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This easy Pork Pozole Recipe is hearty, comforting and loaded with tender pork, hominy and a rich, savory red broth. My Pozole Rojo uses enchilada sauce as a shortcut, so you get tons of flavor without having to toast, soak and blend dried chiles from scratch.
It only takes a few minutes of hands-on prep to get everything started, then the pot does most of the work while the pork slowly simmers until tender. Pile each bowl high with crunchy cabbage, radishes, avocado, cilantro and plenty of fresh lime.
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.
Why You’ll Love My Pozole Recipe
- Easy prep: Enchilada sauce replaces the traditional homemade red chile sauce.
- Mostly hands-off: Once the pork is browned and the broth is assembled, the pot does most of the work.
- Hearty and satisfying: Tender pork and hominy make this a meal-in-a-bowl.
- Perfect for entertaining: Set out all the toppings and let everyone build their own bowl.
- Even better the next day: The broth gets even more flavorful after it sits overnight.
- Freezer-friendly: Make a big batch and save some for an easy dinner later.
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.
Ingredient Substitutions and Variations
- Pork: Pork shoulder or pork butt is another common choice for long-simmered pozole, but cooking time may vary depending on the cut.
- Oil: Avocado oil or another neutral cooking oil can be used instead of olive oil.
- Spicier Pozole: Use a hotter enchilada sauce or add sliced jalapeños and hot sauce when serving.
- Milder Pozole: Choose a mild red enchilada sauce and let everyone add heat to their own bowl.
How to Make Pozole
- Brown the pork. Season the pork with salt, cumin and oregano, then brown it in olive oil in a large Dutch oven.
- Cook the aromatics. Transfer the pork to a plate. Add the onion and cook until softened, then stir in the garlic.
- Build the broth. Add the chicken stock and enchilada sauce. Return the pork to the pot, cover and simmer until tender.
- Add the hominy. Shred the pork, return it to the pot and stir in the drained hominy. Continue simmering until the flavors come together.
- Serve. Ladle the pozole into bowls and top with cabbage, radishes, avocado, cilantro, onion and fresh lime.
Tips for the Best Pozole
- Brown the pork well. The browned bits left in the pot add extra flavor to the broth.
- Keep it at a gentle simmer. Low, steady heat gives the pork time to become tender without aggressively boiling the soup.
- Check the pork for tenderness. It should pull apart easily with a fork before you shred it.
- Drain and rinse the hominy. This helps keep the broth clean and flavorful.
- Make it a day ahead. Pozole is even better after the flavors have had time to mingle overnight.
- Keep toppings separate. Add cabbage, radishes, avocado and herbs just before serving so they stay fresh and crisp.
- Adjust when reheating. If the broth thickens in the refrigerator, stir in a splash of chicken stock.
What Is Pozole Rojo?
Pozole is a traditional Mexican soup or stew made with hominy, meat and a flavorful broth. There are several versions, including pozole blanco, pozole verde and pozole rojo.
Pozole Rojo gets its deep red color and rich flavor from red chiles. Traditional versions often start by soaking and blending dried chiles into a homemade sauce. My recipe takes an easier route and uses enchilada sauce as a shortcut, making the prep much simpler while still creating a hearty, flavorful red broth.
Hominy is corn that has been treated so the kernels become plump, tender and slightly chewy. I use canned hominy here to keep things easy.
The Best Pozole Toppings
The toppings are half the fun. I like to put everything on the table and let everyone build their own bowl.
- Thinly sliced radishes
- Shredded cabbage
- Fresh cilantro
- Quick Pickled Red Onions
- Diced white or green onion
- Avocado
- Lime wedges
- Sliced jalapeños
Serve the pozole with warm corn tortillas or crispy tostadas on the side.
How to Store, Freeze and Reheat Pozole
- Refrigerator: Let the pozole cool, then transfer it to an airtight container and refrigerate for up to 4 days. Store the fresh toppings separately.
- Freezer: Freeze cooled pozole in a freezer-safe airtight container for up to 3 months. Thaw overnight in the refrigerator.
- Reheat: Warm gently in a saucepan on the stovetop or microwave until hot. If the broth has thickened, stir in a splash of chicken stock until it reaches the consistency you like.
- Make Ahead: Pozole is a great recipe to make a day ahead because the flavor gets even better overnight. Wait to prep delicate toppings like avocado until shortly before serving.
More Easy Pork Recipes
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Pork Pozole Recipe (Pozole Rojo)
Equipment
- 1 stockpot
Ingredients
- 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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Good recipe! I ended up adding some more stock and red sauce when I added the hominy in because I like the broth a little on the thin side. Perfect for these snowy days.
Thank you so much! We use more stock on occasion to stretch out the recipe. Great idea!
I made this in my IP. After searing on ‘Sauté’ setting. I then did 15 min pressure cooking with 15 min natural release. Then added the hominy and pressure cooked for an additional 3min with a few min natural release. Came out so good. Thank you!
Thank you for your IP suggestions….definitely going to give this a try!
This was delicious!
I have had it many times but this was my first time making it. I did as instructed and cubed the meat,instead of shreading and but put it in a crockpot on low for about 8 hours. I made it too hot with the enchilada sauce(accidentally bought hot and didn’t realize it till much later) but I added a fresh squeezed lime and it cut the heat!
Can’t wait to make this again!
I love that you cubed the meat, that’s such a great tip….especially if you’re making it in the Crock Pot! I’m so glad you liked it….it’s one of our favorites!
I can not wait to try! All the flavors sounds so amazing together.
So easy with TONS of flavor! Delicious!
Thank you! It is loaded with flavor!
Doesn’t say when to add the oregano, but I assume it’s when the enchilada sauce and stock go in.
That’s correct! Thank you for letting me know of the omission.
I am so happy that soup season is upon us! I’ve never tried soup with shredded pork, so I can’t wait to make this. It sounds delicious, and I think my whole family will love it!
Me too! It’s so good, I how you try it!
This looks so delicious and full of flavor! I always love finding new recipes to try, can’t wait to make it this weekend!
Thank you! I hope you love it!
This looks super flavorful!! I can’t wait to give it a try!
It’s so good, you will love it!
These pictures are stunning!! They are making me drool!
Thanks, Lauren!
This looks so good! I’ve been on a soup kick lately and recently made a chicken posole verde. Can’t wait to try this!
It’s my favorite soup recipe now! SO.GOOD!
Its an incredible meal that has been a big hit since I found this recipe. Just showed my son how to make it and he’s amazed at how easy it is. I used pork shoulder. Browned it in a skillet and used his new pressure cooker. 1 hour later were were enjoying a bowl of our new favorite dish! Thank you so much for the recipe. It will be passed on for generations!
I’m so glad you enjoyed it! And the pressure cooker is a great idea!