Pozole Rojo Recipe Easy Red Pork Soup with Fresh Garnishes

Let me set the scene—you walk into the kitchen and, instantly, the rich aroma of simmering pork, smoky dried chiles, and earthy hominy wraps around you like a well-loved blanket. The steam carries whispers of garlic and onion, and that unmistakable deep red broth glimmers in the pot, practically begging for a spoonful. I’ll be honest: Pozole Rojo is the kind of soup that gets under your skin—in the best way possible. The first time I made this Pozole Rojo recipe, I was in my tiny apartment, testing recipes on a chilly Sunday afternoon, hoping to capture the flavors of my abuela’s table. One taste and I was instantly hooked. It was the kind of moment where you pause, spoon in mid-air, and just grin because you know you’ve stumbled on something truly special.

Years ago, when I was knee-high to a grasshopper, my family always celebrated big occasions with a giant pot of pozole—sometimes red, sometimes green, but always with the same ritual: everyone gathered, ladling out bowls, and competing for the biggest pile of garnishes. (Honestly, sometimes it felt like the garnishes were half the point!) I discovered this easy Pozole Rojo recipe after a rainy weekend spent leafing through old cookbooks and craving that nostalgic comfort only a bowl of red pork soup can deliver. If I’d known how simple and soul-soothing it could be, I would’ve started making it years ago—no special occasion required.

My family couldn’t stop sneaking tastes as the soup simmered. The kids loved loading their bowls with crunchy radish and cabbage, and my partner declared it “the best red pozole yet.” Not gonna lie, it’s become a staple for family gatherings, lazy Sundays, and even as edible gifts in mason jars for friends. This Pozole Rojo recipe is perfect for potlucks, cozy weeknights, or when you need something that feels like a warm hug in a bowl. It’s dangerously easy, endlessly customizable, and—after testing it more times than I care to admit (all in the name of research, I swear)—I can tell you, you’re going to want to bookmark this one.

Why You’ll Love This Easy Pozole Rojo Recipe

When you make this Pozole Rojo (Red Pork Soup), you’re not just cooking—you’re diving into a bowlful of tradition and comfort that’s simple enough for weeknights but impressive enough for any get-together. After years of tweaking, tasting, and learning from both family and professional chefs, I’ve got a few good reasons why this version stands out from the rest.

• Quick & Easy: Comes together in under 2 hours—no overnight soaking, no complicated steps. Seriously, it’s perfect for those spontaneous soup cravings or busy evenings.
• Simple Ingredients: No need for special grocery runs. Everything you need is probably already hiding in your pantry or fridge.
• Perfect for Gatherings: Pozole Rojo is the ultimate party soup—set out bowls of fresh garnishes and let everyone create their own masterpiece. It’s a total crowd-pleaser at game nights, potlucks, or holiday feasts.
• Unbelievably Delicious: Smoky, spicy, and savory, with a broth so rich you’ll want to lick the bowl. The fresh toppings add crunch and brightness that make every bite a little different.
• Customizable: Make it as mild or spicy as you like. Swap pork for chicken, or make it vegetarian. The base recipe is your canvas.

What really sets this Pozole Rojo recipe apart is the easy chile puree method—no need to toast or fry chiles separately. Plus, blending the broth with garlic and onion gives it a silkier texture and a deeper flavor without hours of simmering. (I picked up that trick from a chef friend who swears by it!) And let’s face it: most pozole recipes are weekend projects, but this one fits into a weeknight, thanks to canned hominy and pressure cooker options.

This isn’t just another red pork soup—it’s comfort food with heart and old-school flavor, streamlined for modern kitchens. It’s the kind of meal that makes you close your eyes after the first bite, maybe sigh a little, and realize you’ve just made something special. Whether you’re cooking for two or a whole crew, you’ll want this Pozole Rojo recipe in your regular rotation—trust me.

What Ingredients You Will Need for Pozole Rojo

This Pozole Rojo recipe uses simple, honest ingredients to create that deep red broth and satisfying, meaty bite that makes this soup irresistible. Don’t worry—no need for a specialty store run. Here’s what you’ll need (and a few tips from my own kitchen):

• Pork Shoulder (2 1/2 lbs / 1.1 kg), cut into large chunks: This cut is perfect for slow simmering, becoming fork-tender and flavor-packed. You can substitute with boneless pork ribs or even a pork butt if needed.
• Garlic (6 cloves), peeled: Adds a robust, savory note. If you love garlic, toss in an extra clove (I usually do!).
• White Onion (1 large), quartered: Simmered in the broth for sweetness and depth. Yellow onion works too in a pinch.
• Dried Guajillo Chiles (6), stems and seeds removed: These chiles provide the classic red color and gentle heat. If you want more spice, add 2 dried chile de árbol (tiny but mighty!).
• Dried Ancho Chiles (2), stems and seeds removed: These bring a smoky, slightly sweet flavor. If you can’t find anchos, use more guajillos.
• Canned White Hominy (2 cans, 25 oz / 700 g each), drained and rinsed: The soul of pozole! You can use frozen or dried hominy (see tips below), but canned is the easiest.
• Bay Leaves (2): For that subtle aromatic background.
• Salt (2 tsp / 10 g, plus more to taste): Don’t be shy—taste and adjust as you go.
• Chicken or Pork Broth (8 cups / 2 liters): Store-bought or homemade. I use Better Than Bouillon for a shortcut sometimes.
• Freshly Ground Black Pepper (1 tsp / 3 g): To round out the flavors.

For Garnishing (the fun part!):

• Shredded green cabbage or iceberg lettuce
• Thinly sliced radishes
• Chopped fresh cilantro
• Diced white onion
• Lime wedges
• Crunchy tostadas or tortilla chips
• Sliced avocado (optional, but oh so good)

Ingredient Tips:

• You can swap pork for chicken thighs if you prefer (just reduce simmering time).
• For a vegetarian pozole, use vegetable broth and skip the meat—add diced zucchini or mushrooms for heartiness.
• In summer, top with fresh corn kernels for sweetness.
• If you can’t find guajillo or ancho chiles, look for dried “New Mexico” chiles—they work in a pinch.
• For gluten-free, check your broth ingredients and tostadas.

I usually reach for “Juanita’s” hominy (nice tender grains) and “El Mexicano” dried chiles, but use what you can find locally! Don’t stress about perfection—pozole is all about big flavor and comfort.

Equipment Needed to Make Pozole Rojo

You don’t need a fancy kitchen to pull off this easy Pozole Rojo recipe—just a few basics and maybe a little elbow grease:

• Large Stockpot or Dutch Oven (at least 6-quart / 5.5-liter): Essential for simmering the pork and broth. I love my enameled Dutch oven, but any large, sturdy pot works fine.
• Blender or Food Processor: For pureeing the chiles, garlic, and onion into a silky paste. If you only have an immersion blender, that’ll do in a pinch (just blend in the pot—carefully!).
• Fine Mesh Strainer or Sieve: To strain the chile puree for a smooth broth. Not strictly necessary, but makes a big difference in texture.
• Cutting Board and Sharp Knife: For prepping garnishes and cutting pork.
• Tongs or Slotted Spoon: Handy for fishing out pork pieces or bay leaves.
• Serving Bowls and Spoons: Don’t forget—you want deep bowls for all the garnishes!

If you don’t have a blender, you can finely chop the rehydrated chiles and mash with a mortar and pestle—it’s more work, but works in a pinch. A basic soup pot will do if you’re just starting out; I used my hand-me-down aluminum stockpot for years. Pro tip: Wash your blender and sieve right after using—the chile paste can stain if left too long.

How to Make Cozy Pozole Rojo (Red Pork Soup) Step-by-Step

1. Prep the Pork and Broth:
   • Add 2 1/2 lbs (1.1 kg) pork shoulder, 6 garlic cloves, 1 quartered white onion, and 8 cups (2 liters) broth to a large stockpot. Toss in 2 bay leaves and 2 tsp (10 g) salt.
   • Bring to a gentle boil over medium-high heat, then reduce to a simmer. Skim off any foam or impurities that rise (about 5-10 minutes in).
   • Let simmer, partially covered, for 60–70 minutes, until the pork is fork-tender and the broth is fragrant.
   • Tip: If you’re in a hurry, use a pressure cooker—cook on high pressure for 35 minutes, then natural release.
2. Prep the Chiles:
   • While the pork simmers, heat a small pan over medium. Toast 6 dried guajillo and 2 ancho chiles for 1-2 minutes per side, until fragrant (don’t let them burn!).
   • Transfer chiles to a bowl and cover with boiling water. Let soak for 20 minutes, until very soft.
   • Warning: Use gloves if you’re sensitive to chile oils. Keep a window cracked—they get smoky!
3. Make the Chile Puree:
   • Drain the soaked chiles. Place in a blender with 1 cup (240 ml) of the simmering broth, the cooked onion and garlic from the pot, and 1 tsp (3 g) black pepper.
   • Blend until completely smooth—about 1 minute. If needed, add more broth to get things moving.
   • Pour the puree through a fine mesh strainer directly back into the soup pot, pressing with a spoon to extract all the flavor. Discard bits left behind.
   • Note: The smoother your chile paste, the silkier the broth—worth the extra step!
4. Add Hominy and Simmer:
   • Add 2 cans (25 oz/700 g each) drained hominy to the pot. Stir well.
   • Simmer uncovered for 30-40 minutes. The soup should look deep red, with tender pork and plump hominy.
   • Taste and adjust salt as needed. If you want more heat, add a pinch of cayenne or a chile de árbol.
5. Shred Pork and Final Touches:
   • Use tongs or a slotted spoon to remove pork chunks. Shred or chop into bite-sized pieces. Return the pork to the pot and stir.
   • Fish out bay leaves and discard.
   • If the broth is thick, add a bit more broth or water to your liking.
6. Prep Fresh Garnishes:
   • While the soup finishes, thinly slice radishes, shred cabbage, dice onion, and chop cilantro. Cut limes into wedges.
   • Set out garnishes family-style so everyone can build their perfect bowl.
7. Serve:
   • Ladle Pozole Rojo into deep bowls. Pile on your favorite fresh toppings—radish, cabbage, onion, cilantro, a squeeze of lime, avocado, and crunchy tostadas on the side.
   • Enjoy while it’s piping hot. (Leftovers are even better the next day!)

Troubleshooting: If the soup tastes bland, add more salt or a splash of lime. If the broth is too greasy, let cool slightly and skim off excess fat. Don’t rush the simmering—flavor takes time!

Cooking Tips & Techniques for Perfect Pozole Rojo

After making Pozole Rojo more times than I can count, I’ve learned a few tricks and survived some kitchen mishaps along the way:

• Pick the Right Pork: Stick with pork shoulder or butt for tenderness and flavor. Lean cuts get tough—learned that the hard way when I tried pork loin once (never again!).
• Don’t Skip the Chile Soak: Properly softening dried chiles is crucial. If you rush this step, you’ll end up with tough bits in your broth.
• Strain for Smoothness: Pressing the chile puree through a sieve makes all the difference—nobody wants gritty soup. I used to skip this, but trust me, it’s worth the 2 extra minutes.
• Taste, Taste, Taste: Broth needs salt, and it’s easy to under-season. Adjust gradually, especially if using store-bought broth (which varies in saltiness).
• Multitask with Garnishes: While the soup simmers, prep all your toppings—it saves time and keeps things moving.
• Control the Heat: Pozole Rojo is flavorful but not always spicy. If you like it hot, add a chile de árbol or a dash of chili powder at the end.
• Make Ahead for Parties: Pozole tastes even better after a night in the fridge—the flavors deepen, and the broth gets richer. Just reheat gently and add a splash of broth if it thickens up.
• Watch the Simmer: Boiling too hard can toughen the pork and cloud the broth. Keep it at a gentle bubble for the best results.

Honestly, my biggest failure was once forgetting to strain the chile paste—everyone got a crunchy surprise. Live and learn! With these tips, you’re set up for red pozole success every time.

Variations & Adaptations for Pozole Rojo

One of the best things about Pozole Rojo is how flexible it is. Here are a few favorite twists, tested in my kitchen and inspired by friends and family:

• Chicken Pozole Rojo: Swap pork for boneless, skinless chicken thighs (about 2 lbs/900 g). Simmer for 30–40 minutes, then shred. It’s lighter but still has that classic red chile flavor.
• Vegetarian Red Pozole: Use vegetable broth and add diced zucchini, mushrooms, and sweet corn. Skip the meat entirely—the chile broth and hominy still shine. I’ve made this for veggie-loving friends, and it always disappears.
• Low Carb/Keto Adaptation: Replace hominy with diced turnip or cauliflower florets. It’s not traditional, but it gives a similar texture and soaks up the chile broth beautifully.
• Spicy Pozole Rojo: Add 2–3 dried chile de árbol to the chile blend, or finish with a spoonful of chipotle in adobo for a smoky kick.
• Slow Cooker Method: Prep everything as above but add to a slow cooker. Cook on low for 6–8 hours, then shred pork and add garnishes.
• Allergen Swaps: For gluten-free, just double-check your broth and tostadas. For nightshade allergies, try making a “green” pozole with tomatillos and omitting chiles entirely (it’s a different soup, but still delicious!).

My personal favorite? Chicken pozole with lots of fresh avocado and a little hot sauce—it’s comfort food with a twist. Feel free to make it your own!

Serving & Storage Suggestions

Pozole Rojo is all about the garnishes and that piping hot, ruby-red broth. Here’s how I love to serve and keep it:

• Serving: Ladle pozole into deep bowls, then set out platters of shredded cabbage, radishes, cilantro, chopped onion, lime wedges, tostadas, and avocado. Everyone can customize their own bowl—kids especially love this part!
• Temperature: Serve steaming hot. If you’re making ahead, reheat gently on the stove, adding a splash of broth or water if needed.
• Pairings: I love pozole with crispy quesadillas, Mexican crema, or a cold Mexican lager (for the grown-ups). Horchata or agua fresca is perfect for a non-alcoholic pairing.
• Storage: Let leftover pozole cool completely, then store in airtight containers in the fridge for up to 4 days. Keep garnishes separate for best texture.
• Freezing: Pozole (without garnishes) freezes beautifully for up to 2 months. Thaw overnight in the fridge and reheat gently.
• Reheating: Warm individual portions in the microwave or on the stove over medium heat. Add a splash of broth if it’s thickened.
• Flavor Note: The flavors get deeper and richer after a day—so leftovers are seriously next-level.

Honestly, I think pozole is even better the next day, with all the flavors having had a chance to mingle. Don’t forget the lime squeeze right before serving!

Nutritional Information & Benefits

This Pozole Rojo recipe is surprisingly balanced—hearty enough for a main meal, but with plenty of vegetables from the garnishes. Here’s what you can expect, per serving (about 2 cups):

• Calories: ~320
• Protein: 22g
• Carbohydrates: 28g
• Fat: 12g
• Fiber: 5g

Health Benefits: Pork shoulder provides protein, iron, and B vitamins, while hominy is a good source of fiber and energy. The fresh garnishes add vitamin C, antioxidants, and crunch. If you go heavy on cabbage and radishes, you’re getting a bonus veggie boost. For gluten-free folks, just double-check your broth and serve with gluten-free sides.

Potential allergens: This recipe contains corn (hominy), which some folks avoid. Easily adapted for dairy-free, gluten-free, or low-carb diets. Personally, I love that a bowl of pozole is satisfying without being heavy—especially with all those fresh toppings.

Conclusion

If you’re craving comfort, tradition, and bold flavor, this easy Pozole Rojo recipe is a must-try. It’s the kind of meal that brings people together, sparks conversation over the garnish bowls, and leaves everyone asking for seconds. I love how simple it is to customize and how forgiving the recipe can be—even my kitchen mishaps turn into delicious discoveries.

Don’t be afraid to tweak the garnishes, dial up the heat, or swap proteins to tinker with your own perfect bowl. That’s the beauty of pozole—every family has their spin, and now you’ve got a solid foundation for yours. If you give this recipe a try, let me know how it turns out in the comments below (or tag me on Pinterest with your beautiful bowls)! It’s more than just soup—it’s a warm, welcoming tradition you’ll want to share again and again.

Happy cooking, and may every spoonful feel like a cozy hug from my kitchen to yours!

FAQs About Pozole Rojo (Red Pork Soup)

Can I make Pozole Rojo ahead of time?

Absolutely! The flavors actually get better after a night in the fridge. Just store the soup and garnishes separately, then reheat gently before serving.

Is Pozole Rojo gluten-free?

Yes, as long as your broth and toppings are gluten-free. Just double-check store-bought items—most hominy and chiles are naturally gluten-free.

Can I freeze leftover pozole?

You sure can! Freeze the soup (without garnishes) in airtight containers for up to 2 months. Thaw in the fridge overnight and reheat gently.

What kind of pork is best for pozole?

Pork shoulder or pork butt is best—they get tender and flavorful after simmering. Avoid lean cuts, which can get tough.

How spicy is this Pozole Rojo recipe?

This version is mild to medium, with rich chile flavor but not a ton of heat. Add extra dried chiles or hot sauce if you like it spicier!

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