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”
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.
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
Thanks for this review Lorie, you might be my new favorite critique 🙂
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?
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!
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.
I’m so glad everyone loved the pozole, Anna!
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.
You don’t need to soak it overnight, but it does reduce the cooking time like 1/4 if you do.
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
Oh say hi to your daughters for me, Deborah!
I’ve been looking for a good pozole recipe for the holidays, Gracias Pati, love your show!
Happy Holidays, Alexis!
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.
So glad you both enjoyed it, Sally!
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!
I’m so glad you liked the pozole, David! I never remove the skins of the dried chiles…
I made this pozole it was fantastic! I added zucchini from my garden for some extra veggies. It disappeared quick!
Zucchini was a great idea, Jillian. I’m so glad you guys loved it!
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.
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!
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! 🙂
How fun! I’m so glad everyone enjoyed the Pozole.
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.
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!
Yay! So glad you enjoyed it, Ken.
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 !!,
Oh well thank you so much Laura!
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.
I know…so much rain! I also go to Panam, Shoppers, H Mart…have fun shopping, Chris.
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.
Thank YOU for the tip, Chris.
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.
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.
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.
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!
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: https://patijinich.com/hominy_maiz_cacahuacintle_mote_or_giant_corn/
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?
You can cut the recipe in half and it will be great…or make the whole thing and freeze the leftovers 🙂
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?
It will taste a tad different, but will be delicious too!
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.
Yay! And I hope it is a great addition to your holiday!
Hi Pati,
I’d like to make this ahead and freeze it for future meals. Do you recommend that or have any tips?
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!
Yummy!!
🙂
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
I’m so happy to hear that Dea! I hope you have a great vacation!
I have your cookbook and I’m loving it! Making this recipe today to serve my family for Sunday dinner! Thank you Pati XOXO
Yay! Hope the family loves the pozole.
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!
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.
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!
Thank you Cissy. It means so much to me that I’m helping you stay close to your roots.
Loving this possole
Yay!
I found lack of taste … something is missing.
So sorry to hear that Margaret!
Salt?
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!
Glad you found the “missing” flavor!
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?
Of course you can cook them together, makes for a tasty broth.
Same pot works!
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
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).
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
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.
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
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!
Hola Rudy! Try again with fresh chiles! 😉 Thank you so much for tuning into the show and for trying my recipes.
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?
Chile de arbol is spicier than guajillo so I would add to taste! =)
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
Yay!!!! Thank you so much for trying the recipe, Melanie!
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?
Sounds like it…. it just needs a few more hours of cooking ; )
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.
Yummy!! Thank you for trying my recipe!
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.
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.
What can you substitute for the hominy? I have a very picky eater. I have done some of your recipes and she loves them.
What about sweet corn kernels, Melissa? That may work!
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!!!
Thank you, Stephanie!
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 😉
Oh I am so happy to hear, Mike!
I’m trying to make this on a smaller scale for my boyfriend is there any way the recipe could be modified?
Hi Bianca, Yes, you can just halve the recipe to make it on a smaller scale.
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
Maybe while toasting the chiles they got burnt?
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 !!!
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!!
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!
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.
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.
Thank you so much for making it, Teija!
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.
Thank you!
Hi ! I love this recipie ! It’s amazing . Can you publish the authentic vegiterian recipie? I go meatless in Lent !
Hi Sarah, You can make it vegetarian by using vegetable stock, instead of chicken, and adding your favorite vegetables.
Gracias Pati for the recipe! I made it & followed step by step & it came out so good! Everyone was happy!
Yay! Thank you for making it!!
I thought pozole was made with pork and not chicken?
It can be made with chicken, or pork, or both, there are even authentic vegetarian versions!
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!
Great topic indeed! There should be no difference in cooking time…
Hi! How would I adjust this for 6 servings? Or for two people?
Hola Ivy, Divide all the ingredients in the recipe by half.
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☺
Hola Sonya, Multiply all the amounts in the recipe by 5.
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!
Patti? I had seen this recipe on video on YOUTUBE and I cant find it…has it been removed?
Hola Syria, Yes, we removed it! Recipe is on my site.
Can vegetables be added to this?? If so, what kind?
Yes, of course, you can vary it and make it your own!
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!
Yes, of course!
Hey patty love your shows on television. And I also follow you on line, keep showing me new ways of cooking thank you.
Hi Gloria, Thank you so much for watching and following! Hope you are finding many things to try.
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
Hola Francine, You can try adding some chicken stock.
Thank you for the Pozole recipe. Loved every spoonful.
This is my third successful authentic from your show.
Muchas Gracias.
Thank you so much for trying my recipes, Eric!
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?
Yeah, drain and rinse!
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. 🙂
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!
Thank you, Jessica!! I am so flattered!
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
Hi Kathy, Thank you so much for watching! You will have to let me know how the pozole turns out.
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.
Hola Michele, Thank you for watching & for making the pozole! I got the bowls in Mexico.
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
Hi Rita, Thank you so much! Glad to hear you are trying some of the recipes!!
How would one make posole as a vegetarian dish?
Thanks for the info.
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.
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
Can’t wait to hear what you think, John!
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
Gracias, Veronica, for such a lovely note.
My daughter is arriving in two days. Should I keep in refridgerator or freeze leftovers?
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.
First red gefilte fish, now red pozole! You are truly a genius! Thank you so very much.
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
Gilda, I would do shoulder or butt….