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Mexican Red Chile Pozole

Category: Everyday Mains Made Simple

This traditional Mexican pozole brings together tender pork shoulder slowly simmered in a rich broth infused with red ancho and guajillo chiles. The homemade chile paste combines dried peppers, tomatoes, garlic, onion, and spices, creating a complex and smoky flavor that defines the stew. White hominy adds a pleasant texture, soaking up the savory sauce. Finished with fresh toppings like cabbage, radishes, avocado, and cilantro, this dish offers a vibrant balance of warmth and freshness. Ideal for gatherings or cozy dinners, it showcases the depth of Mexican culinary tradition.

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Breanna smiling at the camera.
Created By Breanna
Last updated on Mon, 23 Feb 2026 20:37:48 GMT
A bowl of Mexican Pozole with meat, avocado, and radishes. Save
A bowl of Mexican Pozole with meat, avocado, and radishes. | foodiffy.com

This Mexican Pozole is a hearty and comforting stew that brings warmth to any table. Perfect for weekend gatherings or when you crave a rich and vibrant flavor, this recipe combines tender pork, hominy, and a smoky red chile sauce to deliver a satisfying meal that feels both traditional and nourishing.

This dish became a favorite in my house after I made it for a casual Sunday dinner and everyone asked for seconds. It feels like a warm hug in a bowl every time.

Ingredients

  • Dried ancho and guajillo chiles: for that authentic smoky and mild heat select peppers that are pliable with no cracks for best flavor
  • Fresh tomato: adds natural sweetness and acidity to balance the richness of the pork
  • Chicken broth: helps build a layered savory base
  • Boneless pork shoulder or pork butt: provides the perfect marbling for tenderness
  • Onion and garlic: create an aromatic foundation that infuses the soup with deep flavor
  • Apple cider vinegar: brightens the chile paste and enhances the overall complexity
  • White hominy: adds texture and a subtle corn sweetness rinse well to avoid any canned taste
  • Fresh cilantro lime cabbage radishes and avocado: for fresh crisp toppings that bring balance and color

Instructions

Build The Red Chile Paste:
In a small saucepan over medium heat combine the dried chiles chopped tomato chicken broth onion apple cider vinegar garlic and cumin. Bring this mixture to a gentle simmer and let it cook for about 3 minutes to soften the chiles and meld the flavors. Cover the pan then remove it from the heat allowing the mixture to steep and cool for 15 minutes. Transfer to a blender and process until silky smooth scraping down the sides to ensure everything is blended evenly. Set this vibrant paste aside.
Prepare And Brown The Pork:
Trim any excess fat from the pork shoulder and cut it into 3/4-inch cubes for even cooking. Season generously with salt and freshly ground black pepper. Heat oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the pork in batches if necessary to avoid crowding. Sear stirring occasionally for about 6 minutes until each piece develops a deep golden crust. This caramelization is essential for adding richness to the stew. Remove the browned pork and set it aside.
Saute The Aromatics:
In the same pot add the diced onion and cook stirring frequently for 3 to 4 minutes until the onions soften and become translucent releasing their sweetness. Add the minced garlic and stir for another minute to avoid burning and to let the garlic’s aroma infuse the oil.
Combine And Simmer The Soup:
Return the browned pork and any juices back into the pot. Pour in the red chile puree and stir to coat the meat and onions cooking for about 2 minutes to help integrate the flavors. Add the drained diced tomatoes chicken broth rinsed hominy chopped cilantro sugar cumin oregano and bay leaves. Bring the stew to a boil then reduce the heat to low. Cover and let it simmer gently for 75 to 90 minutes stirring occasionally. The pork should become tender and the soup will thicken slightly as the flavors meld beautifully.
Finish And Serve:
Taste the soup and adjust the seasoning with salt and pepper as needed. Remove the bay leaves before ladling the pozole into bowls. Offer an array of toppings like shredded cabbage thinly sliced radishes chopped avocado extra onions cilantro and lime wedges for guests to customize their bowls with brightness and crunch.
A bowl of Mexican Pozole with a spoon.
A bowl of Mexican Pozole with a spoon. | foodiffy.com

I love how the fresh toppings and lime juice add layers of freshness and texture. This dish especially reminds me of family gatherings where everyone lounges around the table passing bowls and piling on the garnishes.

Storage tips

Store leftover pozole in airtight containers in the refrigerator for up to four days. When reheating add a splash of chicken broth or water to loosen the stew as it will thicken in the fridge. Pozole also freezes well for up to three months. Thaw in the refrigerator overnight before reheating gently on the stove.

Ingredient swaps

If dried ancho or guajillo chiles are hard to find a mix of mild chipotle powder or New Mexico chiles can work as substitutes but use less at first since they tend to be spicier. For a vegetarian option try substituting mushrooms and vegetable broth and double the hominy and tomatoes to compensate.

Serving ideas

Serve pozole with warm corn tortillas or crispy tostadas on the side. A cold Mexican beer or a tangy agua fresca like hibiscus or tamarind complements the rich flavors beautifully. For a heartier meal add a side of Mexican rice or refried beans.

A bowl of Mexican Pozole with meat, avocado, and radishes.
A bowl of Mexican Pozole with meat, avocado, and radishes. | foodiffy.com

Taking your time in the simmering stage allows the pork to absorb all the spices and the broth to thicken just right.

Frequently Asked Recipe Questions

→ What type of meat works best for this stew?

Boneless pork shoulder or pork butt is ideal as it becomes tender and flavorful during slow simmering.

→ How do the dried chiles influence the flavor?

Ancho and guajillo chiles give the stew a smoky, mildly spicy depth that defines its characteristic red sauce.

→ Can I make the red chile paste ahead of time?

Yes, the chile paste can be prepared in advance and stored in the refrigerator to develop even richer flavors.

→ What role does hominy play in the dish?

White hominy adds a unique chewy texture and absorbs the broth, balancing the richness of the pork.

→ Which toppings complement this Mexican stew?

Thinly sliced cabbage, radishes, avocado, chopped onions, cilantro, and lime wedges add freshness and crunch.

Mexican Red Chile Pozole

A comforting Mexican stew featuring tender pork, hominy, and vibrant red chile sauce.

Preparation Time
15 mins
Time to Cook
95 mins
Overall Time
110 mins
Created By: Breanna

Type of Recipe: Lunch & Dinner

Cooking Difficulty: Intermediate Skill Needed

Cultural Origin: Mexican

Portion Size: 6 Number of Servings

Dietary Options: Gluten-Free, Dairy-Free

Ingredients Required

→ Red Chile Paste

01 3 dried ancho chile peppers, seeded and coarsely chopped
02 2 dried guajillo chile peppers, seeded and coarsely chopped
03 1 tomato, coarsely chopped
04 240 ml chicken broth
05 120 ml chopped onion
06 1 tablespoon apple cider vinegar
07 2 garlic cloves
08 1 teaspoon ground cumin

→ Soup

09 900 g boneless pork shoulder roast, trimmed and cut into 2 cm cubes
10 1 teaspoon salt
11 1/4 teaspoon freshly ground black pepper
12 2 tablespoons olive oil or vegetable oil
13 1 large onion, diced
14 6 garlic cloves, minced
15 60 ml fresh cilantro, coarsely chopped
16 1 teaspoon sugar
17 1 teaspoon ground cumin
18 1/2 teaspoon dried oregano
19 3 bay leaves
20 1 can (796 g) diced tomatoes, drained
21 960 ml chicken broth
22 2 cans (each 425 g) white hominy, drained and rinsed

→ Optional Toppings

23 Thinly sliced cabbage
24 Thinly sliced radishes
25 Chopped avocado
26 Chopped onions
27 Chopped cilantro
28 Lime wedges

Guide to Cooking

Step 01

In a small saucepan over medium heat, combine dried chiles, tomato, chicken broth, onion, apple cider vinegar, garlic, and ground cumin. Bring to a simmer and cook for 3 minutes. Cover, remove from heat, and let steep for 15 minutes. Blend the mixture on high until smooth, scraping sides as needed. Set aside.

Step 02

Season pork cubes with salt and black pepper. Heat oil in a large pot over medium-high heat and sear pork in batches, stirring occasionally, until golden brown, about 6 minutes per batch. Remove pork and set aside.

Step 03

In the same pot, add diced onion and sauté until tender, about 3-4 minutes. Add minced garlic and cook for 1 minute more.

Step 04

Return pork with juices to the pot. Stir in red chile puree and cook, stirring occasionally, for 2 minutes. Add cilantro, sugar, cumin, oregano, bay leaves, diced tomatoes, chicken broth, and hominy. Bring to a boil, then reduce heat to low and simmer, covered, for 75 to 90 minutes until pork is tender and soup thickens slightly. Stir occasionally.

Step 05

Remove bay leaves. Adjust seasoning with salt and black pepper to taste. Serve hot with optional toppings including cabbage, radishes, avocado, onions, cilantro, and lime wedges.

Extra Suggestions

  1. Trim excess fat from pork to reduce greasiness and improve texture.
  2. Simmer slowly to allow flavors to meld and pork to tenderize properly.

Necessary Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Blender or food processor
  • Measuring spoons and cups
  • Knife and cutting board

Allergen Info

Always check ingredient labels for allergens, and talk to a health expert if you’re unsure.
  • Contains pork; be aware of dietary restrictions.

Nutritional Info (Per Serving)

Nutrition facts are for general information and shouldn’t replace professional health advice.
  • Energy (Calories): 450
  • Fats: 22 g
  • Carbohydrates: 30 g
  • Protein: 35 g