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Traditional Pork Pozole Rojo: Pork & Hominy Stew

Traditional Pork Pozole Rojo: Pork & Hominy Stew
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This version of pozole rojo is from mi amiga who lives in the Bajío region of Mexico (west-central Mexico). It is a luscious slow-cooked stew made with pork, hominy, Mexican spices, and a blend of mild to moderate chile peppers in the rojo sauce. It is simple to make without a lot of hands-on time, but to develop the full flavors it should be simmered for a couple of hours. This recipe makes a big batch as pozole is a classic dish to share with a crowd!

Pork pozole with side garnishes of limes, radishes, cabbage and cheese
Slow carb pork pozole rojo

Jump to: RECIPE | What is Pozole? | Is Pozole Low Carb? | Key Ingredients | Illustrated Step by Step | Rojo vs Verde vs Blanco | FAQs

The Bajio region of Mexico outlined in red, located in central Mexico.
The Bajio Region of Mexico Oulined in Red

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What is Pozole (Posole)?

Pozole is one of Mexico’s oldest soups or stews, said to date back to Aztec times. There are now a ton of different versions but old-school pozole rojo has a smoky red stock spiced with pureed chile peppers, slow cooked with pork and hominy (whole white corn kernels that have been acidified to soften and plump up the kernels).

It is essentially an earthy, aromatic pork and hominy stew that is slow cooked in very large batches. It’s simple, so the ingredients are quite important.

The hominy provides a soft chewy texture, the broth is complex and should include pork with bones in addition to some pork with fat. For example the pork might include pigs’ feet, pork shanks and or pork shoulder.

I have made this recipe with using only pork shoulder, as it is readily available in US grocery stores. However, pigs feet and pork shanks are available in Mexican grocery stores, and adding pork with bones is the traditional way to make this stew. Both versions will give you a delicious pozole!

When is Pozole Served?

While in the U.S. we think of stews as cold weather fare, in Mexico pozole is served whenever you need to feed a crowd or when there is something special going on (i.e., a fiesta).

Pozole is often thought of as a rural celebration food, often seen at fiestas, but a more casual celebration dish than mole or tamales.

One friend from Mexico told me it was sometimes referred to as “drunken food”, as it was often enjoyed at fiestas that had plenty of drink and merriment.

Mi amiga also said that pozole is even considered the dish to celebrate the week’s end (which is Thursday).

Is Pozole Low Carb?

The hominy part of pozole is quite starchy and definitely not low carb.

If you want a slow carb version, try this pozole with garbanzo beans. It substitutes garbanzo beans for the hominy. This is my go-to version when I am being compliant with the slow carb diet.

Pozole with garbanzo beans, radish, limes and cheese
Slow carb pork pozole with garbanzo beans

Another slow carb pozole that is slow carb and truly easy is this version made in the slow cooker. It uses ancho powder instead of rehydrated chile peppers and substitutes navy beans for hominy.

Slow carb pork pozole with navy beans and various garnishes
Slow carb pork pozole with navy beans and various garnishes

Key ingredients

While the broth and hominy are the base of the soup, it is the garnishes that really bring pozole to life. Typically the soup is served in bowls at the table and additional plates are heaped with garnishes. Some say pozole is “all about the garnishes”.

Ingredients for pozole rojo including peppers, pork, hominy onions, spices and masa.
Ingredients for pozole rojo: pork, canned hominy, bay leaves, onions, garlic, dried chile peppers, canned diced tomatoes, cilantro, Mexican oregano, salt

The garnishes vary but typical garnishes found on a Mexican table might include:

  • Thinly sliced radishes
  • Chopped avocados
  • Cilantro
  • Chopped onions (purple or yellow)
  • Wedges of lime
  • Shredded cabbage or lettuce
  • A range of hot sauces
  • Crisp tostados
  • Pepitas
  • Sour cream for those who want to tone down the heat level
Pozole garnishes; cheese, radish, lime, cabbage and cilantro
Pozole garnishes; cheese, radish, lime, cabbage and cilantro

Most pozole ingredients are readily available at larger grocery stores or at the Mexican grocer. Specialty masa is sometimes used in pozole and Masienda is my favorite place to find high end, organic specialty ingredients.

Illustrated Step by Step:

Here are the steps lined out with photos. For the details of the recipe itself, see the recipe card below.

Pork butt, onions, bay leaves and hominy in pot of water
Step #1: Place pork, onion, hominy and bay leaves in large pot and cover with water. Bring to boil and then simmer for about 1 hour.
Mix of dried chile peppers soaking in water to rehydrate
Step #2: Soak chile peppers in warm water for 1/2 hour to rehydrate.
Blender with chile peppers and other ingredients for Mexican rojo sauce
Step #3: Destem rehydrated peppers and blend with onion and cilantro and some of remaining chile water
Mexican rojo sauce in blender
Step #4: Add tomatoes and rest of sauce ingredients to blender and thin with more chile water if needed.
Pork butt, spices and rojo sauce simmering in pot
Step #5: Add rojo sauce to pot with pork and hominy and simmer for about 2 hours. When done, remove pork and shred into pieces and return to pot.
Pozole garnishes; cheese, radish, lime, cabbage and cilantro
Step #6: Prep all the garnishes. Dish up the pozole and serve the garnishes on the side.

Pozole Rojo vs Verde vs Blanco

Red pork and hominy stew (rojo) is the classic pozole, and it is made with a mix of chile peppers. The pepper varieties can vary but it should include smoky anchos or pasillas in the mix.

Pozole verde is usually made with chicken instead of pork and includes poblanos (poblano chile peppers are the fresh peppers that become anchos once they are smoked) and tomatillos.

Pozole blanco does not have red or green chiles to give it the color that the other ones do. It is sometimes considered the most “pure” of the three, with the broth becoming the most important part. It is often served with a spicy salsa on the side for those that want to spice it up a bit.

3 different pozole bowls: rojo, verde and blanco.
3 different pozole bowls: rojo, verde and blanco.

Is Pozole Rojo Spicy?

Most recipes for pozole rojo use the mildly spiced ancho and guajillo peppers. The verde and the blanco is even less spicy, with the verde using mild poblanos and the blanco foregoing the chile peppers all together.

Some cooks will add chile de arbol to the broth, if they want to increase the heat level. Others will just keep it mildly flavored with chiles and provide hot sauces on the table for individual preferences.

Chile de árbol Peppers
Chile de árbol Peppers

In our recipe we used a mix of anchos, pasillas, and guajillo peppers and then served it with a range of hot sauces on the table.  It is also common to include arból chiles instead of hot sauce to increase the heat level.

Bowl of Mexican pork pozole with hominy.
Bowl of “spicy” Mexican pork pozole

Frequently Asked Questions:

Can this be made in an instant pot?

I have not made it in an instant pot, mostly because the traditional way is to permeate the house with the smells of something special. I don’t see any reason why it couldn’t be made in an instant pot however. Just rehydrate the chiles and make the rojo sauce first and then add that with the rest of the ingredients to the instant pot and set it for “stew”.

How long will it keep?

It will easily keep in the refrigerator for a week, and in fact gets better with each reheating. Just reheat the whole stew until hot and serve the garnishes fresh.

If you enjoy all types of Mexican food, check out this category of ALL Mexican recipes, where you will find over 40 Mexican recipes, from casual, to low carb, to fancy.

Like this recipe? It helps me out greatly if you leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below and maybe even leave me a quick comment too!

Pork Pozole Rojo: Pork and Hominy Stew

Mexican pork pozole with hominy.
This lush Mexican stew is a brothy pork and hominy (white corn kernels) stew flavored with mild chile peppers and Mexican spices and served with tostadas and a ton of garnishes.
5 from 4 votes
Prep Time 30 minutes
Cook Time 1 hour
Servings 10
Calories 277



  • 12 cups canned hominy Drained; We used a 6 lb can from the mercado; you could use 2-3 25 oz cans
  • 3-4 pounds mixed pork something with bones if possible (pigs feet, shanks, etc). Use pork shoulder by itself if these are unavailable
  • 2 bay leaves
  • 2 cloves garlic smashed and peeled
  • 2 onions 1 for broth and 1 for rojo sauce
  • 12-15 dried chile peppers We used 4 anchos, 5 passilas, and 5 quajillos
  • 16 ounces can of diced tomatoes
  • 1 bunch cilantro broken up and some saved for garnish
  • 1 tablespoon Mexican oregano (dried)
  • 1 tablespoon salt


  • Fill a large pot with water (about 10 cups and add hominy, pork, bay leaves, garlic cloves and one onion (cut in half). Add more water if needed to cover pork.
    Bring to a boil. Reduce heat and let it simmer while you prepare the rojo sauce.
    12 cups canned hominy, 2 bay leaves, 2 cloves garlic, 2 onions, 3-4 pounds mixed pork
  • While the pork is simmering, make the rojo sauce. First rehydrate chiles in hot water for about 30 minutes or until soft. Do not discard the liquid from the rehydration process as you will need it later.
    Once the chiles are soft, destem them and add them to a blender, along with the onion (quartered) and a some of the liquid that was used to rehydrate the chiles (I used about 3/4 cup of liquid).
    Puree until fairly smooth. Add the tomatoes, cilantro, oregano and salt to the chiles in the blender and blend until it is a smooth sauce. You may need to add more of the chile rehydration liquid to get it to a smooth consistency.
    This is the rojo sauce.
    16 ounces can of diced tomatoes, 12-15 dried chile peppers, 1 bunch cilantro, 1 tablespoon Mexican oregano (dried), 1 tablespoon salt
  • Add the rojo sauce to the pot with the pork and broth and simmer for 2 hours, or until you think all flavors have melded together enough.
    If the sauce is too thin, simmer it longer uncovered. If it is too thick, add some water or chile rehydration liquid.
    Taste as you go.
  • Serve soup in bowls and have a lot of side garnishes and hot sauces available for people to add to their soup according to their preferences.
    Garnishes might include radish, lettuce, onions, avocados, limes and a variety of hot sauces (see notes for amounts)



  • ½ head of cabbage shredded
  • 1 large white onion diced
  • 6 radishes sliced into half moons
  • 6 limes quartered
  • 1 avocado, sliced
  • 6 arból chiles finely chopped (or hot sauces)
  • Salt as needed
If you enjoy all types of Mexican food, check out this category of ALL Mexican recipes, where you will find over 40 Mexican recipes, from casual, to low carb, to fancy.
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Calories: 277kcalCarbohydrates: 31gProtein: 20gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 56mgSodium: 1446mgPotassium: 351mgFiber: 6gSugar: 5gVitamin A: 222IUVitamin C: 3mgCalcium: 39mgIron: 2mg
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  1. Beth says:

    Do we need to seed the peppers before they get blended?

    • We did not take the seeds out of the dried peppers. A lot of them came out however in the rehydration process and in handling. I think if you have the time I would use your hands to scrape out some of the seeds from the softened rehydrated peppers before blending. It doesn’t hurt to have them in but it will make it more spicy and maybe a little more bitter.

  2. Dorothy Stainbrook says:

    5 stars

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