Red Pozole with Traditional Garnishes

Red Pozole with Traditional Garnishes
Print Recipe
12 servings Pozole Rojo
Ingredients
  • For the pozole:
  • 1 pound dried hominy or 3 29-ounce cans hominy, drained and rinsed
  • 1 head garlic papery outer layers removed, but not entirely peeled (if using dried hominy)
  • 2 whole chickens (about 3 pounds each) rinsed and cut into serving pieces, or a combination of 3 pounds chicken and 3 pounds pork shoulder or butt
  • 1 white onion peeled
  • 5 fresh cilantro sprigs
  • 1 tablespoon kosher or coarse sea salt plus more to taste
  • For the chile puree:
  • 2 ancho chiles (about 1 ounce) rinsed, stemmed and seeded
  • 3 guajillo chiles (about 1 ounce) rinsed, stemmed and seeded
  • 3 tablespoons coarsely chopped white onion
  • 3 cloves garlic
  • Pinch of ground cumin
  • 2 whole cloves
  • 1 teaspoon kosher or coarse sea salt or more to taste
  • 3 tablespoons vegetable oil
  • Garnishes:
  • 5-6 limes halved
  • 10 radishes rinsed, halved and thinly sliced
  • 1 head of romaine lettuce rinsed, drained and thinly sliced
  • 1/2 cup chopped white onion
  • Dried ground chile such as piquín, ancho, chipotle or a Mexican mix
  • dried oregano
  • Crispy tostadas or tortilla chips store-bought or homemade
  • refried beans store-bought or homemade (optional)
To Prepare
  • To make the pozole: If using dried hominy, place it in a large soup pot. Add water to the pot to cover the hominy by at least 3-inches. Add the head of garlic. Don’t add salt now or the hominy will toughen. Bring to a boil and simmer over medium-low heat, partially covered, for 4 to 5 hours, until hominy is tender and has begun to “bloom” or open up. Occasionally skim the foam from the top as the hominy cooks and make sure it doesn’t dry as it cooks, adding more hot water if need be. If using canned or pre-cooked hominy, start with step below.
  • Meanwhile, place the chicken (and pork, if using), in a large soup pot. Add water to cover the top layer of chicken by at least 2 inches. Add the onion, cilantro and the tablespoon of salt and bring to a boil. Simmer, partially covered, until chicken is cooked through and tender, about 35 minutes. Drain, reserving the cooking broth. When the chicken is cool enough to handle, remove the skin and bones and shred the meat into bite-sized pieces.
  • In the soup pot, combine the cooked hominy and its broth (discard the garlic head), or the canned hominy and 2 cups water, with the shredded chicken and its broth. Taste for salt, add more if need be, and simmer all together for 10 minutes more.
  • To make the chile puree: Place the chiles in a 3-quart saucepan and cover with water. Bring to a boil over medium-high heat and simmer for 10 minutes, or until the chiles have softened and rehydrated. Place the chiles, along with 1/2 cup of their cooking liquid, the onion, garlic, cumin, cloves and salt in a blender or food processor and puree until smooth. If using a food processor, be sure to wrap a towel around the joint between the lid and the base to catch any escaping liquid. Pass the sauce through a fine-mesh strainer into a bowl, pressing gently on the solids with the back of a wooden spoon to extract as much liquid as possible.
  • Heat 3 tablespoons vegetable oil in the 3-quart saucepan over medium heat until hot, but not smoking. Add the chile puree, bring to a boil and simmer for 6 to 8 minutes, stirring occasionally and allowing it to thicken.
  • Add the red chile sauce to simmering pozole, let it cook for an additional 25 minutes, adjust the seasoning, and serve in soup bowls. Arrange the garnishes in smaller bowls on the table and let your guests customize their pozole. Or, if making ahead, let the pozole cool then cover and refrigerate, and reheat when you are ready to serve.
Ingredients
  • For the pozole:
  • 1 pound dried hominy or 3 29-ounce cans hominy, drained and rinsed
  • 1 head garlic papery outer layers removed, but not entirely peeled (if using dried hominy)
  • 2 whole chickens (about 3 pounds each) rinsed and cut into serving pieces, or a combination of 3 pounds chicken and 3 pounds pork shoulder or butt
  • 1 white onion peeled
  • 5 fresh cilantro sprigs
  • 1 tablespoon kosher or coarse sea salt plus more to taste
  • For the chile puree:
  • 2 ancho chiles (about 1 ounce) rinsed, stemmed and seeded
  • 3 guajillo chiles (about 1 ounce) rinsed, stemmed and seeded
  • 3 tablespoons coarsely chopped white onion
  • 3 cloves garlic
  • Pinch of ground cumin
  • 2 whole cloves
  • 1 teaspoon kosher or coarse sea salt or more to taste
  • 3 tablespoons vegetable oil
  • Garnishes:
  • 5-6 limes halved
  • 10 radishes rinsed, halved and thinly sliced
  • 1 head of romaine lettuce rinsed, drained and thinly sliced
  • 1/2 cup chopped white onion
  • Dried ground chile such as piquín, ancho, chipotle or a Mexican mix
  • dried oregano
  • Crispy tostadas or tortilla chips store-bought or homemade
  • refried beans store-bought or homemade (optional)
To Prepare
  • To make the pozole: If using dried hominy, place it in a large soup pot. Add water to the pot to cover the hominy by at least 3-inches. Add the head of garlic. Don’t add salt now or the hominy will toughen. Bring to a boil and simmer over medium-low heat, partially covered, for 4 to 5 hours, until hominy is tender and has begun to “bloom” or open up. Occasionally skim the foam from the top as the hominy cooks and make sure it doesn’t dry as it cooks, adding more hot water if need be. If using canned or pre-cooked hominy, start with step below.
  • Meanwhile, place the chicken (and pork, if using), in a large soup pot. Add water to cover the top layer of chicken by at least 2 inches. Add the onion, cilantro and the tablespoon of salt and bring to a boil. Simmer, partially covered, until chicken is cooked through and tender, about 35 minutes. Drain, reserving the cooking broth. When the chicken is cool enough to handle, remove the skin and bones and shred the meat into bite-sized pieces.
  • In the soup pot, combine the cooked hominy and its broth (discard the garlic head), or the canned hominy and 2 cups water, with the shredded chicken and its broth. Taste for salt, add more if need be, and simmer all together for 10 minutes more.
  • To make the chile puree: Place the chiles in a 3-quart saucepan and cover with water. Bring to a boil over medium-high heat and simmer for 10 minutes, or until the chiles have softened and rehydrated. Place the chiles, along with 1/2 cup of their cooking liquid, the onion, garlic, cumin, cloves and salt in a blender or food processor and puree until smooth. If using a food processor, be sure to wrap a towel around the joint between the lid and the base to catch any escaping liquid. Pass the sauce through a fine-mesh strainer into a bowl, pressing gently on the solids with the back of a wooden spoon to extract as much liquid as possible.
  • Heat 3 tablespoons vegetable oil in the 3-quart saucepan over medium heat until hot, but not smoking. Add the chile puree, bring to a boil and simmer for 6 to 8 minutes, stirring occasionally and allowing it to thicken.
  • Add the red chile sauce to simmering pozole, let it cook for an additional 25 minutes, adjust the seasoning, and serve in soup bowls. Arrange the garnishes in smaller bowls on the table and let your guests customize their pozole. Or, if making ahead, let the pozole cool then cover and refrigerate, and reheat when you are ready to serve.

  • Gilda

    GRACIAS! Pati, the mystery of making posole over…muchisimas gracias for posting this important recipe! I am looking forward to making. One question..if I want posole de puerco, what cuts do you recommend?

    mil gracias!

    Gilda de Los Angeles

    • Pati

      Gilda, I would do shoulder or butt….

  • David

    First red gefilte fish, now red pozole! You are truly a genius! Thank you so very much.

  • Veronica Romero

    My daughter is arriving in two days. Should I keep in refridgerator or freeze leftovers?

    • Pati

      Hi Vernoica, So happy you are making this for your daughter! You can keep leftovers in a tightly sealed container in the refrigerator for about a week but, any longer, I would freeze.

  • Veronica Romero

    I appreciate how you responded to me. Hoping you read this, I would like for you know that I made your tres leche cake for Easter and it was a success.I followed your recipe step by step and I felt the love in it because I took my time.It was delicious. The pozole was easy to make and I did the same, I followed the steps, with a little love and it was delicious as well. I now understand how cooking comes from the heart. Thank you, I enjoy your show very much and I love how you implement my culture into your program.
    Thanks again,
    Veronica Rodriguez Romero

    • Pati

      Gracias, Veronica, for such a lovely note.

  • Hola Pati: I live in Southern California, Mexican food and Culture are a beautiful part of our lives. I really enjoyed this episode. I used to make Red Chicken Pozole years ago and want to try again. My friends used to love the way I made it, but seeing how you do it(which is the right way) I’m anxious to follow your method. I can’t wait to see how it turns out. Pati, I used to cut a lot of corners when I made this dish in the past LOL. Again, Muchas Gracias. John Shollenberger

    • Pati

      Can’t wait to hear what you think, John!

  • Carol

    How would one make posole as a vegetarian dish?

    Thanks for the info.

    • Pati

      You can use veggie broth, and add more vegetables of your choice to the mix! There are also great straight vegetarian pozole recipes, will try to post some soon.

  • rita

    You are such a vibrant person. I love your recipes and they turn out like what I see on your show. I enjoy cooking international foods. Thank you. – Rita

    • Pati

      Hi Rita, Thank you so much! Glad to hear you are trying some of the recipes!!

  • Michele Abbott

    Hi. I made the red posole this weekend and it was amazing! Where did the bowls come from that you served the posole in on the show? I love your show and have learned so much.

    • Pati

      Hola Michele, Thank you for watching & for making the pozole! I got the bowls in Mexico.

  • Kathy Furci

    Hi Pati:

    I saw your show for the first time and had to look up your recipe for the Red Pozole w/garnishes. We just moved to San Antonio from the east coast and just love authentic Mexican food. I can’t wait for my husband, who is the cook, to make these receipes. I will be watching you regularly on TV.

    Thanks so much.
    Kathy

    • Pati

      Hi Kathy, Thank you so much for watching! You will have to let me know how the pozole turns out.

  • Jessica Masek

    I just made this extra special pozole last night and it is SO delicious!! I am always cooking, but my husband said that this is his favorite thing I have ever made. He and my son both had thirds.
    It is such a beautiful, heartwarming soup.
    Gracias Pati!

    • Pati

      Thank you, Jessica!! I am so flattered!

  • Jilean

    Pati,

    if i am using canned hominy you don’t specifiy if i should drain and rinse before adding! what should i do to get the best authentic flavor other than making my own hominy?

    • Pati

      Yeah, drain and rinse!

      • Jilean

        i didn’t have time to wait for your response but i went with my gut and drained and rinsed and i have to say this dish turned out sooooo good, rave reviews by the family, will be making again and again. so glad i found you on Youtube, i have your cookbook but watching you cook brings us into your home with you. 🙂

  • Eric Vale

    Thank you for the Pozole recipe. Loved every spoonful.
    This is my third successful authentic from your show.
    Muchas Gracias.

    • Pati

      Thank you so much for trying my recipes, Eric!

  • francine mares

    Hi i made this but forgot to strain the chile puree and put it with the rest of the ingredients . it tastes really good but oh my goodness its spicy. what can i do to tone down the spice??? thank u

    • Pati

      Hola Francine, You can try adding some chicken stock.

  • Gloria Ayala

    Hey patty love your shows on television. And I also follow you on line, keep showing me new ways of cooking thank you.

    • Pati

      Hi Gloria, Thank you so much for watching and following! Hope you are finding many things to try.

  • Madeleine

    Can I use all pork instead of pork and chicken? I have a large pork shoulder that I would like to get out of my freezer instead of buying chicken. Thanks!

    • Pati

      Yes, of course!

  • Kristen

    Can vegetables be added to this?? If so, what kind?

    • Pati

      Yes, of course, you can vary it and make it your own!

  • Syria

    Patti? I had seen this recipe on video on YOUTUBE and I cant find it…has it been removed?

    • Pati

      Hola Syria, Yes, we removed it! Recipe is on my site.

  • Jessica

    Thank you for this recipe. It’s been on my to do list for a long time. I just finished making it for Christmas day tomorrow. It smells delicious! Plus I feel like a lot of love went into cooking this meal. Thank you so much!

  • sonya

    Hello. My question is I am planning to make pozole for 50 people…I know it’s a lot lol How much of what do I need to add? Thank you☺

    • Pati

      Hola Sonya, Multiply all the amounts in the recipe by 5.

  • ivy

    Hi! How would I adjust this for 6 servings? Or for two people?

    • Pati

      Hola Ivy, Divide all the ingredients in the recipe by half.

  • Reggie

    Hola Patti,

    A wonderful Mexican market opened up down the street and they have dried red hominy and white hominy. I am so excited to have some new ingredients to learn about and cook. Is there a difference in the taste or cooking times etc of the red or white hominy? How do they get different colors? This would be a great topic for your show!

    Thanks!

    • Pati

      Great topic indeed! There should be no difference in cooking time…

  • Reyes Reyna

    I thought pozole was made with pork and not chicken?

    • Pati

      It can be made with chicken, or pork, or both, there are even authentic vegetarian versions!

  • Mamanique

    Gracias Pati for the recipe! I made it & followed step by step & it came out so good! Everyone was happy!

    • Pati

      Yay! Thank you for making it!!

  • Sarah H

    Hi ! I love this recipie ! It’s amazing . Can you publish the authentic vegiterian recipie? I go meatless in Lent !

    • Pati

      Hi Sarah, You can make it vegetarian by using vegetable stock, instead of chicken, and adding your favorite vegetables.

  • This Posole is excellent. I really enjoyed this episode. I’m anxious to follow your method.

    I used RawSpiceBar’s ground chiles and posole spices to make this recipe and it was great.

    • Pati

      Thank you!

  • Teija

    Hi, Pati, I love watching your show. You seem so happy and upbeat and you make the recipes seem easy and fun. I record all the episodes. Today I made the Posole. So very good. The whole house smelled wonderful. I made a french bread too and we soaked the bread in the Posole and all went mmmm.I think I will adjust the chiles next time to only 2and that will be perfect for us. Also, my youngest son got out the Tony Sacheries Cajun spice and added it to the Posole and that was just right. So, thanks again. I will keep watching and trying your recipes.

    • Pati

      Thank you so much for making it, Teija!

  • Cynthia

    Pati, we have loved this dish since discovering it in Santa Fe years back. I am happy to have this authentic recipe. Can you tell me why you leave the garlic whole when cooking the dried hominy? Thanks!

    • Pati

      Hola Cynthia, I hope you try my recipe! I leave the garlic whole because it’s easier to remove from the pot and discard when the hominy is done cooking.

  • Jessica

    Hi Pati,

    We are having a blast of cold weather here in Houston and I wanted to try your receipe. I’ve read and seen many videos on how to make it. Is there a difference in heat/spice, if you blend the chiles without seeding them? I’m cooking for my family and we have two little one’s under 2 !!!

    Thanks !!!

    • Pati

      Hola Jessica, It will be much spicier if you don’t seed the chiles. So I recommend seeding them for the little ones! I hope everyone enjoys it!!

  • catheleen

    i dont have a website i made this red posole today just because its Monday and cold and wet this time it taste a hair bitter. what did i do wrong and is there a remedy thanks

    • Pati

      Maybe while toasting the chiles they got burnt?

  • Bianca

    I’m trying to make this on a smaller scale for my boyfriend is there any way the recipe could be modified?

    • Pati

      Hi Bianca, Yes, you can just halve the recipe to make it on a smaller scale.

  • Thanks for the recipe Pati. I recently made this red chicken pozole for the first time for our world cuisine blog and although I am not a big fan of soup, I have to admit this pozole is probably going to change my mind about soups 😉

    • Pati

      Oh I am so happy to hear, Mike!

  • Stephanie Shumway

    Dear Pati, This delicious pozole brought me right back to my abuelas kitchen, thank you so much!!! My whole family enjoyed this even my 1yr old (I scooped out a few ladles of soup before adding chili mixture) Your spirit is so vibrant and I love your show!!!

    • Pati

      Thank you, Stephanie!

  • Melissa

    What can you substitute for the hominy? I have a very picky eater. I have done some of your recipes and she loves them.

    • Pati

      What about sweet corn kernels, Melissa? That may work!

  • Tony Valdez

    Pati – we just purchase your cookbook and are looking forward to many new dishes in our home. I am planning to make the Pozole for a breakfast fund raiser at our church how would you recommend increasing the recipe to maybe serve 40 or 50 bowls.

    • Pati

      Hola Tony, Thanks so much for getting my cookbook! I appreciate you wanting to make the pozole for your friends at your church. I would multiply all of the ingredients in the recipe by 5 to make a batch big enough for 50 people.

  • Becky Spicer

    I’ve made this several times and it is SO good! I set up a big garnish station, because the garnishes are as important as the delicious chile broth…. so good, proud to serve it here in Texas. I hope it freezes well because I made a huge pot, 10 lbs of pork.

    • Pati

      Yummy!! Thank you for trying my recipe!

  • Tomás

    Hola Pati, You’re recipe looks gtreat and I’m making it for Christmas this year. I’ve made pozole before with the canned hominy and want to try the dried kind. They sell it in bulk and sell cal next to it. Do I have to treat it with the cal? I love cooking La comida mexicana, but I’m not Mexican myself so I can’t ask my abuelita about the cal and the dried corn. Can you tell me the secret?

    • Pati

      Sounds like it…. it just needs a few more hours of cooking ; )

  • Pati, thank you for this recipe. I loved your cookbook so much and I still use it regularly. I make this red pozole for Dia de Reyes each year and we just love it and so do the people on FB 🙂 https://www.facebook.com/quemeanswhat/photos/a.402233543145125.77018.289856884382792/928402403861567/?type=3&theater

    • Pati

      Yay!!!! Thank you so much for trying the recipe, Melanie!

  • Pingback: Posole Rojo {Mexican Pork and Hominy Soup} Recipe - The Lemon Bowl()

  • Jessica

    I dont have chile Guajillo 🙁 but I do have chile de arbol. Could I substitute them for the guajillo and if so how many should I use?

    • Pati

      Chile de arbol is spicier than guajillo so I would add to taste! =)

  • Rudy

    Hello, I made the pozole for my wife and she loved it. We booth felt it needed more flavor. Im asking anyone reading this, do you think my chiles were duds and need to add more next time? I think they were about a year old, maybe they lost some flavor? Also, Pati, you recipes and tv shows are amazing. Thank you!

    • Pati

      Hola Rudy! Try again with fresh chiles! 😉 Thank you so much for tuning into the show and for trying my recipes.

  • Glad you liked the red pozole, and yes, way to add more flavor is to add more of the chile seasoning sauce. As far as the garlic, it is not going to waste, it is flavoring the broth and the ingredients, but you are welcome to eat the cooked garlic too! You may want to peel and mash it before returning it to the soup though.

    • marcello

      thank you great idea to put back in the soup!!!!!! thank you pati i just made it a second time this weekend and a few extra Chiles did the trick!!!!! yum yum yum

    • marcello

      thank you great idea to put back in the soup!!!!!! thank you pati i just made it a second time this weekend and a few extra Chiles did the trick!!!!! yum yum yum

  • You can make it pork only for sure! Give it another hour for cooking though. I don’t recommend tenderloin as it may dry out, use pork butt, shoulder or ribs or a combination of the three, in pieces, they can be bigger than 1 inch chunks, just cut them into pieces (up to 3″ or so).