Pozole Rojo

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trace: Pozole Rojo

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Last updated Oct 12, 2026. We re-ranked the weekly top 100.

ONLINE	ANCESTOR
Pozole Rojo #83 · dinner · mexican Host: Serious Eats · Pozole Rojo → YouTube → web writeups Online recipe (as published / commonly shared) Servings: 6 to 8 · Prep 15 min · Cook 3 hr · Total 3 hr 15 min We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card. Mexican pork and hominy soup, red with dried chiles. Toppings go on the table. For the Pork and Broth Generously season all over with salt and pepper: 3 pounds boneless pork shoulder, trimmed of excess fat and cut into 2-inch cubes Freshly ground black pepper In a large stockpot or Dutch oven, add the pork shoulder and the pig’s feet, if using, with: 1 pound pig’s feet (optional) 1 whole white onion, peeled, ends trimmed (8 ounces; 227g) 5 medium cloves garlic, peeled and left whole 2 bay leaves Add 2 1/2 quarts of water and 1 tablespoon salt: 1 tablespoon Diamond Crystal kosher salt, plus more for seasoning; for table salt, use half as much by volume Bring to a boil over high heat. Reduce to low and cook, covered, about 1 hour. Adjust heat as needed, and skim any scum and fat that rises. Cook until a richly flavored broth forms and the pork is just beginning to turn tender. For the Sauce in a high-walled stainless-steel skillet, toast the chiles over medium-low heat until aromatic: 5 guajillo chiles, stems and seeds removed 4 California chiles, stems and seeds removed 2 ancho chiles, stems and seeds removed Toast about 2 minutes, turning occasionally. Add 2 cups of water and bring to a boil. turn off the heat and soak until softened, about 5 minutes. In a blender, blend the chiles with their soaking water and: 5 medium cloves garlic, roughly chopped 1/2 white onion, trimmed, halved, and roughly chopped (4 ounces; 113g) 1 teaspoon whole black peppercorns 1 teaspoon cumin seeds 1 tablespoon chicken bouillon powder such as Knorr brand or substitute with 1 teaspoon Diamond Crystal kosher salt Blend until smooth, about 1 minute. Season with salt to taste. After the pork has cooked for 1 hour in step 1, add: Five 15-ounce cans white hominy (75 ounces total weight), drained and rinsed Pour through a fine mesh strainer into the pork and broth: the blended chile sauce Continue on low heat, covered, about 2 more hours. Adjust to maintain a gentle simmer. Cook until the pork is fork-tender. Broth yield should be about 2 1/2 quarts. Discard the pig’s feet, onion, and bay leaves. Skim excess fat if needed. Season with salt. For Serving Ladle into individual bowls. Serve with toppings on the side to add at the table. The toppings are onion, radish, cabbage, avocado, oregano, and lime juice: Tostadas can be shattered into the soup or slathered in crema and eaten on the side: Diced white onion Thinly sliced radish Thinly sliced cabbage Cubed avocado Dried Mexican oregano Lime wedges Tostadas or chicharrón Crema Source: Serious Eats · Pozole Rojo tags: pork,hominy,chile,cabbage · popularity: evergreen · meat: yes	Red Pork and Hominy Stew (Pozole Rojo) Book: Mexico One Plate at a Time by Rick Bayless (2000) crumb: pork and hominy in ancho chile broth Mexico One Plate at a Time includes “Red Pork and Hominy Stew (Pozole Rojo)”. Rick Bayless wrote it (2000, pp. 166-168). Rick Bayless wrote this book with JeanMarie Brownson and Deann Groen Bayless for his public TV series. It has more than 120 recipes for classic Mexican dishes. Each dish ends with cooks' questions and answers. Differences: Popular internet pozole here is Octavio Peña's recipe on Serious Eats. He simmers cubed boneless pork shoulder with onion, garlic, bay leaves and optional pig's feet. He toasts and soaks 5 guajillo, 4 California and 2 ancho chiles. He blends them with onion, garlic, black peppercorns, cumin seeds and chicken bouillon powder. He strains this sauce into the pot, adds canned hominy and simmers it about 2 more hours. The ancestor is Bayless's red pork and hominy stew. Bayless simmers nixtamal (fresh or frozen lime-treated corn) or dried pozole corn with garlic for hours. In a second pot he simmers pork shanks, trotters (pigs' feet) and bone-in shoulder with onion. He soaks 8 ancho chiles, purees them and strains them into the corn. He adds the pork broth, then the shredded meat. Both set out lime, cabbage, radishes, oregano, onion and tostadas at the table. Bayless rinses the raw onion and also sets out optional ground hot chile. The online version adds avocado, crema (Mexican soured cream) and chicharrón (fried pork skin). Its guajillo and California chiles, cumin and bouillon make the broth tangier and more spiced. Bayless's all-ancho broth tastes darker and sweeter. Free recipe: https://www.rickbayless.com/recipe/red-pozole/ Ancestor (free web recipe): Print crumb Share crumb Copy crumb

ONLINE

ANCESTOR

Pozole Rojo
#83 · dinner · mexican
Host: Serious Eats · Pozole Rojo → YouTube → web writeups

Online recipe (as published / commonly shared)

Servings: 6 to 8 · Prep 15 min · Cook 3 hr · Total 3 hr 15 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Mexican pork and hominy soup, red with dried chiles. Toppings go on the table.

For the Pork and Broth

Generously season all over with salt and pepper:

3 pounds boneless pork shoulder, trimmed of excess fat and cut into 2-inch cubes

Freshly ground black pepper

In a large stockpot or Dutch oven, add the pork shoulder and the pig’s feet, if using, with:

1 pound pig’s feet (optional)

1 whole white onion, peeled, ends trimmed (8 ounces; 227g)

5 medium cloves garlic, peeled and left whole

2 bay leaves

Add 2 1/2 quarts of water and 1 tablespoon salt:

1 tablespoon Diamond Crystal kosher salt, plus more for seasoning; for table salt, use half as much by volume

Bring to a boil over high heat. Reduce to low and cook, covered, about 1 hour. Adjust heat as needed, and skim any scum and fat that rises. Cook until a richly flavored broth forms and the pork is just beginning to turn tender.

For the Sauce

in a high-walled stainless-steel skillet, toast the chiles over medium-low heat until aromatic:

5 guajillo chiles, stems and seeds removed

4 California chiles, stems and seeds removed

2 ancho chiles, stems and seeds removed

Toast about 2 minutes, turning occasionally. Add 2 cups of water and bring to a boil. turn off the heat and soak until softened, about 5 minutes.

In a blender, blend the chiles with their soaking water and:

5 medium cloves garlic, roughly chopped

1/2 white onion, trimmed, halved, and roughly chopped (4 ounces; 113g)

1 teaspoon whole black peppercorns

1 teaspoon cumin seeds

1 tablespoon chicken bouillon powder such as Knorr brand or substitute with 1 teaspoon Diamond Crystal kosher salt

Blend until smooth, about 1 minute. Season with salt to taste.

After the pork has cooked for 1 hour in step 1, add:

Five 15-ounce cans white hominy (75 ounces total weight), drained and rinsed

Pour through a fine mesh strainer into the pork and broth:

the blended chile sauce

Continue on low heat, covered, about 2 more hours. Adjust to maintain a gentle simmer. Cook until the pork is fork-tender. Broth yield should be about 2 1/2 quarts. Discard the pig’s feet, onion, and bay leaves. Skim excess fat if needed. Season with salt.

For Serving

Diced white onion

Thinly sliced radish

Thinly sliced cabbage

Cubed avocado

Dried Mexican oregano

Lime wedges

Tostadas or chicharrón

Crema

Source: Serious Eats · Pozole Rojo

tags: pork,hominy,chile,cabbage · popularity: evergreen · meat: yes

Red Pork and Hominy Stew (Pozole Rojo)
Book: Mexico One Plate at a Time by Rick Bayless (2000)

crumb: pork and hominy in ancho chile broth

Mexico One Plate at a Time includes “Red Pork and Hominy Stew (Pozole Rojo)”. Rick Bayless wrote it (2000, pp. 166-168). Rick Bayless wrote this book with JeanMarie Brownson and Deann Groen Bayless for his public TV series. It has more than 120 recipes for classic Mexican dishes. Each dish ends with cooks' questions and answers.

Differences:

Popular internet pozole here is Octavio Peña's recipe on Serious Eats. He simmers cubed boneless pork shoulder with onion, garlic, bay leaves and optional pig's feet. He toasts and soaks 5 guajillo, 4 California and 2 ancho chiles. He blends them with onion, garlic, black peppercorns, cumin seeds and chicken bouillon powder. He strains this sauce into the pot, adds canned hominy and simmers it about 2 more hours. The ancestor is Bayless's red pork and hominy stew. Bayless simmers nixtamal (fresh or frozen lime-treated corn) or dried pozole corn with garlic for hours. In a second pot he simmers pork shanks, trotters (pigs' feet) and bone-in shoulder with onion. He soaks 8 ancho chiles, purees them and strains them into the corn. He adds the pork broth, then the shredded meat. Both set out lime, cabbage, radishes, oregano, onion and tostadas at the table. Bayless rinses the raw onion and also sets out optional ground hot chile. The online version adds avocado, crema (Mexican soured cream) and chicharrón (fried pork skin). Its guajillo and California chiles, cumin and bouillon make the broth tangier and more spiced. Bayless's all-ancho broth tastes darker and sweeter.

Free recipe: https://www.rickbayless.com/recipe/red-pozole/

Match: Somewhat close

Online recipe	Ancestor recipe
Pozole Rojo Online recipe (as published / commonly shared) Servings: 6 to 8 · Prep 15 min · Cook 3 hr · Total 3 hr 15 min We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card. Mexican pork and hominy soup, red with dried chiles. Toppings go on the table. For the Pork and Broth Generously season all over with salt and pepper: 3 pounds boneless pork shoulder, trimmed of excess fat and cut into 2-inch cubes Freshly ground black pepper In a large stockpot or Dutch oven, add the pork shoulder and the pig’s feet, if using, with: 1 pound pig’s feet (optional) 1 whole white onion, peeled, ends trimmed (8 ounces; 227g) 5 medium cloves garlic, peeled and left whole 2 bay leaves Add 2 1/2 quarts of water and 1 tablespoon salt: 1 tablespoon Diamond Crystal kosher salt, plus more for seasoning; for table salt, use half as much by volume Bring to a boil over high heat. Reduce to low and cook, covered, about 1 hour. Adjust heat as needed, and skim any scum and fat that rises. Cook until a richly flavored broth forms and the pork is just beginning to turn tender. For the Sauce in a high-walled stainless-steel skillet, toast the chiles over medium-low heat until aromatic: 5 guajillo chiles, stems and seeds removed 4 California chiles, stems and seeds removed 2 ancho chiles, stems and seeds removed Toast about 2 minutes, turning occasionally. Add 2 cups of water and bring to a boil. turn off the heat and soak until softened, about 5 minutes. In a blender, blend the chiles with their soaking water and: 5 medium cloves garlic, roughly chopped 1/2 white onion, trimmed, halved, and roughly chopped (4 ounces; 113g) 1 teaspoon whole black peppercorns 1 teaspoon cumin seeds 1 tablespoon chicken bouillon powder such as Knorr brand or substitute with 1 teaspoon Diamond Crystal kosher salt Blend until smooth, about 1 minute. Season with salt to taste. After the pork has cooked for 1 hour in step 1, add: Five 15-ounce cans white hominy (75 ounces total weight), drained and rinsed Pour through a fine mesh strainer into the pork and broth: the blended chile sauce Continue on low heat, covered, about 2 more hours. Adjust to maintain a gentle simmer. Cook until the pork is fork-tender. Broth yield should be about 2 1/2 quarts. Discard the pig’s feet, onion, and bay leaves. Skim excess fat if needed. Season with salt. For Serving Ladle into individual bowls. Serve with toppings on the side to add at the table. The toppings are onion, radish, cabbage, avocado, oregano, and lime juice: Tostadas can be shattered into the soup or slathered in crema and eaten on the side: Diced white onion Thinly sliced radish Thinly sliced cabbage Cubed avocado Dried Mexican oregano Lime wedges Tostadas or chicharrón Crema Citations - Serious Eats · Pozole Rojo: https://www.seriouseats.com/pozole-mexican-red-chile-pork-soup-recipe-8732258 - YouTube: https://www.youtube.com/results?search_query=Pozole+Rojo - web writeups: https://www.google.com/search?q=Pozole+Rojo+recipe Cookbook ancestor - Affiliate: buy the book: https://www.amazon.com/dp/068484186X?tag=recipeancesto-20 - Reference: Mexico One Plate at a Time by Rick Bayless (2000). Publisher: Scribner, 2000 edition, hardcover, ISBN 978-0684841861. We put this together for personal use. See the citations.	Ancestor: free web recipe Red Pork and Hominy Stew (Pozole Rojo): free web recipe From: Mexico One Plate at a Time by Rick Bayless (2000) https://www.rickbayless.com/recipe/red-pozole/

Online recipe

Ancestor recipe

Pozole Rojo

Online recipe (as published / commonly shared)
Servings: 6 to 8 · Prep 15 min · Cook 3 hr · Total 3 hr 15 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Mexican pork and hominy soup, red with dried chiles. Toppings go on the table.

For the Pork and Broth

Generously season all over with salt and pepper:
3 pounds boneless pork shoulder, trimmed of excess fat and cut into 2-inch cubes
Freshly ground black pepper

In a large stockpot or Dutch oven, add the pork shoulder and the pig’s feet, if using, with:
1 pound pig’s feet (optional)
1 whole white onion, peeled, ends trimmed (8 ounces; 227g)
5 medium cloves garlic, peeled and left whole
2 bay leaves

Add 2 1/2 quarts of water and 1 tablespoon salt:
1 tablespoon Diamond Crystal kosher salt, plus more for seasoning; for table salt, use half as much by volume

For the Sauce

in a high-walled stainless-steel skillet, toast the chiles over medium-low heat until aromatic:
5 guajillo chiles, stems and seeds removed
4 California chiles, stems and seeds removed
2 ancho chiles, stems and seeds removed

Toast about 2 minutes, turning occasionally. Add 2 cups of water and bring to a boil. turn off the heat and soak until softened, about 5 minutes.

In a blender, blend the chiles with their soaking water and:
5 medium cloves garlic, roughly chopped
1/2 white onion, trimmed, halved, and roughly chopped (4 ounces; 113g)
1 teaspoon whole black peppercorns
1 teaspoon cumin seeds
1 tablespoon chicken bouillon powder such as Knorr brand or substitute with 1 teaspoon Diamond Crystal kosher salt

Blend until smooth, about 1 minute. Season with salt to taste.

After the pork has cooked for 1 hour in step 1, add:
Five 15-ounce cans white hominy (75 ounces total weight), drained and rinsed

Pour through a fine mesh strainer into the pork and broth:
the blended chile sauce

For Serving

Ladle into individual bowls. Serve with toppings on the side to add at the table. The toppings are onion, radish, cabbage, avocado, oregano, and lime juice: Tostadas can be shattered into the soup or slathered in crema and eaten on the side:
Diced white onion
Thinly sliced radish
Thinly sliced cabbage
Cubed avocado
Dried Mexican oregano
Lime wedges
Tostadas or chicharrón
Crema

Citations
- Serious Eats · Pozole Rojo: https://www.seriouseats.com/pozole-mexican-red-chile-pork-soup-recipe-8732258
- YouTube: https://www.youtube.com/results?search_query=Pozole+Rojo
- web writeups: https://www.google.com/search?q=Pozole+Rojo+recipe

Cookbook ancestor
- Affiliate: buy the book: https://www.amazon.com/dp/068484186X?tag=recipeancesto-20
- Reference: Mexico One Plate at a Time by Rick Bayless (2000). Publisher: Scribner, 2000 edition, hardcover, ISBN 978-0684841861.

We put this together for personal use. See the citations.

Ancestor: free web recipe

Red Pork and Hominy Stew (Pozole Rojo): free web recipe
From: Mexico One Plate at a Time by Rick Bayless (2000)

https://www.rickbayless.com/recipe/red-pozole/

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Dish: Pozole Rojo
Match: Somewhat close
Ancestor: Red Pork and Hominy Stew (Pozole Rojo)
Source: Mexico One Plate at a Time by Rick Bayless (2000)
Differences: Popular internet pozole here is Octavio Peña's recipe on Serious Eats. He simmers cubed boneless pork shoulder with onion, garlic, bay leaves and optional pig's feet. He toasts and soaks 5 guajillo, 4 California and 2 ancho chiles. He blends them with onion, garlic, black peppercorns, cumin seeds and chicken bouillon powder. He strains this sauce into the pot, adds canned hominy and simmers it about 2 more hours. The ancestor is Bayless's red pork and hominy stew. Bayless simmers nixtamal (fresh or frozen lime-treated corn) or dried pozole corn with garlic for hours. In a second pot he simmers pork shanks, trotters (pigs' feet) and bone-in shoulder with onion. He soaks 8 ancho chiles, purees them and strains them into the corn. He adds the pork broth, then the shredded meat. Both set out lime, cabbage, radishes, oregano, onion and tostadas at the table. Bayless rinses the raw onion and also sets out optional ground hot chile. The online version adds avocado, crema (Mexican soured cream) and chicharrón (fried pork skin). Its guajillo and California chiles, cumin and bouillon make the broth tangier and more spiced. Bayless's all-ancho broth tastes darker and sweeter.
Book recipe: We do not offer this for print or share because it is not public domain. Buy or borrow the book.
Online sources: Serious Eats · Pozole Rojo (https://www.seriouseats.com/pozole-mexican-red-chile-pork-soup-recipe-8732258)
YouTube (https://www.youtube.com/results?search_query=Pozole+Rojo)
web writeups (https://www.google.com/search?q=Pozole+Rojo+recipe)
Date: Sep 2026

Source: what this book is
Mexico One Plate at a Time by Rick Bayless (2000).
Rick Bayless wrote this book with JeanMarie Brownson and Deann Groen Bayless for his public TV series. It has more than 120 recipes for classic Mexican dishes. Each dish ends with cooks' questions and answers.

Affiliate: buy the book

Reference: Mexico One Plate at a Time by Rick Bayless (2000). Publisher: Scribner, 2000 edition, hardcover, ISBN 978-0684841861.

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Pozole Rojo

Ancestor: free web recipe

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Related

Same meal (dinner)

Same cuisine (mexican)

Same book (Mexico One Plate at a Time)