Amazing 1 Pot Pozole rojo Flavor

There is nothing quite like stepping into a warm kitchen filled with the deep, earthy aroma of simmering chilies during the holidays. When I think of celebrations—especially Christmas Eve—I immediately think of a giant, steaming pot of soup. That’s where our authentic **Pozole rojo** comes in. I learned early on from watching my grandmother that these big, communal meals are the best acts of love we can share! Forget those complicated, stressful recipes; I’ve perfected this method for making the richest, most traditional Mexican hominy stew right in your own home. Trust me, this red chile pork concoction is going to blow your family away! You can read more about my food philosophy over on my About Page, where I talk about bringing soulful food back to the everyday table.

Why This Traditional Pozole Rojo Recipe Works

I know there are tons of soup recipes out there, but this one really hits the mark, especially when you need that deep, soulful flavor. It’s all about respecting the process—don’t rush it! We’re building layers of flavor here, not dumping ingredients into a pot. If you follow these key steps, you’ll get that vibrant color and texture that screams authentic Mexican hominy stew.

• The pork has to simmer low and slow until it completely falls apart. That broth it creates is liquid gold!
• We never skip straining the chiles. Seriously, this step is worth the extra five minutes.
• The long simmer at the end marries everything together so the broth coats every piece of meat and hominy.

Key Components of Authentic Pozole Rojo

A true bowl of **Pozole rojo** depends on three things working together perfectly. First, you need that incredibly tender, shredded pork shoulder, which gives the stew body. Next, the hominy adds that classic, satisfying chew that identifies the dish. But honestly, the star of the show is that rich red chile broth. It’s made from the Guajillo and Ancho chiles, giving you that beautiful deep red color and deep, earthy flavor that is absolutely unbeatable in a festive soup.

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Ingredients for Your Soul-Satisfying Pozole Rojo

Getting your ingredients ready is half the battle, and trust me, this list looks long, but most of it is just the toppings! Having everything measured out before you start cooking makes the process so much smoother. You are going to need quality items for that depth of flavor we talked about. I always organize mine into ‘stew’ items and ‘garnish’ items so I don’t forget anything important when it’s time to eat. If you need more ideas for cozy meals, check out my collection of great Soups and Salads recipes!

For the stew base, grab about 4 pounds of pork shoulder cut into those nice 2-inch chunks. You’ll also need a large white onion (just cut it in half!), four smashed garlic cloves, a tablespoon of salt, and some dried oregano. Don’t forget one 29-ounce can of white hominy—make sure you drain and rinse it well!

Garnishes for the Perfect Pozole Rojo Presentation

Honestly, the garnishes are where the fun begins! They aren’t optional, they are key to the experience of eating **Pozole rojo**. You need to have shredded cabbage or lettuce ready, some thinly sliced radishes, finely diced white onion, and plenty of fresh lime wedges. A little shake of dried Mexican oregano over the top finishes it off perfectly!

Preparing the Pork and Cooking Liquid for Pozole Rojo

Okay, let’s get this big pot started! This is where we build the foundation of flavor for our ultimate **pork and red chile soup**. We’re taking that nice pork shoulder and treating it right. Toss those chunks into the biggest pot or Dutch oven you have, along with the halved onion, the garlic cloves (just smash ’em a bit to wake ’em up!), salt, and dried oregano. Cover it all in water—like two inches above the meat is perfect—and bring it up to a strong boil.

Now, here’s an important step: once it starts boiling, don’t walk away for the first half hour! You’ll see scum or foam rise to the top. You have to skim that off with a spoon and toss it. That keeps your cooking liquid clean and your final broth tasting pure. Once that’s done, turn the heat down low, cover it partially, and just let it bubble gently for about two to two-and-a-half hours. The pork should be so tender you can barely poke it without it threatening to fall apart!

When the pork is ready, carefully scoop it out onto a plate to cool down a little. Next, you need to save that milky, salty broth! Strain about four cups of that liquid into a separate bowl—we need half a cup of that reserved cooking liquid specifically for our chili blend later. Once the pork is cool enough to handle, shred it up using two forks. Don’t worry if it looks raggedy, that’s exactly what we want! You can find another great pork recipe here if you’re stocking up on pork recipes!

Mastering the Deep Red Chile Sauce for Pozole Rojo

Now for the part that gives our **Pozole rojo** that incredible, vibrant color and deep, smoky flavor—we need to wake up those dried chilies! This process takes a little time, but trust me, it’s what separates good chili soup from a truly great one. Grab those guajillo and ancho chilies, making sure you’ve taken out all the stems and seeds—we don’t want any bitterness in our stew!

Toss those seeds-free chilies into a small pot and cover them with about four cups of fresh water. Bring that up to a simmer and let them cook for about 15 to 20 minutes. You need them to get nice and floppy, almost jelly-like, so they blend beautifully. Once they are soft, carefully transfer the softened chilies *and* some of that soaking water into your blender. Now, add that precious half-cup of reserved pork cooking liquid we saved earlier. That stock adds so much savory depth!

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Blend that mixture on high until it looks absolutely, totally smooth. You shouldn’t see any chunks left. Once it’s blended, you have to strain it! Pour that thick chili mixture through a fine-mesh sieve into a clean bowl. Use the back of a spoon or a spatula to press down hard on all those mushy solids left in the sieve. You want every last drop of that beautiful red liquid to get into your soup base. Honestly, ignoring this step is the quickest way to ruin the silky texture we’re aiming for!

Expert Tip: Why You Must Strain the Chile Blend

Listen, I know you might be tempted to skip straining because you’re running short on time, but please don’t! If you leave those ground-up chili skins and seeds in there, your beautiful **Mexican hominy stew** will end up feeling gritty, almost sandy, in your mouth. Straining builds confidence because it guarantees that silky, rich mouthfeel that perfectly coats the meat and hominy. It’s a tiny effort for a huge payoff!

Assembling and Simmering Your Pozole Rojo Stew

This is the magic moment where everything comes together in one pot! Take that gorgeous shredded pork you set aside and place it right back into your large pot. Next, pour in the drained and rinsed hominy—those plump corn kernels are ready to soak up all the flavor we’ve built.

Now, gently pour in that vibrant, strained red chile sauce we worked so hard on. You’ll need to add some of that reserved pork cooking liquid too, but only enough to make the stew exactly how you like it! If you like it soupy, add more; if you like it thick, hold back a bit. You don’t want it watery, though!

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Stir everything gently to combine, making sure that beautiful red broth coats every single strand of pork. Place the pot back over medium-low heat and bring it just up to a gentle simmer. You absolutely have to let this cook uncovered for at least 30 minutes. This final simmer is crucial! It allows the flavors of the chiles and the pork stock to completely marry and deepen. This is how you guarantee rich, authentic flavor in your **pork and red chile soup**. Once it’s done simmering, give it a quick taste test for salt. If you’re short on time for big meals, I sometimes use quick techniques for my weeknight dinners, but for this stew, we treat it right!

Serving Suggestions for Christmas Eve Pozole

When it’s time to serve this magnificent **Christmas Eve pozole**, make a big show of it! Ladle the steaming hot stew into large, wide bowls—it deserves the presentation. Remember how I listed all those garnishes? Now is their moment to shine! Set out the shredded cabbage, those bright radishes, the diced onion, and of course, those lime wedges, so everyone can customize their own bowl exactly how they like it. This sharing ritual is just as important as the cooking itself, reminding everyone of community and celebration. It’s a wonderful tradition that tastes even better when shared with a crowd, which is why I love pairing it sometimes with my Easy Holiday Tamales Recipe!

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Storage and Reheating Instructions for Pozole Rojo

Guess what? This stew actually gets even better on Day Two! I always make a huge batch because I know leftovers are gold. Once it cools down a bit, transfer your **Pozole rojo** into an airtight container. You can keep it happily chilling in the fridge for about four days. When you’re ready for leftovers, bring it back to life on the stovetop over medium heat. It’s going to thicken up a lot overnight, so don’t panic! Just stir in a small splash of plain water or even a little extra broth until it gets back to that perfect, soupy consistency. That rich flavor has really deepened overnight, I promise!

Frequently Asked Questions About Making Pozole Rojo

I always get a ton of questions after people try this recipe for the first time—it’s intense, but so worth it! Here are a few things I hear most often about achieving the best **Mexican hominy stew** result at home. Don’t worry if you’re tweaking things; that’s what I do in my kitchen all the time! If you want to see more of my kitchen ramblings, check out my main blog page!

Can I substitute the pork in this Pozole Rojo recipe?

You surely can, but just know the flavor will shift away from that deep, traditional taste. If you want poultry, shredded chicken breast works great as a direct swap, though it won’t give you that rich, savory fat base that the pork shoulder does. For a vegetarian option, you can use large chunks of jackfruit or mushrooms instead of the pork. It still makes a wonderful soup, but that classic **Pozole rojo** flavor really shines with pork!

How can I make this Mexican hominy stew spicier?

Oh, you like the heat, I see! That’s easy to adjust in the chile-soaking step. To make your **pork and red chile soup** spicier without changing the color too much, toss two or three dried chile de árbol into the pot with your guajillos and anchos when you are simmering them soft. If you forgot that step and it’s already done cooking, just bring out a bottle of your favorite hot sauce! A few dashes of something smoky or vinegary right when you serve it up gives everyone control over their own bowl.

Sharing Your Traditional Pozole Rojo Experience

Wow, you did it! You made a glorious batch of **Pozole rojo**! Now that the hard work is done, I really want to hear about it. Seriously, this community aspect is my favorite part of cooking—knowing that my kitchen is helping yours celebrate something big.

Did this recipe bring back memories of your own family traditions? I’m nosey, and I love hearing all about how other people celebrate holidays with food. Please take a moment and drop a comment below! Let me know how much salt you ended up needing or what your favorite garnish was.

If you made it and loved it—and I know you did—give the recipe a big rating with those stars right above the comments section. It helps other busy cooks find reliable recipes like this **Mexican hominy stew**! If you snapped a gorgeous picture of your steaming bowl (especially with all those colorful garnishes!), tag me on social media. I love seeing the final product!

Traditional Pozole Rojo with Pork

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Make a rich, traditional Mexican hominy stew featuring tender pork simmered in a deep red chile broth. This recipe is perfect for holiday gatherings.

• Author: Carla Davis
• Prep Time: 30 min
• Cook Time: 3 hr
• Total Time: 3 hr 30 min
• Yield: 8 servings 1x
• Category: Soup
• Method: Simmering
• Cuisine: Mexican
• Diet: Low Fat

Ingredients

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• 4 lb pork shoulder, cut into 2-inch chunks
• 1 large white onion, halved
• 4 cloves garlic, smashed
• 1 tablespoon salt
• 1 teaspoon dried oregano
• 1 (29 ounce) can white hominy, drained and rinsed
• 12 dried guajillo chiles, stems and seeds removed
• 4 dried ancho chiles, stems and seeds removed
• 4 cups water, for soaking chiles
• 1/2 cup reserved pork cooking liquid
• For Serving: shredded cabbage or lettuce, sliced radishes, diced white onion, lime wedges, dried Mexican oregano

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Instructions

1. Place the pork shoulder, onion halves, smashed garlic, salt, and oregano in a large pot or Dutch oven. Cover with water by about two inches. Bring to a boil, then reduce heat, cover partially, and simmer until the pork is very tender, about 2 to 2.5 hours. Skim off any foam that rises to the top during the first 30 minutes.
2. Remove the pork from the pot and set aside to cool slightly. Strain the cooking liquid into a bowl, reserving 1/2 cup for the chile sauce. Discard the boiled onion and garlic. Shred the pork using two forks.
3. While the pork cooks, prepare the chile sauce. Place the dried guajillo and ancho chiles in a small saucepan. Cover with 4 cups of fresh water and bring to a simmer. Cook for 15 to 20 minutes until the chiles are soft.
4. Transfer the softened chiles and their soaking water to a blender. Add the reserved 1/2 cup of pork cooking liquid. Blend until completely smooth. Strain the chile mixture through a fine-mesh sieve into a clean bowl, pressing down on the solids to extract all the liquid. Discard the solids left in the sieve. This straining step is key for a smooth sauce.
5. Return the shredded pork to the large pot. Add the drained hominy and the strained red chile sauce. Add enough of the reserved pork cooking liquid to reach your desired stew consistency; you may not need all of it.
6. Bring the stew to a gentle simmer over medium-low heat. Cook uncovered for at least 30 minutes, allowing the flavors to meld. Taste and adjust salt if needed.
7. Serve the pozole hot in bowls. Set out the garnishes so each person can customize their own bowl with cabbage, radishes, onion, and a squeeze of lime. This stew is a wonderful alternative to standard meal planning for a special occasion.

Notes

• For the deepest color and flavor, do not skip straining the blended chiles.
• If you prefer a less intense flavor, you can substitute some of the dried chiles with New Mexico chiles.
• This stew tastes even better the next day, making it good for batch cooking.

Nutrition

• Serving Size: 1.5 cups
• Calories: 450
• Sugar: 5
• Sodium: 650
• Fat: 18
• Saturated Fat: 6
• Unsaturated Fat: 12
• Trans Fat: 0
• Carbohydrates: 40
• Fiber: 8
• Protein: 35
• Cholesterol: 90