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

Nothing beats a warm bowl of homemade pozole on a cool day. This comforting Mexican soup is packed with slow-cooked pork, rich red chile broth, and hearty hominy that soaks up every bit of flavor. The best part? Once everything starts simmering, your kitchen fills with the most incredible aroma.

This version is simple enough for beginners but tastes like it’s been cooking in a traditional family kitchen for generations. Top it with crunchy cabbage, fresh cilantro, radishes, and a squeeze of lime for the perfect balance of rich and fresh flavors. If you love cozy comfort food, this recipe deserves a spot on your table.

Ingredients

For the Soup

• 1 lb pork shoulder, cut into chunks
• 1 lb pork butt, cut into chunks
• 1 lb pig’s feet, chopped into small pieces (optional for extra richness)
• 10 cups water
• 1 large onion, halved
• 1 whole garlic bulb, top trimmed off
• 4 bay leaves
• 1 tablespoon Mexican oregano
• 1 teaspoon cumin
• 1 teaspoon black pepper
• 1 teaspoon marjoram
• Salt to taste
• 2 tablespoons chicken bouillon
• 1 large can white hominy, drained and rinsed

For the Red Chile Sauce

• 10 dried guajillo chiles, seeds removed
• 2 dried ancho chiles, seeds removed
• 1/4 onion
• 5 garlic cloves
• 2 small corn tortillas
• 2 cups hot water from soaking the chiles

Toppings

• Shredded cabbage
• Sliced radishes
• Chopped onion
• Fresh cilantro
• Lime wedges
• Tortilla chips or tostadas

Instructions

Fill a large pot with water and bring it to a gentle boil. Carefully add the pork shoulder, pork butt, and pig’s feet if using.

As the meat cooks, foam will rise to the top. Skim it off with a spoon to keep the broth clear and flavorful.

Add the onion, garlic bulb, bay leaves, oregano, cumin, black pepper, and marjoram. Cover the pot and let everything simmer for about 1 hour over medium-low heat.

While the soup cooks, place the dried chiles in a bowl and cover them with hot water. Let them soak until soft, about 20 minutes.

Transfer the softened chiles to a blender along with the onion, garlic cloves, tortillas, and soaking liquid. Blend until completely smooth.

Remove the onion, garlic bulb, and bay leaves from the soup pot. Pour in the blended chile sauce and stir well.

Add chicken bouillon and salt to taste. Cover again and simmer for another hour until the pork becomes tender and easy to pull apart.

Stir in the rinsed hominy and cook for an additional 20–30 minutes so all the flavors come together beautifully.

Ladle the hot pozole into bowls and top with cabbage, radishes, onion, cilantro, and fresh lime juice. Serve with tortilla chips or crispy tostadas on the side.

Notes and Tips

• Guajillo chiles give the soup a deep red color without making it too spicy.
• Pig’s feet are optional, but they add amazing richness and texture to the broth.
• Taste the broth as it cooks and adjust the salt gradually.
• Pozole tastes even better the next day because the flavors continue to develop overnight.
• If you enjoy spicy food, add a few chile de árbol peppers to the chile sauce.

If you try this recipe, leave a comment and share how you topped your bowl. Some people love extra lime, while others pile on the crunchy cabbage and chips. However you serve it, this cozy dish is always a crowd favorite.