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Kawaii-style but realistic bowl of chorizo pozole rojo with hominy, shredded cabbage, sliced radishes, fresh cilantro, and lime wedges on a cozy kitchen table.
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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
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 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.