Pozole Rojo
Nothing feels more like home than a big pot of pozole simmering on the stove. This Gris Kitchen version keeps the traditional Mexican flavors I grew up loving — rich red chile broth, tender pork, and warm comforting flavor in every bite. It’s the kind of meal that brings everyone into the kitchen before dinner is even ready.
Perfect for weekends, family gatherings, or slow cozy nights at home.
Serves 6–8 people. I Prep Time 25 minutes. I Cook Time 2.5–3 hours
Ingredients
For the Pozole
3 lbs pork shoulder, cut into large chunks
1 large white onion, halved
6 garlic cloves
2 bay leaves
10 cups water
Salt and black pepper, to taste
2 cans white hominy, drained and rinsed
For the Red Chile Sauce
4 dried guajillo chiles
3 dried ancho chiles
1–2 dried árbol chiles (optional for spice)
3 garlic cloves
1 tsp Mexican oregano
1/2 tsp cumin
2 cups broth from the pot
Toppings
Serve your bowl loaded with fresh toppings:
Shredded cabbage
Thinly sliced radishes
Diced onion
Fresh cilantro
Lime wedges
Mexican oregano
Avocado slices
Tostadas or tortilla chips
Instructions
1. Cook the Pork
In a large pot add:
pork
onion
garlic
bay leaves
water
salt
Bring to a boil, then lower the heat and simmer covered for about 2–2.5 hours until the pork is fall-apart tender.
Skim off any foam during cooking for a cleaner broth.
2. Prepare the Red Sauce
Remove stems and seeds from the dried chiles.
Lightly toast the chiles in a dry pan for about 20 seconds per side to wake up the flavor.
Place them in hot water and soak for 10–15 minutes until softened.
Blend together:
softened chiles
garlic
oregano
cumin
2 cups broth from the soup
Blend until smooth, then strain the sauce for a silky broth.
3. Finish the Pozole
Remove the onion and bay leaves from the soup.
Shred the pork into bite-sized pieces.
Pour the red chile sauce into the pot and stir well.
Add the hominy and simmer another 25–30 minutes so everything comes together beautifully.
Taste and adjust salt if needed.
Gris Kitchen Tips ✨
The secret is letting the broth simmer low and slow.
Guajillo chiles bring the beautiful red color without overpowering heat.
Fresh lime and crunchy cabbage completely change the bowl — don’t skip them.
Pozole always tastes even better the next day.
What to Serve With Pozole
Warm tostadas
Mexican rice
Fresh avocado
Agua fresca
Homemade salsa
Storage
Refrigerate up to 4 days
Freeze up to 3 months
The broth gets richer overnight, making leftovers even better.