There are five kinds of peppers used to make this spicy pozole rojo soup. Beans, hominy, and tender pork shoulder give it extra body. My pozole recipe lets you make it on the stove or in your Instant Pot. It’s a hearty and tasty Mexican soup.
Pozole rojo is a traditional, thick Mexican stew. “Pozole” is a variety of maize, or corn, that we know as hominy. My article What is Hominy and How to Use It has more information about hominy. After many years, the recipe has changed. Now, it’s famous for having the right amount of hot and smoky chiles and very tender pork shoulder.
My pozole rojo is more flavor than heat. Yes, it’s spicy, but not too much! These peppers, from least hot to most hot (in Scovilles), are what I use:
I love Mexican soup, especially spicy pork and hominy soup. Additionally, I enjoy the lighter verde pozole recipe, which I now make with shrimp instead of the usual chicken. My less spicy Mexican soup favorites are Caldo de Res or Green Chile Chicken Soup!.
Pozole is a traditional Mexican stew that is beloved for its complex flavors and hearty ingredients. At the center of a good pozole is the protein – and pork is the quintessential meat of choice. The savory, succulent pork soaks up the chile-infused broth to become fall-apart tender. But with so many different cuts of pork available, how do you know which one makes the best pozole? Let’s explore the ideal pork cuts and meat options to use when making authentic, crowd-pleasing pozole.
Why Pork Reigns Supreme for Pozole
While you can find pozole variations made with chicken, beef, and even vegetarian options, pork is considered the true classic. There are a few reasons the pig prevails when it comes to pozole:
Flavor – The rich, meaty flavor of pork stands up well to the dynamic spices and chiles in pozole. The pork absorbs layers of smoky, spicy, and savory flavors.
Texture – When slow-simmered in the pozole broth, pork becomes fall-apart tender. This soft, shredable texture is perfect for soaking up the delicious liquid.
Fat content – Higher fat cuts like shoulder lend moisture, richness, and mouthfeel The fat melts into the broth for satisfying flavor
Versatility – Pork can be seasoned with bold Mexican flavors or kept mild to balance the heat. It suits any pozole style.
So for an authentic pozole packed with meaty satisfaction, pork is the clear winner. Now let’s find out which cuts to use.
Shoulder – The Traditional Cut
Pork shoulder, also called pork butt or Boston butt, is the classic choice for pozole. It contains marbled fat that keeps the meat moist and flavorful during prolonged cooking The fat also enriches the broth.
Shoulder cuts like pork butt shine in slow cooked dishes like pozole. The connective tissue in the meat breaks down into luscious gelatin. Coupled with the melted fat this creates an ultra-tender texture and succulent flavor.
Pork shoulder also offers great versatility. It can be seasoned aggressively with chiles and spices or kept more mild. The meat takes well to any flavor profile. This makes it perfect for crafting pozole to your taste preferences.
For traditional results, opt for bone-in pork shoulder. The bone adds extra flavor and moisture. Plan on simmering the meat for at least 2 hours until fall-apart tender.
Shanks – For Rich Broth
Another excellent cut for pozole is pork shanks. Shanks are meatier than pork shoulder and contain lots of minerals in the bones.
When simmered for hours, pork shanks impart deep flavor to the broth. The natural gelatin in the bones gives the liquid a rich, mouth-coating texture. The meat itself becomes so soft, it literally falls off the bone.
Browning the shanks before adding to the pozole adds even more depth. If using shanks, allow 3 hours minimum simmering time in the broth for ideal tenderness.
Mix and Match – Shoulder Plus Shanks
One of the best approaches is to use a blend of shoulder and shanks. This gives you the ultra-tender shreds of pork butt along with the rich, mineral-y broth from the shanks.
Aim for a 3:1 ratio – for every 1 pound of shanks, use 3 pounds of pork shoulder. Follow the long, slow simmering times to let each cut work its magic. The result is a pork pozole with melt-in-your-mouth meat and soul-satisfying broth.
Non-Traditional Pork Options
While less common, you can improvise with these other pork cuts:
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Tenderloin – Very lean but still flavorful. Browning adds richness. Cook quickly to avoid drying out.
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Ribs – Impart big flavor but not much meat. Best added as a supplement to other pork cuts.
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Belly – Fatty for richness. Needs longer cooking time to become tender.
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Ham hocks – Mostly bone but infuse broth with smoky flavor.
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Sausage – Browning adds texture and flavor. Balance bold sausage with milder cuts.
Pozole Beyond Pork
If going meatless, add hearty vegetables like potatoes, mushrooms, and squash along with beans or hominy. For non-pork proteins, try:
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Chicken – Breast, thigh, or rotisserie chicken work well. Leaner than pork but still flavorful.
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Beef – Chuck roast or brisket provide tender, beefy shreds.
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Turkey – Dark meat has the most flavor and moisture.
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Seafood – Shrimp, scallops, fish fillets, or a medley. Add at the end to avoid overcooking.
No matter the protein you choose, completing the pozole with all the delicious toppings is key. Don’t skip the fresh garnishes like radish, onion, cilantro, and lime that make this stew special.
Pozole Pork Perfection
When it comes to amazing pozole, pork is the clear winner. For authentic flavor and texture, stick with classics like shoulder or shanks. Or branch out and make the stew your own with an array of pork or even non-pork ingredients. However you create it, top it generously and serve this Mexican favorite to a hungry crowd for memories waiting to happen. ¡Buen provecho!
What does browning meat do?
It’s culinary gold to brown meat before adding it to a soup or stew. It’s not just about the color; it’s also about the taste. That sizzle creates a complex depth, infusing the soup with rich, caramelized goodness. Browning seals in the juices, making sure the meat is tender. It also adds a strong, savory flavor that makes the whole dish better. It’s what turns plain soup into a symphony of deliciousness! Trust me, that one little step makes all the difference.
Ingredient Notes and Substitutions
- Pork Shoulder: Cut into 1-inch cubes that are all the same size for even cooking and searing.
- Dried Guajillo Chiles: This is a fruity, sweet chili that has a small amount of heat. I suggest you use dried Pasilla, Cascavel, or New Mexico peppers instead.
- Dried Chiles de Arbol: The heat of an Arbol pepper is what makes it stand out. It’s smoky, grassy, and nutty.
- Dried Ancho Chiles: This is a common ingredient in Mexican food because it has a strong flavor and a mild, bearable heat.
- On the middle ground of chilies, jalapeños have a flavor similar to green bell pepper but are hotter. My pozole rojo uses fresh, not dried, jalapeños.
- Serrano Pepper – This is a lovely, grassy, fresh-tasting pepper. If you like this taste, you should try my Serrano hot sauce!
- Mexican Oregano: This oregano has a stronger flavor general and is both acidic and earthy. You could use Mediterranean oregano instead, but marjoram will taste more like what you were going for.
- White Hominy: This type is less sweet and more earthy than golden hominy.
- White Beans: Great Northern beans are milder, softer, and creamier, while Cannellinis are heartier and more substantial, making them a better choice for stewing.
How to Make POZOLE ROJO, The BEST Step By Step Recipe + All the Secret TIPS You’ll EVER Need
FAQ
What kind of pork is pozole made of?
What is the original meat in pozole?
What’s the difference between pozole and posole?
What is Mexican pozole soup made of?
How to make red pork pozole?
Authentic Red Pork Pozole – a simple, earthy, rich and satisfying dish. Pork and hominy in a mildly spicy chile broth garnished with shredded cabbage, diced onion, sliced radish, and Mexican oregano finished with a squirt of lime juice. 3 teaspoon sea salt + to taste 3 tsp. is the minimum. Add ½ tsp. at a time then stir well.
Is red pozole with pork loin healthy?
My red pozole with pork loin is a healthy dinner idea. It’s full of vegetables for vitamins and minerals and has a wide range of macronutrients, micronutrients and fiber. In addition, it’s also considered a low calorie food. One cup of this hearth soup contains about 228 calories.
How do you make pozole Rojo?
Pozole Rojo is a delicious Mexican soup that is easy to make and has delicious flavors. Cook the pork meat in sufficient water (ensuring that the pork is completely covered with an inch or two to spare) with 1 clove of garlic, 1/4 piece of an onion (not diced), the bay leaves, salt and pepper. Set aside 1/2 cup of the broth from cooking the pork.
What to serve with Mexican pozole?
Traditional Mexican pozole is served with a side of tostada or tortilla chips. In addition, you can also add chopped onion, lettuce and radishes to the top when serving, along with a dash of oregano and a squeeze of fresh lime juice to balance out the flavors. Follow these steps to learn how to make authentic Mexican pozole: