Red Pork and Hominy Stew

Pozole Rojo


Preparation info

  • Difficulty


  • Makes about 12 quarts ,

    40 to 48


Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

  • About

The first time I ever tasted pozole was in New Mexico, where it is usually spelled posole. It was pozole blanco (white pozole) and it was difficult for me not to compare it to the delicious red spicy menudo I grew up eating. After that first bowl I wasn’t interested in ever learning how to make it until I met my husband, Bill. He has never been a fan of menudo and wanted me to come up with a version that didn’t include tripe. Luckily for me, my cousin Brenda’s husband, Augi, who has family in both New Mexico and Chihuahua, Mexico, introduced me to pozole rojo and had a delicious recipe he was willing to share. Pozole rojo is from the northern region of Mexico and is made by adding pureed dried chiles to the soup to give it its distinct color. I have tweaked his recipe over the years and now use our red chile sauce in it. This rich and tender pork-filled pozole has a thick, velvety consistency everyone loves. So for those of you out there who aren’t quite ready to try our exotic menudo, here is a sabroso alternative.



  • 2½ to 3 pounds pork roast or loin
  • 3 cups water


  • 4 teaspoons dried Mexican oregano
  • 4 tablespoons red wine vinegar
  • 2 (32-ounce) cartons organic chicken broth
  • 2 cups reserved pork broth
  • 4 cloves garlic
  • 1 white onion, quartered
  • 4 tablespoons all-purpose flour
  • 2 tablespoons sea salt
  • 6 cups Red Chile Sauce or more to taste
  • 4 (29-ounce) cans hominy, drained
  • 7 cups water


  • 1 large white onion, chopped
  • Lime wedges
  • Dried Mexican oregano
  • Crushed red chile


Prepare Pork

Place the pork and water in a slow cooker. Cook on low for 8 hours. Remove the pork and coarsely shred the meat. Skim the fat from the broth; you’ll have about 2 cups of broth. Reserve.

Make Soup

In a blender, combine half of the oregano, red wine vinegar, chicken broth, pork broth, garlic cloves, onion, flour, and sea salt, and liquefy. Place the broth mixture into a very large (at least 14-quart) pot or divide recipe into two 8-quart pots. Repeat blending process with remaining oregano, red wine vinegar, chicken broth, pork broth, garlic, onion, flour, and sea salt and add to pot.

Add shredded pork, red chile sauce, drained hominy, and water to the pot. Partially cover and bring to a boil. Taste and add more red sauce, a bit at a time, to adjust the spice level to your liking. Lower the heat and simmer for 45 minutes. If necessary, season with salt.

Spoon pozole into soup bowls. Let your guests add the garnishes to suit their own taste. Serve with fresh or toasted bolillos (rolls).