Pozole Rojo Recipe: Authentic Mexican Hominy Soup 2026

Pozole rojo is one of Mexico's most cherished dishes, a deeply savory soup built on tender pork, plump hominy corn and a vivid red chile sauce made from anchos and guajillos. It is a dish with ancient roots, traditionally served at celebrations and gatherings, and it has lost none of its power to bring people to the table.

What makes this pozole special is the balance: the mild sweetness of the corn, the rich broth from slowly simmered pork, and the smoky, gently spicy depth of the chile sauce. The fresh toppings of lettuce, onion, radish and lime cut through the richness and make every spoonful taste bright and complete.

The key ingredient is pozole corn, the large white hominy kernels known as cacahuazintle. Look for it precooked in cans at Latin markets, which saves a lot of time compared with the dried version. With that shortcut in hand, the rest of the recipe comes together simply.

Ingredients for Pozole Rojo

This recipe serves 8 people as a main course.

• 500 g pork head meat
• 500 g pork ribs
• 10 garlic cloves
• 2 onions
• 2 bay leaves
• 3 ancho chiles
• 4 guajillo chiles
• 1 teaspoon oregano
• Salt
• 650 g precooked pozole corn (hominy)
• 1 head of lettuce
• 1 spring onion
• 5 radishes
• 1 lime
• Mexican tostadas

How to Make Pozole Rojo Step by Step

1. Cut the pork

Start by cutting 500 g of pork head meat into large cubes and separating 500 g of pork ribs one by one. Any cut of pork works here, from loin to trotters, ribs, spine, knuckle or shank, and chicken can be substituted too. Just keep in mind that cooking time will vary depending on the meat you choose.

2. Simmer the meat

Place the meat in a large pot with 5 peeled garlic cloves, 1 onion cut into quarters and 2 bay leaves. Cover with plenty of water, about 2 liters, and bring to a boil. Cook over low heat for about 1 hour and 30 minutes, until the meat is very tender, skimming the fat from the surface of the broth from time to time. The liquid level should stay roughly the same; if it reduces a lot, add hot water.

3. Clean the chiles

Meanwhile, prepare the chile sauce: open 3 ancho chiles and 4 guajillo chiles and remove the stems and seeds. These dried chiles have moderate heat and are widely used for salsas and moles; they give pozole rojo its signature color.

4. Soak the chiles

Put the chiles in hot water, enough to cover them — in this case about ½ liter — and let them soften for 20 to 30 minutes.

5. Blend the chile sauce

Once the chiles are soft, put them in a blender with the soaking water. Add 5 peeled garlic cloves, 1 peeled onion cut into quarters, 1 teaspoon of oregano and a good pinch of salt. Blend until you have a smooth, fine cream.

6. Cook the chile sauce

Pour the blended sauce into a wide skillet and set over low heat. Cook for 30 minutes, stirring occasionally, and keep it covered since it splatters quite a bit.

7. Strain the broth and shred the meat

When the meat is very tender and pulls away from the bone, strain the broth and shred the meat with your hands. Remove the garlic, onion, bay leaves and rib bones.

8. Add the hominy

Return the meat and broth to the pot and season the soup with salt. Add 650 g of well-drained precooked pozole corn and bring back to the heat.

9. Add the chile sauce and simmer

Once it comes to a boil, lower the heat and add the chile sauce — optionally strained to remove any bits of skin. Cook everything for about 10 minutes more.

10. Prepare the garnishes

While the soup finishes, prepare the accompaniments: shred 1 head of lettuce and 1 spring onion into julienne, slice 5 radishes thinly and cut 1 lime into wedges. Arrange these in one or several bowls so guests can help themselves, and put the tostadas on a plate too.

11. Serve the pozole

Serve the pozole very hot in deep bowls and finish with the lettuce, onion, radishes and a squeeze of lime juice.

Tips for the Best Pozole Rojo

Choose the right pork

Ask your butcher for cuts with some bone, such as ribs, spine or shank, since they give the broth body and richness. Any part of the pork works, and chicken can be substituted, but adjust the cooking time to the meat you pick.

Don't skip the hominy or chiles

The pozole corn and the chiles are the heart of this dish. Canned precooked hominy is the most convenient option, and ancho and guajillo chiles provide the color and mild heat that define pozole rojo. For extra spice, serve with chile powder or hot sauce at the table.

Serve with plenty of fresh toppings

Fresh vegetables are essential for the contrast they bring. Lettuce, onion, radishes and lime are a must, and you can also offer avocado, cilantro or tomato. Tostadas and fresh cheese cream are traditional accompaniments as well.

30 Top Recipes I Keep Coming Back to at Home

Like a lot of home cooks, I like having a go-to rotation that covers cozy comfort plates, well-known dishes from around the world, and sweets that please a crowd.

When a rich, indulgent treat is what I'm after, my picks are usually this La Viña Molten Cheesecake recipe, this refined Original French Crème Brûlée recipe, or a luscious Chocolate Mousse Cake recipe. And on days when I want something fruity and cozy, this timeless French Tarte Tatin recipe is the one I reach for.

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Tapas and Mediterranean cooking are a mood I return to often, and I tend to cycle through this punchy Basque Tuna with Tomato recipe, these crackly Patatas Bravas Air Fryer recipe, a velvety Tirokafteri Greek Dip Sauce recipe, and a cool Burrata Salad with Tomato and Pesto recipe. This chilled Italian Vitello Tonnato recipe also makes the table when I feel like something a bit more elevated.

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And when guests are coming and drinks are part of the plan, dinner often gets paired with a cool Original Cuban Mojito recipe, a strong Long Island Iced Tea recipe, or a jug of this fruity Bleeding Spanish Sangria recipe. To fill out the spread, I like setting out this zesty French Remoulade Sauce recipe alongside, or ending with this eye-catching Mediterranean Black Rice with Squid recipe.

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After years of trying, tweaking, and remaking dishes in my own kitchen, I've come to see that the ones that stick around are built on straightforward steps, methods you can trust, and serious flavor.

What follows is the set of recipes I keep circling back to—whether it's a fast plate just for me or a bigger spread for the people I love.

On the sweet side, the rich, silky Orange Chocolate Mousse Recipe is one I turn to when I want something that feels fancy without much fuss. Another dessert I adore is the caramelized Trdelnik Slavic Pastry Recipe, modeled on the well-known Central European chimney cake. If baking is your thing, knowing how to make syrup for better texture in desserts comes in handy, and my Inverted Sugar Recipe walks through exactly how I do it at home.

For something light and uncomplicated, I'll usually reach for the timeless Italian Caprese Salad Recipe or a flawlessly cooked Simple Poached Egg Recipe. And for heavier comfort plates, my usual picks are the filling Meatball Sandwich Recipe, the velvety Russian Stroganoff Beef Recipe, and the speedy weeknight go-to One Pot Pasta Recipe.

I'm just as happy sharing dishes with roots in other countries, like the genuine Sorropotún de Bonito Fish Stew Recipe, crunchy Chilean Pumpkin Sopaipillas Recipe, and Spain's own Cochifrito Segovian Fried Pig Recipe.

Air fryer cooking is another area I use all the time, since it cuts down on effort while still giving you excellent results. The ones I make most are Air Fryer Pork Ribs Recipe, Air Fryer Chicken Thighs Recipe, Air Fryer Sweet Potatoes Recipe, Air Fryer Baked Potatoes Recipe, Air Fryer Peppers Recipe, Air Fryer Mixed Sandwich Recipe, Air Fryer Toasted Bread Recipe, and Air Fryer Hard-Boiled Eggs Recipe.

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