Pozole Rojo

Pozole Rojo


  • 2 Tablespoons Olive Oil
  • 1 Large onion
  • 3 Pounds Pork Shoulder
  • 2 Cloves minced garlic
  • 1 Tablespoon ground cumin
  • 4 Cups Chicken Broth
  • 4 Cups Enchilada sauce
  • 1 Tablespoon Dried Mexican oregano
  • 2 Teaspoons salt
  • 1 Teaspoon ground black pepper
  • 1 Teaspoon Paprika
  • 1/8 Teaspoon Liquid Smoke Seasoning
  • 4 Large Bay leaves
  • 2 Tablespoons masa harina
  • ¼ cup chopped fresh cilantro


Diced avocados, shredded green cabbage, fresh chopped cilantro, sliced limes, sour cream, sliced radishes.


  1. Heat the oil in a heavy, 4-quart (or larger) stock pot on med/high heat until just beginning to smoke. Sprinkle some salt and black pepper on the pork roast and rub in, then place on the pot. Sear/ brown all sides then remove onto a platter.
  2. Add the onions and cook until just starting to brown. Add the garlic and cumin and cook for about 30 seconds stirring quickly. Garlic can burn easily and turn bitter, so be careful. Immediately add the chicken broth
  3. Bring the broth to a boil while scraping the bits from the bottom of the pot, then place the pork roast back in. Add the enchilada sauce, bay leaves, oregano, paprika, smoke flavoring, salt and pepper. Bring back to a boil, then reduce heat to simmer and cover. Simmer for 2-3 hours or until pork falls apart with a fork.
  4. Remove the pork and place on a platter and shred with 2 forks., then return it to the pot. Stir in the hominy and masa harina, then simmer covered for another hour. Stir in the cilantro, simmer another 5 minutes and add more salt and pepper to taste,
  5. Serve garnished with shredded green cabbage, diced avocados, sliced radishes, sliced limes, sour cream or whatever you desire…enjoy!

Pozole Rojo Preparations