Soups & StewsHard

Red Pozole

Name: Red Pozole
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Cuisine: Mexican
Ingredients: 1000 g Pork head meat or shoulder; 1 White onion; 0.5 Diced onion; 4 Ancho chillies; 2 Arbol chillies; 8 Guajillo chillies; 4 Garlic cloves; 1 Shredded lettuce; 4 Limes; 500 g Pre-cooked hominy corn (cacahuazintle); 1 tbsp Dried oregano; 1 to taste Salt; 8 Tostadas; 6 Radishes, sliced; 500 g Pork spine

5.0(1 rating)

210 min (30 prep + 180 cook) Hard 8 servings Guerrero / Jalisco

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 22 Jun 2026

Hearty hominy corn and pork broth in a rich red chilli sauce.

Servings

Custom:

💰 Estimated cost: £34.69

£4.34 per person

* Approximate prices based on UK supermarkets

Ingredients

1000 g Pork head meat or shoulder£8.98find
1 White onion£0.65find
0.5 Diced onion£0.33find
4 Ancho chillies£1.60find
2 Arbol chillies£0.16find
8 Guajillo chillies£2.87find
4 Garlic cloves£0.16find
1 Shredded lettuce£1.05find
4 Limes£0.69find
500 g Pre-cooked hominy corn (cacahuazintle)(Maíz pozolero in Mexico)£7.49find
1 tbsp Dried oregano£1.99find
1 to taste Saltfind
8 Tostadas£3.83find
6 Radishes, sliced£0.40find
500 g Pork spine£4.49find

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About this recipe

Red pozole is one of the most celebrated dishes in Mexican cuisine, with deep pre-Hispanic roots. It is a rich, thick broth made with hominy corn (cacahuazintle maize), pork, and a red chilli sauce. It is served with an array of garnishes including shredded lettuce, sliced radishes, diced onion, dried oregano, tostadas, and lime. Pozole is the star dish at national holiday celebrations and family gatherings, especially in the states of Guerrero, Jalisco, and Morelos.

History & Origin

Pozole rojo is one of the most historically significant dishes in Mexico, with evidence of its consumption stretching back more than 3,000 years in the cultures of Guerrero and Jalisco. In pre-Hispanic times it was a ceremonial and ritual dish offered to the god Xipe Totec during sacred festivities; Spanish chroniclers documented that it was originally prepared with human flesh from prisoners of war, which was replaced by pork after the Conquest. The cacahuazintle corn, a large-kernelled variety that bursts open like a flower when cooked, is exclusive to this dish and gives it its unique texture. It is the star dish of the Independence Day celebrations on the 15th of September, when every family prepares enormous pots to share. It is served with a tray of garnishes that each diner adds to taste: lettuce, radish, oregano, tostadas, lime and chilli.

Estimated cost

£34.69

Total cost

£4.34

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

420

Calories

30g

Protein

40g

Carbohydrates

15g

Fat

Fibre

980mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Wash the pork (head meat or shoulder) and pork spine. Place in a large pot with enough water to cover by about 5 cm. Add half an onion, 2 garlic cloves, and a teaspoon of salt. Bring to the boil, skimming off any foam.
2
Reduce the heat to medium-low, cover, and cook for 1.5-2 hours until the meat is very tender and falling apart.
3
Meanwhile, remove the veins and seeds from the guajillo, ancho, and arbol chillies. Toast them briefly on a dry griddle and soak in hot water for 15 minutes.
4
Blend the soaked chillies with the remaining 2 garlic cloves, the other half of the onion, and a little of the soaking liquid until very smooth. Strain through a sieve.
5
Fry the chilli sauce in a little oil in a frying pan over medium-high heat for 5 minutes, stirring constantly, until it darkens and thickens.
6
Add the fried sauce to the strained broth in the pot. Add the drained, pre-cooked hominy corn. Stir well and cook for 30 minutes over medium heat.
7
Return the meat to the pot. Season with salt and oregano. Cook for a further 15 minutes over low heat to allow the flavours to meld.
8
Serve the pozole piping hot in deep bowls. Accompany with shredded lettuce, sliced radishes, diced onion, dried oregano, tostadas, lime wedges, and chilli flakes.
💡 Pozole tastes even better the next day. You can prepare it in advance and reheat.

Frequently asked questions

What people ask about this recipe

¿Qué maíz uso para el pozole si no encuentro cacahuazintle?

Esta receta usa maíz cacahuazintle precocido. Fuera de México lo más práctico es el maíz pozolero en bote o lata (a veces etiquetado como 'hominy' o 'mote'), que se vende en tiendas latinas y online: escúrrelo, enjuágalo y añádelo al caldo los últimos 30 minutos, igual que indica la receta.

¿Se puede congelar el pozole rojo?

Sí, y muy bien: congela solo la base (caldo, maíz y carne) hasta 3 meses en recipientes herméticos. Las guarniciones —lechuga, rábano, cebolla, tostadas y limón— se añaden siempre frescas al servir. De hecho, el pozole recalentado sabe mejor que recién hecho.

¿Por qué mi pozole sale amargo?

Casi siempre por los chiles: al tostar los guajillos, anchos y de árbol en el comal bastan 30 segundos por lado; si se queman, amargan toda la salsa. También ayuda colar la salsa licuada y freírla 5 minutos antes de añadirla al caldo, como indica la receta.

¿Cuánto aguanta el pozole en la nevera?

De 3 a 4 días en recipiente tapado. Al ser un caldo con carne de cerdo, enfríalo pronto tras cocinarlo y recaliéntalo siempre hasta que hierva. Guarda las guarniciones aparte para que no se ablanden.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.