Pozole Rojo

8 servings


15 minutes

active time

1 hour

total time


2 pounds of pork (cut into medium sized cubes)

6 guajillo chiles

1 Can of hominy

6 cloves of garlic

1 tomato

Salt and Pepper to taste

1/2 onion

1 teaspoon of oregano

1 teaspoon of cumin

2 bay leaves

2 cups Chopped radish

8 lime

4 cups chopped lettuce

40 homemade tortilla chips

chopped cilantro

1 chopped onion


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.

Once the meat is cooked through, remove the bay leave, onion, and garlic clove, and add the hominy and bring to a boil for 15 minutes.

Prepare the guajillo chilies by removing the seeds and stem and boiling in water for 5-7 minutes or until soft. Set aside for the next step.

Blend the remaining 5 cloves of garlic, the guajillo chilies, the tomato, another 1/4 piece of the onion, the cumin, the salt, the pepper, the 1/2 cup of broth that was set aside in step 1 above, and 1/2 cup of hominy (to thicken the sauce) in a blender until completely blended.

Once the above mixture is blended, strain the mixture and add the strained liquid to the boiling pot with the pork and water. Season with oregano and add salt to taste.

Let boil 15 minutes longer.

Serve hot, topped with chopped lettuce, onions, radishes, and a few drops of lime and finally the homemade tortilla chips


Serving Size

1 Cup


426 kcal

Total Fat

25 g

Saturated Fat

8 g

Unsaturated Fat


Trans Fat



97 mg


154 mg

Total Carbohydrate

22 g

Dietary Fiber

4 g

Total Sugars

4 g


28 g

8 servings


15 minutes

active time

1 hour

total time
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