This Red Pozole recipe (Posole) has had great success with many of the people that had tried, I hope you enjoy it as well.
Mexico’s Bicentennial Celebration will take place at midnight on September 15, 2010. Contrary to what most people “know” about this historical event, this date is not the actual anniversary of the Mexican Independence from Spain, (which did not happen officially until 1821), but the celebration of the beginning of the rebellion against the corrupt, cruel and decadent Spanish colonial system.
Red Pozole Recipe
That September 16, 1810, at dawn, the insurrection that was initiated by the leader of the so-called group “Queretaro’s conspirators”, the priest Miguel Hidalgo y Costilla, was what inspired the people of Dolores Hidalgo (currently in the state of Guanajuato, Mexico) to rebel. That night, Hidalgo delivered his famous “Grito de Dolores”. And the war for the Independence of Mexico started…
Our entire country will celebrate with festivities for several weeks, including various events such as parades, fireworks, folk festivals, art exhibitions, historical tours and displays, musical concerts and gastronomic shows. The mega event was baptized by Mexicans as “El Grito del Bicentenario“.
Visit our website “México en mi Cocina” for the recipe in Spanish.
Red Pozole Garnish can include Shredded Lettuce or Cabbage according to the region.
Anyway, I know you didn’t stop here looking to know about our Mexican history and heritage, but to find out how to make the famous and delicious soup/stew called Pozole, which is just what I had in mind to celebrate the Bicentenario. 
If you have tried Pozole before, you know it is a tasty, filling, and above all, a nutritious soup. We usually eat this soup for dinner, and it’s a classic dish in Mexican Fiestas during the cold nights of winter. It is a favorite dish that must show off at the Noche Mexicana Fiesta this Independence Day. Nothing more Mexican than a Pozole!
The original Red Pozole or red posole is made using dried Hominy and the pig’s head and neck bones. Dried hominy (hulled and dried kernels of corn) adds an incomparable corn flavor to this soup, but canned hominy is commonly used as a substitute. We are using canned hominy in this recipe since it is available at the supermarkets here in the States and buying dried Hominy and pig’s head meat is hard to find. This recipe is for a red pozole, even though in Mexico we also have white (without the red sauce) and green pozole adding Salsa Verde. And yes, you can use chicken instead of pork for the soup if you prefer.
Note: Pozole can be refrigerated for up to 5 days; it tastes even better, and it also freezes well.
Red Posole Peppers are Guajillo and Ancho Peppers
DIRECTIONS:
- Heat water. Add pork meat, spare ribs, onion, and garlic. Season with salt when meat is almost done. While cooking, skim the top layer of foam and fat from the pot using a ladle.
- Remove pork from the broth. Trim excess fat, and remove meat from bones.
- Now for the sauce, soak the ancho and guajillo peppers in water
- Using a blender process the peppers, garlic cloves, onion, and oregano.
- Heat oil in a large skillet over medium-high. Add the dry peppers puree and salt to taste. simmer, about 25 minutes.
- Using a strainer, add the sauce to the broth. Bring to a boil and add the meat. Stir in white hominy, and season with salt and pepper.
Pozole Rojo
We love to serve Red Pozole Soup in these large Mexican soup bowls.
How to Make Red Pozole
Nothing more Mexican than a Pozole! This recipe is for a red pozole, even though in Mexico we also have white (without the red sauce) and green pozole adding Salsa Verde. And yes, you can use chicken instead of pork for the soup if you prefer.
Print Pin Rate Add to CollectionPrep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8 Servings
Calories: 275kcal
Ingredients
For the soup:
- 4 quarts of water
- 2 pounds cubed pork shoulder
- 1 pound pork spare ribs or baby back ribs
- 1 white onion cut in quarts
- 8 large garlic cloves
- Salt to taste
- 3 cans (15 ounces each) white hominy, drained and rinsed
For the red sauce:
- 5 guajillo peppers cleaned, seeded, open flat, and deveined
- 5 ancho peppers cleaned, seeded, open flat, and deveined
- 6 garlic cloves
- 1 medium white onion coarsely chopped
- 1/2 teaspoon dry Mexican oregano
- 2 tablespoon vegetable or canola oil
- Salt to taste
For the garnish:
- 1 head of lettuce finely shredded
- 1 1/2 cup onions finely chopped
- Ground chile piquín to taste
- 1 1/2 cup radishes sliced
- Mexican oregano
- Deep fried corn tortillas tostadas
- Limes cut in wedges
- Optional: avocado chopped
Instructions
- Heat water in a large stockpot. Add pork meat, spare ribs, onion, and garlic. Bring to a boil, then lower the heat and let simmer, partially covered for 2 and half hours or until meat is tender and falling off the bone. Season with salt when meat is almost done. While cooking, skim the top layer of foam and fat from the pot using a ladle. If necessary, add warm water to maintain the same level of broth in the pot.
- Remove pork from broth; reserve broth. Trim excess fat, and remove meat from bones; discard bones, onion, and garlic from the broth. Shred meat, and cover.
- Now for the sauce, soak the ancho and guajillo peppers in water just enough to cover for 25-30 minutes until soft.
- Using a blender or food processor blend peppers, garlic cloves, onion, and oregano, adding some of the water in which they were soaking. Puree mixture until smooth.
- Heat oil in a large skillet over medium-high. Add the dry pepper puree and salt to taste, stirring constantly as it splatters. Reduce heat to medium; simmer, about 25 minutes.
- Using a strainer, add the sauce to the broth. Bring to a boil and add the meat, and simmer gently, for about 10 minutes. Stir in white hominy, and season with salt and pepper. Simmer until heated through.
- Serve Pozole in large Mexican soup bowls and place garnishes on the side as shown above.
Nutrition
Serving: 1Large bowl | Calories: 275kcal | Carbohydrates: 17g | Protein: 22g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 115mg | Potassium: 785mg | Fiber: 6g | Sugar: 9g | Vitamin A: 5100IU | Vitamin C: 12.1mg | Calcium: 54mg | Iron: 2.4mg
Have you made this recipe? Let me know on InstagramTag @mexicoinmykitchen and hashtag me #mexicoinmykitchen!
Recipe in spanish https://www.mexicoenmicocina.com/como-hacer-pozole-rojo/
Buen Provecho!
Mely Martínez
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Making this now! Hopefully it’s amazing as it sounds lol
How did it turn out? Thinking of making it this weekend.
Delicious and authentic- my family LOVED it!
Hello Cara,
Thank you fro trying the recipe.
I made this in my Instant Pot for some of my husband’s employees to celebrate Mexican Independence Day. It was a huge hit! I have made it several times since September because I like it so much. It freezes well and is so much tastier (and healthier) than canned soups. Great recipe.
Can I make this in the instant pot?
Hello Nancy,
Yes, please check some of the last comments. Happy cooking!
As a Detroit Born n raised Gringo I grew up eating Authentic Mexican food. For 2 decades now I brew a 5 gallon cast iron pot full of Red Posole. I Smoke low n Slow 2 Pork Butt’s over Apple Wood. Next day mix frozen Goya Saffritos, Hominy and other Spices to a simmer for 6 hours. Pass some out to neighbors and freeze remainder in Gallon freezer bags half full flat. 4 months later taste just like day made. My Mexican friends and neighbors just can’t believe I can make this great dish. Thanks for your advice and I joined your site and Instagram.
Hello Al Poe,
It sounds like a great meal! Happy cooking and thank you for following up!
Hello! Quick question- do I soak the peppers in regular warm water or do I soak them in the broth? Excited to make this for Christmas Eve dinner!
Hello Laila,
You soak the peppers in regular warm water.
Excellent recipe! I add a couple bay leaves in at the end, but other than that I stuck to your recipe and it turned out amazing!!!
Hi Mely,
In step #5 you mention heat oil and add dry pepper purée and salt to taste. What dry pepper purée? Thank you
Hello Annette,
The one you make if you follow the previous steps.
Oh ok! I got it!! Thank you so much.
Have a Happy New Year!!
Amazing recipe! This was my first time making posole and my Mexican fiancè approves! We finished the entire pot within a few days. Definitely will be making this again, and again and AGAIN! 😋
Hi, do you boil the chili peppers or just leave them in warm water from the sink or boil water take off the heat then let chili pepper s soak?
Hello!
You can either soak them in warm water for 30 minutes or place them in a saucepan, cover them with water, bring to a boil and then reduce heat, simmer for 15 minutes.
Fantastic recipe! I made this week, using Rancho Gordo hominy that you soak and cook yourself. My butcher only sold spareribs by the half rack, so I used that with the riblets attached, since I love cartilage. and the two pounds of shoulder. I didn’t remove all the seeds from the chilies, and only removed them after soaking, so the water I used to make the sauce also had seeds, but had the perfect heat for us. Last night was day two of the posole, and it was even better than first night. I can’t wait to try it tonight. We’ve been eating it with radishes and radish greens, but tonight will try with cabbage. Also, love to add chili piquin for that extra kick!
Hello Xochitl,
Thank you for trying the recipe and for the suggestions of using the hominy from Rancho Gordo, I do like their products a lot!
Instead of water can you use a stock? If so, what would be appropriate for pork pozole? (I mean, I think I can guess for chicken!)
Hello Yirg,
You can sure use chicken stock.
Hey Mely! Thank you very very much for your recipe! I am a Mexican studying in Australia and I prepared it for my German boyfriend. He loved it! It reminded me of our family gatherings and it tasted just as my grandma’s. The only thing I added was marjoram and some bay leaves to cook the meat. Delicious! I love your website!
Hello Cynthia,
Thank you for trying the recipe. I love the addition of marjoram to the meat, we always add bay leaves, onion, and garlic.
Happy cooking!
I thought cabbage was the traditional topping, rather than lettuce.
Hello Ara,
That will depend on the region of the country. Lettuce is more popular in central and south Mexico.