Brits Try Mexican Pozole Rojo for the First Time! 🇲🇽🌶️ | Authentic Pork & Hominy Stew

Pozole Rojo! 🇲🇽 Today this little British family is diving into one of Mexico’s most iconic comfort foods — and making it completely from scratch. From dried ancho and arbol chilies to hominy corn and smoked pork shoulder, we followed tradition (with a smoky twist!) to create a vibrant, hearty red pozole that blew us away.

We’ll walk you through every step:

Building a rich pork + garlic stock in the Dutch oven 🥘
Blending dried ancho & arbol chilies into a deep red sauce 🌶️
Adding oregano, cumin, vinegar & tomato for layers of flavor 🍅
Stirring in authentic hominy (thanks to Joey in Texas!) 🌽
Finishing with tender smoked pork shoulder 🍖
Topping with lime, cilantro, radishes & cabbage for freshness 🌿

👨‍👩‍👧‍👧 As always, it’s family cooking — a few laughs over pronunciations, baby Alyssa making a cameo, and us trying to figure out how to eat it properly with tortillas!

So, how did our first ever Pozole Rojo turn out? Let’s just say… once you taste it, you can’t stop eating it 😍

🍴 Recipe Highlights (for quick search intent)
8 cups water
1 onion (quartered)
5 cloves garlic
4 bay leaves
2 tsp salt
3 tbsp chicken bouillon granules
3 ancho chilies (deseeded, dried)
3 arbol chilies (deseeded, dried)
3 tsp guajillo chili powder
2 tbsp oil
8 oz tomato sauce
½ tsp cumin
1 tbsp dried oregano
1 tsp white vinegar
1 can hominy (more recommended)
Smoked pork shoulder (cooked until tender)

Toppings: lime juice, radishes, cabbage, cilantro, tortillas.

Have we pronounced it right? (help us in the comments!)

Do you dip tortillas in pozole or eat them on the side?

How do YOU make Pozole Rojo — thicker, richer, spicier?

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