Winter, spring, summer or fall, I am always ready to enjoy a spicy bowl of pork pozole! This is one of those Mexican dishes i associate with the weekends, especially Sunday brunch. I always tell people that red chile pozole is for the people, who are not quite ready to eat menudo! Mom sure did prepare her share of menudo when I lived at home. My oldest sister, Cristela(Kity), was the one that introduced us to pork pozole. Her husband, Alex loved it and she learned to prepare it. I am so happy she did! I, since then, have prepared pozole in various ways. Sometimes with just chicken, beef and even shrimp. The shrimp is my absolute favorite! My green chile vegetarian version is quite delicious as well. Whichever way you decide to prepare your pozole, don’t skimp on all those fresh garnishes. It just would not be quite the same.
Before we continue…
Before you continue scrolling down to the recipe, I want to add a few helpful tips. When you are ready to slow simmer the pork meat, make sure you are covering with plenty of water. The pork will cook for several hours and that water will evaporate as it cooks. You want to make sure you will have enough broth left for every serving of pozole. On occasion, if I am working with a pork roast that has the bone, I will cook the bone with some meat on the side to prepare more broth. Use that broth to add to pozole towards the end of the cooking time. If you are afraid of diluting the chile flavor, double up on the recipe for the chile sauce and keep it handy. The chile sauce cam be frozen for several months and can be used for other recipes as well.
If you plan on serving in those oversized bowls for a crowd, I would suggest bumping up the recipe and doubling all of the ingredients! Just saying, lol!
If pork isn’t your thing, no worries!
You could easily substitute the pork with beef or even chicken if you prefer. For the beef, I like to mix beef shanks with bone, beef ribs and beef chuck roast combined. Chicken pieces with the skin on and bone in add the most flavor to the broth, in my opinion. Typically, I will shred the chicken in larger pieces before adding back into the pozole.
Pozole is especially popular during the holidays!
It is very traditional in many families to serve a big pot of pozole and tamales for Christmas. Personally, I enjoy pozole a few times a year, especially when it’s cold out. Same with the tamales, I prepare small batches through out the year to satisfy that craving. Long gone are the days when there would be 10 dozen or more tamales prepared in one evening.
It surprises me everyday that not everyone knows of pozole.
I recently had a nice follower ask me if pozole was a California thing? They strictly grew up with menudo, just like me and didn’t associate pozole as a Mexican recipe. It’s definitely a Mexican thing. There are some regions in Mexico very popular for their pozole.
When I have the opportunity to cook my own hominy, I absolutely love it!
Nothing wrong with using the canned hominy for your pozole. It’s delicious! My favorite brands are Juanita’s, Teasdale and Bush’s Maiz Pozolero! If you are up to trying fresh cooked hominy, make sure to check your local Mexican market for maiz pelado. This maiz has gone through the nixtamalization process already and does not require the calcium hydroxide to cook it. It simple needs to soak overnight and cook in fresh water for a few hours the next day. Check out Rancho Gordo online as well!
Red Chile Pork Pozole
Ingredients
Ingredients
- 3 1/2-4 pounds pork butt/shoulder
- 1 large white onion quartered
- 1 head of garlic whole bulb
- 12 large chile guajillo if you can’t find guajillo, use California or ancho
- 3 14 oz. cans Mexican style Hominy (maiz pozolero). I like alot of hominy, so I always add extra.
- 1 TBS Mexican oregano
- 2 Tsp Crushed chile de arbol or chile piquin or to taste
- Salt to taste
- Traditionally you would also add 1 or two trotters, pig’s feet to cook with the pork. I did not add them this time.
Garnishes
- Shredded green cabbage or lettuce
- sliced radishes
- Lemon or lime wedges
- diced white onion
- chopped cilantro optional
- Red pepper flakes arbol, piquin or even some fresh chile serrano…or both!
- Dried Mexican oregano
Instructions
Directions
- Remove the stems and seeds from the dried chile peppers, transfer to a sauce pan, cover with water and cook at a low boil for 10 minutes. Drain the water, transfer peppers to blender, add 1 cup of water and 1 1/2 tsps. of salt, blend until smooth, strain through wire mesh strainer and set aside. Note: If you feel comfortable toasting the dried chiles on a preheated comal(griddle), toast them for 20-30 seconds per side before softening them in water.
- If you are adding the pig's feet, cook them first for 1 hour and then add the pork with onion, garlic and salt to taste.
- Slice the pork into 1 1/2 to 2 inch pieces and transfer to a large pot. Cover w/ water(about 16 cups), add the quartered onion, whole bulb of garlic and about 1 tablespoon of kosher salt. Bring to a boil, lower the heat, cover partially and cook for a good 2 1/2 to 3 hours, skimming the top. When pork is really tender and pulls apart easily, it's ready.
- Using a slotted spoon, remove the garlic and onion from the stock. Return heat to medium. Add the 2 cans of hominy with the water, 2 full teaspoons of Mexican oregano(crushed),crushed chile de arbol, 1 cup of water, and the red chile puree. Stir well to combine. Bring to a boil, taste for salt. Cook for another 45 minutes.
- If you have time to let the pozole' cook for a longer period of time, then do so. I think it always taste better, the longer it cooks. Just make sure it has plenty of broth for serving up those big bowls!
- Some of the traditional garnishes for Pozole are lettuce or cabbage(shredded),sliced radishes, diced white onion, oregano, crushed chile piquin and lemon or lime. Sometimes I like to add cilantro and minced chile serrano to mine.
Notes
Reader Interactions
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The whole thing of garlic is supposta go in ?that is like 5 cloves
The whole bulb, yes.
I can’t find Mexican Oregano. Can I leave it out or use something else?
I would not leave it out, just use regular oregano Tracy.
Love THIS RECIPE(coming from a mexican in a very cultured home) this is just like mom/grandma/great grandma would make it!!!
Thank you Eve! That is a big compliment and I appreciate the feedback!
I also prefer the Juanitas style hominy as well. It’s more firm and not mushy/pasty type at all.
I was just saying that to my husnad tonight as we were enjoying our Pozole. I can’t stand when it has the texture of mush, lol! Thanks for the feedback!
I have country style ribs with a bone can I use that ?
Absolutely Silvia! I have done this many times when I want to make a small batch of pozole. Just be careful with some of the small bones that the ribs may have.
I used frozen pozole from Walmart. The texture was much firmer than canned.
Nice! I don’t think I have ever had the frozen hominy. It is referred to as pozole sometimes or maiz pozolero. Bet it was tasty!
I meant hominy.
Your recipes are written out in such a way that there can be no confusion. Thank you so much I am so excited to have found your website. My husband is Mexican and while I try all the delicious foods his relatives make now I can make my own! He really enjoyed the mole verde and tonight we are having the pozole rojo de puerco.
Thank yu so much Fatima! I try my best to write the recipes so they are easy to understand. Thank you for the feedback on the recipes as well. It really inspires me to do a good job.
Making this recipe for my husband tomorrow! It will be a celebratory dinner for him {9/11 he turns 45!}. One of his favorite meals! Gracias, Sonia!
Oh, I love that! Thank you for letting a little piece of me be part of your special celebration Ana!
Will using extra meat throw off the recipe?
No, not really. Some people like alot of broth for their pozole ans osme people don’t.
Hi..You listed using 8 chiles.. Is that total or 8 each of chile? Thanks
Hi Jenni! It’s 8 total chiles for the recipe.
SO 4 of each?? 4 guajillo And 4 arbol??
AJ, it’s 8 total dried chiles. You can use all guajillos or use 4 anchos and 4 guajillos. Either way you like.
GOT IT! Thank you..
I have never made pozole before, I’m Totally excited to try your recipe for Christmas! My husband is Mexican and is gonna be very happy! Thank you Sonia, MERRY CHRISTMAS ????
Oh good Patty! I am so happy to hear this. Let me know how it goes.
Merry Christmas Patty!
I’ve been following you on social media for a while now and I always tell myself “I gotta make that”. Well today is that day! Making this pozole recipe now for my husband and my mom. It’s the first time I am taking a shot at making pozole and my home smells soooo good. Thank you for sharing all your recipes with us. Merry Xmas! (Oh and making tortillas for the first time with your recipe too) 🙂
Oh good! This makes me so happy to hear that you are jumping in with both feet and trying out the recipes. Merry Christmas!!
Made this today. Sent my teenage daughter to the store for three cans of hominy. She cans back with three giant cans so now I have 24 pounds of hominy ????.
Oh my goodness!! Wow! That’s alot of hominy!!
I made the Pozole on Christmas eve!! WOW, was it good! My husband, who’s Mexican, thought it was REALLY GOOD! My adult children ate it UP! Carlos has the flu, so he got this soup as a cure all, he DOES feel better! Thank you Sonia, HAPPY NEW YEAR!
Oh my goodness, that’s awesome Patty! Husband approved, I love it! Happy New Year!
If I wanted to add pig feet to the pozole, do I Just add them at the same time as the meat?
One thing my mom always does to ensure a delicious tasting hominy (and posole overall) is to rinse them before adding them. Ahe uses her knuckles to gently rinse them in a colander. This takes the itty bitty brown/black tips off. And also takes off the outer covering some canned hominy has, therefore making it nice and hearty.
Also, adding trotter usually adds some cooking time, but the longer cook time the better!
I’m making some right now; first time making it, but very experienced in eating it 🙂
I love that idea when washing the pozole Betty! Thanks for the tips!
Hola Sonia, I had to stop by to search your wonderful blog for ingredients/recipe to make this for my family this week. I’m glad I can turn to such an easy to navigate blog. My mouth is watering!
I have had menudo few times. Not a fan of tripe. LOVE the flavors of the soup n hominy though! Add some pork or beef and I’m in! Mmmm
It says to add crushed chile de arbok but not an amount. How much should be added?
It really is up to you how much you would like to add. I typically add about 2 teaspoons, but if you don’t want to add that extra spiciness, just garnish with crushed pepper when you serve.
How long is too long to let the pozole cook after the homeny is added?
Hi Mayra, you could leave it cooking on low for 1-2 hours really. As long as the pork is tender already, just keep it on low.
Hi Sonia! I have been following you for awhile now. I really enjoy your posts and love how easy it is for me to follow your recipes. I love the videos you make to show how to make certain things. Have you ever cooked the pork for the pozole in an instant pot? I am trying to figure out how to cook just the meat in the instant pot- I just got mine for Christmas, so I am really new at trying to figure out how to adjust recipes. Do you have any suggestions? thanks in advance! Happy New Year!
Hi Michelle. I use my traditional pressure cooker at times when I want the meat cooked faster. If I were cooking the pork for pozole, I would cook the pork with the onion, garlic, salt…water. I would say 40 minutes at least. Prepare the chile sauce while that cooks. When ready, add chile sauce, oregano and hominy to the pork and cook it for an additional 15-20 minutes or so.
ok..thank you very much for your quick response!!! I really appreciate it. I am cooking this tonight so this really helps me. Have a Happy New Year!!! Blessings, Michelle
Happy New Year!
I want to make this tonight. But I only have thick boneless pork chops on hand-will these work in this recipe? Love all your recipes! My husband is from Mexico -he says I cook better than his mom! All thanks to you!
After you bring it to a boil then reduce the heat at what temp should I cook for 3 hours ? Like medium low or medium high ?
medium low
Your recipe really helped me make pozole this Xmas. Hadn’t made it in over ten years. I forgot a lot of the steps. I would really love to know if you have an albondiga recipe. That is going to be my next attempt.
The albondiga soup recipe is on my blog as well. Thank you for the feedback.
Sonia, I’m in my 40’s and still trying to learn to cook so I thank you for this wonderful and accurate recipe. I made this for New Years and my husband loved it. He’s usually not a huge fan of pozole but happily ate leftovers and even shared with the neighbor because he thought it was so good. Then when it was all gone he asked when I’d be making it again. Made me feel so good!
Happy New Year Cynthia! Thank you so much for taking the time to write. I believe we are in a constant state of learning and I love that. We are never too old to learn something new. So happy your husband enjoyed the pozole recipe!!
Can your recipe be simmered overnight? We’re using a bone-in pork roast.
Hi William! Sure, if you have a pot large enough, why not. I would just not add the hominy until a few hours before serving.