Red Pozole Recipe

Esta entrada también está disponible en: Español

Over the years, so many of you have asked when I would share my red pozole recipe. That day, I’m happy to say, has finally come.

Red Pozole - mamalatinatips.com

My Green Pozole with Chicken recipe has been a perennial favorite here at Mama Latina Tips, so you might be surprised to know that for me as a child, pozole meant red pozole first.

In fact, red pozole was such a staple in my hometown, a family could go out any night and find it for sale in the calle. Even still, my grandma used to make it for our family herself.

It smelled so good. I used to hold my bowl and breathe it in for a few minutes before taking the first spoonful.

Plato de pozole rojo - mamalatinatips.com

Pozole is perfect for a large family or any other group gathering. Folks can serve themselves and customize their toppings. It’s satisfying and the garlic, onions, and smokey guajillo chiles make the house smell great.

Just be sure to reserve some leftovers in the fridge for the next day, it’s even better when you heat it up on day two.

RELATED POST: Chilaquiles and Eggs with Guajillo Sauce

What makes this pozole red are the guajillo chiles, you can find them in the spice aisle of the supermarket, or sometimes in the produce department. Sometimes you’ll find them in a bag, sometimes in bulk.

If you have a Mexican market close by, I’m sure you can find them there. Guajillo chiles are dry, long, with a soft, burgundy colored skin. They are medium to low on the heat scale, but they are full of flavor.

RELATED POST: How to Make Tacos al Pastor at Home

Chiles guajillo - guajillo peppers - mamalatinatips.com

If you make your own red pozole with pork be sure to snap a photo and share it with us on social media using the #mamalatinatips hashtag. I’d love to see it and have the chance to share it as well. 

Red Pozole Recipe

Makes approx. 18 bowls (9 lt or 36 cups)

Prep time: 18 minutes – Start to finish: 2 hours 25 minutes

Ingredients

  • 4-5 pound pork shoulder with at least one large bone and some skin, washed, and cut into 4-inch squares. It’s ok to leave bones with some meat on them.
  • 6 1/2 quarts of water + 3 cups
  • 3 bay leaves
  • 15 garlic cloves, peeled, divided
  • 1 large onion, peeled, divided
  • 8 guajillo peppers
  • (optional) 6 dried chiles de árbol *
  • 1 (6 lb 9 oz) can of hominy
  • 2 tablespoons dry oregano
  • 4 tablespoons salt
Red pozole ingredients by mamalatinatips.com

For garnish

  • 2-3 heads romaine or iceberg lettuce
  • 2 bunches of radishes
  • 2 white onions
  • 8 limes or lemons
  • 2 bags of tostadas
Red pozole garnishes by mamalatinatips.com

* A note about chiles: chiles guajillos give a smoky flavor to the broth, but are not spicy-hot. If you like spicy pozole, I would recommend either adding chiles de árbol (you can add as many as you like, I would start with 6), or preparing a spicy chile de árbol salsa and adding it to your bowl at serving.

Process

Place meat into a big pot (I like to use the pot I use for tamales), pour in 4 1/4 quarts of water, bay leaves, 6 garlic cloves and half an onion. Cover and bring to the boil over high heat.

Then, lower the temperature to medium-high and let it cook at a medium boil for 1 – to 1  1/2 hours or until meat is cooked and tender.

RELATED POST: Chile Verde Tamales

Pork - carne de puerco - mamalatinatips

While meat is cooking, prepare the sauce, clean the hominy, and prep garnishes: Pour 3 cups water into a separate pot to boil.

Remove stems and seeds from guajillo peppers and chiles de árbol (if using them). Don’t be afraid to cut them in half or in pieces if it is easier. Put them in a deep bowl and add the rest of the garlic cloves and onion.

Pour the 3 cups of boiling water over them, cover and let it rest for at least 30 minutes. You can leave them in the water until you are ready to make the salsa.

Chiles guajillos - mamalatinatips.com

Wash the hominy kernels really well and leave them in a colander to drain.

Washing hominy by mamalatinatips.com

Wash and slice the lettuce and radishes. Chop onions.

About 5-10 minutes before the meat is ready, pour the hydrated chiles, garlic, and onion with the water into a blender. Add oregano and salt and mix until smooth. Set aside.

When meat is cooked, remove it from the broth with a slotted spoon, but leave the bones in the pot. Remove the bay leaves and any pieces of onion and garlic you happen to find, but don’t stress too much if you cannot get them all out.

Shred the pork.

RELATED POST: Mexican Coleslaw with Guajillo Chiles

Cooked pork - carne de puerco cocida - mamalatinatips.com

Add hominy, sauce (strained) from blender, shredded pork and the other 2 quarts of water, stir with a large spoon. Cover and cook over high heat until boiling again. Then, lower temperature to medium-high and let it cook for another 20 minutes. Let rest for 5 minutes.

Red Pozole - Hominy and pork - mamalatinatips.com

Top each bowl of pozole with mounds of lettuce, chopped onion, radishes and a generous squeeze of lime or lemon.

Serve with tostadas.

Pozole rojo - mamalatinatips.com

Enjoy!

Print the Red Pozole with Pork recipe

Red Pozole - mamalatinatips.com
5 from 21 votes

Red Pozole Recipe

Prep Time18 mins
Cook Time2 hrs 7 mins
Total Time2 hrs 25 mins
Servings: 18 bowls
Calories: 250kcal

Ingredients

Ingredients

  • 4 lb pork shoulder with at least one large bone and some skin washed, and cut into 4-inch squares. It ok to leave bones with some meat on them.
  • 6 1/2 quarts water + 3 cups
  • 3 bay leaves
  • 15 garlic cloves peeled, divided
  • 1 large onion peeled, divided
  • 8 guajillo peppers
  • optional 6 dried chiles de árbol *
  • 1 (6 lb 9 oz) can of hominy
  • 1 tablespoon dry oregano
  • 3 tablespoons salt

For garnish

  • 3 heads romaine or iceberg lettuce
  • 2 bunches radishes
  • 2 white onions
  • 8 limes or lemons
  • 2 bags of tostadas

Instructions

  • Place meat into a big pot (I like to use the pot I use for tamales), pour in 6 1/4 quarts of water, bay leaves, 6 garlic cloves and half an onion. Cover and bring to the boil over high heat. Then, lower the temperature to medium high and let it cook at a medium boil for 1 – to 1  1/2 hours or until meat is cooked and tender.
  • While meat is cooking, prepare the sauce, clean the hominy, and prep garnishes: Pour 3 cups water into a separate pot to boil. Remove stems and seeds from guajillo peppers and chiles de árbol (if using them). Don’t be afraid to cut them in half or in pieces if it is easier. Put them in a deep bowl and add the rest of the garlic cloves and onion. Pour the 3 cups of boiling water over them, cover and let it rest for at least 30 minutes. You can leave them in the water until you are ready to make the salsa.
  • Wash the hominy kernels really well and leave them in a colander to drain.
  • Wash and slice the lettuce and radishes. Chop onions.
  • About 5-10 minutes before meat is ready, pour the hydrated chiles, garlic, and onion with the water into a blender. Add oregano and salt and mix until smooth. Set aside.
  • When meat is cooked, remove it from the broth with a slotted spoon, but leave the bones in the pot. Remove the bay leaves and any pieces of onion and garlic you happen to find, but don’t stress too much if you cannot get them all out.
  • Add hominy and sauce from blender, stir with large spoon. Cover and cook over high heat until boiling again. Then, lower temperature to medium high and let it cook for another 20 minutes. Let rest for 5 minutes.
  • While hominy is cooking in the broth, shred the pork, and chop a piece of the pork skin in small pieces, then add the meat back to the pot.
  • Top each bowl of pozole with mounds of lettuce, chopped onion, radishes and a generous squeeze of lime or lemon.
  • Serve with tostadas.

Nutrition

Nutrition Facts
Red Pozole Recipe
Amount Per Serving
Calories 250 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Cholesterol 41mg14%
Sodium 1588mg69%
Potassium 544mg16%
Carbohydrates 34g11%
Fiber 6g25%
Sugar 4g4%
Protein 16g32%
Vitamin A 886IU18%
Vitamin C 15mg18%
Calcium 61mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Mexican Classics
Cuisine: Mexican
Keyword: How to make pozole, how to make red pozole, mexican pozole, red pozole recipe
Author: Silvia

Notes

* A note about chiles: chiles guajillos give a smoky flavor to the broth, but are not spicy-hot. If you like spicy pozole, I would recommend either adding chiles de árbol (you can add as many as you like, I would start with 6) or preparing a spicy chile de árbol salsa and adding it to your bowl at serving.
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www.mamalatinatips.com

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Samary
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Samary

What a great recipe! Thank you for sharing 🙂

Jack Marbida
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Jack Marbida

Looks absolutely tummy friendly, I would wish to have this on my table.

Devyani Ray
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Devyani Ray

That looks so flavorful and healthy! Gonna try it.

Vaibhav Mehta
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Vaibhav Mehta

I love the presentation. Makes me feel as if I achieved something lol Quite a lot of chilly in there..kinda like Indian food!!

Brittany
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Brittany

This looks like such an amazingly delicious recipe. I want to try it for sure!!

Heidi
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Heidi

I have never heard of pozole before (red or green), but wow, does it look good! I wonder if my family could handle the spice.

Maartje van Sandwijk
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Maartje van Sandwijk

Could you make this with tofu instead of meat? 🙂

Sarah Fatima
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Sarah Fatima

I never eat pozole before. This dish seems really tempting and garnishes ingredients look perfect too. This dish contains everything but I love to add chicken instead of meat because I like chicken more.

ohmummymia
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ohmummymia

I’ve never heard about that dish before but it looks really yummy. Need to try this recipe

Monidipa Dutta
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Monidipa Dutta

Your recipe looks so delicious, I have never tried pozole before but I guess I will try it this time.

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