15 Authentic Mexican Red Pozole Recipe

What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.

Then you have come to the right place, we have rounded up 15 authentic mexican red pozole recipe that we have shared over the years.

Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.

15 Authentic Mexican Red Pozole Recipe

Pozole Rojo (Mexican Pork and Hominy Stew)

3 hr 30 min

Pork shoulder, pozole, chili pods, white hominy, tostada shells

4.957

Simply Recipes

Red Pork Pozole Recipe

1 hr 50 min

Boneless pork leg, cabbage, hominy, ancho chiles, guajillo chiles

4.299

Mexican Food Journal

BEST Pozole Rojo

4 hr 50 min

Pork shoulder, masa harina, chicken broth, white hominy, smoked paprika

5.036

The Daring Gourmet

BEST Pozole Rojo

4 hr 50 min

Pork shoulder, masa harina, chicken broth, white hominy, smoked paprika

5.036

The Daring Gourmet

Mexican Pozole Recipe

1 hr 50 min

Boston butt, apple cider vinegar, chicken broth, white hominy, tomato

5.01

Lemon Blossoms

Red Chicken Posole

2 hr 30 min

Refried beans, dried hominy, using dried hominy, mexican, tortilla chips

5.05

Leite’s Culinaria

Best Beef Pozole Rojo

2 hr 30 min

Chuck roast, cross cut, red sauce, center cut, hot sauce

4.925

Muy Delish

Red Pozole Recipe

2 hr 25 min

Lb pork shoulder, hominy, tostadas, iceberg lettuce, dried chiles de

4.933

Mama Latina Tips

Red Pozole

2 hr 30 min

Pork shoulder, hominy, avocado, new mexican, lime

5.09

Mexican Please

Red Pozole with Traditional Garnishes

5 hr 25 min

Refried beans, dried hominy, using dried hominy, tortilla chips, ancho chiles

5.06

Pati Jinich

Pozole Rojo (Red Posole Recipe)

1 hr 25 min

Pork roast, avocado, tortilla chips, chicken broth, white hominy

5.031

A Spicy Perspective

Pozole Rojo

2 hr 15 min

Boneless pork shoulder, hominy, chiles de arbol, cotija cheese, dried ancho chiles

4.921

Gimme Some Oven

Authentic Mexican Red Pozole, Posole Rojo Mexicano Autentico

Boneless pork loin, pigs feet, pork shoulder, pickling lime, mexican chocolate

5.06

Just A Pinch

Red Pozole (Pozole Rojo)

3 hr 10 min

Pork shoulder, cabbage, hominy, chicken broth, dried ancho

4.54

Anna in the Kitchen

Authentic New Mexico Posole Recipe

4 hr 10 min

Pound pork shoulder, las palmas, red chile, green cabbage, garlic

5.052

Bowl Me Over

15 Related Question Answers About Authentic Mexican Red Pozole Recipe

What is red pozole made of?

This pozole rojo, or “red” pozole, is made with pork shoulder or shanks, red chiles, and lots of hominy corn.

What is the original pozole?

Originally, Pozole was made from the human meat of prisoners whose hearts had been ripped out in ritual sacrifice. Thankfully, after the Spanish conquest in the 1500’s, cannibalism was banned and the meat in this dish was replaced with pork.

Is traditional pozole red or green?

Pozole verde, or green pozole, features a salsa verde made from tomatillos and green chiles like serranos and jalapeños. Pozole rojo, or red pozole, gets its name from the red chiles that dominate its chile sauce: ancho and guajillo.

What is the difference between green and red pozole?

Pozole not only has a rojo and verde version but also a blanco (white) as well. The differences between the three are pretty simple: rojo uses dried chiles, verde uses fresh green chiles, and blanco omits chiles altogether.

What is the difference between pozole and posole?

Pozole seems to be the preferred spelling in Mexico proper, while posole shows up more often in borderlands recipes. The words “posole” and “pozole” come, of course, from Nahuatl, the Uto-Aztecan language spoken in various forms from pre-Hispanic times until, well, now.

What is the difference between posole and hominy?

And they will love it. The difference between regular corn hominy and posole comes by way of a process called nixtamalization, in which the corn is soaked in an alkaline bath of calcium hydroxide, aka lime. Lye, or more traditionally wood ash, can be used as well.

How did the Aztecs make pozole?

“The indigenous ancestors used human flesh in the stew.”

Pozole is typically made with pork and hominy kernels, topped with shredded cabbage, diced onions, thinly sliced radish, and served with lime, salsa and tostadas. The stew can also be made in three different colors, white pozole, green pozole, and red pozole.

Where did red pozole come from?

Pozole originated with the Aztecs and other indigenous tribes in Mesoamerica. Historical texts state that the pozole of the Natives was made with sacrificed human flesh, and it was eaten on special occasions. Yummy.

Is pozole red or white?

The three main types of pozole are blanco (white), verde (green) and rojo (red). White pozole is the preparation without any additional green or red sauce. Green pozole adds a rich sauce based on green ingredients, possibly including tomatillos, epazote, cilantro, jalapeños, or pepitas.

What is the national soup of Mexico?

How do you eat pozole rojo?

What’s the difference between pozole and menudo?

Posole and Menudo are both traditional Mexican soups made with hominy. The main difference between the two soups is the meat used to make these soup recipes. Pozole is made with pork (pozole de puerco or pozole rojo) and sometimes chicken. On the other hand, Menudo is made with tripe (cow stomach).

Why does my pozole have no flavor?

If you feel like your finished pozole rojo is missing something, it is likely salt and heat. Once you season to taste with salt and either reserved chili seeds or cayenne pepper, then all the flavors will come alive.

Why does my pozole taste bitter?

Even though the secret to a good Pozole rests deep on the earthly flavours of the soup, the flavour of the dish as a whole depends on the garnishes just as much. A Pozole withouth the correct table toppings will be too strong, a tad bitter and quite boring.

What is pozole called in English?

Pozole comes from the Nahuatl word pozolli, or posolli, which in English translates to a stew of maíz kernels, according to the Nahuatl Dictionary by the Wired Humanities Projects at the University of Oregon.