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Pozole Rojo is a soul-warming traditional Mexican stew that bursts with layers of flavor and comforting depth. This hearty dish features tender pork simmered in a rich red chile broth with hominy, then finished off with fresh, vibrant toppings that make every bowl feel like a celebration. Whether you’re cooking for family or looking to spice up your weekend dinners, Pozole Rojo brings boldness, warmth, and cultural charm to your table.

Often served on holidays or special occasions, Pozole Rojo has transcended its ceremonial roots and found a home in everyday kitchens across the U.S. Its deep, smoky red color comes from guajillo and ancho chiles, blended into a silky sauce that coats every bite. Topped with shredded cabbage, sliced radishes, avocado, and a squeeze of lime, this stew delivers comfort in every spoonful.

Why You’ll Love This Pozole Rojo

There’s something incredibly satisfying about a stew that balances bold spice, hearty texture, and fresh toppings all in one bowl. Pozole Rojo does just that. It’s warming and filling without being overly heavy, and it has just enough heat to keep things interesting. Plus, it’s one of those meals that tastes even better the next day, making it a favorite for leftovers.

You can make a big batch and let your guests customize their toppings, making it perfect for casual gatherings or cozy nights in. And though it takes a little time to develop all those rich flavors, most of the cooking is hands-off, letting your kitchen fill with incredible aromas while you wait.

What Type of Chiles Should I Use for Pozole Rojo?

The deep red color and earthy spice in Pozole Rojo come primarily from dried guajillo and ancho chiles. These chiles offer mild to moderate heat and a deep, complex flavor profile. Guajillos bring a tangy sweetness, while anchos add richness and smokiness. For the best result, be sure to remove the seeds and toast them lightly before blending—this helps develop a more flavorful, fragrant base for the broth.

Ingredients for the Pozole Rojo

To make a truly flavorful and authentic Pozole Rojo, it starts with a handful of staple ingredients. This dish balances depth, spice, and texture—and each ingredient plays a part in building that beautiful harmony.

• Pork shoulder
• Hominy
• Guajillo chiles
• Ancho chiles
• Garlic cloves
• Onion
• Bay leaves
• Chicken broth
• Mexican oregano
• Cumin
• Salt

You’ll also need toppings like shredded cabbage, radishes, diced onion, lime wedges, and avocado to bring freshness and crunch to each bowl.

How To Make the Pozole Rojo

Step 1: Simmer the Pork

In a large pot, add pork shoulder, onion, garlic, bay leaves, and salt. Cover with water and simmer for about 1.5 to 2 hours, or until the pork is tender and shreddable.

Step 2: Prepare the Chile Sauce

While the pork is simmering, remove stems and seeds from the guajillo and ancho chiles. Toast them in a dry skillet just until fragrant. Then soak them in hot water for 15-20 minutes. Blend with garlic, onion, cumin, and a bit of the soaking liquid until smooth.

Step 3: Strain and Cook the Sauce

Strain the chile mixture into a saucepan and cook over medium heat for 10 minutes, stirring frequently. This step deepens the flavor of the sauce.

Step 4: Combine and Simmer

Add the sauce and hominy to the pot with the shredded pork. Pour in chicken broth, adjust seasonings, and let everything simmer for another 30 minutes to let the flavors meld.

Step 5: Serve with Toppings

Ladle pozole into bowls and serve hot, garnished with shredded cabbage, sliced radishes, avocado, lime wedges, and onion.

Serving and Storing Pozole Rojo

Pozole Rojo is one of those dishes that tastes even better the next day, once the flavors have had time to settle and deepen. It feeds about 6 to 8 people comfortably, making it great for gatherings or meal prep. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

To reheat, simply warm on the stovetop over medium heat until hot. You might want to add a splash of broth or water if it thickens too much in the fridge.

What to Serve With Pozole Rojo?

Corn Tortillas

Soft, warm corn tortillas are perfect for dipping or piling high with toppings on the side.

Mexican Rice

A simple side of red or green rice adds heartiness and helps balance the heat of the soup.

Quesadillas

Cheesy, crispy quesadillas are always welcome, especially if you’re serving a crowd.

Churros

If you’re ending with dessert, crispy churros dusted in cinnamon sugar make a fun and festive finale.

Guacamole

Creamy guacamole pairs beautifully with the fresh toppings and rich broth of pozole.

Agua Fresca

Cool things down with a sweet and fruity agua fresca like tamarind, hibiscus, or watermelon.

Pickled Jalapeños

For spice lovers, a side of tangy pickled jalapeños brings brightness and bite.

Mexican Street Corn

Elote or esquites adds creamy, spicy-sweet flavor that complements the boldness of the stew.

Want More Soup and Stew Ideas?

If you love Pozole Rojo, you’ll probably enjoy these other warm and flavorful dishes from our collection:

• Boilermaker Tailgate Chili for game-day spice and smoky richness.
• Creamy Alfredo Lasagna Soup if you’re craving Italian comfort in a bowl.
• Chicken Pot Pie Soup when you want something creamy and nostalgic.
• Zesty Tuscan Artichoke Soup for Mediterranean flair with earthy, herbal notes.

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And if you give it a try, I’d love to hear how yours turned out. Did you add extra heat? Try chicken instead of pork? Share your twist in the comments!

Explore beautifully curated Mexican and Latin-inspired dishes on Mia Recipes on Pinterest and discover your next favorite comfort food!

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