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 CollectionServings: 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
Leave a comment and share your experience with the recipe.
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Gloria
Beautiful looking. Your photos are just excellent. I love posole. I just can't get over how neatly done this post is. Thanks for sharing.
Anonymous
Thanks for the recipe, I was looking for one like the Posole mine mother used to make and this looks a lot like hers.
Muchas Gracias
Sandra Pinto
Pily Guzman
Mely :
Me dás poquito ?…sólo una cucharada !!! se me antoja muchísimo….!!!
saludos
PILY
La Dama
mmm me encant el posole..apenas encontre hominy aqui en England..pero me estoy preparando para el posole de mi mama en california en la Navidad.
Tania on the Hill
Que rico, yo tambien hize el pozole para celebrar las fiestas patrias. Soy tu nueva seguidor.
Anonymous
Yo quiero, seguirte me Encantan las recetas.
Johanna
Thank you for making me hungry again, loving your post and pictures are great, looking yummy. Following you from LB, love for you to follow me too. : )
Art by Ruth Sagrario Macotela
Looks delicious! and yes, i have a question… por que no vives cerca de mi casa, serias una exelente vecina, yummy!!!
I'm your new follower (Blogs by Latinas)
Ruth
Prieta
Excellent dish and so perfect for celebrating this Mexican festivities! I love your blog! It is so inspiring and full of delicious and authentic Mexican food — real Mexican pride!
zerrin
It's great to learn about Mexico history. Wish you a joyful celebration.
And this soup sounds definitely nutritious. I love the flavors in it, perfect for winter. I will try it with chicken.
[email protected] 21st Century Housewife
I have never had Pozole before – it looks delicious! I really enjoyed your post – I love learning about other people's traditions. I'm looking forward to trying Pozole using your recipe, and I must say how grateful I am that you substituted pork shoulder for pig's head meat!!
Diana Bauman
Mely, I am so thrilled that you linked your posole to Simple Lives Thursday. I absolutely adore your blog and visit often hoping for more updates as each of your posts are WONDERFUL! I have made your chorizo many times and do plan on sharing it on my blog. Of course I will link back to Mexico in My Kitchen. Thank you so much Mely for joining in and sharing your traditional recipes!! Un beso!
Christy
We roasted a whole pig once and tossed the head when it was all done – oh, it makes me sad to think I didn't know you could eat it. This soup sounds amazing!
Unknown
pazole using the head of a pig is the best , my friends wife form atemejac brizuella, jalisco used to make it for my compleanos
LeAnn
This was a really pretty and enjoyable post. Isn't it true that every group or geography or culture has comforting food with similar qualities. Stews are a subset of those foods. By the way, I grew up in Oregon, but my mother considered herself a Southern Woman having grown up in southern Oklahoma and her cooking in the 1950s included the use of yellow hominy. I still make one of her recipes, a beef, tomatoe and hominy stew with cheese melted overtop. We are all the same in many ways, but our differences are interesting and fun. I'll visit your blog again.
Melynda
Hello just found you from Simple Lives Thursday, this will be fun, learning authentic food. Thanks so much
kirby
My grandma grew up eating pozole in New Mexico, but after she married my grandpa from Michoacan she would only make his favorite menudo. I wonder if cabbage instead of lettuce is a New Mexico thing? They also use dried corn called chicos, but it's kind of hard for me to find around here so I usually end up using canned hominy.
Michael Ray Green
I’m from California originally. Ive been married three times my first wife was from Tucson her family was from SilverCity NM. And they used cabbage. My second wife was from Guatemala and she made posole a little different but they used cabbage. My third wife ( we were together for 21 years before she passed because of metastatic breast cancer) but her family is from Texas where I live now with our sons. Her family and others I know here all use cabbage. I have a question my wife from Guatemala would buy a Guatemalan longanisa. I’ve heard them called Guatemalan White Sausage, i know they use pork and mint but beyond that I don’t have any idea whats used. I was wondering if you could possibly have a recipe. In LA she’d buy them at Guatemala Imports. But like I mentioned I’m now in Texas.
.
mmartinez
Hello Michael,
I wish, I knew about that recipe for Guatemalan Sausage, but I don’t have information about it.
Sonny
Kirby, I had the same question about the lettuce. My dad’s side of the family comes from Guadalajara but I was born and raised in So Cal and I have only seen pozole served with cabbage. Three generations in my family all make pozole and always serve cabbage on the side. I find it a necessary condiment. I’m not knocking lettuce, I’m just wondering if it’s regional. Do you know Mely?
As far as chicos, some of my cousins on my Native American side are from New Mexico. They have many, many different types of dried corn. And yes, the corn I believe they use in their pozole, which is a little different than traditional Mexican pozole, is called chicos.
Michael, sorry to hear about your wife. I’m in LA so I’m gonna look for that sausage and give it a try. Take care
mmartinez
Hello Sonny,
Yes, you are right. Adding lettuce or cabbage is a regional thing.
Mary
This was a wonderful introduction to your blog. I found you by chance, but I am so glad I did. I'll be back often. I love the food and recipes you feature here. I hope you are having a great day. Blessings…Mary
Chow and Chatter
love the history and great soup for the whistles about 15-20 minutes or just use canned chick peas lol Rebecca
NORA
Mely, ya veo que haz estado publicando y yo sin venir! Ya me suscribí para que no me pase esto.
Al ver tu pozole se me volvió a antojar! y es que uno no se harta, al menos yo, no me harto de comer pozole. Nosotros también tuvimos pozole para nuestra noche mexicana de Bicentenario. La fiesta que nos dio nuestro Presidente, espectacular! la vieron? Fue muy emocionante, sorprendente, y de acuerdo con la celebración del bicentenario, grandiosa!
Besos.
Lori
I love pozole and something about the radishes and cabbage and fresh squeezed lime that you addin the end just makes it super. Its a soup I have been making for ten years. I never tire of it and have to make it at least once a winter. Super!
Anonymous
Mi querida mely lindas recetas
saludos paar ti ummmmmmmmmm qrico
We love all your recipes!
Anonymous
I always wanted to make pozole. And today I tried your recipe. Oh! Boy! It is soooo good.
Next time, I will double the recipe to freeze some in small containers.
Thank you.
Andres Lopez
Anonymous
why does it look so greasy?? is there any way i can make it without it turning out so oily?
Mexico in my kitchen
Hello Anonymous…. 🙂
What looks like fat in the bowl floating around is ground dry oregano and dry chile peppers. But if your broth is greasy you can skim the fat allowing the broth to cool off and remove the solid fat that will be at the top of the broth. In case you do not have time to chill the broth. You can remove some of fat using a spoon or using a turkey baster.
If you use only pork pulp meat you will hardly get any fat in your broth but will still have a tasty dish.
Thanks a lot for visiting and happy cooking.
Mely
Candace
Good Morning!
I was just looking for a pozole recipe yesterday as I have some yellow and white dried hominy in my pantry that I picked up in Texas awhile back. I lived in NM for awhile and pozole was one of my favorite meals that I had there. I don't think I will be using the traditional pig's head in mine but will use your recipe to get me started. Thanks so much for posting your wonderful recipes! I found your blog through Mom's Sunday Cafe and I'm your newest follower. I look forward to getting to know you! Candace
Mexico in my kitchen
Hello Candace,
Thank you for becoming a follower. There has been some people from NM commenting about the Pozole from there. I hope this is as good as the one cooked in NM.
Have a great weekend!
Mely
NORA
Mely ayer mi hija me hizo un pozole exprés! Con lata de maíz, pero nos fijamos que fuera mexicano (escogimos uno marca Corina) muy bueno. Llegando, el pozole estuvo a los 25 minutos listo! mm mm
Besos.
girlichef
Gorgeous pozole, Mely! Another one of my favorite things…our versions are very similar. Thanks for the fun bit of history, as well. My hubs is from Queretaro! So glad you shared this w/ the hearth and soul hop this week =)
Karen
This looks like my Mexican "mama" made it when I lived in Guadalajara 30 years ago. Thanks for the memories! I will give this a try, but I'm concerned that I won't be able to find guajillo chiles locally. Can I substitute another kind? Dios te bendiga!
Anonymous
thank you for the posting of the pazoli, but i can not find the chiles here in warren pa,, and i cant find the can chile sauce, i am so sad because i reallly want pazoli,,my kids looked even in astabulia ohio and mentor and cant find any there, what can i do we miss our pazoli we had it often in california
Mexico in my kitchen
Hello Anonymous from Warren, PA.
There is a Latin store in Warren. The name is: "La Fiesta of Warren" is located at 220 Pennsylvania Ave West.
I am pretty sure they carry everything to cook a good pozole.
Mely
NORA
Mely I thinK Warren can made pozole without chile ancho, White! Anyway, it is delicious!
Cheers!
K T
We eat pozole every Sunday. I love it, I was looking for a different way to make it.I am Puerto Rican and my husband Mexican and I notice when I go to certain places it tastes almost like Menudo, but I cant find a different recipe. We think it may be because of the lengthy process some restaurants just make menudo and then distribute it by order within each individual customer for menudo and pozole. I am definently a fan and will keep making pozole and perfecting til its perfect, so when Im like 80
smiranda
I made this recipe for my family on New Years Eve and everyone loved it. It was so yummy. They couldn't believe that I (white girl) made this for my husband and his family (Hispanic). They were so impressed
Mexico in my kitchen
I am sure it was your personal touch in seasoning the soup that made it special for them.
Happy 2012 and happy cooking!
Mely
julie mcelvain
Thank you so much for this recipe, I go to our local tacaria on Sundays and for the price I said I can do that myself.Well thanks to you I did in.You give great instructions, it came out perfict for Christmas breakfast,I made it again yesterday. I made extra chili sauce this time to freeze becouse that is so messy DELISHES
julie mcelvain
Thank you so much for this recipe, I go to our local tacaria on Sundays and for the price I said I can do that myself.Well thanks to you I did in.You give great instructions, it came out perfict for Christmas breakfast,I made it again yesterday. I made extra chili sauce this time to freeze becouse that is so messy DELISHES
Mexico in my kitchen
Hello Julie,
Great work! You will see how the flavor intensifies when you reheat your sauce. You can also freeze the soup.
Have a great week.
Mely
Celia Pedroza
Hello,
I tried this recipe a couple days ago and it came out so good. I wanted to learn how to make for my husband because this is his favorite dish. I loved it and he asked if i could make it for his birthday for him and his brother. it was so easy to make and thank you so much for sharing. it was absolutey delicious. Two thumbs up…thanks again
Mexico in my kitchen
Hello Celia,
Thanks for taking the time to let me know how the recipe worked for you. I am glad your family enjoyed.
Mely
sooney24
Are you from Veracruz? My high school boyfriends mother used to make alot of the same recipes as you. I've been trying for years to copy them
sooney24
Are you from Veracruz? My high school boyfriends mother used to make alot of the same recipes as you. I've been trying for years to copy them
Mely
Hello Sooney24,
My mother is from Veracruz, I grew up with that kind of cooking, even thought I am from Tamaulipas. I had lived 3 times in the State of Veracruz in my adult life. Once in Veracruz, Ver, and twice in the south of the state.
If you are looking for a recipe please let me know.
Mely
Inner Crone
I'm so glad I found this. I've seen some recipes, but none ever seemed right. I followed this recipe tonight, and it was just amazing! I think with a little practice, I will be able to make it taste almost as good as my favorite restaurant pozole. Pozole has been one of my most favorite soups for many years, but I never had anybody that could teach me before. This means a lot to me- I really can't thank you enough. -Tanya in Oregon
Mely
Hello Tanya,
I am glad you are finding this recipe helpful. You can make large batches and freeze it. it taste even better even after some months in the freezer.
Mely
Christie
I also wanted to thank you for sharing this recipe. We are hosting Christmas at our house this year. My husband's family is Mexican, and he mentioned having pozole for Christmas. You should have seen how their eyes lit up! So, even though I am not very familiar with authentic Mexican cooking, I decided I was going to try and make the pozole instead of finding a place to buy it. I chose this recipe after browsing through many and I am very glad I did. Except for using only pork shoulder and adding more chiles per my husband's request (his family likes it very spicy, I thought it was delicious even before I added more chiles, though!), I followed the recipe just as you wrote it. I froze what I made to save for Christmas and I'm going to make another batch to freeze. I can't tell you how pleased I am to have a good recipe that I can make ahead and freeze. I do have one question. Is it ok that I froze the hominy along with the soup or, for the next batch, should I wait and add the hominy in when I am ready to serve it?
Anyway, thank you again. This was a fun experience and I kind of felt like Tita from the book, "Como Aqua para chocolate" while I was standing there cooking. 🙂
Mely
Hello Christie,
Thanks for your kind comment. I usually freeze the Pozole with the Hominy in it. But if you prefer to add it while reheating it that is also a good idea.
Mely
violeta aguirre
I made this recipe tonight and it was delicious! Thanks so much for posting it! Happy New Year!
Mely
Hello VIoleta,
I am so glad you enjoyed the recipe. Thank you for coming back to comment about it.
Happy New Year, to you too!!!
Mely
Lori Drinka
I haven't had this in about 30 years I am so excited to make this!!
Mely
Hello Lori,
Thanks for your comment. Hope you enjoy it!
Mely
Ray
How much dried hominy would you use in this recipe? Would you boil in the broth?
Thanks and look forward to making it soon!
Mely
For this recipe 1/2 Lb. of dry hominy with will be enough. Cook in water first, then rinse to add as the recipe directions.
Chris Hall
Thank you, so much, for this recipe. It's just like my mom's!
Mely
Hello Chris Hall,
I am glad you like it, but more that it tastes just like your mom's.
Mely
Gladys
Thank you for sharing this, my family is from Durango, Mexico but my mom rarely ever made pozole. I am really excited to make it!
Mely
Hello Gladys,
I hope you enjoy it as much as we do at home.
Gladys
Mely, I made your pozole for my mom and dad and they loved it! It's delicious.
Mely
Hello Gladys, It's nice to hear your parents enjoy your cooking.
Thank you for taking the time to tell us about it.
Mely
Julie Mcelvain
Hi,I need your help! I made my sauce and made it in a big quantity so I would have extra for next time now I do not know how much sauce to put in your recipe for the normal soup pot.would you be able to tell me approximately how such sauce in cups or oz. you normal recipe yields?
thank you for your help,
Julie
Mely
You will need about 3 cups of the sauce. Add 2 1/2 first and simmer for 10 minutes, then taste the soup, if you feel that it needs more flavor add 1/2 cup more. I hope this helps you.
Casey and Vanessa
Living in Southern California you would think that many people love Menudo, but not really! My side of the family always has Menudo for New Years and since Casey and I have been back from Bosnia we (more like myself) wanted to have Menudo for this New Year! Not many people ate any because of the tripe. So, I will be testing out this recipe for our following New Years gatherings! Thanks Mely for being faithful to your followers that try and keep our Mexican roots in our families!
-Vanessa
Mely
Hello Vanessa,
It's glad to know you are back in the States. You should try this recipe. It's a favorite for everyone and you can even could it in advance since it taste better when you reheat it.
Saludos!
Ana Paez
Hellooo I'm on completely love of all your recipes…they are excellents….I like to used on my culinary arts classes….. And I always impress my friends and chef….. Thanks for sharing with us….. All of this awesome… Recipes….
Mely
Hello Ana,
Thank you for taking the time to comment about your experience with the recipes.
I am really happy to know you enjoy them.
Mely
A Veteran's Wife
Thats the prettiest pozole I have ever seen, don't know if I could eat it now. lol Great job!
Nora
Wow! No había visto tus nuevas fotos de pozole Mely! Grandiosas! Se antoja luego luego al verlas!
Besos
chicana02
I made this dish yesterday for my family. Turned out wonderfully. I might of had more than 4 quarts of water BC I ended up using 8 guajillo and 7 ancho. But I got the taste spot on. Kids loved it so did my boyfriend. Thank u!
Mely
Hello Chicana02,
I am so glad to know you like the recipe. Thank you for stopping by and comment about it.
Keep cooking!
Amanda Sandberg
Made this today and it turned out great!!!!!! Thank you for sharing!!!!!
Vanessa Bisonette
Can i subsitute beef for the pork
Mely Martinez
Hello Vanessa,
Yes, you can, make sure to add some bone in type of meat to add more flavor to the broth.
Happy Cooking!
Emerita
I don't know if this thread is still open, but I just wanted to say that I made this pozole a few days ago and my family (including my dad, who is very difficult to impress) LOVED it – we ate it for three days…it was amazing. Thank you for sharing your recipe – it is going into my repertoire and I will be sure to make it the next time I need to make a great impression 🙂
mmartinez
Hello Emerita,
Somehow I skipped your post! Sorry about it. This recipe is even better the next day, I am so glad your family love it!
More Cowbell
I've been making posole for years but using a cheaters recipe (red/green enchilada sauce) given to me by a restaurant cook. Guess it's time I learned the real way to do it. 😉 We make it every year after Thanksgiving to use up some of the less tender turkey leftovers, and I make a fresh batch for New Years with Pork.
After seeing your first photo, I'm wondering if we've been eating it wrong. Do all those things go in the soup, like the lettuce, for example? Or do you put some of the meat into the tortilla with lettuce and stuff? Sounds delicious that way, too, although I'm happy with just the broth and a big scoop of rice. 😉
I just discovered your site a few days ago, and I'm really impressed and pleased with all the information you have here. You've really put a lot of work into this. Thank you!
mmartinez
Hello More,
I hope you give this recipe a try, it is really wonderful, and even better the next day. And yes, the soup uses all those topping.
Regards!
Donna
Of course! we love pozole! I've been wanting to learn to make it. Your reviews are so great, this has to be THE recipe. 🙂 Thank you. I also love the way you promptly responded to the comments the warm and respectful way you have.
Anonymous
I came across your recipes for the Red Pozole, and wanted to tell you that I loved it. It was the very first Mexican dish that I ever made.
I will be make a double amount today for a friend's birthday.
Good work. Larry
Paul Greene
Made this yesterday , was FABULOUS … used bone in chicken thighs, used half water/half chicken broth, added some black beans (love black beans) and some roasted Poblano peppers that i sliced up …. GREAT RECIPE … THANKS Mely
Unknown
You have changed my life thank you millions i never was a decent cook and being married to a hispanic i can finally make him more happy after he is the best and deserves mouch more and with your help my heart feels more peace your sight and recipies are the best a huge fan here thank you.
Cassandra
Anonymous
Thank you for sharing this recipe, I tried several recipes from other websites, but they were not as good as yours. This is the best recipe that remains me of the pozole my grandma use to make back in Mexico. My wife wants me to make it again this weekend, and invite our mexican friends for dinner. Simple delicious!
Anonymous
This was very good. ” A keeper!” according to my husband. We used chicken. Great depth of flavor and we loved the freshness of the toppings.
Thanks for sharing!
Michaele
I am so excited to have 'discovered' your blog in my search for authentic pozole recipes…I'm making this tonight! For years I've used a recipe that my sister gave me and it is pretty tasty but I want to try something authentic and this looks like a delicious recipe. And very different from my sister's recipe. Hoping to freeze some for New Years Day, too. Thank you so much! And now I'm off to look at your tamales as I'm pretty much self-taught although I'd say decent at tamales. ;o)
Unknown
Super excited to try this tomorrow. My coworkers were sad that our usual pozole chef was not making it this year. Can't wait to surprise them Monday morning. Do you think putting it in a slow cooker to keep warm at work will hurt it?
mmartinez
Hello,
Keeping it warm in the slow cooker will enhance the flavors, just make sure the broth doesn't reduce it you let it simmer too long.
I hope you come back to let me know the end results. Happy cooking!
Anonymous
I made this today and it was excellent! I have a question about the chili puree. I could not strain it as it was pretty thick and ended up just adding it directly to the broth. Maybe I was using to small of a strainer? It still tastes great! Oh and how exactly are the condiments to be used? I added the onion, Oregano, Chili pequin directly to the soup to my taste, and kept the tortilla and radish on the side.
Thanks so much for your blog, I have made several of your recipes and all have turned out excellent.
Jon
mmartinez
Hello Jon,
Thank you for trying the recipe. The condiments are added by every person according to their personal taste. I first add the chopped lettuce, them onion, crushed peppers, radishes finely sliced, some people love to add a little lime juice and enjoy with a warm tortilla or crispy corn tostadas.
Happy cooking!
Destiney Lopez
So this morning I made this recipe and it turned out wonderful!! Just like the one I had in Ruidoso New Mexico with the cabbage and the lime.
I have a house full of picky eaters and everybody raved about it,Thank you soo much for this beautiful receipt it was a holiday hit!!
Destiney Lopez
Lubbock Texas
Destiney Lopez
So this morning I made this recipe and it turned out wonderful!! Just like the one I had in Ruidoso New Mexico with the cabbage and the lime.
I have a house full of picky eaters and everybody raved about it,Thank you soo much for this beautiful receipt it was a holiday hit!!
Destiney Lopez
Lubbock Texas
mmartinez
Hello Destiney,
I'm so glad your pozole turn out great and that everyone enjoyed it. Thank you for stopping by and comment about it! Happy Holidays!
Diana V
Que Rico! Muchas gracias! Delicioso! I am making this tonite. My Mexican husband will be thrilled. We both LOVE Posole Rojo. A perfect authentic recipe!
Diane Timmons
Curious: why drain/rinse the hominy? Can't that liquid just add salty hominy water to the broth?
Eddie
Made this with pork chops and a whole chicken. Don't know if that's authentic but it turned out very delicious and satified my craving for real Mexican food which I love . Will write this in my book, thanks.
mmartinez
Sorry, someone asked for the English version. I accidentally deleted the comment. Here is the link to the English version of the recipe.
Red Pozole
Anonymous
Making this right now will let you know how it turns out
mmartinez
I hope you come back and let me know. Happy cooking!
Daiana Barragan
Que delicia!! La receta esta muuuuuuy deliciosa!
Nicole Dwyer
I cooked Pozole today for the 1st time and I followed this recipe…and it was just DELICIOUS!! The only thing I added apart from the salt and pepper was Sazon Goya with Coriander and Annatto (culantro y achiote) and I used "repollo" instead of lettuce!!! OMG…delicious…great recipe..easy to follow..Thanks Mely!
Anonymous
Your recipe yields for 6. How much of each Chile do I use for about 30?
mmartinez
Hello,
ABout 30 peppers will do.
Anonymous
I just got done eating it and it was so wonderful! It's so authentic and easy! I cooked my pork in the slow cooker. Thank you so much for this!
Anonymous
This sounds delicious and I will be using your recipe as a reference. I use the New Mexico dry chili pods, the same ones I use for my tamales. I get them from Hatch, New Mexico. I can't wait to make this for my son's New Year party. Happy New Year!
mmartinez
Hello,
Please let me know how it turns out with those using those peppers. It will help other people that need to substitute peppers. Happy cooking!
Pr Mg
My husband made this for New Years and it was AWESOME!!! Thanks so much!
Luisana Cayetano
Hello Mely!
Thnak you so much for the pictures. I always find them very helpful as I am not a cook. lol
I tried this recipe this weekend, but did not have guajillo peppers. I used the New Mexico dry chili pods with the ancho peppers. It actually turned out really good. The peppers give it a smoky type flavor and all my guests liked it. I will try the recipe next time with the guajillo. Thanks!
mmartinez
Hello Luisana,
I'm so glad to know you were able to adapt the recipe with the peppers available in your area. Thank you fro sharing that with us, I hope this help other people to try the recipe even though with those that of peppers too.
Happy cooking!
Unknown
Hello,
Your Pozole recipe is spot on!
Thank you for the pics!!
My mom made delicious Pozole for my birthday. Unfortunately, Dementia has caused her to forget how to cook and I never paid attention while she made it.
I had accepted the loss of this homemade dish until i read and made your recipe.
Now i can continue the tradition.
I made enough for my parents and they loved it, too!
Thank you, again for sharing your recipe.
Juan Lopez
Silver Lake in Los Angeles, CA
Sonya Wood
Amazing! Just like mine. Only difference is I prefer using chili de arbol instead of ancho chili. I feel nacho gives a dark flavor. Arbol chili is brighter.
Yesenia Sandoval
I learned something new (spare rib) I usually use (neck bone ) which I really don’t like too many tinny bones to much work .. thank you! I can’t wait to make and try your your recipe .
Sincerely yours ,
yprettysandoval
Febe
¡Gracias! Aprendi que la salsa se cocina, eso no lo sabia, Lo he hecho varias veces usando pierna de Puerco, yo no como carne pero si son tamales y pozole, se me olvida que soy vegetariana. Lo he compartido con personas de este pais y les encanta, aqui donde estoy ya esta frio y espero hacerlo pronto. Me encantan tus recetas.. vivi en Mexico pero soy de España y me gusta la comida de tu pais….
Alicia A. Robinson
I made this and my family loved it! I have made pozole with different recipes ,but this one is the best! thank you.
Nicki
The pepper purée in this recipe sounds really good can I use it for an enchilada sauce? The canned stuff is really yucky. Would I need to adjust or add any liquid to use it that way. Thanks again your recipes and pictures look and sound delicious!
mmartinez
Hello Nicki,
Yes, you can use it. As a matter of fact you can check the recipe for the sauce following this link: Adobo Sauce
Lola G.
This pozole taste like the one my grandma used to make in Jalisco Mexico. Thanks a lot for all the help. This recipe is the best!
J. Astello
Hi! Do you have a video on how to make the red pozole? Thanks!
mmartinez
Hello J. Astello,
Sorry but I still don’t have a video for the pozole. I’ll add it to make to do list of videos. Thank you for following.
Tomás E Revollo
My daughter likes it spicy. How do I do that.
Otherwise, its great recipe. Made it many times.
Thanks.
mmartinez
Hello Tomás,
Pozole is not usually spicy, but in Jalisco, the serve pozole with a very spicy sauce at the side, everyone adds the sauce according to their taste. This sauce is made of Arbol pepper.
Tomás
Thanks. Chile de arbol. Will do.!!
Jenny Hdz
This is the first time I make pozole for my Mexican husband. You can’t believe how happy he was enjoying his bowl of pozole. I’m from Guatemala and I’m learning to cook his favorite meals in your website. Thank you for posting all these recipes and the photos. They re very helpful.
mmartinez
Hola Jenny,
Thank you for visiting the blog and for trying the recipes. Happy cooking!
Gwen
I have been making this pozole recipe for the last couple of years during the holidays. It comes out so amazing. My Mexican husband loves pozole and I wanted to be able to make it for him, and this recipe is such a winner! I’ve had family and friends over and everyone has loved it.
mmartinez
Hello Gwen,
Thank you for coming back to let us know about your pozole. So glad to know your family like it. I hope you make extras to freeze it.
Shan
I’ve made it several times, we love it! I keep meaning to try the verde you posted but this is just SO good we come back to it. I add a few japones, as well. Your site is one of the only I trust for authentic Mexican recipes in English. I basically also use the sauce as my flavor base for tamales. Thank you for sharing!
mmartinez
Hello Shan,
Thank you for trying the recipe. The salsa recipe is almost the same for menudo, tamales, enchiladas, and adobos. Happy cooking!
Ruth
Muchas gracias! It came out delicious.
Sonny
Recipe looks very similar to mine except I never thought to try rib bones. Great idea! Lots of flavor in rib meat. Thx!
S.D.
Used this recipe to feed 250 people. It was super simple to follow and dinner was a success! Thank you.
Wendy Zi
I really adore this recipie, if I’m in a hurry I use the instant pot and a pork roast, shred the meat, but follow all the other steps. The pepper combination and sauce are outstanding
Diana
Mely!!!!!
I’ve made this before and it was delicious, but I was wondering if you’ve tried it in the instant pot. If you have, I would love to know how you did it.
mmartinez
Hello Diana,
Cook the meat in the instant pot according to the pot settings. While the meat is cooking make the salsa. Once the meat is cooked, add the salsa and the hominy and cook on manual for 10 minutes.
Gaby
I was wondering can I use chicken instead of pork meat?
mmartinez
Hello Gaby,
Yes, you can make it using chicken.
Shal
Making this now! Hopefully it’s amazing as it sounds lol
Analia
How did it turn out? Thinking of making it this weekend.
Cara M.
Delicious and authentic- my family LOVED it!
Mely Martínez
Hello Cara,
Thank you fro trying the recipe.
Theresa
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.
Nancy Guzman
Can I make this in the instant pot?
Mely Martínez
Hello Nancy,
Yes, please check some of the last comments. Happy cooking!
Al Poe
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.
Mely Martínez
Hello Al Poe,
It sounds like a great meal! Happy cooking and thank you for following up!
Laila
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!
Mely Martínez
Hello Laila,
You soak the peppers in regular warm water.
Juanita
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!!!
Annette
Hi Mely,
In step #5 you mention heat oil and add dry pepper purée and salt to taste. What dry pepper purée? Thank you
Mely Martínez
Hello Annette,
The one you make if you follow the previous steps.
Annette
Oh ok! I got it!! Thank you so much.
Have a Happy New Year!!
Joanne
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! 😋
Rachael
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?
Mely Martínez
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.
Xochitl Gonzalez
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!
Mely Martínez
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!
Yirg
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!)
Mely Martínez
Hello Yirg,
You can sure use chicken stock.
Cynthia
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!
Mely Martínez
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!
ARA
I thought cabbage was the traditional topping, rather than lettuce.
Mely Martínez
Hello Ara,
That will depend on the region of the country. Lettuce is more popular in central and south Mexico.
Lisa Wenner
Great recipe, easy to follow. Instructions clear.
Delicious
Mely Martínez
Hello Lisa,
Enjoy it!
love
I often do not follow recipes, I usually take them as a source of ideas and go my own way. I could not come up with an idea on how to deviate from this one, so I followed it. To the letter. Next time I make this, I’m following the recipe! This is great. Wow! I grew up with menudo, this was my first pozole. Thanks