Traditional Mexican Red Pozole

In Mexico, pozole is more than just a dish: it represents shared moments, tradition, and family gatherings. Today, we share with you our traditional red pozole recipe, made with authentic ingredients – all available in the Róka selection. 

Ingredients (serves 6)

For the pozole

• 1 can Carey pozole corn (860 g) 
• 1–1.2 kg pork (shoulder, leg, or bone-in cut)
• 3–4 liters water
• ½ white onion
• 1 whole garlic clove
• Salt, to taste

For the red sauce

• 4–5 dried guajillo chilies 
• 1–2 dried ancho chilies 
• 1 garlic clove
• ¼ white onion
• 1 tablespoon oil

For serving

• Finely shredded lettuce or cabbage
• Sliced radishes
• Lime or lemon wedges
• Dried oregano
• Charras tortilla chips

Instructions

Corn
Rinse the Carey pozole corn, then bring it to a boil with water, garlic, and onion for 20–30 minutes.

Meat
Add the pork and salt. Cook until the meat is tender (40–60 minutes).

Preparing the chilies
Remove the seeds from the guajillo and ancho chilies, then soak them in hot water for 15 minutes.

Blending the sauce
Blend the chilies with garlic, onion, and a little soaking water until smooth. Strain the sauce.

Cooking the sauce (Róka tip) 
In a separate pot, heat 1 tablespoon of oil over medium heat.
Pour in the strained sauce and cook for 8–10 minutes, stirring constantly, until:

• It turns a deeper red color
• Slightly thickens
• Releases a rich, intense aroma

Combining the pozole
Add the cooked sauce to the pozole, stir, and simmer for another 20–30 minutes over low-medium heat. Season with salt.

Serving
Serve hot with lettuce or cabbage, radishes, lime, oregano, and Charras tortilla chips

 Róka tip: Cooking the sauce separately in oil gives the pozole a deeper, authentic flavor.
All ingredients are available in our store

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