Pozole Rojo | Homemade Pozole

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This could just be the best pozole rojo recipe out there!

Who doesn’t love a good pozole rojo. When I was growing up, my parents made pozole rojo at least once a month and it was always a big hit.

Smoking and then cooking the pozole on the barbecue is my favourite way to cook it. You could, however use this same cooking method in your oven if you would rather. You will find my oven method in the notes below.

What is pozole rojo?

Pozole rojo is a traditional Mexican stew that is particularly popular in central and southern regions of Mexico. The dish is known for its rich red broth, which is achieved through the use of dried red chilies.

The main ingredients of pozole rojo typically include:

1. Hominy (large white corn kernels that have been dried, treated, and then cooked)
2. Pork meat (usually pork shoulder or another cut suitable for stewing)
3. Dried red chilies (such as guajillo, ancho, or pasilla chilies) for the red color and flavor
4. Garlic
5. Onion
6. Spices and herbs such as cumin, oregano, and bay leaves
7. Garnishes such as shredded cabbage or lettuce, sliced radishes, chopped cilantro, diced onions, lime wedges, and dried oregano

The dish is prepared by simmering the pork and hominy <— Affiliate Link, in the red chili broth until the meat is tender and the flavors have melded together. It’s typically served hot and garnished with an array of fresh toppings, allowing each diner to customize their bowl according to their preferences.

Pozole rojo is often enjoyed during celebrations and gatherings, particularly around holidays such as Christmas and New Year’s, but it can be found year-round in many Mexican restaurants and homes.

Is pozole rojo easy to make?

Yes! This is a dish that can be prepared in one pot. In this case I made pizole rojo on the barbecue because I love the smoky flavour. I did end up using two pots though as I needed a larger pot to hold all that delicious broth.

Do you have to cook pozole rojo on the barbecue?

Absolutely not! In fact it is usually cooked in a pan on the stove.

I think you will love my smoky barbecued pizole though so if you like cooking outdoors over fire like I do, try this recipe as written!

How do you cook pozole rojo on the your stove?

When I cook pozole in a pot on the stove, I cut the pork into large bite sized pieces and then sear it in a little olive oil. Then all you need to do is add all of the ingredients except for the hominy and let it simmer for about 3 hours or until the meat is tender. 

Once the meat is tender, remove the dried chillies, garlic and onion and blend it until smooth with a little of the cooking liquid.

Pour this chili paste back into the pan. Add the hominy and let it simmer for another 30 minutes and then season with salt and pepper to taste.

How do you cook pozole rojo in your oven?

The oven cooking method is exactly the same as this barbecue version. You just won’t get the smoky flavour but it will still be delicious and also closer to what you might be served at most Mexican restaurants and homes.

What is hominy?

Hominy is a type of processed corn that is commonly used in various cuisines, particularly in Latin American and Southern United States cooking.

It’s made from dried maize (corn) kernels that have been treated with an alkali solution, usually a mixture of water and either lime (calcium hydroxide) or lye (sodium hydroxide). This process, known as nixtamalization, softens the corn kernels, removes the hulls, and increases their nutritional value.

The resulting hominy has a unique flavour and texture compared to untreated corn. It is larger, chewier, and has a slightly nutty flavour.

Hominy can be found in various forms, including whole kernels, cracked kernels, or ground into masa harina, a type of corn flour used to make tortillas and other corn-based dishes.

In Mexican cuisine, hominy is a key ingredient in dishes like this pozole rojo. 

Where can you purchase hominy?

Outside the US and Mexico, hominy can be difficult to find but it is available at specialty shops and online. 

It is available in dried form and also canned. I recommend using canned hominy as dried hominy needs to be soaked overnight and then be cooked for a long time to become tender.

As the hominy cooks in the pozole rojo, it not only soaks up the flavour of the soup but also adds its own flavour to the soup. So it is an essential ingredient for pozole rojo.

You can purchase canned (tinned) hominy in the UK here. <— Affiliate Link.

What other special ingredients are required to make pozole rojo?

This is a traditional Mexican soup which calls for ingredients that you might not find at your local supermarket. 

You will need Mexican dried chilies such as guajillo, ancho, or pasilla chilies. These are available at some supermarkets, specialty shops and online. <— Affiliate Link

Corn tortillas make a good garnish as shown in the photographs below. These too are available at specialty shops and online. <— Affiliate Link

How long can you store pozole in the fridge?

You should be able to store pozole rojo in an air-tight container for 3 to 4 days. 

In fact, it will actually get better as the flavour will develop as it sits. This mean that you can make pozole rojo a day or two ahead of serving if more convenient.

Can you freeze pozole?

Yes and it freezes really well for up to 6 months. Pour the pozole into a plastic container with a tight fitting lid. 

You can also store it in freezer bags. If doing this, try to get as much air out of the bag as you can before sealing it.

If freezing, be sure to freeze it in portion sizes that are convenient for you.

Pro Tips.

1. Use high-quality dried chilies: The flavor and color of pozole rojo heavily rely on the dried chilies used to make the broth. Opt for high-quality, flavorful dried chilies such as guajillo, ancho, or pasilla. Remove the stems and seeds before adding them to the pan. Toasting the chilies lightly before soaking can also enhance their flavor.

2. Take your time with the broth: To develop deep flavors in the broth, simmer it slowly and patiently. Allow the pork and hominy to cook low and slow in the chili-infused broth, giving ample time for the flavors to meld together. This slow cooking process helps tenderize the meat and allows the hominy to absorb the rich flavors of the broth.

3. Don’t skimp on the garnishes: Pozole rojo is traditionally served with a variety of garnishes that add texture, freshness, and additional flavor to the dish. Some common garnishes include shredded cabbage or lettuce, sliced radishes, chopped cilantro, diced onions, lime wedges, and dried oregano. Encourage diners to customize their bowls with their favorite toppings, enhancing the overall experience of the dish.

Step by step photographs.

Get all your ingredients together before starting. It’s easier that way.

Place the pork shoulder over an indirect heat on your barbecue and cook for about 3 hours at 250F/125C.

After 3 hours, the pork shoulder will be cooked through but still a bit too tough.

Place the pork shoulder in a casserole dish and pour in 8 cups (2 litres) boiled water and the rest of the ingredients.

Cover and cook for another 2 to 3 hours, turning the meat once half way through cooking.

After 3 hours, the pork will be pull apart tender.

Transfer the meat to a cutting board and then transfer the chillies, garlic and onion to a blender with about 500ml (2 cups) of the cooking broth.

Blend the chilies, onion and garlic to a fine paste.

Pour all the cooking liquid into a large saucepan. Add the blended chili paste and 8 cups (2 litres) chicken stock.

Bring this broth to a simmer over a medium-high heat and add the hominy.

Tear the meat apart into large chunks.

Add the meat to the pozole broth and allow to simmer for another 30 minutes.

If you would like to add fried tortilla as a garnish, slice them into thin strips. I used 25 small street style tortillas and they all went!

Fry the tortilla strips in hot oil until crispy and then transfer with a slotted spoon to a paper towel to soak up any excess oil.

Divide the pozole rojo into individual bowls and serve with a selection of garnishes.

Everyone can garnish their pozole rojo with a selection of popular garnishes such as shredded cabbage, sliced radishes, cheese, chopped onion, coriander (cilantro) and crispy corn strips.

Enjoy!

If you like this pozole rojo recipe, you might like to try some of these Mexican favourites too!

Steak Tacos
Crock Pot Birria Tacos
Shredded Beef Tacos
Texas Chili
Chili con Carne
Pork Pibil Tacos
Birria Ramen
Pork Carnitas
Birria de Res

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