Food Quiz

Pozole Rojo Red Posole Recipe Amazingly delicious


Mexican chicken soup in a white bowl.


Delicious and easy to make, Pozole Rojo is a traditional Mexican dish. Let’s start cooking this classic version! It’s flavourful and satisfying. Hominy, chiles, tomatoes and meat come together to create a rich and tasty dish. Ready? Here’s the recipe for Pozole Rojo!

Pozole Rojo Red Posole Recipe
Pozole Rojo Red Posole Recipe

Overview of Pozole Rojo

Pozole rojo, or red pozole, is a Mexican soup with a unique flavor combination. It’s often served at special occasions like weddings and birthdays – great for pleasing a crowd!

This dish originates from Jalisco, Mexico. It contains hominy, pork, and pasilla chiles. You can customize it with any combination of flavors to make it your own.

Garnish your pozole with diced onions, radish, and limes for an authentic experience. Serve it with warm corn tortillas or tostadas for dipping. Enjoy!

Benefits of Eating Pozole Rojo

Pozole rojo is a traditional Mexican stew that is bursting with flavor. It’s packed with protein and vitamins, and makes for a yummy dinner or lunch.

Eating pozole helps digestion – it has probiotic-filled ingredients like garlic and chilies. This balances the gut microbiome and helps food move through the gut faster. The spices in it have anti-inflammatory effects due to the antioxidants they contain. This reduces inflammation and can lead to improved health.

Pozole is also a great source of plant-based protein. It’s low in fat, but full of essential amino acids. Plus, it contains minerals like calcium, iron, magnesium, and zinc.


Create a classic Mexican delicacy by making pozole rojo! This traditional recipe requires time and patience, transforming it into a wonderful cooking experience. To perfect your pozole rojo, assemble the necessary ingredients. This article will provide you with all the elements you need to make this amazing meal:

List of Ingredients

Need a yummy pozole rojo? Gather these ingredients:

  • A 29 ounce can of white hominy
  • 1 pound of cubed pork shoulder
  • 3 cloves of minced garlic
  • 2 tablespoons of Mexican oregano
  • 1 teaspoon of ground cumin seed
  • 1 teaspoon of black pepper
  • 6 cups of chicken broth
  • 2 large dried chilies like guajillo or ancho (buy them dried)
  • Salt to your preference
  • Thinly sliced white onion & radish (optional, for garnish)
  • Lime wedges (optional, for garnish)

Shopping Tips

When shopping for pozole rojo, keep the following tips in mind:

  • Look for high-quality ingredients from specialty stores or ethnic markets. Get clear and fresh cuts of pork shoulder and hominy.
  • Avoid salsas with too much added preservatives. Get a good quality brand of dried guajillo chiles for smokiness.
  • Dried pinto beans are more cost-effective. Canned ones can save time spent on soaking.
  • Cilantro adds great freshness, but tacojana or Mexican parsley can be substituted.
  • Stock up on limes – they add a flavorful punch when squeezed on your dish!


Gather your ingredients for the Pozole Rojo. You’ll need two kilos of chicken or pork. Plus, a variety of vegetables: carrots, potatoes, zucchini, and bell peppers. Don’t forget two tablespoons of garlic! Now, you are ready to begin.

Step-by-step Instructions

Heat a large pot over medium heat. Add 2 tablespoons of olive oil until hot. Then add 1 chopped onion and 4 cloves of minced garlic. Sauté for 5 minutes until the onion is translucent.

Add 2 pounds of shredded pork shoulder (or substitute cooked chicken) to the pot. Stir and cook for 8 minutes, stirring often.

Add 3 tablespoons of tomato paste, 2 dried guajillo chiles (stemmed, seeded, and chopped), 1 teaspoon sweet paprika, 1 tablespoon oregano, 1/2 teaspoon cumin, 1/4 teaspoon ground cloves, 1/4 teaspoon ground cinnamon, 8 cups of chicken broth, 6 ounces diced tomatoes with their juices, 2 bay leaves, 3 canned hominy plus its liquid from the can. Add salt and freshly ground black pepper to taste. Stir to combine everything.

Bring everything to a boil over medium high heat. Then reduce heat to low so it’s gently simmering away. Cover the pot partially with lid. Let it simmer for 90 minutes or until it’s reduced by half in its volume. Thicken the broth slightly.

If you’re using a slow cooker or an Instant Pot, plug it in now. Transfer all contents into the slow cooker/Instant Pot. Cook according to manufacturer directions.

Remove bay leaves before serving. They are indigestible. Serve pozole warm & enjoy!

Tips for Best Results

When making pozole Rojo, these tips will help you make the best soup:

  • Go heavy on the flavors in your stock for awesome flavor. Use lots of garlic, onion, chiles and seasonings like cumin and oregano.
  • Simmer the soup – not too long or it’ll get watery, but long enough for all the flavors to blend. Stir occasionally to stop anything sticking or burning.
  • Simmer for an hour or two, then add condiments like lime juice for extra flavor.
  • Enjoy!

Serving Suggestions

Serve up some delicious Pozole Rojo! It’s a classic Mexican dish that looks and tastes amazing. You’ll wow your guests with this flavorful, hearty meal. Here are some ideas to make it even more memorable. Ready? Let’s go!


Pozole Rojo is a Mexican stew with numerous toppings to customise the dish. Here are some suggested ingredients to make a tasty pozole rojo meal:

  • Cilantro: Chop finely and dry before adding to the bowl. It adds a bright contrast and citrusy flavor.
  • Onions: White or red onions give sweetness and a contrast in color.
  • Lime juice: Squeeze fresh lime juice over the stew to balance flavors and enhance taste.
  • Radish: Slice radishes for a refreshing crunch and peppery bite.
  • Avocado slices: Creamy richness without making it feel heavy.
  • Hot Sauce/Chilies: For a spicy kick, add your favorite hot sauce or canned jalapeño peppers. Start small and add more if desired.

Side Dishes

Pozole rojo is a classic Mexican stew made with pork, hominy, red chilli peppers and other spices. Enjoying it on its own makes for a hearty and flavorful meal. But if you want to take it to the next level, there are various side dishes to consider. These pairings will balance the smokiness of the chili pepper and create unique flavor combinations.

Common sides include cilantro rice, elote (corn on the cob), and tortillas filled with cheese or grilled chorizo. To lighten it up, try black beans cooked in cumin and lime juice. Serve them as refried beans or over plain white rice.

For texture and crunch, add fresh veggies like julienned carrots and celery cooked in butter or olive oil. Or, try hearts of Romaine or iceberg lettuce dressed with olive oil and lemon juice. Cucumbers tossed in vinaigrette dressing, thinly sliced radishes seasoned with garlic flakes, fried sweet potato strips, diced tomatoes sprinkled with herbs, pickled onions, olives marinated in orange juice & coriander seeds, acolchados (stuffed peppers) and queso fresco crumbled onto chips all make great sides. Make your pozole feast unforgettable!

Pozole Rojo Red Posole Recipe
Pozole Rojo Red Posole Recipe


Pozole Rojo! A classic Mexican delight sure to please all! Flavorful and simple to make. This recipe is guaranteed to bring a hearty and delicious dish that will make you want more. Let’s take a look at the end result!

Final Thoughts

Pozole rojo is a scrumptious Mexican stew. Packed with fresh ingredients and flavor, it’s also very adaptable. Add any seasonal veg, switch up the meats, use different chiles and herbs – make it your own! Pozole rojo is perfect for chilly evenings or large gatherings. We hope you love it as much as we do!

Frequently Asked Questions

Q1: What type of meat is used in Pozole Rojo?

A1: Pozole Rojo is traditionally made with pork, however, it can also be made with chicken or beef.

Q2: What type of chili powder is used in the recipe?

A2: In the recipe, we used Ancho chili powder, which gives the Pozole Rojo its signature flavor and smoky aroma.

Q3: Are there any vegetables in the recipe?

A3: Yes! We include chopped tomatoes, onion, garlic, jalapeño peppers, and cilantro in our Pozole Rojo recipe.

Ethan Walker
Ethan Walker

Hey there! I'm Ethan, an adventurous restaurant critic and culinary travel writer with a taste for global flavors. When not wine tasting or getting lost in historical fiction, I'm scouring the world for hidden gem eateries and authentic street food experiences. Join me on a thrilling journey to uncover culinary treasures!