Pozole Rojo (Pork and Hominy Stew)

Spice, Soul, and a Simmering Farewell

A bonus stop in the Passport to Soup series ends with a pot of comfort, culture, and chile heat.

We’ve reached the end of our Passport to Soup journey—and yes, I’m emotional about it. From the citrusy broth of Tom Yum to the cozy layers of French Onion Soup, this series has been one big slurp around the globe. And what better way to close it out than with a bowl of something bold, brothy, and steeped in tradition?

Pozole Rojo from Mexico is one of those soups that feels like a celebration. It’s rich, spicy, and topped with all the crunchy, creamy, citrusy things you could dream of. And let’s be honest—any dish that encourages a toppings bar is a winner in my book.

I cooked this just for myself, halving the recipe for practicality (and because my freezer can’t take one more quart of soup). But even scaled down, it’s an experience: the slow-cooked pork, the earthy chile paste, the deep red broth—it’s the kind of soup that makes you pause and savor every bite.

A Quick Bite of History

Pozole has deep pre-Hispanic roots in Mesoamerica. Originally made with native maize, it was considered sacred and used in ceremonies. Over time, Spanish colonization brought pork into the dish, and today it’s a staple across Mexico—especially on holidays and celebrations. This version, Rojo, uses dried chiles to create that signature red broth, especially beloved in states like Jalisco and Mexico City.

Why this Recipe Works

• Deep flavor, short cuts – A blend of water and chicken stock gives the broth a richer, deeper base.

• Browning the pork first – Adds depth, builds flavor, and makes your kitchen smell incredible.

• Blended aromatics – Blending garlic and onion into the broth = magic.

• Chile paste with purpose – Toasted dried chiles soaked and blended into a smooth paste give this stew its signature rojo color and heat.

• A toppings wonderland – Every bowl is customizable, so you can build your perfect bite.

Tips for Making Pozole Rojo (Pork and Hominy Stew)

• Don’t fear the chile paste. It’s worth the effort—and freezes beautifully if you make extra.

• Toast your chiles just right. Not burnt, not raw—just pliable and slightly smoky.

• Use pork with some fat. This isn’t the time for lean cuts. Country-style ribs bring the richness.

• Simmer low and slow. The 2-hour simmer makes the pork meltingly tender.

• Set up a toppings station. Trust me, it’s half the fun.

🌱 A Greener Bite of Sustainability

By making a smaller batch, you reduce food waste and energy usage. Using chicken stock and homemade chile paste means less packaging. And don’t toss those chile paste leftovers—freeze them for enchiladas or tacos later.

Ingredients & Why They Matter

• 1 oz fresh mint – Adds a subtle brightness to the broth.

• 1 oz fresh cilantro – For herbaceous depth and aroma.

• 4 lbs country-style pork ribs – Rich and fatty, ideal for long simmering.

• 8 cups water + 2 cups chicken stock – Adds both volume and savoriness.

• 26 garlic cloves – Yes, really. Split between the broth and chile paste.

• 1½ lbs white onion – Adds sweetness and body.

• 1 tsp Mexican oregano – Earthy and slightly citrusy.

• 5 whole black peppercorns – For subtle spice.

• 2 oz dried guajillo or NM chiles – Brings color and mild heat.

• 1½ oz dried ancho chiles – Adds richness and a bit of sweetness.

• 1 whole clove – For a whisper of warmth.

• 2 tbsp avocado oil – High heat cooking and a clean flavor.

• 3 cans hominy – The heart of pozole—chewy, puffy corn kernels that soak up the flavor.

Toppings for the Ultimate Bowl

How To Make Pozole Rojo (Pork and Hominy Stew)

A bold, comforting Mexican Pozole Rojo made with pork, hominy, and chile paste. Packed with flavor, history, and perfect toppings for cozy nights.

Parboil the Ribs:

In a large pot filled with water, boil the ribs vigorously for 5-8 minutes to remove impurities. Drain and rinse under cold water.

Simmer the Broth:

Bring water and chicken stock to a boil in a large pot. Add pork, mint, cilantro (tied with string), 20 garlic cloves, quartered onion, oregano, peppercorns, and 2 tsp salt. Simmer uncovered for 2 hours, skimming froth.

Strain broth into a large bowl. Return liquid to pot. Discard herbs. Blend cooked garlic/onion with 1½ cups broth until smooth, then stir back into the pot. Shred pork and discard bones.

Make the Chile Paste:

Slit, stem, and seed dried chiles. Toast in a hot skillet until pliable. Soak in 2½ cups boiling water for 30 minutes. Blend chiles with 1½ cups soaking liquid, remaining garlic cloves, chopped onion, clove, and ¾ tsp salt until smooth.

Heat 1 tbsp oil in skillet, add chile paste (careful—it spits!), and cook for 5 minutes until slightly thickened.

Assemble the Pozole:

Add chile paste and hominy to the broth. Simmer for 5–10 minutes. Adjust salt to taste.

One Last Ladle

Farewell, Soup Passport—You Were Stew Good to Us

And just like that, we’ve ladled our last bowl in this series. Pozole Rojo is a celebration of warmth, flavor, and history—and honestly, it’s the send-off this journey deserved. Whether you’re new to pozole or have been slurping it since childhood, this version is a cozy, chile-kissed hug in a bowl. Try it, top it your way, and savor every bite.

🥄 Thanks for traveling with me. Until the next food adventure!