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Pozole Ramen

Name: Pozole Ramen
Prep time: 40 min
Cook time: 90 min
Total time: 130 min
Cuisine: Mexican
Ingredients: 4 Dried guajillo chilli; 2 Dried ancho chilli; 300 g Japanese ramen noodles; 2 tbsp White miso paste; 400 g Hominy corn (cooked); 4 Spring onion; 400 g Chashu pork or pulled pork; 4 slices Radish (sliced)

130 min (40 prep + 90 cook) Medium 4 servings Fusión

Edmond Bojalil

Recetas Mexas

Published: 27 Mar 2026 · Updated: 29 Mar 2026

Red pozole broth with Japanese ramen noodles, hominy corn, chashu and toppings from both cultures, a Mexico-Japan fusion.

About this recipe

Pozole ramen is one of the most creative fusion dishes of contemporary Mexican cuisine: a deep, spiced red pozole broth that serves as the base for Japanese ramen noodles, complemented by hominy corn, chashu pork, ramen egg and the traditional pozole toppings (oregano, radish, lettuce). It is the union of two cultures of deep broths that share a similar philosophy: using bones, time and technique to create a comforting broth of extraordinary complexity.

History & Origin

The fusion of Japanese and Mexican cuisine has deeper historical roots than it might appear: between 1897 and 1910, Mexico received significant waves of Japanese immigration, especially in the states of Chiapas, Oaxaca and Baja California. The Japanese-Mexican community developed a hybrid cuisine combining Japanese techniques with local ingredients, and vice versa. Pozole ramen emerged on the contemporary food scene of Mexico City and Guadalajara between 2015 and 2020, when a new generation of Mexican chefs who had studied or travelled in Japan began exploring the similarities between ramen (pork bone broth with noodles) and pozole (pork broth with corn): both are healing soups, perfect for the cold, with broths requiring hours of cooking and toppings that each diner customises to their taste. The result is a dish that honours both traditions without betraying either.

Estimated cost

£15.00

Total cost

£3.75

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

580

Calories

38g

Protein

55g

Carbohydrates

22g

Fat

Fibre

980mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
For the pozole-ramen broth: toast 4 guajillo and 2 ancho chillies on the comal, soak for 20 minutes. Blend with 2 charred tomatoes, garlic and cumin. Fry this sauce in a large pot with a little oil for 5 minutes. Add 2 litres of pork bone broth (or concentrated beef stock) and the drained hominy. Cook for 40 minutes over low heat.
💡 If you don't have pork bone broth, use concentrated chicken stock with a little miso paste to add depth.
2
Dissolve the miso paste in a little hot broth and add to the pozole. Adjust salt and heat. The broth should be full-bodied and an intense dark red.
3
Cook the ramen noodles according to the packet instructions (usually 3–4 minutes). Drain and divide between 4 large bowls. Ladle the hot pozole broth over the noodles.
💡 Ramen noodles soften quickly - serve them immediately after cooking to maintain their texture.
4
Finish each bowl with slices of chashu pork (or pulled pork), some hominy corn, half-moon slices of radish, shredded lettuce, Mexican oregano, spring onion and a halved soft-boiled egg. Serve with tostadas and lime.