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5 from 2 votes

Pozole Rojo

Traditional Mexican Pozole
Course: Main Course, Soup
Cuisine: Mexican
Keyword: mexican food, pozole
Servings: 8 people

Ingredients

  • 2 lb pork butt, shoulder, or bone-in loin
  • 3 pork bones neck bones work great
  • 8 cups water
  • 2 bay leaves
  • 1/2 large onion
  • 2 garlic cloves
  • 1/2 tbsp salt extra to taste
  • 3 cans hominy 15 oz each. Drained and rinsed.
  • 6 large dried guajillo peppers stems off, seeds removed
  • 2 large dried ancho peppers stems off, seeds removed

Toppings and sides

  • shredded lettuce
  • chopped onion
  • oregano
  • sliced or chopped radishes
  • lime juice
  • tostadas or tortilla chips

Instructions

Stove Top

  • Cut pork into cubes, trimming fat as needed.
  • Place large pot over medium high heat and add 6 cups of water, pork and bones, hominy, bay leaves, onion, garlic, and salt. Bring this to a boil.
  • In a sauce pan add remaining 2 cups of water and bring to boil. Add peppers to saucepan and let them soak while pork cooks.
  • Once water in large pot comes to a boil, reduce heat to medium low. Remove onion and garlic.
  • In a blender add soaked peppers along with soaking water, onion, garlic, and salt to taste. Blend until smooth, about 2-3 minutes.
  • Add sauce to large pot with pork, stir to combine, cover, and let simmer for an hour. Remove bones and bay leaves.
  • Serve with shredded lettuce, chopped onion, oregano, radishes, and a squeeze of lime juice along with some tostadas or tortilla chips.

Instant pot

  • Cut pork into cubes, trimming fat as needed.
  • Place 2 cups of water, onion, garlic, and peppers in a saucepan and bring to boil.
  • To the instant pot add remaining 6 cups of water, pork and bones, bay leaves, salt, and hominy.
  • Once water from peppers comes to a boil, add all contents of saucepan to blender and blend until smooth, about 2-3 minutes. Add sauce to instant pot and stir.
  • Set instant pot to high pressure for 20 minutes.
  • Once done, leave to naturally release for 5 minutes then manually release. Remove bones and bay leaves.
  • Serve with toppings and sides.

Slow cooker

  • Follow same steps as mentioned for instant pot, adding everything to slow cooker instead.
  • Slow cook for 8 hours on low heat or 4 hours on high heat. Remove bones and bay leaves.
  • Serve with toppings and sides.