Can I skip soaking the hominy overnight?

No — overnight soaking softens the dried hominy and ensures even cooking. Rush soaking reduces quality.

How do I know when the pork is tender?

Simmer for 1.5–2 hours until the meat shreds easily with a fork and falls off bones if using neck bones.

What's the difference between red, white, and green pozole?

Red pozole uses dried red chiles (guajillo, ancho); white omits chiles and relies on broth flavor; green uses fresh green chiles and tomatillos.

Can I make this ahead?

Yes — prepare up to 2 days ahead, refrigerate the broth and pork separately, and reheat gently before serving with fresh garnishes.

Can I use a slow cooker?

Yes — soak hominy, brown pork, toast and blend chiles, then combine in a slow cooker on low for 6–8 hours.

Classic Red Pork Pozole Recipe

Name: Classic Red Pork Pozole Recipe
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 pounds dried hominy (pozole corn), soaked overnight; 3-4 pounds pork shoulder or a mix of pork shoulder and pork neck bones; 1 head of garlic, halved crosswise; 1 onion, halved; Salt to taste; 5-6 dried guajillo chiles, stems and seeds removed; 2-3 dried ancho chiles, stems and seeds removed; 4 cloves garlic; 1/2 teaspoon dried Mexican oregano; 1/2 teaspoon cumin; Vegetable oil for frying; Shredded cabbage, for serving; Sliced radishes, for serving; Dried oregano, for serving; Lime wedges, for serving; Tostadas or tortilla chips, for serving; Diced white onion, for serving; Dried chile flakes, for serving

1

Soak the dried hominy (pozole corn) overnight in plenty of cold water.

2

Drain and rinse the hominy, then place in a large pot and cover with fresh water. Bring to a boil, reduce heat, and simmer until the kernels begin to bloom and open, about 2-3 hours. Add more water as needed to keep corn submerged.

3

Meanwhile, place the pork in a separate large pot with the halved onion, halved head of garlic, and salt. Cover with water and bring to a boil. Skim off any foam that rises to the surface. Reduce heat and simmer until the pork is very tender, about 1.5-2 hours.

4

Remove the pork from the broth and set aside to cool. Strain and reserve the pork broth. Once cool enough to handle, shred or cut the pork into bite-sized pieces, discarding any bones.

5

Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for about 30 seconds per side until fragrant. Do not burn them.

6

Soak the toasted chiles in hot water for about 20-30 minutes until softened. Reserve the soaking liquid.

7

Blend the softened chiles with 4 cloves of garlic, Mexican oregano, cumin, and enough soaking liquid or pork broth to create a smooth sauce. Strain through a fine mesh sieve.

8

Heat a small amount of oil in a large pot over medium-high heat. Add the chile sauce and fry for about 5 minutes, stirring constantly, until it darkens slightly.

9

Add the bloomed hominy and the shredded pork to the chile sauce. Pour in enough reserved pork broth to reach a soupy consistency. Stir to combine.

10

Season with salt and simmer everything together for at least 30 minutes to meld the flavors. Adjust seasoning as needed.

11

Serve hot in large bowls with garnishes on the side: shredded cabbage, sliced radishes, dried oregano, lime wedges, diced onion, chile flakes, and tostadas.