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Red pozole with radishes and cabbage

Pork Pozole Rojo with Radishes and Cabbage

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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course Main Course
Cuisine Mexican
Servings 6

Equipment

  • Large heavy-bottomed pot or Dutch oven Essential for long, even simmering; a stockpot works as well
  • Medium saucepan For soaking and softening dried chiles
  • Blender Needed to puree the red chile sauce until smooth; an immersion blender can work but may require extra straining
  • Fine mesh strainer Helps remove chile skins for a silky broth
  • Sharp chef’s knife For prepping pork and toppings
  • Cutting board Preferably one with a groove to catch juices
  • Ladle Makes serving easier

Ingredients
  

For the Pork and Broth

  • Pork shoulder also called pork butt – Well-marbled and ideal for slow simmering, similar to cuts used in mexican pork carnitas or pork tacos mexican
  • White hominy canned – Drained and rinsed thoroughly to remove excess starch
  • Yellow onion – Adds sweetness and depth to the broth
  • Garlic cloves – Essential for savory backbone
  • Bay leaves – Subtle herbal note that rounds out the pork
  • Mexican oregano – Earthy and more citrusy than Mediterranean oregano
  • Salt – Start light; adjust later
  • Water or low-sodium pork broth – Water keeps the pork flavor clean broth adds richness

For the Red Chile Sauce

  • Dried guajillo chiles – Mild heat with deep red color
  • Dried ancho chiles – Slightly sweet and smoky
  • Dried árbol chiles – Optional for extra heat
  • White vinegar – Brightens the sauce
  • Ground cumin – Warm spice that pairs well with pork
  • Black pepper – Gentle heat and balance

Fresh Toppings and Garnishes

  • Radishes thinly sliced – Crisp and peppery contrast
  • Green cabbage finely shredded – Fresh crunch that lightens each bite
  • White onion finely diced – Sharp and refreshing
  • Fresh cilantro – Herbal finish
  • Lime wedges – Essential for balance
  • Dried oregano – For sprinkling at the table

Instructions
 

Prepare the Pork Base

  1. Cut the pork shoulder into large chunks, about two inches each. Add the pork to your large pot along with half the onion, several garlic cloves, bay leaves, and salt. Cover with water or pork broth. Bring to a gentle boil, then reduce to a low simmer. Skim off any foam that rises to the surface during the first 20 minutes. This step ensures a clean, clear broth—key for a great mexican pork stew.
  2. Let the pork simmer until it becomes fork-tender and easily shreds, which usually takes about two hours. The aroma alone will tell you you’re on the right track.

Make the Red Chile Sauce

  1. While the pork cooks, remove the stems and seeds from the dried chiles. Toast them briefly in a dry pan until fragrant, then transfer to a saucepan and cover with hot water. Let them soak for about 20 minutes until softened.
  2. Blend the softened chiles with garlic, cumin, black pepper, vinegar, and a bit of the soaking liquid until smooth. Strain the sauce through a fine-mesh strainer to remove any tough skins. This step is optional but highly recommended for a silky pozole broth.

Combine and Simmer

  1. Once the pork is tender, remove it from the pot and shred it into bite-sized pieces. Discard bay leaves and onion chunks. Stir the red chile sauce into the broth, then add the shredded pork back in along with the rinsed hominy.
  2. Simmer everything together for another 30 minutes, allowing the flavors to fully meld. Taste and adjust seasoning with salt as needed. The broth should be deeply red, savory, and slightly smoky.

Prepare the Toppings

  1. While the pozole finishes, slice radishes, shred cabbage, dice onion, and chop cilantro. Arrange everything in bowls or on a platter so everyone can build their own perfect bowl.

Serve

  1. Ladle hot pozole into deep bowls and let everyone top theirs with radishes, cabbage, onion, cilantro, oregano, and a generous squeeze of lime. Serve with warm corn tortillas or tostadas on the side.