How to Make Red Pozole / Cómo Hacer Pozole Rojo

How to Make Red Pozole / Cómo Hacer Pozole Rojo

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Mexico's Bicentennial Celebration will take place at midnight on September 15, 2010. Contrary to what most people “know” about this historical event, this date is not the actual anniversary of the Mexican Independence from Spain, (which did not happen officially until 1821), but the celebration of the beginning of the rebellion against the corrupt, cruel and decadent Spanish colonial system.

That September 16, 1810, at dawn, the insurrection that was initiated by the leader of the so-called group "Queretaro’s conspirators ", the priest Miguel Hidalgo y Costilla, was what inspired the people of Dolores (currently in the State of Hidalgo, Mexico) to rebel. That night, Hidalgo delivered his famous "Grito de Dolores”. And the war for the Independence of Mexico started…

Our entire country will celebrate with festivities for several weeks, including various events such as parades, fireworks, folk festivals, art exhibitions, historical tours and displays, musical concerts and gastronomic shows. The mega event was baptized by Mexicans as "El Grito del Bicentenario"

Anyway, I know you didn’t stop here looking to know about our Mexican history and heritage, but to find out how to make the famous and delicious soup/stew called Pozole , which is just what I had in mind to celebrate the Bicentenario.

If you have tried Pozole before, you know it is a tasty, filling, and above all, a nutritious soup. We usually eat this soup for dinner, and it’s a classic dish in Mexican Fiestas during the cold nights of winter. It is a favorite dish that must show off at the “Noche Mexicana” Fiesta this Independence day. Nothing more Mexican than a Pozole!

The original Pozole is made using dried Hominy and the pig’s head and neck bones. Dried hominy (hulled and dried kernels of corn) adds an incomparable corn flavor to this soup, but canned hominy is commonly used as a substitute. We are using canned hominy in this recipe since it is available at the supermarkets here in the States and buying dried Hominy and pig’s head meat is hard to find. This recipe is for a red pozole, even though in Mexico we also have white (with out the red sauce) and green pozole adding Salsa Verde. And yes, you can use chicken instead of pork for the soup if you prefer.

Note: Pozole can be refrigerated for up to 5 days, it taste even better, and it also freezes well.


  • 4 quarts of water
  • 2 pounds cubed pork shoulder.
  • 1 pound pork spare ribs or baby back ribs
  • 3 cans (15 ounces each)White Hominy, drained and rinsed
  • 1 white onion cut in quarts
  • 8 large garlic cloves
  • Salt to taste
  • For the red sauce:
  • 5 Guajillo Peppers cleaned, seeded, open flat, and deveined
  • 5 Ancho Peppers cleaned, seeded, open flat, and deveined
  • 6 Garlic cloves
  • 1 medium white onion coarsely chopped
  • 2 Tablespoon vegetable or canola oil
  • 1/2 teaspoon dry Mexican Oregano Mexican oregano
  • salt to taste
  • For the Garnish:
  • 1 Head of lettuce finely shredded
  • 1 1/2 cup of onions, finely chopped
  • 1 1/2 cup of radishes sliced
  • Ground Chile Piquin to taste
  • Mexican oregano
  • Deep fried Corn tortillas (Tostadas)
  • Limes, cut in wedges
  • Optional : Avocado chopped
Read the whole recipe on Mexico in my Kitchen