My Family Pozole Rojo

My simple and delicious family pozole rojo recipe

Kicking off the year with one of my favorite family recipes – My Family Pozole Rojo! There are few things more comforting or delicious than a big bowl of this Pozole Rojo that I learned to make from my mom and grandma. Every family has their own method and this is a combination of 3 (opinionated) generations and the tweaks we’ve made along the way. To me, it’s the definition of soul food. It’s a labor of love yet easy to follow and packed with flavor. Hope you love it as much as we do!

Here’s a video of how I made My Family Pozole Rojo with my mom and nana! For another delicious family soup recipe, check out my Mom’s Chicken & Rice Soup recipe.

What You'll Need:

For the Chile Mixture
+ 3 Dried pasilla or ancho chiles, stems and seeds removed

+ 3 Dried guajillo or california chiles, stems and seeds removed

+ 3-6 dried and toasted chiles de arbol (depending on heat preference), stemmed, seeded, and rinsed

+ ½ cup chicken stock

For the Soup
+ 1 lb. pork neck bone, cut into 3 inch chunks (note below)

+ 1.5 lbs. pork shoulder, cut into 2 inch chunks

+ 2 ½ tsp. Salt , plus more to taste

+ 1 tsp. Black pepper, plus more to taste

+ 1 tsp. Garlic powder

+ 1 tbsp. All purpose flour

+ 3 tbsp. Avocado oil

+ 1 large or 2 small white onions, halved

+ 1 whole head of garlic, top ¼ cut off

+ 2 bay leaves

+ 2 tsp. Mexican oregano

+ 1/2 tsp. ground cumin

+ 8 cups chicken stock

+ Salt and pepper to taste

+ 2 30 oz. cans white hominy, strained and rinsed

+ 1 large lime, juiced

For Garnish
+ Green cabbage, finely sliced

+ Radishes, thinly sliced

+ Cilantro & white onion, finely diced and mixed

+ Limes, cut into wedges

+ Mexican oregano to taste


1. Once the stems and seeds are removed, add the chiles to a small saucepan and cover with water. Bring to a boil and cook partially covered for 10 minutes or until softened and tender. Using tongs, transfer to a blender along with ¾ cup of the infused water and ½ cup of chicken stock. Blend until smooth and set aside.

2. With a paper towel, pat the pork dry and coat all sides with salt, pepper, garlic powder, and flour.

3. In a large dutch oven or stock pot over medium-high heat, add avocado oil and sear the pork on all sides until golden brown (about 3-4 minutes per side). Add onion, garlic, oregano, cumin, bay leaves, and chicken stock.

4. Using a sieve directly over the pot, strain the chili mixture in (discarding the pulp) and add hominy. Stir to combine and bring to a boil. Then, reduce to a medium-low simmer for approximately 2 hours or until pork is fall-apart tender. If desired, skim any foam that rises to the top off.

5. Using tongs, remove the bay leaves and large onion pieces. Taste and adjust for salt.

6. Remove the pork pieces and pork bones from the pot and transfer to a cutting board. With a fork or tongs, shred the meat and return back into the pot. It should be very tender by now so this should be easy!

7. Serve and garnish with all the fixings. Enjoy!

Important Recipe Tips:

* The pork bones give this recipe even more flavor! I recommend asking your butcher to cut the pork bones into chunks for you.
* The longer this simmers, the better! As stated in the recipe, I recommend keeping it on a low-medium simmer for approximately 2 hours or until the pork is tender.
* If desired, you can skim any foam that rises to the top off and discard.
* Lastly, don’t skimp on the garnishes – it adds so much acid, vibrancy, and texture to the dish!

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