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, like my husband, who are not quite ready to eat menudo! Ha, ha, ha! And Mom sure dish prepare her share of menudo while I lived at home. My oldest sister, Cristela, was the one that actually would prepare the pork pozole in our family. I am not really sure how it came to be that way, but I am sure happy she did. Since I have learned to prepare pozole, I have prepared it in various ways. Sometimes with just chicken, beef or shrimp! The shrimp is my absolute favorite and I you can find the recipe on my blog. You can also prepare a vegetable version in either red or green chile, very tasty. Whichever way you decide to prepare your pozole, don’t forget the garnishes. It just would not be quite the same without the fresh toppings to cool off that spicy broth. #foodieforlife #mexicanfood
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Red Chile Pork Pozole
I could eat pozole year round! But I especially love a big hot bowl of pozole during the fall and holiday season! it's a must for family gatherings and parties!
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Servings: 8 Servings
Ingredients
Ingredients
- 3 1/2 pounds pork butt shoulder or boneless country ribs
- 1 white onion quartered
- 1 head of garlic whole bulb
- 8-9 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 12 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 drained hominy, 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.
- 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
To prepare the pozole with the dried maiz pelado like I used in the video:
Soak 14 ounces of Goya brand Maiz Mote Pelado overnight in plenty of water. Next day, drain water and cover with fresh water. Heat to medium heat. When it comes up to a boil, reduce to a simmer and continue cooking for 2 hours or until some of thr maiz begins to bloom and tear open. Not all the maiz will bloom. When the maiz is tender, it's ready! Canned hominy has a slightly softer bite.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
Tips~Although I do really like the Juanita’s brand of hominy, I can only get it online. I discovered the the Busch brand also sells a Mexican-style hominy labeled “maiz pozolero”. it is sold in most Walmart stores. Go to the end of the blog post to watch the video and see how I used and cooked my own maiz for pozole.
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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.