Pozole rojo stands as one of Mexico’s most beloved and iconic stews—a hearty, comforting dish that combines tender pork, plump hominy, and a vibrant red chile broth bursting with smoky, earthy depth. Often served during celebrations, family gatherings, or simply as a soul-warming meal on chilly days, this red pozole (distinguished from its green or white counterparts by its signature chile-based sauce) is a true celebration of Mexican culinary tradition.
Renowned chef and author Rick Martínez brings his expertise to this classic recipe, emphasizing techniques that elevate home cooking to restaurant quality. His version highlights a foolproof method for toasting dried chiles to unlock their nutty, fragrant essence without any bitterness, along with roasting canned hominy for added texture and flavor. Fresh herbs like cilantro and mint infuse the broth with aromatic brightness, while subtle spices such as oregano, peppercorns, and a single clove create layers of warmth and complexity.
Why This Pozole Stands Out
Martínez’s approach transforms everyday ingredients into something extraordinary. By toasting the chiles in the oven rather than frying them, you achieve even, controlled flavor development. Roasting the hominy gives it a lightly toasted edge that contrasts beautifully with the rich broth. The result is a deeply satisfying stew where the pork becomes melt-in-your-mouth tender after hours of gentle simmering, and the red chile puree delivers bold yet balanced heat.
This pozole rojo serves 8 generously and takes about 3½ hours total (with 1 hour of active time), making it ideal for weekend cooking or meal prep—it tastes even better the next day.
Key Ingredients
- Dried chiles — A mix of ancho, guajillo, pasilla, and morita chiles for a complex, smoky red sauce.
- Hominy — Four 15-ounce cans of white or golden hominy, rinsed and drained (a convenient shortcut that works brilliantly when roasted).
- Pork — 3 pounds boneless pork shoulder for rich, shreddable meat.
- Aromatics — 16 garlic cloves, a large white onion, fresh cilantro, mint, bay leaves, dried Mexican oregano, black peppercorns, and a whole clove.
- Other essentials — Vegetable oil, kosher salt, and 10 cups water.
Traditional garnishes let each person customize their bowl: diced avocado, crema or sour cream, crumbled queso fresco, shredded cabbage, chopped onion, sliced radishes, fried tortilla strips, dried chile de árbol for extra spice, and fresh lime wedges.
Step-by-Step Preparation
- Toast the chiles — Preheat the oven to 350°F and toast the stemmed and seeded chiles on a baking sheet until fragrant and lightly browned (about 5 minutes). This step intensifies their flavor without scorching.
- Roast the hominy — Raise the oven to 450°F and roast the drained hominy until edges brown and it becomes aromatic (15–20 minutes).
- Brown the pork — In a large Dutch oven, sear the pork shoulder in oil until deeply caramelized on all sides.
- Build the broth — Sauté garlic and onion with salt, then add the toasted chiles, spices, and water. Bring to a boil and nestle the pork back in with fresh herbs and bay leaves.
- Slow simmer — Cover and cook on low for 2–2½ hours until the pork shreds easily.
- Puree the sauce — Discard herbs and bay leaves, then blend the broth (with chiles and aromatics) until silky smooth. Season to taste.
- Combine and finish — Return the puree to the pot with roasted hominy, simmer to meld flavors, then stir in shredded pork.
Serve hot in deep bowls, encouraging everyone to pile on garnishes and finish with a squeeze of lime for brightness.
Tips for Success
- Make ahead: Pozole improves with time—refrigerate for up to 3 days and reheat gently, thinning with water if needed.
- Adjust heat: Keep morita seeds for more spice, or remove for milder flavor.
- Variations: While this pork-based version is classic, Martínez’s recipes often adapt beautifully to other proteins or dried hominy for purists.
Rick Martínez’s pozole rojo captures the heart of Mexican home cooking: bold flavors, thoughtful technique, and the joy of a shared, customizable meal. Whether you’re new to pozole or a longtime fan, this recipe delivers an authentic, restaurant-worthy bowl that’s sure to become a favorite.
About The Author
