Pozole Rojo

I get a lot of requests for a good pozole rojo recipe, it takes time but it’s worth it! This is my own recipe as a home cook if you are a pozole purist, look away… probably not for you. If you are new to pozole think of it as a very nutritious stew that you can play around with ingredients. Main thing is that you will have to decide if you want it red or green, referring to the type of chiles. I have posted in the past a hatch chile pozole, you can use pork, chicken, seafood (why not?) – just follow some basic principles and it will be awesome. Then you get to have fun with the toppings – everything pretty much goes: cabbage, radishes, onions, jalapenos, etc. your call. I always like to pair mine with corn tortillas – I heat them up with butter and roll them up. You can also roll them up and cover with foil. It will help… Anyways, enjoy – let me know how it turned out by tagging me @yolitortilleria on insta or @eatyoli on FB. Love seeing your creations! PM if you have any questions… Happy pozole making!



1 lb country style boneless pork ribs

½ lb pork shoulder / boston butt

1 teaspoon oregano

1 bay leaf

1 garlic head

Thyme sprigs

1 tbsp olive oil

 2 cups of nixtamalized corn (it will double once its cooked) – or you can buy canned hominy

10 red chiles (I used 8 guajillos and 2 anchos, you can go half /half)

½ white onion

3 garlic cloves

1 tsp of chicken bouillon

½ tsp of grated ginger

2 tbsp olive oil








Serve with warm buttered Yoli corn tortillas


How to prepare

Start by cooking the pork. Cube the pork in fairly big chunks and lightly salt it. In a stock or soup pot, heat up 1 tbsp of olive oil and sear the pork (about 5 minutes) browning all sides. Then top with water (about 3 liters) and place in oregano, bay leaf, garlic and thyme. Bring to a gentle boil and reduce heat to a simmer. Cook until tender about 1.5 – 2 hours.

In the meantime, make the red chile base. Take the tops of the chiles off and shake off the seeds. Heat up a saute pan and lightly toast the chiles (be careful not to burn them). Top them completely in water and bring into a gentle simmer for 15 minutes. Transfer the chiles with the remaining liquid into a blender. Add onion, garlic, ginger and bouillon – pulse until smooth. If you have a Vitamix, use the soup setting and let it do its thing for 3-5 minutes. If you don’t have a Vitamix, pulse as smooth as you can and then pour through a fine mesh to remove any remaining chunks or unpleasant chile skin. Set aside. 

Once the pork has been done cooking, remove all the pork pieces and set aside. Pour over the broth through a fine mesh in a large bowl and set aside.

In a soup pot (if using the same, make sure you wash it off) heat up 2 tbsp of olive oil and add the red chile sauce. Stirring and cooking for 5-8 minutes until it has a nice deep red color and you can no longer taste raw onion. Add the pork broth and corn / hominy. Bring to a boil and reduce to simmer. If you are using nixtamalized corn it can take from 2 – 3 hours. If you are using canned hominy – simmer for 30 minutes. Once fully cooked add the pork and simmer for 20 minutes. Add salt if needed and you are ready to eat.

Serve with toppings and warm buttered tortillas, provecho!