Red Pozole with Traditional Garnishes

Red Pozole with Traditional Garnishes

Pozole Rojo
12 servings
Pati Jinich
Course: Soup
Cuisine: Mexican
Keyword: Ancho, chicken, guajillo chiles, hominy, onion, pati's mexican table, pozole, radish, refried beans, tortilla chips
Author:Pati Jinich
Prep Time: 10 minutes
Cook Time: 5 hours 15 minutes
Total Time: 5 hours 25 minutes
Red Pozole with Traditional Garnishes recipe from Pati's Mexican Table Season 3, Episode 13 “My Piñata Party”


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.

163 comments on “Red Pozole with Traditional Garnishes

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  1. 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. 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!

  2. 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. 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!

  3. 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. 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!

  4. 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.

  5. 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. 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 😉

  6. 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.

  7. 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

  8. 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. 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!

  9. 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.

  10. 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.

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

  12. 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.

  13. 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!

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

  15. 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. 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. 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.

  16. 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!

  17. 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 !!,

  18. 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. 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.

  19. 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. 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. 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.

  20. 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!

  21. 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?

  22. 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?

  23. 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. 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!

  24. 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

  25. 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. 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!

  26. 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!

  27. 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!

  28. 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?

  29. 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. 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).

  30. 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. 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. 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

  31. 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!

  32. 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?

  33. 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?

  34. 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.

  35. 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. 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.

  36. 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!!!

  37. 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 😉

  38. 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

  39. 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. 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!!

  40. 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. 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.

  41. 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.

  42. 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.

  43. 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!


  44. 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☺

  45. 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!

  46. 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!

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

  48. 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

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

  50. 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. 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. 🙂

  51. 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!

  52. 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.

  53. 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.

  54. 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. 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.

  55. 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

  56. 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. 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.

  57. 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