Red Pozole: Traditional Mexican Recipe for Hot Nights

0.0 de 0 votes

Discover the authentic flavor of Aztec culture with our step-by-step recipe for Mexican Red Pozole. Immerse yourself in the richness of Mexican cuisine as we guide you through the preparation of this iconic dish, full of vibrant flavors and culinary tradition. From selecting fresh ingredients to preparation tips, our guide will take you on an unforgettable food journey, perfect for any occasion. Get ready to delight your senses and share unforgettable moments around the table with this delicious recipe.

    Mexican Red Pozole

    Mexican Red Pozole

    Prepare a delicious Mexican red pozole with this easy and authentic recipe. Discover how to make this traditional dish with tender pork, hominy and a tasty red sauce. Follow our instructions step by step and enjoy a feast full of flavor and tradition in your own kitchen

    Curse recypekitchen SoupsDifficulty Easy










    Total time






    • 500 grams of pork (preferably pork for pozole)

    • 2 coup of hominy corn (cacahuazintle corn) previously soaked overnight

    • 1 large white onion, quartered

    • 4 cloves garlic, peeled

    • Salt to taste

    • Enough water to cover the ingredients in the pot

    • Bay leaves (optional)

    • 2 Tablespoons of vegetable oil

    • For the sauce
    • 4 guajillo chilies

    • 2 ancho chilies

    • 2 pasilla chiles

    • 2 medium red tomatoes

    • 1/2 White onion

    • 2 garlic cloves

    • 1 teaspoon dried oregano

    • Salt to taste

    • Black pepper to taste

    • 1/2 teaspoon ground cumin (optional)

    • 1/2 teaspoon dried marjoram (optional)

    • Para servir
    • Lemon slices

    • Sliced ​​radishes

    • Sliced ​​avocado

    • Finely chopped lettuce leaves

    • Chopped fresh cilantro

    • Chopped white onion

    • Chopped serrano chili (optional)

    • Toasted corn tortillas or tortilla chips


    • In a large pot, place the pork along with the onion, garlic and bay leaves. Cover with water and add salt to taste. Cook over medium heat for about 1 hour or until the meat is tender and easily shredded. Add more water if necessary to keep the meat covered.
    • While the meat is cooking, prepare the sauce. In a hot frying pan without oil, toast the guajillo, ancho and pasilla chiles for a few minutes, taking care not to burn them. Next, remove the seeds and stems from the chillies and soak them in hot water for about 15-20 minutes to soften them.
    • In a blender, place the hydrated and seeded chilies, tomatoes, onion, garlic, oregano, salt, pepper, cumin and marjoram. Add a little of the chili soaking water and blend everything until you obtain a smooth and homogeneous sauce.
    • Heat the oil in a large skillet over medium-high heat and pour in the sauce. Cook the sauce for about 10-15 minutes, stirring occasionally, until it thickens and intensifies its flavor. Adjust the seasoning with salt and pepper if necessary.
    • When the meat is ready, remove the pork pieces from the pot and shred them. Return the shredded meat to the pot and add the drained hominy. Cook over medium heat for about 30 more minutes or until the corn is tender.
    • To serve, place the pozole in deep plates and accompany with lemon slices, radishes, avocado, lettuce, cilantro, onion and serrano pepper to taste. Serve with toasted corn tortillas or tortilla chips.


    • Buy quality hominy corn: Choose good quality hominy and soak it properly overnight so that it cooks evenly and remains tender.
    • Select suitable pork: Opt for cuts of pork suitable for pozole, such as loin or shoulder bone, which cook well and add flavor to the broth.
    • Toast the chiles correctly: Toast the chiles in a hot pan without oil for a few minutes to highlight their flavor and aroma before hydrating them.
    • Control the amount of spiciness: If you prefer a less spicy pozole, you can devein the chiles before hydrating them or reduce the amount of chiles used in the sauce
    • Add lemon juice when serving: Squeeze a little lemon juice over the pozole just before serving to enhance the flavors and give it a refreshing touch.
    • Serve with a variety of accompaniments: It offers a variety of traditional accompaniments such as radishes, avocado, cilantro, chopped onion and toasted corn tortillas so that each diner can personalize their dish according to their taste.

    Nutritional information

    • Calories 350kcal
    • Carbohydrates 30g
    • Protein 20g
    • Fat 15g
    • Saturated fat: 4g
    • Trans Fat: 0g
    • Cholesterol: 60mg
    • Sodium: 800mg
    • Fiber 5g
    • Sugar 5g
    Ingredients to prepare Pozole
    Ingredients to prepare Pozole

    Red Mexican Pozole and the health benefits

    The Mexican red pozole recipe offers several health benefits due to its natural and balanced ingredients:

    1. High protein content: Pork and hominy are important sources of protein, which are essential for the repair and growth of tissues in the human body.
    2. Rich in fiber: Hominy corn and vegetables such as tomatoes, onions, and garlic provide dietary fiber, which promotes digestive health and helps prevent constipation.
    3. Source of vitamins and minerals: This recipe includes a variety of ingredients rich in vitamins and minerals, such as vitamin C, vitamin A, iron and potassium, which are important for optimal functioning of the body and immune system.
    4. Low in saturated fat: By using lean cuts of pork and avoiding excess added fat, this recipe can be a healthier option for those looking to reduce their saturated fat intake.
    5. Free of dairy, gluten and added sugars: This recipe is suitable for people with food intolerances or sensitivities as it is dairy- and gluten-free and can be prepared without adding processed sugars.
    6. Sodium control: Although salt is used in the recipe, you can control the amount of sodium added based on your personal preferences, which is beneficial for those who need to limit their sodium intake for health reasons.
    7. Versatility and customization: This recipe offers the opportunity to incorporate a variety of fresh vegetables and herbs as accompaniments, allowing for greater nutritional diversity and the ability to adapt to individual preferences.

    In short, Mexican red pozole is not only delicious, but it can also be a healthy and balanced option when prepared with fresh ingredients and the amount of added fat and sodium is controlled.


    History of Red Mexican Pozole

    The history of pozole is rich and rooted in Mexican culture, with roots dating back to pre-Columbian times. Although the exact story may vary by region and local traditions, there are some common narratives surrounding this iconic dish.

    Pozole is believed to have been a sacred food to ancient Mexicans, used in religious ceremonies and important rituals, such as harvest celebrations and sacrifices. The Aztecs, in particular, had a strong connection with pozole and considered it a dish of great symbolic and nutritional value.

    Aztec gastronomic culture
    Aztec gastronomic culture

    Pozole was originally prepared with cacahuazintle corn, a variety of large, hard grain corn. The corn kernels were cooked in an alkaline solution, known as nixtamalization, which gave them a unique flavor and made them easier to digest. Later, they were cooked with pork or chicken and seasoned with herbs and spices.

    With the arrival of the Spanish and the colonization of Mexico, pozole underwent significant changes in its preparation and ingredients. New meats such as pork were introduced, as well as European ingredients such as onion, garlic and oregano. This led to the evolution of pozole into the recipe we know today, with different regional variants throughout Mexico.

    Today, pozole remains a fundamental part of Mexican cuisine and is enjoyed at special occasions, holidays, and family gatherings throughout the country. It is a symbol of cultural identity and a celebration of Mexico's rich history and culinary diversity.

    Mexican Pozole Recipe
    Mexican Pozole Recipe

    Maybe you might like: Original Beef Bolognese 

    Image credit: Freepik