Monday, December 26, 2016 / 5 Comments

Pozole Rojo Recipe

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The first time I ate pozole was in Mexico during Christmas Eve dinner at an aunts house.

Compared to the traditional ham or turkey dinner I grew up with in the US, the brothy red soup was a completely different way to celebrate the holidays. With time I learned to love this flavorful soup and connect with it as a big part of the Holidays.

This year did I decided to make my own batch using the Knorr Pozole Rojo recipe as a guide while also looking back at what my mom cooks.

First I stopped by Northgate Gonzalez to shop for all of my ingredients, then I invited a friend to join my husband and me for Festivus dinner to kick-off Christmas weekend.
Ingredients to prepare Pozole Rojo* include:

1 1/2 lb's Boneless pork sirloin
1 1/2 lb's Pork neck bone
1 lb Pork Feet
1 lb Pork snout
1 White onion cut in quarters
3 25-oz Cans of washed and cleaned Mexican-style hominy
6 garlic cloves
6-8 Knorr Chicken Bouillon cubes
Pozole red sauce to taste

*Serves 6-8 large-sized bowls
Ingredients to prepare the Pozole Rojo sauce include:

5 Ancho whole chile peppers
5 Guajillos whole chile peppers
6 Garlic cloves
1/2 White onion
1 Knorr Chicken Bouillon Cube
1/4 Cup olive oil

Pozole can be garnished with a variety of toppings, but I grew up adding the holy trinity, which include:

Chopped cabbage
Sliced red radishes
Chopped white onion

I also like adding a little lime juice a bit of hot sauce for a kick, and eat with tostadas.

Add the meat, garlic, Knorr Chicken Boullion cubes and onion in a 8-quart pot and fill with water, leaving 3-5 inches at the top of the pot.

Cook on high heat until the water boils. Stir, lower the heat and cover.

Cook low and simmer for 2-3 hours, or until the meat starts falling from the bone.

Remove the meat from the pot, and add the hominy and red sauce to taste.

Continue to cook on low for 20-30 minutes, then add the pig feet, chopped shout, and meat that has been hand-shredded and removed from the bones.

Cook for an additional 20-30 minutes, then serve.

Soak the chiles in a large bowl using room temperature water for 25-30 minutes.

Remove the stems, and add to a blender with the garlic, onion, and Knorr Chicken Boullion cube.

Liquify to a smooth sauce-like consistency, then strain to remove any seeds.

Heat the olive oil over medium heat, then add the strained sauce.

Cook the sauce over medium heat for 7-10 minutes,

Set aside and use all or part of the sauce in the Pozole.


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  1. I cook all the time... I should give this a stab because I love pozole but it seems so complex. I usually go somewhere to get some, but it's never as good as it was in Mexico.

    1. I think the reason Mexican food in the US isn't as good as it is in Mexico, is because of the produce quality and grains/feed the cattle and pigs eat. What do you think?

  2. Replies
    1. You should - the weather is still perfect to make it :)

  3. Visited there last weekend with a group of friends, and had all the fun we could handle. I really like the ambiance at San Francisco venues. There's a decent draft beer selection at a reasonable price and the bartenders are good at what they do.


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