Pozole Rojo

By Lee Jackson ↣ Published on: October 27, 2019

Last Updated: March 23rd, 20242 Comments on Pozole Rojo

Cherished by Mexicans – a wonderful celebration of colour and flavour. Learn how to bring pork, chilli and corn together in a dish like no other – are you ready to sample the delights of Pozole-Rojo?

A bowl of Mexican Pozole Rojo on a background featuring sketches of Frida Kahlo

Pozole (or posole) is a beloved and ancient Mexican dish. A thick, rich stew or soup flavoured with chicken or pork and containing puffed corn, known as hominy. It's a celebratory dish commonly served at special occasions or holidays. Most often it's served as part of a weekend menu for restaurants around Mexico.

My recipe uses pork which is cooked to meltingly soft in a rich, chipotle and tomato broth. It's spicy, tangy and incredibly warming.

I first sampled mine in Mexico City and couldn't quite believe how delicious it was! It featured lots of 'mystery meat' ingredients which were a little challenging but it was the puffed hominy that really caught my attention. The flavour of tortillas in soft, spongy balls - a total revelation!

Making pozole at home is so easy - a one pot dish that really just cooks itself. Just leave it for the magic to happen and bask in the fragrant aromas that will permeate every corner of the house.

A bowl of Mexican Pozole Rojo on a background featuring sketches of Frida Kahlo

What is Pozole?

Pozole is a traditional Mexican soup or stew that is typically made from hominy corn, meat (usually pork or chicken), and various seasonings.

The soup comes in three distinct colours - Red (Pozole Rojo), Green (Pozole Verde) and White (Pozole Blanco). Together they make up the three colours of the Mexican flag and consequently bring together a myriad of wonderful Mexican flavours and textures.

What is Hominy?

Hominy is a food product made from dried maize (corn) kernels that have undergone a special process called nixtamalization. It involves soaking the dried corn in an alkaline solution, usually limewater, and then cooking and washing the kernels. This process helps soften the swollen corn and removes the tough outer hulls, making the kernels more digestible and providing a distinctive flavour - just like corn tortillas!

Cans of Hominy corn on a supermarket shelf

Why it works?

It's a one-pot taste sensation - the flavours are stunning, a smoky, tangy sauce with melt in the mouth hunks of pork and the unique flavour and texture of hominy. It's truly a soup worth celebrating.

How to make Pozole Rojo

My recipe for pozole rojo is simple. It's a cheats version if truth be told, but the flavours are every bit as delicious! If you thought you couldn't make this authentic soup... you quite literally CAN! All the authentic flavour comes from three cans...

  1. A can of chipotle in Adobo sauce (smoky, spicy and the epitome of Mexican flavour).
  2. A can of salsa verde (we ramp up the flavour with an undertone of sourness from the tomatillo alongside a little extra chilli heat).
  3. A can of white hominy (the flavours are complete with the quintessentially Mexican hominy corn)

Then it's a few other ingredients to round off the flavour and you're good to go. It's simple! And look how splendid and festive it looks! Perfect any time of the year, any day of the week.

Pro Tips

  • My pozole is a quick and easy version which creates all the flavour without any of the fuss. By shortcutting the flavour with canned chipotle in adobo sauce and a little salsa verde you have a ready-made tangy and smoky flavour.

Serving Suggestions

  • I like to serve my pozole drizzled with sour cream and topped with a few stems of cilantro.
  • I'll also have a few condiments and fresh garnishes on the table for guests to scatter over, including: Crunchy fried fresh corn tortillas, sliced avocado, shredded white cabbage, sliced radishes, chopped white onion, pickled carrot and lime wedges.

Storage

  • Freezer - Pozole rojo is a great contender for the freezer - it keeps well and is perfect reheated from frozen in the microwave. It'll stay good for months. Just store in sealed containers and reheat until piping hot.
  • Fridge - leftovers are fine for 4-5 days in the fridge. Store in airtight containers and reheat until piping hot.
A bowl of Mexican Pozole Rojo on a background featuring sketches of Frida Kahlo

Ready to get cooking?

As you can see, Pozole is a beautiful, vibrant dish. Rest assured that the flavour more than matches the appearance too. It's a wonderful rustic and easy dish to put together at home. It's one of my favourite soups in the whole world and I make it whenever I get the chance. Be sure to try my recipe and let me know if/when you've fallen in love with it too. Hope you enjoy!

Any Questions? (FAQ)

Have a question about Pozole? Let me know in the comments.

What is Pozole?

Pozole is a traditional Mexican soup/stew featuring hominy corn, meat (commonly pork or chicken), and seasoned broth. It comes in various types like red, green, or white, depending on the ingredients used.

How is Pozole served?

Pozole is typically garnished with shredded cabbage, radishes, avocado, lime, oregano, and chopped onions. It's often served with tostadas or tortillas on the side.

What is hominy in pozole?

Hominy is dried corn treated with an alkali to remove hulls, resulting in puffed kernels. It's a key ingredient in pozole, contributing a unique flavor and texture to the dish after the nixtamalization process.

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A bowl of Mexican Pozole Rojo on a background featuring sketches of Frida Kahlo

Pozole Rojo

Rate this recipe

3.45 from 20 votes
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Recipe by Lee
Course Main Course
Cuisine Mexican
Prep Time10 minutes
Cook Time2 hours 10 minutes
Total Time2 hours 20 minutes
Servings (adjustable) 6
Calories (per serving) | 532

Ingredients

garnishes (optional)

  • lime wedges, sour cream, fresh cilantro

Instructions

  • Heat the oil in a large casserole pan and fry the pork in batches until brown. Remove and set aside.
  • Fry together the onion, celery, zucchini and garlic for 2-3 minutes until soft. Add the pork, oregano, tomatoes and salsas and stir well.
  • Season with salt & pepper and add the water. Bring to a boil then reduce the heat and cook for 1 1/2 - 2 hours, until the pork is tender.
  • Drain the hominy and pour into the stew. Cook for 5 minutes then remove from the heat. Squeeze over the lime juice and serve.
  • Serve in soup bowl and garnish with fresh lime, sour cream and cilantro.

Nutrition

Calories: 532kcal (27%) | Carbohydrates: 30g (10%) | Protein: 51g (102%) | Fat: 23g (35%) | Saturated Fat: 11g (69%) | Cholesterol: 150mg (50%) | Sodium: 692mg (30%) | Potassium: 1249mg (36%) | Fiber: 7g (29%) | Sugar: 7g (8%) | Vitamin A: 711IU (14%) | Vitamin C: 26mg (32%) | Calcium: 132mg (13%) | Iron: 5mg (28%)
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