Pozole Rojo

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Credit: ACF Chef Alejandra Kauachi
National Culinary Review, 2023

From the Chef

"This is a dish commonly whenever we’re sick or sad, but it's also the national dish for the Mexican Independence Day party on Sept. 16, at least in Central Mexico, and one that we teach at my Mexico Lindo, my cooking school in Cancun, Mexico."


For the broth:
12 cups water
1 pork leg or shoulder (about 2 pounds)
2 (15.5 oz.) cans white hominy, drained
1/2 white onion
2 garlic cloves
2 bay leaves
Salt, to taste

For the sauce and soup:
7 dried guajillo peppers, deseeded
1 dried ancho pepper, deseeded
4 beefsteak or Roma tomatoes
1/2 white onion
2 garlic cloves
1 teaspoon of dried oregano

For the garish:
Thinly sliced romaine lettuce
Chopped white onion
Diced radishes
Lime wedges
Dried oregano
Dried hot red pepper flakes
Tortilla chips or tostada
Salt, to taste


1. Heat water in a large stock pot. Add the pork meat, hominy, onion, garlic and bay leaves. Bring to a boil, then lower the heat and let simmer. Add warm water to maintain the same level of broth in the pot. Season with salt when meat is nearly fork tender.
2. When meat is tender, remove from broth and set aside. Remove bones, onion and garlic from the broth and discard.
3. Soak the ancho and guajillo peppers in water just enough to cover for 15 minutes until soft. While peppers are soaking, shred the meat and set aside.
4. Remove peppers from soaking liquid, reserving the liquid, and place in a blender or food processor. Add tomatoes, onion, garlic and oregano and process until smooth, adding the soaking water a tablespoon at a time as needed to thin.
5. Pour sauce through a strainer into the broth on the stove. Bring to a boil and add the meat. Reduce heat to a gentle simmer for about 10 minutes. Stir in hominy and season with salt and pepper. Simmer until hominy is just heated through.
6. Serve pozole in large soup bowls with garnishes.


12 cups


Pork, Soup, The National Culinary Review

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