Jun 09 2026
Restaurants›Jarocho›Pozole Rojo Recipe

Pozole Rojo Recipe

Inspired by Jarocho
Time3h
Serves6

Make Pozole Rojo Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Ingredients

Garnishes

Spices and Seasoning

Method

Preparation of Ingredients

  1. 1

    Prepare the Hominy

    Rinse the dried hominy under cold water and soak it overnight in a large pot with enough water to cover it by at least 2 inches.

  2. 2

    Prepare the Chiles

    Remove the stems and seeds from the guajillo and ancho chiles. Soak them in hot water for about 20 minutes until softened.

  3. 3

    Chop Vegetables

    Chop the onion and mince the garlic cloves.

Cooking the Pozole

  1. 4

    Cook the Meat

    In a large pot, add the soaked hominy, pork shoulder, chicken thighs, chopped onion, minced garlic, bay leaves, salt, and black pepper. Cover with water, bring to a boil, and then reduce to a simmer. Cook for about 2 hours or until the meat is tender.

  2. 5

    Blend the Chiles

    Once the chiles are softened, blend them with a cup of the cooking liquid until smooth. Add the blended mixture back into the pot.

  3. 6

    Simmer the Pozole

    Continue to simmer the pozole for another 30 minutes to allow the flavors to combine.

Serving the Pozole

  1. 7

    Prepare Garnishes

    While the pozole is simmering, thinly slice the cabbage, radishes, and avocado, and cut the limes into wedges.

  2. 8

    Serve

    Ladle the pozole into bowls and top with cabbage, radishes, avocado slices, chopped cilantro, a sprinkle of oregano, and lime wedges. Serve hot.

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