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Posole Rojo 1

Posole Rojo

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 3 hours 15 mins
  • Total Time: 3 hours 30 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Mexican


Pozole or Posole Rojo is a traditional soup or stew from Mexico made out of hominy and pork cooked in spices like cumin and peppers served with ca




  • 1 kg pork shoulder, boneless cut into large chunks
  • 4 cups glutinous corn kernels or hominy
  • 8 cups chicken stock
  • 2 cups boiling water
  • 2 cups tap water
  • 3/4 cup dried red chillies, seeded
  • 1 green capsicum / bell pepper, seeded
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano (preferably Mexican)
  • 1 pc bay leaf
  • 1 large white onion, chopped
  • 6 cloves garlic, minced
  • salt
  • freshly ground black pepper
  • oil


  • diced avocado
  • shredded lettuce (original recipe calls for cabbage)
  • sliced radishes


  1. In a bowl soak dried red chillies in 2 cups of boiling water for at least 30 minutes.
  2. Place chillies, soaking liquid, green capsicum, 1/2 tsp salt in blender then blend until smooth. Strain in a sieve into a bowl discarding the solids. Set aside.
  3. Season and rub pork with cumin and salt.
  4. Prepare a Dutch oven, add oil then sauté onions and garlic.
  5. Add the pork and brown on all sides.
  6. Pour in the tap water, chicken stock, the blended chilli sauce (adjust the amount to the level of spiciness you like), oregano, bay leaf and salt. Bring it to a boil then reduce heat to low, simmer for 2 hours or until pork is tender.
  7. Add the glutinous corn kernels or hominy then simmer for 1 more hour or until pork is fork tender, add more water if needed. Shred the pork with fork, season with salt and freshly ground black pepper then serve with garnishes.