Easy Pork Pozole Rojo (Posole Rojo)

Kellie‘s Note
Stew-pendous Pork Stew

I first fell in love with Pozole Rojo during a trip to Mexico, where I finally got away from the resort food and tried it in town. The rich broth, tender pork, hominy and pile of fresh toppings were exactly my kind of comfort food.

Traditional pozole rojo often starts with a homemade red chile sauce, but at home I wanted an easier version that didn’t require quite as much prep. My shortcut is enchilada sauce, which gives the broth plenty of flavor while keeping the hands-on work simple.

Ingredients for Pozole

• Pork: I use boneless pork loin for this recipe.
• Hominy: Canned hominy keeps things easy. Drain and rinse it well before adding it to the soup.
• Enchilada Sauce: My shortcut for building a flavorful red broth without making chile sauce from scratch. I like to use my Easy Enchilada Sauce.
• Chicken Stock: Low-sodium chicken stock lets you better control the seasoning.
• Onion and Garlic: Create the savory base of the broth.
• Cumin and Oregano: Add warm, earthy flavor.
• Olive Oil: Used to brown the pork before simmering.
• Toppings: Cabbage, radishes, avocado, cilantro, onion and lime are all great options.

See the recipe card below for exact ingredient amounts.

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Pork Pozole Recipe (Pozole Rojo)

4.95 from 19 votes

By Kellie

Prep: 15 minutes mins

Cook: 3 hours hrs

Total: 3 hours hrs 15 minutes mins

Servings: 8

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This easy Pork Pozole Recipe is made with tender pork, hominy and a flavorful red broth using enchilada sauce as a shortcut. Serve this hearty Pozole Rojo with cabbage, radishes, avocado, cilantro and fresh lime.

Equipment

• 1 stockpot

Ingredients 

1x2x3x

• ▢ 1 tablespoon olive oil
• ▢ 1 tablespoon kosher salt
• ▢ 2 teaspoons ground cumin
• ▢ 1 tablespoon oregano
• ▢ 2 1/2 pounds boneless pork loin
• ▢ 1 1/2 cups diced onion
• ▢ 3 garlic cloves, minced
• ▢ 6 cups low-sodium chicken stock
• ▢ 1 cup enchilada sauce
• ▢ 3 15- ounce cans hominy, drained and rinsed
• ▢ Salt and pepper, to taste
• ▢ Diced avocado, shredded cabbage, diced onion, sliced radishes and fresh cilantro, for serving

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Instructions 

• Heat the olive oil in a large Dutch oven over medium-high heat. Combine the salt, cumin and oregano and season the pork with the mixture.
• Add the pork to the pot and brown on all sides. Transfer to a plate and set aside.
• Add the onion to the pot and cook until softened. Stir in the garlic and cook for 1 minute.
• Add the chicken stock and enchilada sauce and bring to a simmer. Return the pork to the pot, cover and simmer for 2 hours, or until the pork is tender enough to shred easily with a fork.
• Transfer the pork to a plate and shred. Return it to the pot and stir in the drained hominy. Cover and simmer for 1 additional hour.
• Ladle into bowls and serve with avocado, cabbage, onion, radishes, cilantro and your favorite toppings.

Notes

• Drain and rinse the canned hominy before adding it to the soup.
• Pozole tastes even better the next day, making it a great make-ahead meal.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freeze for up to 3 months and thaw overnight in the refrigerator.
• Store fresh toppings separately and add them just before serving.
• If the broth becomes too thick after chilling, add a splash of chicken stock while reheating.

Nutrition

Serving: 1g, Calories: 306kcal, Carbohydrates: 17g, Protein: 37g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 89mg, Sodium: 1477mg, Potassium: 753mg, Fiber: 2g, Sugar: 4g, Vitamin A: 215IU, Vitamin C: 3.1mg, Calcium: 44mg, Iron: 2.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Pozole FAQs

Is this an authentic Pozole Rojo recipe?

This is my easier shortcut version of Pozole Rojo. Traditional red pozole often gets its color and flavor from a sauce made with dried red chiles. I use enchilada sauce instead, which saves several prep steps while still creating a rich, flavorful broth.

What is hominy?

Hominy is corn that has been treated so the kernels become larger, tender and slightly chewy. It’s one of the ingredients that defines pozole. For this recipe, canned hominy keeps things simple. Just drain and rinse it before adding it to the pot.

Is Pozole Rojo spicy?

It depends on the enchilada sauce you use. Choose a mild sauce for a family-friendly version or use a hotter enchilada sauce and add jalapeños or hot sauce if you want more heat.

How do I know when the pork is done?

The pork should be very tender and pull apart easily with a fork. Use that tenderness as your guide along with the cooking time.

Can I make this Pozole Recipe ahead of time?

Yes. Pozole is an excellent make-ahead meal because the broth becomes even more flavorful overnight. Make the soup a day ahead and refrigerate it, but keep the fresh toppings separate until serving.

Can I freeze Pozole Rojo?

Yes. Let the pozole cool completely, transfer it to an airtight freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

How do I reheat pozole?

Reheat it gently in a saucepan over medium-low heat or in the microwave until hot. If the broth has thickened after chilling, stir in a splash of chicken stock.

What toppings go on pozole?

Shredded cabbage, sliced radishes, diced onion, cilantro, avocado, jalapeños and fresh lime are all great toppings. I like to set everything out so everyone can customize their own bowl.

What do you serve with pozole?

Pozole is hearty enough to serve as a meal on its own, especially once the toppings are added. Warm corn tortillas or crispy tostadas are perfect on the side.