What did the original pozole have?

The original pozole contained meat from humans. However , this custom ceased after the Spanish conquest.

What do you put in pozole to make it explode?

The hominy has to burst to get that fluffy texture. Cook it long enough for the kernels to open.

How to prevent pozole from turning sour?

To prevent pozole from souring, refrigerate it promptly. Moreover, avoid leaving it at room temperature for too long.

What is the most consumed pozole in Mexico?

Pozole rojo is one of the most consumed variations in Mexico. It is appreciated for its flavor and vibrant color.

How to Make Como Hacer Pozole Rojo! 5 steps

Name: How to Make Remarkable Como Hacer Pozole Rojo: An Authentic Recipe
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Cuisine: Mexican
Ingredients: 4 dried ancho chiles; 4 dried guajillo chiles; 2 dried pasilla chiles; 2 lbs beef shoulder (or beef butt), cut into 2-inch chunks; 1 large onion, quartered; 6 garlic cloves, peeled; 2 tbsp tomato paste; 10 cups chicken broth (or beef broth); 2 bay leaves; 1 tsp cumin; 1 tsp Mexican oregano; 2 tsp salt (plus more to taste); ½ tsp black pepper; 2 cans (15 oz each) white hominy, drained and rinsed; 2 tbsp olive oil; Shredded cabbage or lettuce; Thinly sliced radishes; Diced white onion; Lime wedges; Avocado slices; Cilantro sprigs; Dried oregano (crumbled); Queso fresco, tortilla strips, or salsa

Description

Discover how to make authentic pozole rojo, a rich Mexican soup made with hominy, beef, and dried chiles. This step-by-step recipe delivers bold, traditional flavors with endless garnish options.

Ingredients

4 dried ancho chiles
4 dried guajillo chiles
2 dried pasilla chiles
2 lbs beef shoulder (or beef butt), cut into 2-inch chunks
1 large onion, quartered
6 garlic cloves, peeled
2 tbsp tomato paste
10 cups chicken broth (or beef broth)
2 bay leaves
1 tsp cumin
1 tsp Mexican oregano
2 tsp salt (plus more to taste)
½ tsp black pepper
2 cans (15 oz each) white hominy, drained and rinsed
2 tbsp olive oil

Garnishes (choose any):

Shredded cabbage or lettuce
Thinly sliced radishes
Diced white onion
Lime wedges
Avocado slices
Cilantro sprigs
Dried oregano (crumbled)
Queso fresco, tortilla strips, or salsa

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Instructions

Prepare the chiles: Remove stems and seeds. Toast lightly in a dry pan until fragrant. Soak in hot water for 20–30 minutes.
Cook the beef: In a large pot, heat olive oil and sear beef until browned. Add onion, garlic, tomato paste, cumin, oregano, bay leaves, salt, and pepper. Pour in broth and simmer 2–3 hours, until beef is very tender.
Make chile sauce: Blend softened chiles with some soaking liquid until smooth. Strain through a sieve to remove skins/seeds.
Assemble: Shred cooked beef. Return to pot with hominy and chile sauce. Simmer another 30 minutes. Adjust seasoning with salt.
Serve: Ladle pozole into bowls. Offer garnishes (cabbage, radish, onion, lime, avocado, cilantro, and queso fresco).

Notes

Vegetarian option: Replace beef with mushrooms or squash and use vegetable broth.

Make ahead: Pozole tastes even better the next day; it’s perfect for meal prep.

Freezer-friendly: Freeze up to 3 months. Reheat with extra broth if thickened.

Regional twists: Guerrero style is spicier, Jalisco style is richer (with trotters), and Michoacán style sometimes includes a boiled egg.

Prep Time: 30 minutes
Cook Time: 3 hours 30 minutes
Category: Soup, Dinner
Method: Stovetop, simmering
Cuisine: Mexican

Nutrition

Serving Size: 1 ½ cups
Calories: 385 kcal
Sugar: 5 g
Sodium: 870 mg
Fat: 15 g
Saturated Fat: 5 g
Saturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 7 g
Protein: 28 g
Cholesterol: 75 mg