Originally posted April 09, 2017

Authentic Mexican Red Pozole

Authentic Mexican Red Pozole by MexFoodJournal

Mexican Food Journal

Authentic Red Pork Pozole - a simple, earthy, rich and satisfying dish. Pork and hominy in a mildly spicy chile broth garnished with shredded cabbage, diced onion, sliced radish, and Mexican oregano finished with a squirt of lime juice.


  • Pozole
  • 3 pounds boneless pork leg
  • 2 25oz. cans of hominy, drained and rinsed
  • 5 ancho chiles
  • 5 guajillo chiles
  • 1/2 white onion
  • 3 arból chiles (optional, use if you want a spicier broth)
  • 3 cloves of garlic + 1 head of garlic
  • 1 tbsp Mexican oregano
  • 3 bay leaves
  • 3 tsp sea salt + as needed
  • Garnishes
  • 1/2 head of cabbage, shredded
  • 1 large white onion, diced
  • 6 radishes, sliced into half moons
  • 6 limes quartered
  • 4 tbsp Mexican organo
  • 6 arból chiles, finely chopped
  • Salt as needed


Pork and Pork Broth

Place the pork, head of garlic a few bay leaves and half an onion in a large pot and just cover with water (about 6 cups).
Bring the water to a boil and then reduce the heat to a simmer. Cook for 45 minutes. The pork is done when you can easily pull it apart with your fingers. If the pork doesn't pull apart easily after 45 minutes, cook for another 15 minutes.
When the pork is cooked remove it from the cooking liquid and set aside. Strain the broth into a bowl and set aside.
Shred the pork with your fingers into 1" long pieces.
Chile Base

Remove the stems, seeds and veins from the chiles and discard.
Place the chiles, clove of garlic and 1/2 white onion in a pot and just cover with water (about 3 cups).
Bring to a boil and then turn off the heat. Allow the chiles to rest for 15 minutes to reconstitute them. Notice how the chiles have expanded and become pliable from absorbing the water.
Add the chiles, onion, garlic oregano and soaking liquid to your blender. Blend for 1 minute until smooth.
Strain the blended chile base. Discard the chile pulp that remains.
In a pot, heat 3 tablespoons of oil over medium high heat and pour in the chile base. Reduce the heat to a simmer.
Cook for 30 minutes until the base has thickened and darkened in color.

Drain the canned hominy and rinse.
Put the rinsed hominy in a large pot and cover with 2" of water.
Simmer while you are preparing the pork and chile base.

Assembling Your Pozole

Now it is time bring all of the ingredients together.
Pour the prepared chile base into the hominy.
Then add the pork broth and shredded pork.
Add 2 teaspoons of sea salt.
Bring to a boil then reduce the heat and simmer for 30 minutes.
Adjust the salt as necessary.
Prepare the Garnishes

Shred the cabbage
Dice the onion
Slice the radish into half moons
Quarter the limes
Finely chop the arból chile
Place each garnish into individual serving bowls.

2 hours



There are no comments. Be the first to add one.

Adapted from

Mexican Food Journal


views saves adapts comments
2,090 0 0 0