There’s something magical about a pot of pozole simmering on the stove—deep red broth, fragrant chilies, and the promise of comfort in every spoonful. This chorizo pozole is bold yet balanced, combining savory pork chorizo with tender hominy and a richly spiced chili base, then finished with crisp cabbage, radishes, and plenty of fresh lime. It’s the kind of meal meant to be shared, customized with toppings, and enjoyed slowly on a cozy evening.

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Chorizo Pozole Rojo (with Hominy, Chilies & Fresh Garnishes)

This hearty chorizo pozole is deeply savory, gently spicy, and incredibly comforting. Pork chorizo infuses the broth with smoky richness, while dried chilies create a bold red base balanced by bright cabbage, crisp radishes, and fresh lime.

Course dinner, Main Course, Soup

Cuisine Latin American, Mexican

Keyword chili-based soup, chorizo pozole, comfort food soup, hominy soup, Mexican soup, pork chorizo soup, pozole rojo, red pozole, spicy pozole, traditional pozole

Prep Time 20 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 7 servings

Calories 540kcal

Cost $24 for entire recipe

Equipment

• Large Dutch oven or heavy-bottomed pot
• Blender (for chili sauce)
• Medium heatproof bowl (for soaking chilies)
• Cutting board
• Sharp knife
• Wooden spoon or heat-safe spatula
• Ladle

Ingredients

Pozole Base

• 1½ lb pork chorizo fresh/raw, not cured
• 1 tbsp neutral oil if chorizo is lean
• 1 large white onion diced
• 6 cloves garlic minced
• 2 tsp ground cumin
• 1½ tsp Mexican oregano
• 1 tsp smoked paprika
• ½ tsp ground coriander
• ¼ tsp ground cloves optional, very small amount
• Salt & black pepper to taste

Chili Sauce

• 3 dried guajillo chilies stemmed & seeded
• 2 dried ancho chilies stemmed & seeded
• 1 dried árbol chili optional, for heat
• 1½ cups hot water for soaking
• 1 tbsp tomato paste or 1 small tomato

Broth & Hominy

• 8 cups chicken broth or pork broth
• 2 cans 25 oz each white hominy, drained & rinsed
• 1 bay leaf

Garnishes (Serve Generously)

• Finely shredded green cabbage
• Thinly sliced radishes
• Chopped fresh cilantro
• Lime wedges
• Sliced white onion optional
• Crushed red pepper or chili oil optional

Instructions

Soak the Chilies

• Place guajillo, ancho, and árbol chilies in a bowl. Cover with hot water and soak for 15 minutes until softened.

Blend the Chili Sauce

• Transfer soaked chilies to a blender with soaking liquid and tomato paste (or tomato). Blend until completely smooth. Set aside.

Brown the Chorizo

• In a large Dutch oven or heavy pot, cook chorizo over medium heat, breaking it up, until deeply browned and rendered. Remove excess grease if needed.

Build the Flavor Base

• Add onion to the chorizo and sauté until soft. Stir in garlic, cumin, oregano, smoked paprika, coriander, and cloves. Cook 1 minute until fragrant.

Add Sauce & Simmer

• Pour in chili sauce and cook 5 minutes, stirring, to deepen flavor.

Add Broth & Hominy

• Add chicken broth, hominy, and bay leaf. Bring to a gentle boil, then reduce to a simmer. Cook uncovered for 45–60 minutes, stirring occasionally.

Season & Finish

• Taste and adjust salt and pepper. Remove bay leaf before serving.

Notes

• Chorizo matters: Use fresh/raw Mexican pork chorizo, not cured Spanish chorizo. Fresh chorizo renders fat and seasons the broth naturally.
• Control the heat: Remove all seeds from dried chilies for mild pozole. Leave some seeds or add extra árbol chilies for a spicier finish.
• Broth depth: Chicken broth keeps it balanced, but pork or bone broth adds extra richness if you have it.
• Texture tip: If you prefer a thicker pozole, blend a ladle of hominy with a little broth and stir it back in.
• Make it ahead: Pozole tastes even better the next day as the flavors deepen.
• Garnish generously: Fresh cabbage, radish, lime, and cilantro are essential—they brighten and balance the rich broth.
• Adjust consistency: Add more broth if it thickens too much while simmering.
• Storage: Refrigerate leftovers up to 4 days. Freeze (without garnishes) for up to 3 months.

FAQ

What kind of chorizo should I use for pozole?
Use fresh Mexican pork chorizo. It’s uncured and meant to be cooked, which allows its spices and fat to flavor the broth. Spanish chorizo is cured and will not produce the same result.

Is chorizo pozole traditionally authentic?
Traditional pozole is usually made with pork shoulder or chicken, but chorizo is a popular modern variation that adds smoky, spiced depth while keeping the dish true to Mexican flavor profiles.

Can I make this pozole less spicy for kids?
Yes. Stick to guajillo and ancho chilies only, and skip the árbol chili. The broth will stay rich and flavorful without extra heat.

What can I substitute for hominy if I can’t find it?
Hominy is essential for classic pozole texture, but in a pinch you can use canned giant white corn or even chickpeas—though the flavor will differ.

How do I keep the pozole from tasting greasy?
Brown the chorizo well and drain excess fat before adding the onions and spices. This keeps the broth rich without being heavy.

What sides pair well with chorizo pozole?
Warm corn tortillas, tostadas, or bolillo rolls are perfect for dipping and scooping up the broth.

More Cozy Mexican-Inspired Favorites

• Hearty Mexican Rice Bowl – A satisfying one-bowl meal with bold flavors and bright toppings.
• Chicken Tinga Tostadas – Spicy shredded chicken piled high on crispy tostadas with crema and pickled onions.
• Pulled Pork Quesadillas – Cheesy, juicy quesadillas perfect for lunch or game day grazing.
• Elote Street Cornbread – Sweet corn meets Mexican street corn in a tender baked twist.