Red Pozole with Traditional Garnishes

Name: Red Pozole with Traditional Garnishes
Prep time: 10 min
Cook time: 315 min
Total time: 325 min
Ingredients: 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); 1 white onion (peeled); 5 fresh cilantro sprigs; 1 tablespoon kosher or coarse sea salt (plus more to taste); 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; 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))

Pozole Rojo

Recipe Yield

12 servings

Cooking time

5 hours 25 minutes

Rate this recipe

4.67 from 6 votes

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

For the 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.

Comments

202comments inRed Pozole with Traditional Garnishes

Cynthia

Jan 14

Patti, I have watched your show many times. Love it! I was married to a Mexican man, (now widowed) and learned o cook alot of Mexican dishes. One being Pozole! I had first learned it from a good cook, my Mexican mother in law! My husband didnt like Menudo but preferred Pozole. I didnt at the time have the chilies to use and instead used chili powder and cumino,oregano and sometimes corriander. I always used pork and added the spices after cooking for and hour or so. It always turned out exceptionally !! I like your way too and also used chicken. I am going to try it your way. I thank you for this email and waiting to watch another of your shows.

1. Pati Jinich
  
  Jan 30
  
  Thanks for sharing your recipe Cynthia, hope you will like mine 😉
  
Alma C.

Nov 29

Pati, would I cook the pork the same amount of time as the chicken as well? Want to make this today as practice, then for Christmas dinner for family.

1. Pati Jinich
  
  Jan 02
  
  I am guessing chicken would cook a bit faster 🙂
  
Jo Huang

Jan 08

Pati! I absolutely LOVE your show. My husband always knows not to touch the remote when it’s Pati time on PBS. 🙂 I’m finally trying one of your recipes and thought the pozole could be a good start. I have a question though: I simmered my dried hominy as directed for 4 hours, and they BARELY even bloomed. We got so hungry that I went ahead and added it to the soup. It was fine, but definitely still a little tough. Is it supposed to be like that? I’m trying again and it’s still the same… am I doing something wrong? (I didn’t add salt!) Do I need to soak the hominy overnight or something?
I can’t wait for La Frontera on PBS!!

1. Pati Jinich
  
  Feb 04
  
  Soaking the hominy would help, but definitely cook it longer until it opens. Enjoy!
  
Sally Sturm

Dec 29

I agree with you! Red pozole is the best! In your video you only used chicken. In the written blog recipe it says 3 lbs. chicken AND 3 lb. pork shoulder. Does this recipe really use 6 lbs. of meat?

1. Pati Jinich
  
  Dec 29
  
  Yep Sally, remember this recipe yields 12 very well served portions so it makes a lot of pozole 🙂
  
Gina Goulart

Nov 12

The Pozole recipe is so delicious!! All of your recipes are amazing. I love Pozole this time of year, it’s so warm and satisfying.

1. Pati Jinich
  
  Dec 28
  
  Glad you like it Gina!
  
Denise

Oct 16

A friend of mine here in San Antonio told me they made pozole with a can of hominy,a can of rotelle tomatoes and sausage. Yuck!
So I made this red pozole recipe of yours and blew their minds!!!
Every recipe I’ve made from your website has been exquisitely flavorful!
Thank you

1. Pati Jinich
  
  Oct 29
  
  Haha, so glad you shared this recipe with your friends Denise. Un abrazo to all!
  
Adela

Oct 02

I only like pozole made with Pork and red chili sauce.

1. Pati Jinich
  
  Oct 05
  
  Yeah, you can make this recipe with pork instead Adela, yummy!
  
Lupe

Sep 28

I forgot to mention also that pozole, in all my 73 years of life NEVER has cilantro whatsoever.

1. Pati Jinich
  
  Sep 28
  
  Got it, thanks Lupe 😉
  
Lupe

Sep 28

In Jalisco we do not put dry oregano in our pozole.

Perhaps other states do so.

1. Pati Jinich
  
  Sep 28
  
  In Mexico city we do! But I know some people that don’t 😉
  
Richard Hunter

Sep 24

Excellent! Made on the first “cool” day in San Antonio and highly recommend refried beans on the side; wrapping in a corn tortilla and dipping in the pozole, ummmm.

1. Pati Jinich
  
  Sep 28
  
  Yummy, great suggestion Richard 😉
  
Patty Lugo, Redlands, California

Sep 21

Pati,
Muchas gracias por llenar mi corazón de felicidad cada que veo tu programa
y aprendo las recetas que crecí comiendo. Yo estaba muy chica cuando nos
venimos a California, pero si me acuerdo las comidas mi abuelita y mi mamá
nos hacian en Guadalajara. Yo me acuerdo de una receta que era de filetes
de puerco con almendras y jugo de naranja , tienes la receta?
Mil gracias por darnos tú precioso programa.

1. Pati Jinich
  
  Oct 05
  
  Que lindo mensaje Patty, mil gracias por tus palabras, un abrazo!
  
Carmen

Sep 17

Hi Pati, I love your recipes and the shows in channel 11. Lately I missed your show. I also get your monthly letter. I wish you lots of luck with your cooking. Love you Pati. I’m Carmen

1. Pati Jinich
  
  Sep 19
  
  Thanks so much Carmen, so glad you have been tuning in. I hope you had the chance to watch the premiere of the new season on Saturday 9/18. Un abrazo!
  
Lavinia Turner

Sep 17

You might want to send this recipe to Rachel Ray, as she attempted to make Pozole on her show. It was NOT Pozole at all. If you haven’t seen the disaster, check it out on YOUTUBE. HILARIOUS!
I love your show, and whenever I watch , I get hungry.

1. Pati Jinich
  
  Sep 19
  
  🙂 🙂 Thanks so much Lavinia!
  
Patrick Flores

Sep 17

Que bonita receta nos has dado, para mi gusto you uso carne de puerco y tambien las patas.

1. Pati Jinich
  
  Oct 03
  
  Super Patrick, tambien queda delicioso con carne de puerco, que rico!
  
Anonymous

Sep 12

I’m not one to write comments, but I must say, You are a five star chef and more! I made this today…OMGosh! The chicken broth combined with the cilantro, onion and garlic-that alone was d-e-l-i-c-i-o-u-s! And when it was all done, delicioso! This is a keeper! Thank you Pati, I look forward to your shows, I am learning so much from you!

1. Pati Jinich
  
  Oct 03
  
  Thanks to you! So glad you have been tuning in, enjoying the show and trying the recipes, yay!
  
Julie

Jul 18

I am looking forward to making this red pozole. I wasn’t able to find dried ancho chiles but found pasilla chiles. Will that be okay or will the flavor be very different?

I usually purchase canned Chile Colorado but Rarely find it when we travel around the country. So, I’m glad to have this recipe for the purée.

Thank you for reconnecting me to foods from the Latin side of my family through your recipes and stories.

1. Pati Jinich
  
  Jul 21
  
  Hola Julie! Sorry you cannot find anchos, however pasillas have a totally different flavor. I would recommend that you use guajillos instead. Good luck!
  
2. Michael
  
  Oct 11
  
  Many hard-to-find dried chiles, including anchos can be found at Amazon. They’ve become my go to specialty grocery.
  
Annie

Jun 05

Plan to use canned hominy but do not want inadequate garlic in finished dish. Should the head of garlic be added to the simmering pork?

1. Pati Jinich
  
  Jun 12
  
  I won’t suggest it Annie, the head of garlic is just to flavor the dried hominy 😉
  
Janet

May 19

I made this pozole today and my husband loved it! I was able to find every ingredient at my local mexican meat market. I think it taste it just like my mother’s maybe even better.
Thank you Pati your recipes are always so authentic you’re the best! I can’t eait to pirchase your new book this fall.

1. Pati Jinich
  
  May 23
  
  SO very glad you and your husband like this pozole, it is one of my favorites as well. If you want to pre order the book, you can do it following this link. Thanks Janet! http://patijinich.com/cookbook/treasures-of-the-mexican-table/
  
Roberta BobbieAnn Hayes

Feb 26

Many thanks. I made the red pozole with pork yesterday. It is lovely. I’ve put it in glass containers for freezing because the recipe is large. I looked at the containers and the broth was clear and such a beautiful color. It looked as wonderful as it tasted.

I live in Northern California and have cooked “mexican” food all of my life. I was not particularly happy with it and just didn’t know why. Then I found your tv show and eventually your two cookbooks. I watched and listened and realized that I was always making a commercial version of Tex-Mex from seasoning packets and the like. Not Mexican food. So I went to the store. A sweet abuelita saw my confusion at the dried chiles. We, two little old ladies, speaking in both english and spanish only to find out that my town doesn’t carry Ancho chiles so the community uses pasillas. Then she told me how to dry pasillas.

Thanks to you, I have Mexican food to be proud of and a new friend.

1. Pati Jinich
  
  Mar 07
  
  Aw, great story Roberta, thanks so much for sharing. So glad to read you are having so much fun cooking and eating real Mexican food now, un abrazo!
  
Amanda Saenz

Jan 08

Pati, I am soooooo glad I found you while flipping through the channels one day. After watching you for months I felt confident attempting your recipes and knowing they would taste like something one of my generational grandmother’s would prepare. I did cheat a bit and using the instant pot and chicken tenderloin so it shredded itself. Love the recipe thanks so much for doing what you do with love.

1. Pati Jinich
  
  Jan 17
  
  Thanks so much Amanda for your kind words, I am SO glad you found me 😉 So glad you make the pozole and gave it your own twist. Un abrazo!
  
Mary Elizabeth

Dec 22

Hola Pati! I have just experienced yet another successful attempt of a Pati Jinich recipe! …I am working on trying the Cocktails next! But, I do have one question with regards to the Pozole. Would you please recommend a chile that I can add to make the soup, just a bit, more PICO? Not crazy hot! Just a little spicier!

Muchisimas Gracias!

1. Pati Jinich
  
  Dec 24
  
  So glad you liked the Pozole Mary Elizabeth, next time for a little more heat you can add one chipotle in adobo to the mix, enjoy!
  
Matt G

Nov 02

I caught this recipe on your show and looked it up here! It turned out delicious! I made a big change though, since I do not eat meat. I replaced the chicken with roasted sweet potatoes one night, and seasoned pan-fried tofu another night. Do you have any other suggestions for meatless pozoles?

1. Pati Jinich
  
  Nov 03
  
  Good ideas Matt! You can always make it meatless and enjoy a hominy soup with garnishes; mushrooms are always a great option as well. Enjoy!
  
Anonymous

Oct 13

This was like a much needed hug. So delicious and nourishing. I loved it and my kids did too. Not overtly spicy but rich and soothing. And they loved adding their own garnishes. I will make it again and again. My Whole Foods only had canned hominy. It worked out so well I’m not sure I’ll go back to dried.

1. Pati Jinich
  
  Oct 22
  
  So glad you guys liked this Pozole, it is one of my favorite meals ever 😉
  
James Austin

Jul 26

This the first recipe that I have used from your website and it was the best. Thank you!

1. Pati Jinich
  
  Jul 28
  
  Thank you so much James, glad you enjoyed a big bowl of good pozole 😉
  
KJ Ayvazian

Jun 02

Pati,

I watch your show addictively and not just because you’re adorable.

I’ve been wanting to try my hand at Pozole ever since I had a wonderful version of it at a local tienda. What always stops me is the challenge of handling Hominy. Would I be able to reconstitute it in a Pressure Cooker? I just learned how to use one after cooking for more than 50 years and it’s become one of my favorite tools.

yours siempre,

KJ Ayvazian

1. Pati Jinich
  
  Jun 02
  
  Hey KJ, thanks so much for tuning in! If you know how to use the pressure cooker and how to work with the cooking times, by all means go ahead! I say it will save a lot of time. Enjoy the pozole 😉
  
Angelaa Greenwood

May 07

Hi Pati: Do you have recipe for Pozole in RED MOLE?

1. Pati Jinich
  
  May 11
  
  I don’t have a recipe for this Angelaa, but I do have one for green pozole that is great, here you go: http://patijinich.com/pati_2020/you_know_you_want_it_green_pozole/
  
Gloria V. Castillo

Apr 26

Thank you so much for the red posole recipe. I watch your show every time even have recorded your show. I love Mexican food and love to learn how to cook it.
Please consider making a cook book for cooking with a pressure cooker. Thank you for all that you do. Gloria V. Castillo. Until next time.

1. Pati Jinich
  
  Apr 27
  
  Thanks Gloria, great suggestion 😉 So glad to read you enjoyed my favorite pozole!
  
Lorie khalaf

Mar 24

Brilliant creativity she takes time to carefully walk you through not only the history of the dish but also the play by play of making it for your self

1. Pati Jinich
  
  Mar 26
  
  Thanks for this review Lorie, you might be my new favorite critique 🙂
  
Rosy

Mar 20

Hello Pati! I’ve seen in lots of places they put lime or cal to cook the dried hominy. What happens if I don’t put any on it?

1. Pati Jinich
  
  Mar 27
  
  Hola Rosy! This is a a very common question because some people freak out about cooking pozole because of the cal 😀 As you can see, I do not add it and my hominy comes out tender and delicious. Enjoy!
  
Anna Calvillo

Dec 31

I have made this several times ,mainly with chicken, but this time I’m going to chicken/ pork
Short ribs. Everyone loved my Red Pozele I told
them its Patti’s recipi. And the complimented me
so much, ( I think it’s because I’m Irish). They did eat all the soup. I have used several Patties
recipis and love them especially the Turkey in Bannana leaf. Thanks Patti I watch every week.

1. Pati Jinich
  
  Dec 31
  
  I’m so glad everyone loved the pozole, Anna!
  
low and slow

Dec 05

No mention of soaking the hominy in the recipe,in the video you soak overnight.I`m planning to use RANCHO GORDO dry hominy i believe the instruction says to soak.Is it necessary? Also not a big fan of chicken and will use about a 5LB. bone in pork shoulder,will that be sufficient amount? I will cut it up and just cook until it shreds, thank you.

1. Pati Jinich
  
  Dec 13
  
  You don’t need to soak it overnight, but it does reduce the cooking time like 1/4 if you do.
  
Deborah Delgado

Dec 01

I love all the recipe’s.so does my family . my 13 and 15 year old daughter’s are learning to cook them all. Thank’s pati

1. Pati Jinich
  
  Dec 02
  
  Oh say hi to your daughters for me, Deborah!
  
Alexis Rivas

Nov 06

I’ve been looking for a good pozole recipe for the holidays, Gracias Pati, love your show!

1. Pati Jinich
  
  Nov 07
  
  Happy Holidays, Alexis!
  
Sally

Oct 28

Thank you, Pati, for this recipe! I finally got my husband to eat hominy!
Hominy is one of my childhood comfort foods but the South Carolina way to prepare it is just heated with butter and pepper. My husband thought that was too bland.
So I made your posole rojo and he loved it. Good thing, too, because I have two quarts left in the freezer even after giving two quarts away. 🙂
For those like me, to whom cilantro tastes like soap, I substituted sprigs of fresh oregano.

1. Pati Jinich
  
  Oct 28
  
  So glad you both enjoyed it, Sally!
  
David in SF

Oct 03

This the first pozole recipe I’ve ever tried, and it came out fantastic! I did omit the chicken because I thought that the 3.25 lbs of lomo de puerco I had was plenty of meat. Cubed & seared it in the pot, along with the fat cap I had removed, and I think it added some good flavor. One question for Pati: is it advisable to remove the skins of the peppers before you purée them? I managed to get most of the skins off and it seemed to reduce the bitterness a bit. Was I imagining this? Looking forward to trying more of your recipes soon!

1. Pati Jinich
  
  Oct 26
  
  I’m so glad you liked the pozole, David! I never remove the skins of the dried chiles…
  
Jillian

Jul 12

I made this pozole it was fantastic! I added zucchini from my garden for some extra veggies. It disappeared quick!

1. Pati Jinich
  
  Jul 12
  
  Zucchini was a great idea, Jillian. I’m so glad you guys loved it!
  
Mark

Feb 26

Hi Pati,
This is a lot of meat! Is it? Is it ok if i will do with 2lb chicken and 2lb pork (one pice or cut in to proces?) without changing the rest of the recipe/proportions? Too bad there is no video so I can see how you did this soup.

1. Pati
  
  Feb 26
  
  You can use as much meat as you prefer, Mark. And here’s a video: https://www.youtube.com/watch?v=225ZyKhzjPc&t=44s Enjoy the pozole!
  
  1. Mark
    
    Mar 04
    
    Thank You Pati for the video. It was very helpful. And the most important pozole was delicious! I hosted little Mexican brunch for my Polish family and we all enjoyed your pozole. Thanks again! My new favorite recipe! 🙂
    
    1. Pati
      
      Mar 05
      
      How fun! I’m so glad everyone enjoyed the Pozole.
      
    2. Jeff
      
      Jun 25
      
      When we were in Oaxaca in the town of Teotitlan de Valle, we met a couple looking for a red and white eagle motif as on the Polish flag, on one of the famous Oaxaca rugs, to decorate their Polish restaraunt in Mexico City. They did find one. Small World.
      
Ken

Nov 12

This is the first time I’ve made pozole and even though I stumbled a couple of times in its creation, it came out really good. I’ve had pozole in restaurants that wasn’t this good. Whoo hoo!

1. Pati
  
  Nov 13
  
  Yay! So glad you enjoyed it, Ken.
  
Laura

Oct 06

The most authentic Mexican recipes I’ve found on the net, I was born and raised in Mexico and I can tell when a recipe is authentic and not Americanized. Thanks Pati !!,

1. Pati
  
  Oct 08
  
  Oh well thank you so much Laura!
  
Chris B

Aug 05

Just saw this episode and loved it. I live in your area and the Pozole will be great on one of the many rainy days we’ve been having. Regarding the DC area, where do you find all the varieties of chilis you use in this and other recipes you make. I find some at the Asian grocers, but I’d love to know where you get all those yummy ingredients.

1. Pati
  
  Aug 06
  
  I know…so much rain! I also go to Panam, Shoppers, H Mart…have fun shopping, Chris.
  
  1. Chris B
    
    Aug 07
    
    Thanks for the tip Patti, I’ve never tried Panam! If you’re ever in Germantown, try GW Supermarket. Tons of vegetables and a really clean and bright store.
    
    1. Pati
      
      Aug 07
      
      Thank YOU for the tip, Chris.
      
Susan K

Jan 06

It was quite interesting seeing these first 2 comments below mine after making your pozole recipe yesterday. First, I made half the recipe and it did indeed come out great. Second, I also found that the dry pozole did not bloom completely–I’d say only about half of the kernels, even after 4 hours of simmering. All of the corn was tender enough to eat, but the opened kernels were more tender and delicious. Maybe I had older corn? Or could it have been something else? Thanks for a truly delicious pozole.

1. Pati
  
  Jan 10
  
  I’m so glad you like the pozole! For the hominy, it could be older corn or simmering it for a bit longer….sometimes it has taken me over 5 hours, the importan part is to cook until it starts opening up, or blooms.
  
2. Cecilia
  
  Mar 07
  
  Though your fresh hominey sounds great. Canned is just as good i think, i even seen in mexican supermarkets canned blue hominey i wanna try that.
  
Cindy S

Jan 03

Hi Pati!
This is my first time making pozole and I’m attempting to soak and boil dried hominy. I have read a ton of posts about using culinary lime. Is this necessary? I have my hominy soaking and have been boiling over low heat for 4 hours. I’m letting it sit overnight. It had opened up some but still not completely bloomed. Also do the coating on the hulls need to be removed after soaking?
Thanks and super excited about trying this recipe!

1. Pati
  
  Jan 05
  
  I just use water and cook it for 3 hours until it blooms. Here’s some more info on hominy and how to cook it: http://patijinich.com/pati_2020/hominy_maiz_cacahuacintle_mote_or_giant_corn/
  
AJ Osler

Dec 28

Hi Pati!,

My daughter and I love watching your show and she wants to make everything you make! I am curious if there is a way to make about half of this pozole recipe. Any suggestions?

1. Pati
  
  Dec 28
  
  You can cut the recipe in half and it will be great…or make the whole thing and freeze the leftovers 🙂
  
Wendy G

Nov 17

Hola Pati!
My family is from Colima so I grew up eating pozole for everything! Unfortunately we live in VA right now so I can’t get the ingredients as easily as if I were in San Diego. I was only able to find chile guajillo… will it really affect the taste of I don’t use the ancho chile?

1. Pati
  
  Dec 01
  
  It will taste a tad different, but will be delicious too!
  
Ruth D.

Oct 22

I will make this for Christmas. We live at Lake Chapala in Jalisco. We used to live in Arizona where the >New< Mexican green pozole was the standard and that's what I made there. But here we see the red pozole so it will be an experiment for me.

1. Pati
  
  Oct 26
  
  Yay! And I hope it is a great addition to your holiday!
  
Becky Miller

Oct 08

Hi Pati,

I’d like to make this ahead and freeze it for future meals. Do you recommend that or have any tips?

1. Pati
  
  Oct 12
  
  You can absolutely freeze it! Put it in a tightly sealed container, and you can keep it in the freezer for about a month. Then thaw, reheat, and enjoy!
  
Anonymous

Oct 07

Yummy!!

1. Pati
  
  Oct 12
  
  🙂
  
Dea

Aug 21

Hi Pati,
I love love love your show, you are always smiling and so friendly and positive. I am sorry I missed you when you came to Central Market North in Austin, I live walking distance from that amazing store. We have your cookbook, I’ve made Enchilada Mineras and will make your recipe for red puzzle this weekend. You also remind me a little bit of home as I am from a DC suburb as well, Fairfax. We are planning a trip to Yucatan this winter, inspired by you and your show. Merida here we come! Viva Mexico y gracias <3

1. Pati
  
  Aug 22
  
  I’m so happy to hear that Dea! I hope you have a great vacation!
  
JULIE FOX

Aug 13

I have your cookbook and I’m loving it! Making this recipe today to serve my family for Sunday dinner! Thank you Pati XOXO

1. Pati
  
  Aug 14
  
  Yay! Hope the family loves the pozole.
  
  1. Julie Fox
    
    Aug 16
    
    Oh my goodness, it was a HUGE hit!! My 2 daughters took the recipe so they can make it at home. Everyone had seconds, including the fussiest little kids. My son in laws both had 3 bowls! I have so many recipes in my mix that are all yours. I watch all your shows and my recorded shows is full of just your shows. I won’t let anyone erase them 🙂 I’m your biggest fan!
    
    1. Pati
      
      Aug 17
      
      So happy to hear that it was a hit! And thank you so much for being such a big fan…it means so much to me.
      
Cissy

Aug 08

I just watched “piñata party” on Amazon Prime and had to look up the recipe for red pozole. I will be making it this weekend. I don’t remember my Nana making pozole, but she did make a spicy “Mexican chicken soup” that I still make today. I totally agree that red is the way to go (it’s the only way we make menudo!). Thanks, Pati, for keeping me close to my roots!

1. Pati
  
  Aug 09
  
  Thank you Cissy. It means so much to me that I’m helping you stay close to your roots.
  
Sandra

Aug 06

Loving this possole

1. Pati
  
  Aug 07
  
  Yay!
  
Margaret

May 05

I found lack of taste … something is missing.

1. Pati
  
  May 08
  
  So sorry to hear that Margaret!
  
2. Jono
  
  May 09
  
  Salt?
  
Kimberly Hawkins

Feb 11

I make this all the time, I lived in New Mexico and Arizona. I add a few packets of Achiote flavoring (we don’t have the paste in NH lol) and that seems to be the ‘missing’ flavor people are referring to. It worked for me! I yelled “YES!” after I tasted it. I hope that helps!

1. Pati
  
  Feb 13
  
  Glad you found the “missing” flavor!
  
Ana Smith

Nov 23

Can you cook the chicken and pork in the same pot? Or do they have to cook separately since it’s 2 different kinds of meat?

1. Pati
  
  Dec 03
  
  Of course you can cook them together, makes for a tasty broth.
  
2. Pati
  
  Dec 03
  
  Same pot works!
  
Nancy

May 16

I want to make it with pork only. Should the pork meat be put in whole or one inch chunks and how long should I cook it for? Would I be able to use tenderloin and still have the same full flavor? Thanks

1. Pati
  
  May 18
  
  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).
  
Marcello

May 15

made this and it came out great wanted a bit more flavor too so maybe fresh chile or a few more next time. this is our favorite soup to get when we go out to dinner as my husband grew up having this soup. so many recipes call for putting a head a garlic in the liquid and then removing it. for this two (one for dried hominy and one for the meat. it seems to go against my religion to remove this and then throw them out. IDEAS? on how to use these … or am i just being cray

1. Pati
  
  May 16
  
  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.
  
  1. marcello
    
    May 17
    
    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
    
Rudy

Feb 18

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!

1. Pati
  
  Mar 14
  
  Hola Rudy! Try again with fresh chiles! 😉 Thank you so much for tuning into the show and for trying my recipes.
  
Jessica

Jan 09

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?

1. Pati
  
  Jan 26
  
  Chile de arbol is spicier than guajillo so I would add to taste! =)
  
Posole Rojo {Mexican Pork and Hominy Soup} Recipe - The Lemon Bowl

Jan 07

[…] Recipe sightly adapted from Pati's Mexican Table and Food Network. Nutrition Information Serving size: 2 cups Calories: 275 […]

Melanie MG

Jan 07

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

1. Pati
  
  Jan 12
  
  Yay!!!! Thank you so much for trying the recipe, Melanie!
  
Tomás

Dec 13

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?

1. Pati
  
  Dec 15
  
  Sounds like it…. it just needs a few more hours of cooking ; )
  
Becky Spicer

Dec 11

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.

1. Pati
  
  Dec 14
  
  Yummy!! Thank you for trying my recipe!
  
Tony Valdez

Sep 15

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.

1. Pati
  
  Sep 16
  
  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.
  
Melissa

Aug 22

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

1. Pati
  
  Sep 06
  
  What about sweet corn kernels, Melissa? That may work!
  
Stephanie Shumway

May 31

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!!!

1. Pati
  
  Jun 01
  
  Thank you, Stephanie!
  
Mike Benayoun

May 18

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 😉

1. Pati
  
  May 20
  
  Oh I am so happy to hear, Mike!
  
Bianca

Apr 09

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

1. Pati
  
  Apr 09
  
  Hi Bianca, Yes, you can just halve the recipe to make it on a smaller scale.
  
catheleen

Mar 02

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

1. Pati
  
  Mar 07
  
  Maybe while toasting the chiles they got burnt?
  
Jessica

Feb 18

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 !!!

1. Pati
  
  Feb 18
  
  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!!
  
Cynthia

Feb 17

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!

1. Pati
  
  Feb 17
  
  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.
  
Teija

Feb 01

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.

1. Pati
  
  Feb 02
  
  Thank you so much for making it, Teija!
  
Raw Spice Bar

Jan 20

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.

1. Pati
  
  Jan 22
  
  Thank you!
  
Sarah H

Jan 11

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

1. Pati
  
  Jan 12
  
  Hi Sarah, You can make it vegetarian by using vegetable stock, instead of chicken, and adding your favorite vegetables.
  
Mamanique

Jan 05

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

1. Pati
  
  Jan 06
  
  Yay! Thank you for making it!!
  
Reyes Reyna

Jan 01

I thought pozole was made with pork and not chicken?

1. Pati
  
  Jan 02
  
  It can be made with chicken, or pork, or both, there are even authentic vegetarian versions!
  
Reggie

Jan 01

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!

1. Pati
  
  Jan 02
  
  Great topic indeed! There should be no difference in cooking time…
  
ivy

Jan 01

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

1. Pati
  
  Jan 06
  
  Hola Ivy, Divide all the ingredients in the recipe by half.
  
sonya

Dec 29

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☺

1. Pati
  
  Dec 30
  
  Hola Sonya, Multiply all the amounts in the recipe by 5.
  
Jessica

Dec 25

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!

Syria

Dec 19

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

1. Pati
  
  Dec 22
  
  Hola Syria, Yes, we removed it! Recipe is on my site.
  
Kristen

Dec 16

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

1. Pati
  
  Dec 16
  
  Yes, of course, you can vary it and make it your own!
  
Madeleine

Dec 06

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!

1. Pati
  
  Dec 09
  
  Yes, of course!
  
Gloria Ayala

Dec 01

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

1. Pati
  
  Dec 01
  
  Hi Gloria, Thank you so much for watching and following! Hope you are finding many things to try.
  
francine mares

Nov 10

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

1. Pati
  
  Nov 14
  
  Hola Francine, You can try adding some chicken stock.
  
Eric Vale

Nov 09

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

1. Pati
  
  Nov 14
  
  Thank you so much for trying my recipes, Eric!
  
Jilean

Sep 28

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?

1. Pati
  
  Sep 28
  
  Yeah, drain and rinse!
  
  1. Jilean
    
    Sep 28
    
    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. 🙂
    
Jessica Masek

Sep 04

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!

1. Pati
  
  Sep 04
  
  Thank you, Jessica!! I am so flattered!
  
Kathy Furci

Aug 14

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

1. Pati
  
  Aug 14
  
  Hi Kathy, Thank you so much for watching! You will have to let me know how the pozole turns out.
  
Michele Abbott

Aug 05

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.

1. Pati
  
  Aug 06
  
  Hola Michele, Thank you for watching & for making the pozole! I got the bowls in Mexico.
  
rita

Aug 03

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

1. Pati
  
  Aug 05
  
  Hi Rita, Thank you so much! Glad to hear you are trying some of the recipes!!
  
Carol

Jun 08

How would one make posole as a vegetarian dish?

Thanks for the info.

1. Pati
  
  Jun 08
  
  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.
  
John Shollenberger

May 26

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

1. Pati
  
  May 26
  
  Can’t wait to hear what you think, John!
  
Veronica Romero

May 24

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

1. Pati
  
  May 26
  
  Gracias, Veronica, for such a lovely note.
  
Veronica Romero

May 23

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

1. Pati
  
  May 23
  
  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.
  
David

Apr 21

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

Gilda

Mar 10

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

1. Pati
  
  Mar 10
  
  Gilda, I would do shoulder or butt….

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