Pozole Roja…A Pork And Hominy Stew With Red Chilies

I grew up on a ranch in Texas where there is a saying “you can take the girl out of Texas, but you can’t take Texas out of the girl”.   While living in Texas, I enjoyed great Mexican food but it is hard to find authentic Mexican food now that I live in New England.  When I get a craving for a taste of home and something like pozole verde or pozole roja, I cook my own versions using ingredients that are available in my area. Pozole roja is a pork and hominy stew made with red chilies, which is a traditional dish found in many parts of Mexico.

Pozole is the Spanish word for hominy which is corn that has been processed to remove the hull and germ. Once cooked, it swells up some and has a slight chewy texture. The cooked stew or soup is also called pozole or posole. There are basically three versions of pozole…white, green and red, depending on the chilies used. This dish is also served in many areas of the southwestern part of the U.S . You will find it spelled differently, called different names and made with different ingredients depending on where you happen to be. One thing is constant though and that is that pozole is delicious!

Pozole Roja...Pork And Hominy Stew
Pozole Roja…Pork And Hominy Stew With Red Chilies

Pozole Roja…Pork And Hominy Stew With Red Chilies

Serves 2 generously, so adjust the recipe accordingly.

  • 1 lb. pork cut into cubes (I used pork sirloin)
  • 2 Tbsp. olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, chopped plus 2 whole garlic cloves
  • 3 dried Guajillo chilies*
  • 1 c. boiling water
  • 4 c. pork or chicken stock (I made mine from a ham bone)
  • 1 Tbsp. cumin
  • 1/2 tsp. or more of ancho chili powder (or to your personal taste)
  • 2 tsp. oregano
  • 1/2 tsp. each of salt and pepper
  • 1 can of hominy, rinsed and drained

Stem and shake out the seeds from the peppers. Heat in a dry skillet until the chilies soften and turn a little brown. Remove and when cool enough to handle cut into chunks, place in a bowl and pour boiling water over them. Soak for 30 minutes. Place the softened chilies in a blender with the soaking liquid, add the two whole garlic cloves and blend until it forms a smooth sauce.

Heat a large pot over medium high heat and add the oil. When the oil is hot, add the pork cubes in batches and brown on all sides. Remove to a bowl. Add the onion to the pot and cook until soft and translucent. Add the chopped garlic and cook for an additional minute. Pour the chili sauce into the pot and cook for a couple of minutes. Add the pork back to the pot along with the stock and seasonings. Cover the pot with a lid and let simmer until the meat is tender.

At this point, the stew can be cooled and refrigerated overnight which will develop the flavors (which I did) or you can proceed with the recipe. Taste for additional seasonings. You might also wish to add some fresh chilies (such as jalapeño) for additional flavor and heat. Add the hominy and let cook for 30 minutes. Additional stock or water can be added if it becomes too thick.


This pozole is a colorful and delicious meal that has a warm chile taste but is not what you would call overly spicy. I would suggest tasting throughout the cooking process and adjusting the recipe to your personal taste. Powdered and fresh chilies can be added if you want a spicier dish.

Pozole is usually served with condiments such as  shredded cabbage or lettuce, radishes, avocado, limes, cilantro and tortillas. I would definitely suggest serving these alongside the meal. I particularly enjoy the crunch that the crisp cabbage and radish add when mixed into the stew. Served with some warm corn tortillas or tortilla chips and a bottle of your favorite beer or margarita, you will have a terrific meal.

*The Guajillo chilies used in this recipe have a smoky, berry-like taste and are not very hot compared to other types of chilies. If you want a spicier or more robust chili taste, additional chilies can be added.

NOTE: I know my readers are from all over the world and may wonder where to find hominy. If your local market doesn’t carry it, check at a Latin or Mexican specialty market if there is one in your area. If they sell Goya products, they should have hominy or be able to get it for you . You may find it called maiz para pozole or even maize mote. You might find it as a dried product, in which case you would soak it overnight and cook it before proceeding with the recipe. In the comment section of my post on pozole verde, several readers gave suggestions where it might be found.

You might also enjoy reading the following posts:                                                                       Pozole Verde                                                                                                                                          Fish Tacos…Special Orders Don’t Upset Us                                                                       Chicken And Caramelized Onion Quesadilla

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I travel the back roads of the world, sharing great food and interesting places and enjoyable pastimes.

144 thoughts on “Pozole Roja…A Pork And Hominy Stew With Red Chilies

  1. You are a Texas girl! You nailed the Pozole perfectly! It looks delightful. I know you probably know the origins of this sacred meal, glad we started using pork, is all I have to say. Great Post your Pozole recipe looks marvelous, marvelous, marvelous! XXOO Tin Man

  2. Do you think I can make this with chicken or beef since I don’t eat pork? It looks great and all those flavours. Definitely some of the best Mexican in the US is in Texas for sure. We had a few good ones in Houston. So are you a Texan at heart then? I know I cannot take the Texas out of my children, they are hardcore, proud native Texans, even the native Coloradan!


    1. Hi Nazneen, Absolutely…it would be delicious with chicken or beef. One of the most authentic Mexican restaurants I’ve been to was in Houston (Bellaire). Yes, even though I have lived in Florida and New England…I’ll always be a Texan at heart.

  3. I adore Pozole! My dad, who was born and mostly raised in new Mexico, made it for us every single new year’s day for good luck! I have carried on the tradition when I can and this past New year’s I forgot to do it even though I had everything. Now you have reminded me! Mine isn’t Roja – it’s a verde – but still, the same theory – yours looks so fantastic I might make mine Roja this year!

    1. Hi Kelli, I’m glad to hear that you like my recipe…thank you for your compliment. I make pozole verde as well. The flavors are very different between red and green pozole but both are delicious. It would be hard to decide which I like best.

    1. I’m happy that you like my recipe, Victoria. That is a nice compliment coming from someone who lives in Mexico and who is familiar with pozole.

  4. I had pozole for the first time a couple years ago when I went to New Mexico, and I brought back dried hominy and made pozole verde with some of my homegrown tomatillos. It was so good, but I guess I forgot about it and haven’t made it again. Your recipe looks great. I’ll have to try making it again.

    1. Hi Kate, I know what you mean about having a recipe that you enjoy but somehow it gets forgotten about. I’m glad you like the recipe…I love both the red and green versions. Thank you for your nice compliment.

  5. How interesting! I have never even heard of hominy and I doubt I could get hold of it here in SW France but I am certainly intrigued. I must say they have a similar saying from where I came from – ‘You can take the girl out of Essex but you can’t take the Essex out of the girl!’ So I completely empathise with that one!

    1. Hi Anneli, Thank you for stopping by for a visit and your nice compliment. Maybe the saying is true for most of us when leave where we were raised and move to another location. I agree that you might not be able to find the hominy. If you have access to the chilies, you could make a pork stew and add a little ground corneal for a slight corn flavor.

  6. You can also use dried hominy. About a third of a cup equals a can. Either boil it slowly for a couple of hours or in a pressure cooker for 30 minutes.

    1. Hi Leo, It is nice to hear from you. Using a pressure cooker to cook dried hominy is a real time saver. Thanks for visiting again and your nice comment.

  7. We have pretty good choices for Mexican food in the Milwaukee area but I’ve never seeb pozole on any of the menus! This sounds warm and wonderful and something I need to add to my cooking repertoire.

    1. Hi Susan, I wish I had your good Mexican restaurants here. Unfortunately, restaurants tend to serve tacos, enchiladas and burritos instead of the more authentic dishes of Mexico. I do think you would enjoy either the red or green version…they are both delicious but different.

    1. Thank you Trang, for your lovely compliment. This is a dish that is more flavorful than spicy. It is also easily adapted for an even milder taste.

  8. I too adore the authentic flavours of Mexico; we have a couple of really good restaurants in the city, and one just opened just north of us that we have yet to try. This dish looks and sounds incredible, I will have to try it. We have a Mexican grocer not too far from my house, I’m sure I can get all the ingredients there. We don’t get that many Mexican immigrants in Canada so it’s surprising we have some really good places to eat.
    Hope you weren’t too hard hit with the snow, we got about a foot. It was warm and rainy yesterday so a lot of it melted, but today it’s hovering around freezing so the sidewalks are slick (found out the hard way, but no major injuries). There’s supposed to be another one coming on the weekend. I’ve had enough.

    1. Hi Eva, If you enjoy authentic Mexican food, pozole is a dish that I think you would really enjoy. It is nice that you have good restaurants in your area. As for the storm, we got about 2 1/2 feet of snow with some bigger drifts and have had several inches since then. I know we are all looking forward to spring. Thank you for your nice compliment.

    1. Thank you Roger, for your nice compliment. I’m glad you like the recipe but I think you are right about it being hard to locate the ingredients where you live. You will just have to believe me when I say it is a very flavorful dish.

  9. That sounds fantastic. You know in Andalucia we love our pork dishes and this would be a lovely warming dish in the winter months. Will have to look out for hominy here in the UK and those chilis are new to me too.

    1. Thank you Tanya, for your nice compliment. One of my readers suggested mexgrocer.co.uk for readers living in England…I hope you can find the hominy and the chilies.

  10. i’ve never cooked with hominy but based on your description, it seems like a texture I’d really like. I’ll have to give one of these Pozoles a try soon 🙂

  11. Great looking dish! We lived in Texas for a few years (Dallas area) and I’ve had this dish numerous time. I’ve even made it, although haven’t for years. Your version looks spectacular! I think I’m going to have to dig out my recipe soon — you really have me craving this. Or just try your recipe, because it looks so good! Good stuff — thanks.

    1. Hi Ray, It is nice to know that you enjoy pozole and like the sound of my recipe. If you like spicy, I think you would want to add more chilies. Thank you for your nice compliment.

  12. Karen, you posted another wonderful dish that I have never ever cooked myself. It looks very interesting and I really like the fact that you serve creamy avocado, fresh cabbage, crunchy red radishes, tortilla chips etc. alongside the stew so that everyone can add different toppings to their serving!. Your presentation looks so fresh and colorful and your recipe sounds truly fabulous!

  13. I’ve never tried this dish and really wish that more Mexican restaurants would offer at least one traditional dish like this, maybe on a rotating basis, so we northerners could experience something besides burritos and tacos. It looks like it would be very tasty. 🙂

    I even have guajillo chilis in my pantry … no hominy though.

    1. Hi Boleyn, I have to agree with you about Mexican restaurants. I wish they would serve more authentic and traditional foods. Thank you for your nice comment.

  14. I’d never even heard of hominy until today, so thank you for this post. The colours are so vibrant and inviting and it looks most definitely a come-hither-and-gobble-me-up dish. Good job I’m not actually hungry as a I read this ….!

  15. This looks spicy enough to interest me – a lot. There’s nothing like a great meat stew and just what I would expect to come out of Texas. I like all those foods you have served it with too.

  16. Hi Karen, you’ve such an interesting food background. I love how the states have different food type cuisines, tex mex, New England, southern cuisine, food trucks and the like, (I’m sure there are more in there too!) Australia tends to do mod oz/ lots of British & Asian influences, but nothing like the specialized variations of the US.

    I’d often heard of Hominy but had no idea on what it was, so thank you for the little introduction. Between those Mexican & BBQ flavours, this dish is a definite tummy pleaser. Plus it highlights an ingredient I’d like to try one day. Must look out for it soon.

    1. Thank you Alli, for your very kind words. I do enjoy recreating dishes that I have had in different sections of our country and my travels to Europe. I like giving background information on ingredients that my readers may not have seen or had before…I think it helps if they want to try the recipe. This is a very flavorful dish that I think you would probably enjoy.

  17. Oh, Honey! That takes me home!
    I used to ask to go to our little locally owned Mexican place back home every year for my birthday. Which is about a month away…I should start looking for hominy!
    That last photo is fabulous, by the way 🙂

    1. Hi Marie, I’m glad that I brought back good memories of the Mexican food that you enjoyed growing up. I don’t think you will have any problem finding hominy. It should be in the aisle when Latin ingredients are, Goya is the brand carried here in New Hampshire. The last photo did turn out good, I thought…I’m glad you liked it. Thank you as always for your lovely compliment.

  18. This sounds wonderful. I just wish I had’ve been on WP before I went to Houston as I wasn’t overly keen on the TexMex food that I ate. My friends love it! Don’t understand why.
    As for hominy I’ve never tried it before. And doubt I’d find it here. Now you’ve got me craving pork, as I haven’t had meat recently, excepting bacon – which I’m over with right now!

    1. Hi Johnny, I think finding good Tex-Mex food is like anything else…there are good and bad restaurants. Unfortunately I have had just average Mexican food when visiting Houston with the exception of one restaurant that was excellent. Actually there is a good source for Mexican food products that one of my readers let me know about…it is mexgrocer.co.uk. Thank you for your nice compliment.

  19. Don’t make this without having people over for dinner. They will absolutely love it. I agree with you about finding good Mexican food in NE. We have laughed many times over what we have sampled. I guess we are just too used to TexMex.

    1. Hi Conor, It is a long way between Texas and New England…especially when there was a layover in Florida. I’m glad you like my culinary diversity. I think we are all inspired by the foods we have enjoyed where we live or visit. Thank you for your nice compliment.

    1. Hi John, I’m glad you like the recipe…it is a very colorful dish. Yes, chickpeas could be used in the recipe. It would give the dish a different taste and texture but would be delicious, I’m sure. If you wanted to use them then I think little fine cornmeal should also be added to give it a slight corn flavor. Thank you for your nice compliment.

  20. This looks and sounds delicious! Had never heard of pozole and am certain I cannot get hominy here, but the recipe is so appealing I am certain I can tweak it 🙂 ! Am laughing, ’cause my ignorance sure shows that on my very many trips to the US I never made it to the Southern parts!! [Am fibbing: have enjoyed a few wonderful weekend in New Orleans, but methinks French and Cajun were on the menu!!].

    1. Thank you Eha, for your nice compliment. I was surprised to find out from Tania, that hominy is sold in the land of Oz. If you can’t find it, I’m sure you can definitely tweak the recipe to your liking. New Orleans does have some great dishes…I’m sure your weekend there was wonderful.

      1. Oh the blessings of food blogging! Thanks to Tania’s comment shall go searching ’cause have other hominy recipes in my file also . . .

  21. hi karen, this dish looks delicious.. but i just want to ask what to use as substitute if hominy isn’t available.. i really haven’t seen that in the supermarket.

    1. Hi Elizz, Thank you for your nice compliment. I’m glad that you like the pozole roja recipe. Hominy is corn that has gone through a special process but has a different taste and texture. You could make a pork stew using potato or chickpeas but the flavor will be a little different. I’m not sure where you live…is it somewhere in the Philippines? If you do, you should have no trouble finding canned hominy as it is used in making binatog. Let me know if I can be of further help.

  22. Do you know that the bowl you’re using is made in France and the most sold in the world – it comes from Arc’s and the name is Fleur. I have it too. I visit the factory many years ago … just outside Paris and the whole town works for Arc’s the biggest glass manufacture in the world. The factory has their own football team. One amazing company. I just had to tell you.
    Now to your lovely stew. I like the way you have served it with – this tickle my taste buds. Have to try this out – like pork too.

  23. This looks delicious! I smiled when I saw the e-mail notification saying that you had just posted about Pozole… I posted a pozole rojo this week too! It’s perfect for this weather. 🙂 Yours looks wonderful and thick with those big chunks of pork. Yum!

    1. Hi Elizabeth, This Texas girl went from there to Florida before heading up north to the cold country but I love New England and its four seasons.

  24. Everything is bigger in Texas and this dish looks like it is packing in big flavor! The fresh condiments look amazing, Karen. What a great idea to take and apply to chilis and other stews, too!

    1. Hi Tandy, I’m glad you enjoyed the post and the explanation on what hominy is. I do think it is the same except samp is broken pieces and hominy is left whole. I find it so interesting that certain ingredients that have been used for hundreds of years can be found around the world and know by different names.

  25. This sounds like such a flavorful dish, Karen. I’ve no experience with hominy but, if I’m going to give it a try, I couldn’t do better than to do so in this recipe of yours. And we’ve a substantial Latino population. I’ll have no problems finding the ingredients. Thanks for sharing.

    1. Hi Paula, Since you enjoy Mexican food, I think you will like this dish. I don’t think you will have a problem finding hominy as I believe you live in Argentina. If so, hominy is part of the traditional dish “locro”…Argentine hominy stew.

    1. Hi Laila, It is hard finding a good substitute for hominy because of taste and texture. If you can’t find hominy and want to make a pork stew, I would suggest chickpeas, potatoes, pinto beans or barley…it is just that the taste will be different but still good.

  26. Karen, it looks irresistible! I mean everything: pozole and the vegetables too (my beloved avocado…). I have heard so many times about pozole but never actually tasted it. Given the place where I live, I would have to prepare it on my own so I am glad you have shared this recipe. Thank you!

    1. Thank you Sissi, for your lovely compliment. I know that you enjoy using chilies in your cooking. This dish is very flavorful and I think you would enjoy it.

    1. Hi Rosemary, I’m glad that you like the looks of pozole. I think you would enjoy hominy in this recipe. It gives a nice taste and texture to this dish. Topping the pozole with some of the condiments really makes it special. Thank you for your nice compliment.

    1. Hi Rosemary, I feel like I’m a New Englander and have lived here for quite a few years even though I was born in Texas. I miss the good Mexican food that I enjoyed while living in Texas and make it when I get a craving. I’m glad that you like the poloze recipe…you are right about it being delicious. Thank you for your nice compliment.

  27. I don’t think I’ve ever used hominy before or purchased it before. I think given our worldly cooking adventures that I need to put this on our list of things to try. This stew certainly looks wonderful and so warming! I love your photos today! So colorful!

    1. Hi Pumpkin, I’m glad you enjoyed the photos…thank you for your nice compliment. We did have a whopper of a storm. I enjoy each of the seasons in New England but could do with a little less snow. A few inches at a time keeps everything looking beautiful but almost three feet at one time…that’s a little much!

  28. Oh your pozole looks delicious!!! I love pozole (spelled with an “s” for some reason in NM). The rich red chile sauce really makes it for me. Yours looks perfect! I don’t usually see people topping their pozole with cabbage so that was nice to see. We use cabbage, but we don’t use radish. I’m definitely going to try radish as a topping next time. Great dish!!! We have the same saying for us Louisiana girls. 🙂

    1. Hi MJ, Thank you for your nice compliment. I’m glad to know that you like pozole like I do. You are right about the spelling…some areas of the country do use an “s”. I love the crispy texture and taste that the radish and cabbage give this taste…I think it is one of the things that makes the meal special. So you are a Louisiana girl at heart…I think we all keep a warm spot in our heart for wherever we grew up.

    1. Thank you Afra, for your nice compliment. I have been surprised to have seen Mexican restaurants in some of the small European cities that I have visited but have not tried them. When there, I always want to eat the local specialties that our so good.

    1. Thank you Katerina, for your nice compliment…I think this is a delicious stew. It is supposed to be in the twenties and thirties over the weekend with wind and a little snow. I am definitely looking forward to the warmth of spring.

  29. My college roommate was from Phoenix and she would bemoan the lack of Mexican food in the northeast constantly! This stew looks so good. I’ll have to pass the recipe along to her!

    1. Hi Joanne, Yes, good Mexican food is very hard to come by in the northeast. Thank you for your nice compliment and I appreciate you passing the recipe along to your friend. I hope she will enjoy it.

  30. Hello Karen, Happy Valentines Day! I missed so many of your recipes and wow you have been busy and now after looking at all of them I am so hungry. My hubby would adore this dish as he loves Hominy. I love the idea and am not fond of the hominy plain but the zest of the tex mex spices would be a great way to enjoy this veggie. Take Care, BAM

    1. Thank you Bam, for your nice wish and compliment. I know that hominy is used in the Philippines in local dishes…is it available or used in Hong Kong?

  31. Happy Valentine’s Day, Karen! I’m in love with this recipe. And the photos really are inviting, too. This is a very Southern California option, don’t you think? Hominy is plentiful, but I don’t think I’ve ever used it in a recipe. I’ve had it included as an ingredient in some Mexican dishes. But I have never heard of Guajilllo chilies, and I’m very excited to find out if I can find them. I love chilies, but I do better with them mild and smoky, more than too hot. Now I’m going to crave Mexican food for my lunch. 🙂

    1. Thank you for the Valentine’s wish, Debra. I hope you have a lovely day as well. I think you will like this dish as Guajillo chilies are not all that hot and have a smoky, berry like flavor. I buy them dried in bags in the produce section of my market. Thank you for your nice compliment…I’m glad that you enjoyed the photos and recipe.

  32. I love pozole, but never made it…and yours look so tasty, especially now that the is cold…and yes, I like mine spicy.
    Hope you are having a fun week!

    1. Hi Juliana, I’m glad that I have posted a recipe that you enjoy. It is such a tasty dish and perfect for a cold evening meal. Thank you for your nice comment. Have a great week as well.

    1. Thank you Judy, for your nice compliment. If you enjoy the seasonings found in Mexican or southwestern food, then I think you would enjoy pozole. It is a very flavorful dish.

  33. This sure looks delicious, glad it is not too spicy, so I can handle it. I too like to use pork sirloin, I find it a flavorful cut and easy to work with. Love your still life photo.

    1. Thank you Norma, for your nice compliment. I’m glad you like the recipe and still life photo. The chilies used in this dish are more flavorful than hot…with a smoky, berry like taste. I think you would really enjoy the pozole.

    1. Thank you Diane, for your nice compliment. The radishes were especially pretty and I thought a still life would be fun to include in the post…I’m glad you enjoyed the photo.

    1. Thank you Amy, for your nice compliment. I think this is a terrific dish for a cold day…I hope you will enjoy the recipe. Have a great weekend as well.

    1. Hi Geni, I’m glad you like the pozole…it is a very flavorful dish. I think you are right about making my own being a blessing. I make it to my own taste that way. Thank you for your nice compliment.

    1. Hi Raymund, The pozole does have a lot of the same ingredients as Filipino dishes. A bowl of rice would definitely go well with the dish. Thank you for your nice compliment.

    1. Hi Norma, I think it is wonderful that your granddaughter likes to cook and bake. It sounds like she is following in your footsteps. Thank you for passing on the recipe.

  34. This meal is full of ingredients new to me, like the hominy and the chiles. It looks delicious! Thank you for introducing me to something new; it’s good to continue to expand my culinary horizons.

    1. Hi Marlene, I’m happy to hear that you are learning of new ingredients through my post. I think you would pozole roja. Thank you for your nice compliment.

    1. Hi David, I agree with you about the delicious flavors in Mexican stews. I enjoy pozole…both the red and the green one. They are both delicious and very different.

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