KitchgrowKitchen growth, made calmer
Start planning free
Mexican

Red Pork Pozole

A red Mexican pork and hominy soup with guajillo chile broth, served with crisp cabbage, radish, coriander, and lime-style lemon.

Published and reviewed by Kitchgrow on 6 September 2026Updated

Jump to recipe ↓
Red Pork Pozole

2 hrtotal

Prep 20 min · Cook 1 hr 40 min

Serves
2
Difficulty
Medium
Spice
Medium
Add to your week

Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Method

  1. Place the pork, part of the onion, garlic, bay leaf, salt, black pepper, and measured water in a heavy pot.

  2. Bring to a boil, skim any foam, then simmer until the pork is tender and easy to shred.

  3. Soak the dried guajillo chiles in hot water until softened, then blend them with some cooked onion, garlic, cumin seeds, dry oregano, and a little broth until smooth.

  4. Strain the chile sauce into the pot for a smoother broth, then stir well.

  5. Add the hominy and simmer until the kernels are hot, plump, and the broth is deep red and well seasoned.

  6. Remove the bay leaf, adjust salt, and shred any large pork pieces lightly in the pot.

  7. Serve hot with radish, cabbage, fresh coriander, remaining onion, and lemon wedges on top.

How to tell it's done

The broth should be deep red and savory, the pork tender, and the hominy plump but not mushy.

Getting it right

Tip

Simmer gently after adding the chile sauce; a hard boil can make the broth cloudy and the pork stringy.

What to serve it with

Serve the garnishes separately so each bowl gets fresh crunch and acidity just before eating.

Substitutions

  • Use Boneless Chicken instead of Pork Shoulder for a lighter version; the dish will not be pork pozole.
  • Use Red Chilli Powder only if Dried Guajillo Chiles are unavailable; add cautiously because heat and color vary.
  • Use canned Hominy for convenience, but rinse it well before adding.
  • Use Lemon as listed when Mexican lime is unavailable.