Pozole Rojo

Pozole Rojo gets its distinct red color and flavor from a blend of dried guajillo and ancho chiles. These chiles are toasted, soaked in hot water, and blended into a smooth paste before being stirred into the simmering broth. Some regional recipes also add chile de árbol for an extra spicy kick.

Traditional pozole relies on slow-cooked pork, usually a combination of pork shoulder and tougher cuts like pork head for added gelatin. The meat is simmered for hours alongside the hominy until it is perfectly tender. In modern variations, chicken or beef is sometimes substituted to reduce the fat content.

The defining ingredient of all pozole is hominy, which consists of dried maize kernels treated with an alkali in a process called nixtamalization. Hominy provides the soup with its signature chewy texture and earthy flavor. Pozole would not be considered pozole without the inclusion of these large, softened corn kernels.

Pozole Rojo is always served with a platter of fresh garnishes, including shredded green cabbage, sliced radishes, diced white onions, and lime wedges. Dried oregano, crushed red pepper, and toasted pumpkin seeds are also sprinkled on top. The fresh crunch of these toppings perfectly balances the heavy, rich stew.