Jalisco-Style Red Pork Pozole (Pozole Rojo)
Hearty heritage soup made with blossomed white hominy, tender pork shoulder, and marrow backbone simmered in an aromatic guajillo and ancho chile broth.
Hominy kernels fully blossomed like flowers in a clear, deep crimson pork broth.
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Step-by-Step Video Guide & Creator Variants
Cocinanding Guide vs. Creator Video: Related Video — Unconfirmed Comparison (Jauja Cocina Mexicana (Janet)): This public video is provided as a visual reference for the dish. Exact ratios, timings (25m prep / 90m cook), and US grocery suggestions on this page are independently standardized by Cocinanding.
Jalisco-Style Red Pork Pozole (Pozole Rojo)
Jauja Cocina Mexicana (Janet)
Public YouTube video embedded as a visual technique reference. The written recipe guide, verified timings, and US grocery brand picks are independently authored by Cocinanding (not a commercial partnership).
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What to Buy & Brand Guide
Editorial US Grocery Suggestions • Zero Paid Placements
Juanita's Mexican Style Hominy
Standard Size: 29 oz canWhy it matters: Plump, uniformly tender pre-cooked corn kernels.
Where to find in US: Hispanic canned goods.
Acceptable substitutes: Teasdale Hominy.
Why This Recipe Works
💡 Collagen Backbone Broth
Simmering neck bones alongside pork shoulder creates a naturally rich broth without muddiness.
Ingredients for 8 ServingsUS Standard Measurements
- 2 cans (29 oz) Mexican style prepared white hominy⭐ Recommended: Juanita's
- 2.5 lbs Pork shoulder, cut into 1.5-inch chunks
- 1.5 lbs Pork neck bones or backbone(Essential gelatin body)
- 6 whole Dried Guajillo chiles, stemmed
- 2 whole Dried Ancho chiles, stemmed
- 1 tbsp Mexican oregano⭐ Recommended: Badia
- 12 cups Water
- 2 large White onion (1 whole for broth + 1 cup finely diced for serving)
- 1 head Whole head of garlic
- 2 tbsp Kosher salt
- 2 cups Finely shredded green cabbage, for serving
- 6 whole Fresh red radishes, thinly sliced
- 3 whole Fresh limes, cut into wedges
- 8 pieces Crispy corn tostadas, for serving
Required Kitchen Tools
- ✓10-quart stockpot
- ✓Blender
- ✓Fine strainer
Step-by-Step Preparation
Simmer Pork and Skim
Simmer pork shoulder and neck bones in 12 cups water with 1 whole white onion, 1 head of garlic, and 2 tbsp kosher salt. Skim surface impurities.
Chile Adobo
Simmer stemmed guajillo and ancho chiles until softened, then blend smooth with broth and strain through a fine-mesh strainer.
Add Hominy and Chile
Rinse hominy well, pour into the pot with the strained red chile sauce and Mexican oregano, and simmer until pork is fork-tender (195°F–205°F / 90°C–96°C).
Shred, Garnish and Serve
Shred the tender pork, return to the broth, and ladle into wide bowls topped with shredded cabbage, sliced radishes, diced white onion, lime wedges, and crispy corn tostadas alongside.
Common Mistakes & Troubleshooting
Avoid the mistakes that ruin this recipe
⚠️ Problem: Broth is greasy
Underlying Cause: Excess rendered surface fat.
Fix & Solution: Skim surface oil using a ladle before serving.
⚠️ Problem: Hominy kernels did not blossom fully
Underlying Cause: Insufficient simmering time with the pork broth.
Fix & Solution: Simmer steadily over medium-low heat with the pork and chile broth for at least 35–45 minutes so kernels absorb the red broth.
Frequently Asked Culinary Questions
Specific ingredient, technique, and US grocery answers for Jalisco-Style Red Pork Pozole (Pozole Rojo)
❓ Which brand of white hominy should I look for in US grocery stores for Jalisco-Style Red Pork Pozole (Pozole Rojo)?
Editorial suggestion: Juanita's Mexican Style Hominy (Juanita's). Plump, uniformly tender pre-cooked corn kernels. Typical aisle: Hispanic canned goods. Acceptable substitute: Teasdale Hominy.
❓ How do I fix: "Broth is greasy"?
Common cause: Excess rendered surface fat. Practical fix: Skim surface oil using a ladle before serving.
The Festive Soul of Guadalajara
Pozole is Mexico’s ultimate celebration dish. The combination of gentle pork broth, blossomed hominy corn, and toasted dried red chiles creates an unmistakable depth.
Visual Kitchen Infoguide (Print or Save to Phone)
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