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Pati's Mexican Table : TV Recipes

Pati Jinich Red Pozole with Traditional Garnishes

Red Pozole with Traditional Garnishes
Pozole Rojo

Serves: 12

Pozole Rojo" alt="Red Pozole with Traditional Garnishes
Pozole Rojo" />


For the pozole:

1 pound dried hominy or 3 29-ounce cans hominy, drained and rinsed

1 head garlic, papery outer layers removed, but not entirely peeled (if using dried hominy)

2 whole chickens (about 3 pounds each), rinsed and cut into serving pieces, or a combination of 3 pounds chicken and 3 pounds pork shoulder or butt

1 white onion, peeled

5 fresh cilantro sprigs

1 tablespoon kosher or coarse sea salt, plus more to taste

For the chile puree:

2 ancho chiles (about 1 ounce) rinsed, stemmed and seeded

3 guajillo chiles (about 1 ounce) rinsed, stemmed and seeded

3 tablespoons coarsely chopped white onion

3 garlic cloves

Pinch of ground cumin

2 whole cloves

1 teaspoon kosher or coarse sea salt, or more to taste

3 tablespoons vegetable oil


5-6 limes, halved

10 radishes, rinsed, halved and thinly sliced

1 head of romaine lettuce, rinsed, drained and thinly sliced

1/2 cup chopped white onion

Dried ground chile, such as piquín, ancho, chipotle or a Mexican mix

Dried oregano

Crispy tostadas or tortilla chips, store-bought or homemade

Refried beans, store-bought or homemade (optional)

To Prepare

To make the pozole: If using dried hominy, place it in a large soup pot. Add water to the pot to cover the hominy by at least 3-inches. Add the head of garlic. Don’t add salt now or the hominy will toughen. Bring to a boil and simmer over medium-low heat, partially covered, for 4 to 5 hours, until hominy is tender and has begun to “bloom” or open up. Occasionally skim the foam from the top as the hominy cooks and make sure it doesn’t dry as it cooks, adding more hot water if need be. If using canned or pre-cooked hominy, start with step below.

Meanwhile, place the chicken (and pork, if using), in a large soup pot. Add water to cover the top layer of chicken by at least 2 inches. Add the onion, cilantro and the tablespoon of salt and bring to a boil. Simmer, partially covered, until chicken is cooked through and tender, about 35 minutes. Drain, reserving the cooking broth. When the chicken is cool enough to handle, remove the skin and bones and shred the meat into bite-sized pieces.

In the soup pot, combine the cooked hominy and its broth (discard the garlic head), or the canned hominy and 2 cups water, with the shredded chicken and its broth. Taste for salt, add more if need be, and simmer all together for 10 minutes more.

To make the chile puree: Place the chiles in a 3-quart saucepan and cover with water. Bring to a boil over medium-high heat and simmer for 10 minutes, or until the chiles have softened and rehydrated. Place the chiles, along with 1/2 cup of their cooking liquid, the onion, garlic, cumin, cloves and salt in a blender or food processor and puree until smooth. If using a food processor, be sure to wrap a towel around the joint between the lid and the base to catch any escaping liquid. Pass the sauce through a fine-mesh strainer into a bowl, pressing gently on the solids with the back of a wooden spoon to extract as much liquid as possible.

Heat 3 tablespoons vegetable oil in the 3-quart saucepan over medium heat until hot, but not smoking. Add the chile puree, bring to a boil and simmer for 6 to 8 minutes, stirring occasionally and allowing it to thicken.

Add the red chile sauce to simmering pozole, let it cook for an additional 25 minutes, adjust the seasoning, and serve in soup bowls. Arrange the garnishes in smaller bowls on the table and let your guests customize their pozole. Or, if making ahead, let the pozole cool then cover and refrigerate, and reheat when you are ready to serve.



GRACIAS! Pati, the mystery of making posole over…muchisimas gracias for posting this important recipe! I am looking forward to making. One question..if I want posole de puerco, what cuts do you recommend?

mil gracias!

Gilda de Los Angeles

Gilda, I would do shoulder or butt….

First red gefilte fish, now red pozole! You are truly a genius! Thank you so very much.

My daughter is arriving in two days. Should I keep in refridgerator or freeze leftovers?

Hi Vernoica, So happy you are making this for your daughter! You can keep leftovers in a tightly sealed container in the refrigerator for about a week but, any longer, I would freeze.

I appreciate how you responded to me. Hoping you read this, I would like for you know that I made your tres leche cake for Easter and it was a success.I followed your recipe step by step and I felt the love in it because I took my time.It was delicious. The pozole was easy to make and I did the same, I followed the steps, with a little love and it was delicious as well. I now understand how cooking comes from the heart. Thank you, I enjoy your show very much and I love how you implement my culture into your program.
Thanks again,
Veronica Rodriguez Romero

Gracias, Veronica, for such a lovely note.

Hola Pati: I live in Southern California, Mexican food and Culture are a beautiful part of our lives. I really enjoyed this episode. I used to make Red Chicken Pozole years ago and want to try again. My friends used to love the way I made it, but seeing how you do it(which is the right way) I’m anxious to follow your method. I can’t wait to see how it turns out. Pati, I used to cut a lot of corners when I made this dish in the past LOL. Again, Muchas Gracias. John Shollenberger

Can’t wait to hear what you think, John!

How would one make posole as a vegetarian dish?

Thanks for the info.

You can use veggie broth, and add more vegetables of your choice to the mix! There are also great straight vegetarian pozole recipes, will try to post some soon.

You are such a vibrant person. I love your recipes and they turn out like what I see on your show. I enjoy cooking international foods. Thank you. – Rita

Hi Rita, Thank you so much! Glad to hear you are trying some of the recipes!!

Hi. I made the red posole this weekend and it was amazing! Where did the bowls come from that you served the posole in on the show? I love your show and have learned so much.

Hola Michele, Thank you for watching & for making the pozole! I got the bowls in Mexico.

Hi Pati:

I saw your show for the first time and had to look up your recipe for the Red Pozole w/garnishes. We just moved to San Antonio from the east coast and just love authentic Mexican food. I can’t wait for my husband, who is the cook, to make these receipes. I will be watching you regularly on TV.

Thanks so much.

Hi Kathy, Thank you so much for watching! You will have to let me know how the pozole turns out.

I just made this extra special pozole last night and it is SO delicious!! I am always cooking, but my husband said that this is his favorite thing I have ever made. He and my son both had thirds.
It is such a beautiful, heartwarming soup.
Gracias Pati!

Thank you, Jessica!! I am so flattered!


if i am using canned hominy you don’t specifiy if i should drain and rinse before adding! what should i do to get the best authentic flavor other than making my own hominy?

Yeah, drain and rinse!

i didn’t have time to wait for your response but i went with my gut and drained and rinsed and i have to say this dish turned out sooooo good, rave reviews by the family, will be making again and again. so glad i found you on Youtube, i have your cookbook but watching you cook brings us into your home with you. :-)

Thank you for the Pozole recipe. Loved every spoonful.
This is my third successful authentic from your show.
Muchas Gracias.

Thank you so much for trying my recipes, Eric!

Hi i made this but forgot to strain the chile puree and put it with the rest of the ingredients . it tastes really good but oh my goodness its spicy. what can i do to tone down the spice??? thank u

Hola Francine, You can try adding some chicken stock.

Hey patty love your shows on television. And I also follow you on line, keep showing me new ways of cooking thank you.

Hi Gloria, Thank you so much for watching and following! Hope you are finding many things to try.

Can I use all pork instead of pork and chicken? I have a large pork shoulder that I would like to get out of my freezer instead of buying chicken. Thanks!

Yes, of course!

Can vegetables be added to this?? If so, what kind?

Yes, of course, you can vary it and make it your own!

Patti? I had seen this recipe on video on YOUTUBE and I cant find it…has it been removed?

Hola Syria, Yes, we removed it! Recipe is on my site.

Thank you for this recipe. It’s been on my to do list for a long time. I just finished making it for Christmas day tomorrow. It smells delicious! Plus I feel like a lot of love went into cooking this meal. Thank you so much!

Hello. My question is I am planning to make pozole for 50 people…I know it’s a lot lol How much of what do I need to add? Thank you☺

Hola Sonya, Multiply all the amounts in the recipe by 5.

Hi! How would I adjust this for 6 servings? Or for two people?

Hola Ivy, Divide all the ingredients in the recipe by half.

Hola Patti,

A wonderful Mexican market opened up down the street and they have dried red hominy and white hominy. I am so excited to have some new ingredients to learn about and cook. Is there a difference in the taste or cooking times etc of the red or white hominy? How do they get different colors? This would be a great topic for your show!


Great topic indeed! There should be no difference in cooking time…

I thought pozole was made with pork and not chicken?

It can be made with chicken, or pork, or both, there are even authentic vegetarian versions!

Gracias Pati for the recipe! I made it & followed step by step & it came out so good! Everyone was happy!

Yay! Thank you for making it!!

Hi ! I love this recipie ! It’s amazing . Can you publish the authentic vegiterian recipie? I go meatless in Lent !

Hi Sarah, You can make it vegetarian by using vegetable stock, instead of chicken, and adding your favorite vegetables.

This Posole is excellent. I really enjoyed this episode. I’m anxious to follow your method.

I used RawSpiceBar’s ground chiles and posole spices to make this recipe and it was great.

Thank you!

Hi, Pati, I love watching your show. You seem so happy and upbeat and you make the recipes seem easy and fun. I record all the episodes. Today I made the Posole. So very good. The whole house smelled wonderful. I made a french bread too and we soaked the bread in the Posole and all went mmmm.I think I will adjust the chiles next time to only 2and that will be perfect for us. Also, my youngest son got out the Tony Sacheries Cajun spice and added it to the Posole and that was just right. So, thanks again. I will keep watching and trying your recipes.

Thank you so much for making it, Teija!

Pati, we have loved this dish since discovering it in Santa Fe years back. I am happy to have this authentic recipe. Can you tell me why you leave the garlic whole when cooking the dried hominy? Thanks!

Hola Cynthia, I hope you try my recipe! I leave the garlic whole because it’s easier to remove from the pot and discard when the hominy is done cooking.

Hi Pati,

We are having a blast of cold weather here in Houston and I wanted to try your receipe. I’ve read and seen many videos on how to make it. Is there a difference in heat/spice, if you blend the chiles without seeding them? I’m cooking for my family and we have two little one’s under 2 !!!

Thanks !!!

Hola Jessica, It will be much spicier if you don’t seed the chiles. So I recommend seeding them for the little ones! I hope everyone enjoys it!!

i dont have a website i made this red posole today just because its Monday and cold and wet this time it taste a hair bitter. what did i do wrong and is there a remedy thanks

Maybe while toasting the chiles they got burnt?

I’m trying to make this on a smaller scale for my boyfriend is there any way the recipe could be modified?

Hi Bianca, Yes, you can just halve the recipe to make it on a smaller scale.

Thanks for the recipe Pati. I recently made this red chicken pozole for the first time for our world cuisine blog and although I am not a big fan of soup, I have to admit this pozole is probably going to change my mind about soups 😉

Oh I am so happy to hear, Mike!

Dear Pati, This delicious pozole brought me right back to my abuelas kitchen, thank you so much!!! My whole family enjoyed this even my 1yr old (I scooped out a few ladles of soup before adding chili mixture) Your spirit is so vibrant and I love your show!!!

Thank you, Stephanie!

What can you substitute for the hominy? I have a very picky eater. I have done some of your recipes and she loves them.

What about sweet corn kernels, Melissa? That may work!

Pati – we just purchase your cookbook and are looking forward to many new dishes in our home. I am planning to make the Pozole for a breakfast fund raiser at our church how would you recommend increasing the recipe to maybe serve 40 or 50 bowls.

Hola Tony, Thanks so much for getting my cookbook! I appreciate you wanting to make the pozole for your friends at your church. I would multiply all of the ingredients in the recipe by 5 to make a batch big enough for 50 people.

I’ve made this several times and it is SO good! I set up a big garnish station, because the garnishes are as important as the delicious chile broth…. so good, proud to serve it here in Texas. I hope it freezes well because I made a huge pot, 10 lbs of pork.

Yummy!! Thank you for trying my recipe!

Hola Pati, You’re recipe looks gtreat and I’m making it for Christmas this year. I’ve made pozole before with the canned hominy and want to try the dried kind. They sell it in bulk and sell cal next to it. Do I have to treat it with the cal? I love cooking La comida mexicana, but I’m not Mexican myself so I can’t ask my abuelita about the cal and the dried corn. Can you tell me the secret?

Sounds like it…. it just needs a few more hours of cooking ; )

Pati, thank you for this recipe. I loved your cookbook so much and I still use it regularly. I make this red pozole for Dia de Reyes each year and we just love it and so do the people on FB :-)

Yay!!!! Thank you so much for trying the recipe, Melanie!

[…] Recipe sightly adapted from Pati's Mexican Table and Food Network. Nutrition Information Serving size: 2 cups Calories: 275 […]

I dont have chile Guajillo :( but I do have chile de arbol. Could I substitute them for the guajillo and if so how many should I use?

Chile de arbol is spicier than guajillo so I would add to taste! =)

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