red pozole

Want to know how to make a Mexican pozole in less than 30 minutes? This authentic pozole recipe combines pozole verde and pozole rojo.

30-Minute Pozole Recipe

olive oil

pork

onion,

sea salt

cumin

coriander

chipotle

smoked paprika

chicken broth

white hominy, drained and rinsed

tomatoes

Sliced radishes, chopped cilantro, diced red onions, shredded cabbage, diced avocado, and slices of lime

Heat the olive oil in a large soup...

Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.

Add the pieces of bite-sized pork and stir...

Add the pieces of bite-sized pork and stir so the pork doesn’t stick to the pot. Cook until browned – about 5-7 minutes.

Remove pork from pan. Leave any liquid in...

Remove pork from pan. Leave any liquid in the pan and add onions. Cook until onions turn to gold, about 5 minutes.

Add salt and spices and cook until fragrant,...

Add salt and spices and cook until fragrant, about 1 minute.

Add chicken broth, hominy, and diced tomatoes. Turn...

Add chicken broth, hominy, and diced tomatoes. Turn up the heat to high and bring pozole soup to a boil.

Add pork back to the pan. Lower heat...

Add pork back to the pan. Lower heat and cover. Cook pozole soup for 10 minutes.

Ladle pozole soup into bowls. Serve at the...

Ladle pozole soup into bowls. Serve at the table with bowls of chopped cilantro, diced red onions, shredded cabbage, diced avocado, and slices of lime for garnishing. Encourage everyone to add more garnishes as they eat their pozole!

This easy vegan pozole rojo starts with a spicy chile-infused tomato broth with chewy pops of hominy, tender root veggies, and beans to warm you up from the inside out! It tastes like it cooked all day, but takes just over 30 minutes to make from start to finish. Easy!

Vegan Pozole Rojo

tbsp extra virgin olive oil

carrots

onion

Yukon gold potatoes (cubed)

guajillo chiles

chipotle chiles

15 oz can of chickpeas (drained)

25 oz can of hominy (drained and rinsed)

tomato paste

salt

garlic powder

tsp smoked paprika

water (divided)

onion (diced)

iceberg lettuce

radishes (sliced thin)

cilantro leaves and stems (chopped)

limes (cut in 1/6ths)

In a small saucepan, add the dried guajillo chiles and chipotle chiles plus water to cover and bring to a boil. Cook for 5 minutes until softened then add to a blender with 1 cup of the cooking liquid and blend into a thick paste. Reserve until step 4

To a soup pot over medium heat add olive oil. Wait 1 minute until the oil is hot and add the onions to sauté for 2-3 minutes until fragrant.

Then add the carrots and cook for 2-3 minutes until they begin to get some color then add the potatoes and season with a pinch of salt. Cook for two to three minutes.

Add the blended chiles plus the water and mix well.

Add hominy and chickpeas, salt, garlic powder and smoked paprika, and tomato paste. Bring to a rolling boil and then cook on medium until all the vegetables are tender, stirring occasionally. Taste for salt and add more if needed for your preferences.

Serve in bowls, garnished with iceberg, chopped onions, cilantro, radish and limes.

Enjoy for 3-5 days once cooled and refrigerated. Or freeze for up to 3 months

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30-Minute Pozole Recipe

Vegan Pozole Rojo

Top 2 red pozole recipes from across the web

The most viewed red pozole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

30-Minute Pozole Recipe

Vegan Pozole Rojo

The most viewed red pozole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine