How to make Pozole Rojo con Patitas de Puerco / Step by Step with TIPS 

I’m Rachel—welcome back! Today, I’m making a rich and comforting Pozole Rojo, perfect for cold weather or family gatherings. This is a traditional Mexican dish made with pork, chiles, hominy, and a vibrant red broth. I’ll walk you through every step, exactly as I make it outdoors in my big 20-quart pot.

INGREDIENTS

PORK & BROTH

• 3.5 lbs pork butt

• 3.12 lbs pork shoulder

• 5 lbs pig’s feet, cut into pieces

• 7 quarts water (add more if needed to fully submerge meat)

• 1 large onion, cut in half

• 2 whole garlic bulbs (tops removed)

• 10 bay leaves

• 1 ½ tbsp Mexican oregano

• Ground spices from molcajete:

  • 1 ½ tsp whole cumin

  • 1 ½ tsp black peppercorn

  • 1 ½ tsp marjoram (mejorana)

• Salt (added later)

• 5 tbsp Better-Than-Bouillon chicken (or similar)

RED CHILE SAUCE

• 25 guajillo chiles, cleaned, deveined, deseeded

• 2 ancho chiles, cleaned

• Water for boiling

• ⅓ medium onion

• 10 garlic cloves

• 3 corn tortillas, torn

• Salt

• Optional: extra chile water for blending

SALSA POLEA (TOPPING SAUCE)

• 2 tbsp canola oil

• 15 chile de arbol

• ⅓ medium onion

• 3 Roma tomatoes, roughly chopped

• 3 garlic cloves

• ¼ tsp ground cumin

• ½ tsp Mexican oregano

• ¼ tsp black pepper

• Salt

• ½ cup water

TOPPINGS

• Shredded cabbage (or lettuce)

• Sliced radishes

• Chopped white onion

• Chopped cilantro

• Lime wedges

• Salsa polea

• Tostadas or corn chips

INSTRUCTIONS

1. Start the Broth

1. Bring 5 quarts of water to a boil in a 20-quart pot.

2. Add pork butt, pork shoulder, and pig’s feet carefully.

3. Add enough water to cover the meat completely.

4. Boil uncovered for 8–10 minutes until protein foam rises.

5. Skim off all foam until broth becomes clear.

2. Add Seasonings (But NOT Salt Yet)

Add the following to the pot:

• Halved onion

• Two garlic bulbs

• Bay leaves

• Mexican oregano

• Ground cumin, peppercorn, and marjoram
  Cover and cook at a steady low boil for 1 hour.
  Do not add salt yet—it toughens the meat.

3. Hydrate the Red Chiles

1. Boil water in a saucepan.

2. Add guajillo and ancho chiles.

3. Turn off heat and cover.

4. Let them soak about 1 hour, until fully soft.

4. Blend the Red Chile Sauce

Blend together:

• Hydrated chiles

• 2–3 cups chile water

• ⅓ onion

• 10 garlic cloves

• 3 corn tortillas

• Salt
  Blend until very smooth. Add more chile water if needed.

5. Remove Aromatics From the Pot

After 1 hour of boiling the meat:

• Remove onion

• Remove garlic bulbs (squeeze out softened garlic)

• Remove bay leaves

6. Add the Red Sauce & Bouillon

1. Pour the red chile sauce into the pot.

2. Rinse blender with a little chile water and add that too.

3. Add 5 tbsp Better-Than-Bouillon chicken.

4. Add salt to taste.

5. Cover and cook another 1 hour.

7. Add Hominy

• Add 108 oz drained & rinsed hominy.

• Simmer 30 minutes on low while preparing toppings.

8. Make Salsa Polea

1. Heat oil in a skillet.

2. Toast chile de arbol quickly (do NOT burn).

3. Sauté onions until translucent.

4. Add garlic for 30 seconds.

5. Add tomatoes, cumin, oregano, salt, pepper, and water.

6. Add chiles back.

7. Simmer 3–4 minutes.

8. Blend until smooth, set aside.

9. Serve

In each bowl:

• Pozole with meat, broth, and hominy
  Add toppings:

• Cabbage

• Radishes

• Onion

• Cilantro

• Lime juice

• Salsa polea

Serve with tostadas or corn chips.