JOIN! 12 Weeks for $1

Gonzalo Guzmán's Pozole Rojo

6 Servings

2¼ hours 50 minutes active

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Chef Gonzalo Guzmán's pozole rojo (pork, red chili and hominy stew), from his book “Nopalito,” is boldly flavored with ancho chilies, herbs, cumin and aromatics. He blends some of the hominy (dried corn kernels treated with alkali, then cooked until tender) with some of the braising the liquid, then adds the puree back to the soup to give the broth body. Guzmán says garnishes are a key component of pozole and encourages piling them high onto individual servings. A long list is included here, but you can offer as many or as few as you like. The pozole can be made a few days in advance, then reheated for serving.




Don't discard the chili soaking water after removing the chilies. You will need some of it to thin the chili mixture in the blender so that it breaks down into a smooth puree.

2¼ hours

50 minutes active


  • 4

    large ancho chilies, stemmed and seeded

  • Boiling water


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Susan K.
October 30, 2023
Do you not sear the pork before adding the water?
Marjorie T.

What’s Mexican oregano?

Erik S.

Mexican oregano is different from Greek and Italian oregano. It's similar to lemon verbena.

Jason M.

Since the soaking water from the chiles goes into the recipe, it would be good to provide a measurement.

Janelle C.

Hi Jason,

The soaking liquid is used to thin the chili mixture in the blender so that it breaks down into a smooth puree. No measurement is provided here because the amount will vary.

The Milk Street Team

Linda W.

A bit timid for my taste. Next time I'll double the chiles and spices.