Pozole Rojo (Mexican Pork and Hominy Stew)

We haven't made this in a slow cooker, but I'm guessing that step 6 could easily be done in a slow cooker.

Tostadas are crispy fried corn tortillas. They are sold packaged and can often be found in the same section of your grocery store as fresh tortillas, or can be found at Mexican markets. You can make your own by frying stale corn tortillas (or tortillas that have dried out a bit in a warm oven), in hot vegetable oil until stiff.

  • Prep time: 30 minutes
  • Cook time: 3 hours
  • Yield: Serves 12, plus plenty for leftovers


  • 4 ounces guajillo, ancho, or a combination of both, chili pods
  • Salt
  • 1 large (108 ounce, 6 lb 12 oz, 3 kg) can white hominy, drained and rinsed
  • 3 lbs pork shoulder (preferably with bone), cut into 1 to 1 1/2 inch cubes (can also use pork shanks), make sure to use a cut well marbled with fat
  • 8 cloves garlic, 4 cloves roughly chopped, and 4 whole cloves
  • 3 bay leaves
  • 1 teaspoon ground cumin
  • 2 Tbsp of dry oregano (Mexican oregano if available)

Garnishes (can prep while pozole is cooking):

  • Half a small cabbage, thinly sliced
  • One bunch cilantro, chopped
  • 1/2 white onion, chopped
  • 2 avocados, chopped
  • 4 limes, quartered
  • A bunch of red radishes, sliced thin
  • A couple dozen tostada shells (see Recipe Note)


1 Boil 5 quarts water: Fill a large 10-12 quart stockpot with 5 quarts of water. Set on heat to bring to a boil while you proceed with the next steps.

2 Lightly roast chiles, cover with 3 cups hot water. Remove and discard the stems, seeds, and large veins from the chili pods. Heat a cast iron pan on medium high and lightly roast the chili pods for a couple minutes, until they begin to soften. Do not let them burn.

Dried Roasted Chilis on Frying Pan Roasted Red Chilis in Hot Water in Pot

While the chilies are heating, bring a medium pot with 3 cups of water to a boil. Once the chiles have softened, remove the pot of boiling water from the heat, add the chiles to the pot and cover.

Let the chiles soak in the hot water for 15 to 20 minutes.

3 Brown the pork, add garlic: Heat a tablespoon or two of olive oil (enough to coat the bottom of the pan) in a large sauté pan on medium high heat. Pat the pork pieces dry with paper towels. Sprinkle them generously with salt.

Working in batches, taking care not to crowd the pan or stir the meat much, brown the meat on all sides.

Pork Chunks Searing in Pot Seared Pork Chunks Frying in Pot

Right at the end of browning the meat, add 4 cloves of roughly chopped garlic to the pan with the meat, let cook with the meat for about a minute.

4 Add pork and spices to large pot of boiling water: Once the meat has browned, transfer it to the large stockpot of boiling water. Scrape up any browned bits at the bottom of the pan, and any garlic, and add those to the pot as well. Add the rinsed hominy.

Add bay leaves, cumin, and oregano. When you put the oregano in, smoosh together with your hands so that the oregano breaks up more as it goes in. Add a tablespoons of salt. Bring to a simmer, reduce the heat and cook for 15 minutes.

5 Prepare the red sauce by puréeing in a blender the chilies, 2 1/2 cups or so of their soaking liquid, a teaspoon of salt, and 4 cloves of garlic. (To prevent the blender from creating too much pressure, it's probably best to start with the chiles and garlic and only a cup of the liquid in the blender, and then adding the rest of the liquid.)

Strain the red sauce through a sieve, discarding the tough bits of the sauce.

Red pozole sauce being strained into pot Spoon with White Corn over Pozole Rojo

6 Add the red chili sauce to the pot with the pork and hominy. Add another couple teaspoons of salt. Return to a simmer, lower the heat to just high enough to maintain a simmer, partially covered.

7 Cook for 2 to 3 hours until the pork is completely tender. Skim away excess fat. Taste for seasoning and add more salt to taste (you will likely need more than you expect, perhaps a tablespoon or more.)

The resulting soup should be rather brothy, as you will be adding a lot garnishes. Add more water if necessary.

8 Assemble garnishes: When getting ready to serve the pozole, you can prep the garnishes (slice the cabbage, chop the cilantro, etc.)

To serve, arrange the garnishes in bowls on the table and serve the pozole soup into bowls. Let your guests pick and choose which garnishes they would like on their pozole.

Serve with tostada shells (or tortilla chips if you can't find tostada shells).

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  • Carmen

    Amazing. I streamlined the recipe to reduce clean up and also made it in my Instant Pot. For the chili’s, after roasting them I added them to my blender then covered with boiling water to steep before blending. Then I sautéed the pork (and onion) and garlic in the instant pot. Added the blended chili’s and remaining ingredients (less water though) and cooked for 30 minutes on the Soup setting. The pork was fall apart tender and tasted like it had simmered all day long. I will definitely be making this again!


  • Chris

    This turned out so good. I was concerned the broth would lack flavor without some kind of stock or bouillon, but it was so incredibly flavorful. No modifications necessary, I just added fresh ground black pepper when seasoning because I like it.

    Great recipe!


  • Elizabeth

    This was amazing. My whole family loved it and I used chicken thighs instead of pork. Ahhmazing.


  • Samantha

    I made this tonight!! It’s still simmering for when my husband gets home, but my god! It smells like the pozole his mother makes!! The longer it simmers, the more those flavors melt into what this traditional recipe is all about! I couldn’t find the ancho chilies but I used 4oz of the other and it’s totally fine that way. I also didn’t bother with preheating them, I was in a hurry, so next time I will do that.


  • chris

    this is missing a step. the red sauce should be lightly fried before adding it to the broth.

  • Jason

    I’ve made this posole several times on Christmas Eve and it is always a hit, thank you for the recipe!

    I have Jewish family members who do not eat pork, so if I were to substitute beef for pork, is there a particular cut you would recommend using?

  • Laura

    I love this recipe it is authentic and my family was suprised at my skills. My father who is from Mexico loved it he said it was the best he ever tasted.


  • Jessica

    Can i make it with pork ribs and stew meat?

  • Rosa Solis

    Amazing, delicious, best I’ve ever had!


  • LaAnnette

    Absolutely delicious. I have made this a couple times and get lots of compliments, it taste so authentic. I make extra sauce and use it for enchiladas.


  • Rosa Solis

    This is by far the best recipe for red posole I have ever found! I’ve made this several times, for special occasions and everyone just raves about it! Very authentic, delicious and most definitely a keeper. As a Mexican American woman I thank you!

  • Susan

    I love, love, love this recipe. Followed it exactly and it was delicious…I actually doubled it and there were no leftovers!! Everyone wanted the recipe….even a trained chef! Great job!
    I am making it again!


  • Christin

    It seems very bland.. I’m also wondering if the ancho chiles cause to become more of a reddish brown .. Versus the bright red that I’m used to

    • Christin

      *cause the broth

    • Elise Bauer

      Hi Christin, if your posole rojo is bland, I suggest adding more salt. That is almost always the culprit. Since you are making your own both here, you must add more salt than you would normally think to.

      • Maria

        It’s bland because you did not add any bones. You need to add neck bones or something similar. That is what gives it all the flavor.

  • Christin

    Could some when help me cut this recipe in half I only have a family of 4 and they’re not crazy about eating the same thing for days. I don’t want to have leftovers that go bad

    • Emma Christensen

      Hi, Christin! This recipe freezes quite well, so you could always make the full batch and freeze half for later. If you’d prefer to only make a half batch, this recipe will work fine if you just use half the amounts for all of the ingredients listed. Enjoy!

  • Virginia Robinson

    Delicious, also with chicken


  • V

    Is this spicy?

  • Joanna

    It is amazing!❤


  • Emily Diaz

    I have made this recipe several times and love it! I even made it in Mexico for my husband’s family and they loved it! I would just add more meat and make sure to add meat with the bones as that gives the pozole more flavor. I love this recipe because I get to make the sauce from scratch!


  • Ramona

    Very good recipe, I added a little corn starch just to thicken up there soup, but it would still be very flavorful without this step.
    Also I make fry bread to go with this, Im Native American so we make frybread with every soupy dish.
    Perfect pairing.


  • Al

    I have a question about the quantity of pork. The recipe says 3 lbs pork shoulder (preferably with bone). Is there a weight you’d recommend if using boneless, or would it be about the same?

  • Alison

    I have this on the stove right now! I had a lot of trouble straining the sauce; I couldn’t get it to go through the sieve because the sauce was so thick. I eventually gave up and just dumped it all into the soup. Is there a trick to that?

    • Elise Bauer

      Hi Alison, in that case I would have diluted the sauce with a little more water. You’re trying to just get the chile juice, not any peel bits of chile. You can also press the sauce through the sieve with the back of a metal spoon.

  • Celene

    So good. The flavor is delicious. I will definitely be making it again. I am Mexican and I’ve ate lots of pozole and everyone has there own recipe. But yours is very yummy.

    * I added cumin, oregano, bay leaves and salt to the chiles and blended that. Other then that kept it the same.


  • Becky Cesarz

    First time making it, turned out perfect!!!! Thank you!!!


  • How many peppers do I need to make 4 ounces of the sauces

    How many peppers do I need to make 4 ounces of the sauce

    • Emma Christensen

      Hi there! Emma here, managing editor. Unfortunately, I don’t think that this recipe can be prepared in such a small quantity. I’d recommend making the full batch and then freezing what you don’t use. Good luck!

  • Tanya

    I used the recommended dried chilis and my sauce is dark, almost brown. Why is it not red?

    • Elise Bauer

      Hi Tanya, not sure. It could be the specific chilis you were using.

    • hwefhiusfhoisa

      make sure you don’t toast your chilis too long or they will burn and make your food dark and bitter. I usually toast them for 2-3 min at 350°. Just until they start to puff up and they get a slight sheen on the surface as the oils come out.

    • Trish

      Did you add the red chili sauce?.

      • Tanya

        I used the 4oz of ancho chilies which made a brown sauce, no toasting. I made a different batch with japones chili’s that was recommended by a friend.

  • Jessica

    I found this recipe last year, I have made it several times and it is my most favorite thing to make. It is perfect for my family of six. I grew up in Arizona this meal really takes me home. For that I cannot thank you enough.


  • Santo

    Have made this in the past and my family loves it .. they love it so much they want me to make for a group of friends .. around 30 to 40 .. how could I calculate that?

    • Elise Bauer

      Hi Santo, this is a pretty big recipe (serves 12). I would just triple it and that should get you well in the range of serving 30 to 40 people.

  • Norbert Ginsel

    You want to freak out your guests: This dish had religious significance among the Aztecs. The meat was taken from humans who were sacrificed. The Spaniards introduced the pig, and the natives admitted it tasted pretty much the same. They believed that “first man” was created from hominy and water, so the dish was a sort of communion food. If you prefer beef, consider another ancient dish: Birria. It’s not as old, because most native Mexicans did not raise cattle until after the Spaniards settled in what is now Mexico.

  • Adriana R

    Hello, I’m interested in making this stew for a Christmas party that’s being hosted at my house. Im curious as to how many chiles I need. If I could get an amount rather than ounces thank you!

    • Elise Bauer

      Hi Adriana, looking at the photo, I’m counting about 12 to 13 dried chiles.

      • Norbert Ginsel

        I just made a batch for a pot-luck Christmas dinner, but I will not be able to attend, so my posole rojo will not be let out of the kitchen. I used 6 guajillo peppers, and a jar of Herdez (!) guajillo sauce. The sauce really saves a lot of time when you’re in a hurry. The heat level of the posole is just enough to tickle the back of the throat, but it all fits when you add the garnishes. I used 3 lb of pork shoulder, smoked in cherry wood, and 2x25oz cans of hominy. The rest is as the recipe posted here. It’s good. I cooked it low and slow on a NuWave induction hob at 190 for 14 hours. Oh, and I doubled the comino, half included early, and the other half after defatting the pot.

    • Norbert Ginsel

      I got my recipe for Posole Rojo from the cultural archives of the Univ. of Guadalajara. You can use the above recipe, and 8 guajillo peppers. I buy them dried, then soak them in water, then seed and core and blend into the water. The balance is quite nice, as guajillos have a lot of flavor with little heat. I’d consider 8 to be minimum, and more if you want more chili flavor.

      • Chris

        Spot on! The guajilla provides the best flavor profile by far. I still add a jalapeno and a non-dried Anaheim as well for added heat and texture as the guajillo is blended with the broth. just dice the other peppers.

  • Rosario


    This recipe made me hungry. My family is going to eat red Pozole on Saturday and I am making green Pozole (and super spicy) on Sunday. My family eats it with lettuce or cabbage, lime, raw onion, radishes, serrano peppers, oregano and avocado. It is the best. Of course the tortilla chips are never left out. We juse started using small pork rinds as an extra garnish. Please try it. My mother is from Michoacan so it is kind of typical to use these garnishes. I do have a friend who says that her family uses mayonnaise as one of their garnishes. Weird! But everyone enjoys their Pozole in different ways.

  • Liz K

    Instead of using just plain water for the “stock” to form the broth – could I use chicken or vegetable stock to create even more flavor?

    • Elise Bauer


    • Emma Christensen

      Hi, Liz! Emma, managing editor for Simply Recipes, here! I would still use water for the steps involving softening the chiles, but for the soup itself, yes, I think using broth or stock would work just fine. Enjoy!

      • Liz

        Hi! Liz again :) I’m about to make this and I was surprised to see how much hominy it calls for in the recipe. Could I inquire why so much? Is that tradition?

        • Elise Bauer

          Hi Liz, this recipe makes a big batch (serves 12). Pozole is a hominy stew, so yes, there is a lot of hominy in it.

          • Liz K

            I did it!! I made it and it seems to have been a success!! The family I made it for seemed to really like it and said I “pulled it off”. The only thing was that their family puts even MORE hominy in it! lol…..but thank you so so much. I credit your recipe for helping me hold my own!

          • Elise Bauer

            Hi Liz, great! I’m so glad they liked it! Well done!

      • Norbert Ginsel

        The answer is Yes. I use chicken broth, as it does not overpower the other ingredients. I find veggie broth too bland.

  • Rosie

    Thank you for the recepie it helped me and it is good I’ve had pozole with flour tortillas and butter and bollilos and butter it’s good. I like pork necks for the meat. I’ve also had it with chicken and pork together now that was the best I’ve had

  • Marnie leffler

    Love to see that there are other people besides myself that love tostadas with their posole rojo! Love this recipe!

  • maria

    Hello, I am mexican, great recipe, just one commente: Pozole is served with shredded lettuce, not cabbage, lime, avocado, radishes, onion, and dry organo. we do not put cilantro nor red tomato as garnish. Thanks

    • Elise Bauer

      Hello Maria, depending on where you are from in Mexico, pozole may be made in a slightly different manner due to regional differences.

      • Shaye Salazar

        I definitely agree that it’s a regional thing. My husband’s family is from Michoacan and we serve cilantro, raw onion, lime, lettuce, queso fresco, and radishes with ours on formal occasions. If it’s just us at the house and we’re craving pozole, we just use cilantro, lime, and onions so we don’t waste the garnish ingredients. You can use lime, onion, and cilantro with anything, but the other stuff not so much. Thanks for this recipe by the way! I couldn’t figure out how my mother-in-law got the soup to be red because I never got to see her do the part with the chilies. Mystery solved!

    • Mr. Carrillo

      I am mexican too and I’ve always had pozole with cabbage. In my opinion it’s way better than lettuce. I’ve only had it with lettuce one time and didn’t care for it because the lettuce gets mushy or soggy and cabbage retains a crunch and it just tastes better in the pozole.

    • Anita

      I’m Mexican too, but I guess it must be regional because we do use cabbage. Guess everyone has their preference :)

    • Raynette lopez

      My aunts put cabbage an radish an avacados an all that on side and guess what they from Mexico!I don’t think all Mexicans prepare same dishes meaning just cuz u Mexican doesn’t make ur way the only traditional version,lol they just saying how they learned my family from Michoacán so this close to how we eat it plus few more ingredients but an I have even put my own twist to things but hey I love my cauldos picoso

  • Jacky

    Amazing ! It was my first time and I thought I would be too hard but this recipe is perfect . Thank you !

  • JULIE Villones

    Live in Yuma, Az and found the Guajillo chile’s at Food City. Just went crazy over this soup. Used pork shoulder and let the ingredients all simmer in a slow cooker. Browed the pork in a skillet first and yum! Will use this recipe again!

  • Ashley

    Very Very good recipe. Instead of the hominey, I used chickpeas

  • LLawliss

    I love pozole, and I’ve wanted to make it myself for a while. This recipe turned out SO WELL, even for a novice like me who has never made this kind of thing before. I followed the recipe exactly. I can’t think of anything I’d do differently to make it any better. Thank you so much!

  • Kayleigh Bowles

    I was wondering how many cups of water you have in the large stock pot that you add the meat to?

    • Elise Bauer

      Hi Kalyeigh, the first step says “5 quarts”. This is equal to 20 cups.

  • Ashley

    So, can this recipe be made using Chili Ancho powder or by making your own red sauce with chiles? I see in the recipe you give powder and chiles but, didn’t see the powder in the prepping directions.

    • Elise Bauer

      Hi Ashley, there is no powder in this recipe. The directions are for creating your own red chili sauce from whole dried chilies. If you already have red sauce, you can probably use that. You’ll need at least a couple of cups.

  • Anitra

    I was able to make it today and the beef substitute I used was chuck roast. It came out perfectly.

  • Jennifer Garcia

    OmG Elise,
    Thank you for posting this recipe…Ive ordered Posole from my favorite Mexican restaurant for over a year now because i was too scared to ask for their recipe lol anyways i tried making it myself and did not come out good. However your recipe for the posole taste exactly like the restaurant’s so thank u thank u for posting!!!!


  • Jean

    Taste a little bitter to me any suggestions how to smooth it out

    • HL

      I would recommend you to use fresh lime squeezed over the top!!!

  • Lester Castillo

    i could not find the actual chiles but i have a package of ancho powder and two packages of guajillo powder, how much should i put in to get the same effect, i was thinking 3 Tbsp of each but I’m still not sure

    • Elise Bauer

      Hi Lester, very good question. I don’t know! 3 Tbsp each sounds like a good place to start.

  • kim

    My son walked in the kitchen and saw the simmering pot of red sauce with bones, and immediately posted to Instagram, “I dont know WHAT my mom is cooking here, but I aint eatin it!”. Flash forward, within 2 days the ENTIRE pot is gone. I was planning on taking some to my mom, but nope. He and his friends finished the pot and have repeatedly asked for an encore ever since. Doing it again tonight, this time Ill have to hide some for mom.

  • anahi rodriguez

    this is seriously the best recipe ever.. my mom would tell me how to make posole but it never came out like this… awesome. i love it.

  • Emily

    Making this for my husbands birthday, your is the most authentic I’ve found. Thanks for sharing!

  • Anitra

    What type of beef would be a good substitute for the pork? Thank you in advance.

    • kim


      • Anitra

        I actually found from multiple people that chuck roast would be a good substitute, but thanks.

    • Lorena Wrotek

      People often use chicken

  • Jaclyn

    I have been making this recipe for over a year now and it is the best! Im going to be sad to put this recipe away for the summer so I’m going to make it one more time before the heat comes. Thank you for sharing!

  • Delsey Kinnard

    Back in the day when you had eleven siblings in the house you knew your mama had to make every dinner stretch, mom would also cook up a pot of pinto beans and add them into the pozole, the broth/juice from the beans also brought on a rich thick flavor as well. My mothers recipe lives on in our family.

  • Chandra

    I am Mexican and was looking for a traditional recipe (didn’t want to ask relatives) and your recipe is the most authentic I found, it is so delicious thank you for your contribution my husband especially thanks you

  • Keith

    When you said “red posole,” I thought you meant you were using red corn! I think the sauce from the chilies must be really tasty. I want to try this. I have dried red posole corn kernels that I want to use, so this will be perfect for the soup. Wonderful recipe!

  • Doug and Michele

    My girlfriend and I have been looking for a Mexican restaurant in our area to have this dish,only to find that the places we tried didn’t serve it so we decided to try and make it. Well we came across your recipe and gave it a try. It came out fantastic!!!! We are Hispanic and proud to serve this to our families. Thank you so much !!

    • Elise Bauer

      That’s high praise, thank you!

      • Mary

        Do you have this pozole recipe for a 6 quart instant pot? Approximate cook time for 2 lbs of pork? Pressure release?

        • Emma Christensen

          Hi, Mary! We have a Green Pork Posole recipe for the instant pot — here’s that recipe. This recipe cooks 1 1/2 pounds of pork for 30 minutes. My guess is that 2 pounds of pork would cook in about the same time, but you could add another 5 minutes of pressure cooking if you want to be safe. Let us know how it turns out!

  • Estoy Listo

    This is exactly it. My favorite pozole recipe. Thanks, Elsie

  • Valerie Torres

    Thank you for posting this recipe the instructions were easy to follow and the results were gobbled up by my parents, relatives, and guests.

  • Janet taylor

    I make mine with Pork neck bone meat, Chili powder, salt, pepper,oregano leaves, Hominy and Chop Green onion and Lemon juice. this is fast ,easy and taste great !

  • Theano

    This will be the third Christmas Eve in a row I will make this soup. It became an instant tradition. I always follow this recipe exactly and it is great. Maybe this year I will see if I can get a pigs foot. Thank you and Happy Holidays!

    • Randi Leon

      ox tails r good to n easier
      to find

  • Connor

    this is a huge amount of food to make, is it possible to freeze some of it? I like having frozen soup on hand but I’m not sure how the hominy would fare

    • kim

      Cut the recipe in half. But seriously, last time I made this I thought the same thing…..but…..3 days later I had an empty pot. Kids killed it.

  • Vanessa

    Made this a couple of nights ago and it was awesome! Thank you!


  • Amber

    Could you skip over cutting the shoulder into pieces? That seems daunting. Could you shred the meat after cooking it in the crock pot? Thanks! Always love your recipes. Your blog is my go to for “never fails to be awesome” recipes.

    • Esh

      My local grocery store is an Ingles and they will cut up any meat for you any way you like it! I just had them cut a pork shoulder roast into cubes and then when I got home I trimmed a little extra fat off most of the cubes. The posole is simmering now. Can’t wait!

  • Teresa

    Hi. Elise- if I use cooked pork meat from the mercado at what step would I place it in the broth? Thanks…

  • natasha

    My boyfriend is from Mexico, and he absolutely loves pozole. I made this recipe for him, and he said it might be the best he has had! I did add pork neck bones. The pork shoulder I bought said bone in, but it only had a very little piece of bone. So while it was simmering I ran to grocery store to look for either pig feet or neck bones. Anyway, it turned out wonderful, and now my boyfriend asks for me to make it every week. He says he would eat the whole pot to himself all week long! Thank you for sharing such a good recipe!

  • Nichole

    I’ve made pozole with pork spine in the past and was wondering what the difference would be? Is it the flavor or the toughness of the meat?

  • Dan

    I’ve made this about five times now. Really fantastic and flavorful. For those doubtful about adding that many spices, realize that Mexican food uses quite a bit of spice. I usually add more than called for and it turns out swell. I also tend to use a pork loin. It’s easier for me to cut up into small pieces without the bone. Thanks for the recipe, it will always be in my top ten.

  • Dan I

    I just made this and it was pretty good. I thought it was missing something, and I realized there’s no pata in the recipe. Just for the heck of it, I put in an envelope of Knox gelatin and it brought back that “feel” of the broth. Next time I’m going to put a couple of pig’s feet into the mix, and it’ll be perfect. Thanks Elise.

  • Joy

    Love this recipe. Because I have a new found love affair with my pressure cooker, I made my pork ahead of time in the cooker which only cooked for 20 minutes and it was perfection. I strained the broth and defatted it and then added the hominy, chilies, etc. It only took about 1 1/2 hours I also make a chili paste that my Mexican friend taught me to add with the garnishes. It allows anyone to spice up the dish at the table if they so desire. Muy saboroso!

  • Laura

    I don’t care how it’s spelled, if you think you should put the oregano in during or after or what you think the garnishes should be because I made my soup as instructed by this recipe and it was awesome!!! There are obviously many versions of it, I just want to say this version is so yummy! I have made it with chicken also and I had my hubby asking for more. Yum!! Thanks for sharing!!

  • Christina

    This is the best posole recipe I’ve had in a long time. I’m pinning it on my “Feed the Face” board on pinterest. THANKS SO MUCH FOR SHARING!

  • Kai

    My friend, Brandon, emailed me this and it looked so good I thought I had to try it. Man, am I glad I did! He used chicken broth instead of the water, I used water. He said his broth was good, mine was too. My wife prefers light tasting soups and this fits the bill perfectly. The pork was pretty well marbled and had a touch of fat on it, but I never saw enough fat to skim. I left the bone in, as suggested, during the entire cook. The broth I got was rich and tasty. The condiments, exactly as described except for the radishes, were perfect for this recipe. I saw the avocados diced small in the photo and got some that were semi-ripe so they didn’t mush when cut… excellent! I used chips, salty and thick tortilla chips. I love hominy and enjoyed it so much I am looking for another hominy recipe.
    Thanks for this recipe, it will be getting mileage at our house again soon.

  • Wendy

    This recipe is delicious but I think 108 oz of hominy is far too much for 5 quarts of water. To meet the recipe requirements I added almost 4 cans of hominy (29 oz per can). Perhaps I read the recipe wrong Should I have added more water? I don’t see any instructions about adding more water after adding the meat to the 5 quarts of boiling water.

    In the future I will use half to one can of hominy.

    See the end of step 6. “Add more water if necessary.” ~Elise

  • Margaret McFarland

    Delish! My stockpot is in storage so my cooking was done in the turkey roaster in the oven. Water was heated before adding. Cooked @ 225 for 3 hours. I don’t think crock pots come large enough for this generous meal. Love your web site.

  • cynthia gavigan

    thanks for the inspiration!
    celebrated my 16 year old daughters and my birthdays last week and made this. I have to brag that my version was as beautiful as yours. this was so perfect as one never knows how many are going to show up and as it turned out we had a houseful with plenty for everyone.

  • alita

    I’m mexican and pozole is my favourite meal!!! i have to say this one is authentic the only thing i will do different is the toppings Puebla my state usually has lettuce, lime wedges, oregano, chopped onions.. and tostadas on the side that’s it!!! enjoy!!

  • Ari Brown

    Here in NM, we spell posole just like you :) And when red chile comes into season and dries, we eat tons of it! When I make mine, pork is my favorite, but I’ll use whatever I have (lamb, beef, leftover turkey or chicken, or even make it without meat.) And yes, step 6 on can be done in a slow cooker. I serve ours up with sharp cheddar, chopped onions, sour cream and cilantro for those who like it.
    I love the diversity on your site. So many delicious recipes from so many backgrounds. And they are always amazing!

  • eli

    I make this with leftover turkey after thanksgiving. make stock with the carcass and add the shredded leftover meat after you cook the hominy and everything else. So good.

    Brilliant! ~Elise

  • drdirk

    Thanks for this recipe – I tried it and my kids loved it. I’ve never actually even heard of pozole, so I was afraid it would be a little too hot for our taste, but it was just right. Can’t wait to look at some of your other recipes!

  • Kevin in Chicago

    I made this recipe last night and found it to be surprisingly easy to make. I have eaten pozole many times, but this was the first time I made it myself. Finally a recipe I didn’t have to double, which I often do when I have my family over for dinner. The children, well, actually everybody loved it. (Even my compadre, who is a pozole “expert”) I finished it in the morning and left it on a slow simmer all afternoon and by evening the meat just fell off the bone. Great recipe, Elise.

  • brlaub

    Saw this recipe and had to try it. The Food 4 Less in Coachella had all the ingredients, including pork shoulder already cut with a few bones labelled “for posole.” Cut recipe in half and used both ancho and guajillo chiles. The ancho added a little sweetness. It turned out perfect. I used both white and yellow hominy but both looked the same after cooking. Enough to feed 6 for a total cost under $23. Thanks for this great recipe. I will be making this often.

  • Katie | Healthnut Foodie

    Love pozole!!! I published a recipe for pozole rojo using the slow-cooker in my cookbook last spring, so I know it works well! I also have a brighter pozole verde recipe on my site! http://www.healthnutfoodie.com. Both are such lovely dishes and perfect for feeding a crowd on a shoestring! Pozole also freezes well, without the garnishments, of course!

  • marybeth lynn

    Im hoping to serve this to a group of friends – my one question: Are the dried chilis you mention spicy-hot? Two of my guests dont do SPICY . . . .a little bit is fine but much more and they wont enjoy. I would prefer it to be something very flavorful without too much heat and serve spicy add ins on the side ? ? ? ? This just sounds sooooooooooooooo fantastic! I bet the house will smell fantastic too!

    Hello Marybeth Lynn, this posole is made with dried red chiles, which are by default, spicy. If you want something less spicy, I suggest our chicken pozole recipe. ~Elise

  • Trish

    I made this yesterday for dinner. SO delicious! I have made posole with pork for years but this was the first time it was “rojo” – red. I really LOVE this version! I like a bit of heat to mine so I along with the 4 ancho chile I also added about 4 chile de arobl – I discarded all seeds and stems as without them it was just the right spice. For those that like it spicy HOT leave the seeds (to taste) in as a lot of the heat comes from the seeds. Just blend them into your rojo sauce.

    Anyway, this was a big WIN for my household.

    Thank you!

  • David

    I often use my pressure cooker to make dried beans in a hurry. (soak 1 hour then pressure at 15 lbs for 20 minutes.) I’m wondering if I could use this same method to cook dried hominy before including it in the soup? This looks like a great recipe and I’m going to try it for my next dinner party. Thanks so much. Great photos as well.

  • Erin

    Its so funny that you’ve just posted this recipe…my husband had been asking for pozole for weeks, so I made the pozole blanco on your site…he said it was very good, btw, but it looks like I’ll be making this one as well since he really wanted pork. I said “can’t I use chicken?” and he said “can you make chicken taste like pork? ” :) uhh, I guess he prefers pork. Thanks for all of your fabulous recipes!

  • Christina

    This was very good. ” A keeper!” according to the husband. We short-cutted by using pork loin, but the toasting, soaking, mincing and straining of the ancho peppers made this dish!!! Great depth of flavor and we loved the freshness of the toppings.

  • Ariadna

    I agree with Guillermo! Pozole is spelled with a Z, at least in Mexico. He’s also right about the oregano; it’s added on the plate. And the original garnishes are onion, radish and lettuce. Of course you can use all those other things, but the original ones are these. Love your blog!! Love and hugs from Mexico!

  • Mary

    What is hominy, please?
    Mary – in England

    A type of corn. You can learn more about it in the Wikipedia. ~Elise

    • james

      Or, for those in England, a type of maize. :)

  • Novelismo

    Yum! thank you … might make a posole for my birthday … or it might just be Texas Chili …. you might try stewing the chilis a bit longer, and then peeling them before pureeing.

  • Jamie

    Just wondering why you specify “with bone” for the pork shoulder – should I include it in the pot while the soup is boiling and remove it before serving? It doesn’t seem to be included in the recipe anywhere.

    Yes and yes. If you can get pork shoulder with the bone, just use it while the soup is cooking and remove it before serving. The bone will help create a rich broth. ~Elise

  • Guillermo

    Pozole with a Z instead of an S is the right way of writting it. I’m Mexican and have lived all my life to this day enjoying this delicious dish. If you want to experience it in the traditional and original way, the dried oregano should be added to the pozole on the plate after serving just before eating (putting some dried oregano between your hands and rubbing them together applying some force), not on the heat. The tostada shells are generally served with a small bowl of cream to put on them with salt and fresh panela cheese (white and salty, the kind that won’t melt with heat). If you want to enjoy the flavor of the radish in the mix but it turns out to be very strong, you can submerge it in water for an hour or two before serving (the same goes for the onion). Good work Elise! Congratulations for this recipe and your blog, it’s great.

    • Kay

      I’m Mexican too, and Pozole/posole is made and eaten differently in different regions of Mexico. Where I’m from, you don’t put panela or queso fresco. You don’t eat the tostadas with cream. And the oregano is added while it cooks. Different regions make it and eat it differently. This way, is just like home. Perfect. Needs no modifying.

  • JavelinWarrior

    This is completely different from foods I normally cook but so tempting all the same. I’ve never used hominy, but any suggestions for where one might find fresh hominy vs canned?

    You can find dried hominy, but you’ll have to cook it the same way you would have to cook dried beans. I haven’t seen dry hominy around here, but I’m guessing it is more available in the south, or in Mexican markets. ~Elise

  • g.

    delicioso indeed! i seriously think i could eat this every single night of the week – so many of my favorite flavor combos. stunning, elise!

  • Cheri

    I’ve eliminated/reduce pork & beef from my diet. Has anyone tried this using chicken thighs or breasts.

    We have a chicken pozole on the site which doesn’t use red chiles, but I don’t see why it could be adapted to do so. Thighs would work best, and you shouldn’t have to cook them nearly as long as the pork. ~Elise

    • Lisa

      I use the same recipe but replace the pork with chicken breasts. The Posole turns out just as tasty!

  • monty

    A friend of mine was “guest” of the Mexican government for 4 years back in the late 70’s and learned how to make this while working in the kitchen. This is my family’s go-to winter soup. He makes his with dried hominy which requires precooking. He also uses pork shoulder but throws in a couple of pig feet for added flavor and of course more chilies. Thanks for posting your version. This is really good. Everyone should try it.

    I almost got a pig’s foot for this last batch, but by the time I got working on it the store that sold them was closed. Pigs feet are traditionally included in pozole rojo, especially for the gelatin, like using chicken feet to help create gelatin for a chicken soup. ~Elise

  • Elizabeth

    But… Pozole is spelled with a Z!!! Have you tried “pozole negro”?? They make it further south, in Guerrero, and the base is black beans. Very good.

    From what I can tell, the spellings “posole” and “pozole” are interchangeable. Both are well in use. ~Elise

    • Mary

      Maybe it’s just regional. I’ve seen it spelled both ways. I usually go with posole with an “S”.

  • Robert E

    I’ve found Mexican oregano to lose it’s flavor if cooked too long. I’d suggest adding an additional teaspoon during the last 15 minutes of cooking.

    And tostada shells? Really? I’ve always preferred buttered toast points or fresh tortillas to chips or shells.

    Tostada shells are traditionally served with posole. The quality depends on the brand or if you are making them yourself. ~Elise

  • Chandra

    If you use dry hominy (available at Mexican groceries), beware! You will need to boil it for 2-3 hours. Probably best to put it in with the meat at the beginning.

    Yes, dried hominy will require extra cooking. Culinate has a recipe for Rick Bayless’ Posole Rojo that starts with dry hominy, which would be a good guide. ~Elise

  • Heather @opgastronomia

    This post is making me smile and think of New Mexico! Love posole – my go to recipe is from the big Gourmet cookbook, but I’ll definitely try yours next time.