Pozole rojo is one of Mexico's most beloved celebration soups: tender pork and chewy hominy in a deep red broth made from dried guajillo and ancho chiles. The magic happens at the table, where everyone adds crisp shredded cabbage, radishes, onion, oregano and a squeeze of lime. It is festive, hearty and full of flavor.
A soup for celebrations
Pozole has been made in Mexico since pre-Hispanic times, when it was served at important ceremonies. Today it is the traditional dish for Mexican Independence Day on September 15, Christmas and New Year's, and family parties of all kinds.
What is hominy?
Hominy is dried corn treated with an alkaline solution, a process called nixtamalization, which makes the kernels puff up and gives them a chewy texture and distinctive flavor. Canned white hominy is easy to find in most supermarkets.
The red chile broth
Guajillo chiles give a bright red color and a mild, fruity heat, while anchos add sweetness and depth. Toasting them briefly releases their aroma; do not let them burn, or the sauce turns bitter. Straining the sauce gives a smooth broth.
Pork shoulder for tenderness
Pork shoulder becomes very tender after long simmering. Many families also add pork bones or a pig's foot for extra body. Chicken is a lighter alternative.
The toppings are essential
Shredded cabbage or lettuce, sliced radishes, diced onion, dried oregano, chile flakes and lime wedges add crunch and freshness. Tostadas on the side are traditional for crunching between spoonfuls.
Red, white and green pozole
Pozole rojo uses red chiles, pozole blanco has no chile sauce, and pozole verde is made with tomatillos, green chiles and pumpkin seeds. Each region of Mexico has its favorite.
Slow cooker method
Cook the pork with the aromatics and water on low for 7 hours, then add the chile sauce and hominy for the last hour.
Instant Pot method
Cook the pork with water and aromatics on high pressure for 45 minutes, then add the sauce and hominy and simmer for 20 minutes.
Heat level
Guajillo and ancho chiles are mild. For more heat, add two dried chiles de árbol to the sauce.
Party friendly
Pozole is made in big pots to feed a crowd. Set out the toppings in bowls and let guests build their own.
Serving ideas
Serve with tostadas and lime. For more Mexican-inspired soups, try our pork chile verde or chicken enchilada soup.
Storage
Pozole keeps 5 days refrigerated and freezes for 4 months. Prepare fresh toppings when serving.
Cooking dried hominy
For the most traditional pozole, soak dried hominy, called maíz pozolero, overnight and simmer it for 2 to 3 hours until the kernels burst open like flowers. The texture is chewier and the corn flavor stronger than canned hominy.
Mexican oregano
Mexican oregano is more citrusy and less minty than Mediterranean oregano. Rub it between your palms over each bowl to release its aroma.
Make it ahead
Pozole tastes even better the next day, so many families cook it the day before a party and simply reheat it while preparing the toppings.
A colorful table
Arrange the toppings in small bowls around the pot: pale green cabbage, pink radishes, white onion and bright lime wedges. It makes the meal feel like a celebration and lets everyone season their bowl exactly as they like.
Frequently asked questions
Where do I find dried guajillo chiles?
In Mexican markets, many supermarkets and online.
Can I make pozole with chicken?
Yes. Use bone-in chicken thighs and simmer for about 40 minutes.
Is pozole spicy?
It is mildly spicy; heat comes mostly from the toppings you add.
