garlic minced
1 cup fire roasted diced tomatoes
1 lime juiced
1 (29) oz can hominy
5 cups chicken broth
1 cup boiling water + 1 1/2 Tbsp ancho chili powder dissolve
1/2 tsp dried oregano
salt and pepper

Garnishes

radish
cilantro
lettuce
lime

Instructions

Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius).
In a large Dutch oven over medium heat, sauté the onions and garlic in olive oil. Generously salt and pepper the pork on both sides, and set it into the Dutch oven. Braise both sides (4–5 minutes on each side). Add the tomatoes, oregano, and chicken broth. Bring the mixture to a boil.
Cover the Dutch oven and place it into the oven. Bake for 2½ hours or until the pork becomes tender and begins to fall apart. Remove from the oven. Using tongs, place the pork onto a cutting board and shred. Return to the pot on the stovetop. Turn the heat to medium-high until the broth begins to simmer. Place the pork back in and add the ancho chili mixture, hominy, and lime juice. Simmer for 30 minutes. Garnish and serve with your favorite toppings and warm homemade flour tortillas.

Notes

STORE Pozole Rojo de Puerco in the fridge and enjoy it even more the next day—it actually gets better as the flavors deepen. Let the soup cool completely, then transfer to an airtight container. It will stay fresh in the refrigerator for up to 4 days. To FREEZE, portion it into freezer-safe bags or containers—leaving space for expansion—and store for up to 3 months.

Thaw overnight in the fridge before reheating. REHEAT gently on the stove over medium heat until hot. If it thickens too much after chilling, stir in a bit of water or chicken broth to loosen it up before serving.

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