Pozole is a hearty Mexican stew of pork and chicken, simmered until tender, and GOYA® White Hominy (large corn kernels). Depending upon the region where it is made, different chiles are added, which affect the color and flavor of the dish

Red Pozole



3 hours


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For the broth:

  • 1 kg pork tenderloin

For the Soup:

For the soup:

Guajillo sauce

  • 8 guajillo chiles

Guajillo sauce:

  • 0.25 onion
  • 4 bauas de pimienta de jamaica o malagueta

guajillo sauce:

  • 2 tbsp minced garlic

for the garnish:

  • 2 lemons
  • 0.5 head cabbage
  • 0.5 white onion
  • 6 tbsp oregano leaves

for the garnish

  • 5 radishes



  1. Season pork with Adobo. Place pork and pigs’ feet in large pot; cover with cold water (about 16 cups). Bring water to a boil over medium-high heat; skim off any foam that rises to the surface. Add cilantro and Sazón. Lower heat to medium-low and simmer, uncovered, 1 hour. Season chicken with Adobo. Add chicken to pot; bring water to a boil, skimming foam. Lower heat to medium-low and simmer, covered, until chicken is cooked through and pork is tender, about 30 minutes more.
  2. Meanwhile, in a small saucepan, bring guajillo chiles and 4 cups water to a boil. Lower heat to medium-low and simmer until chiles begin to soften, about 5 minutes. Remove pot from heat and let sit until chiles are soft, about 20 minutes.
  3. Tear chiles into pieces. Transfer chiles, chile-soaking liquid, onions, garlic and allspice to a blender; puree until smooth. Strain chile mixture through medium-mesh strainer, discard debris; set aside.
  4. Using tongs, transfer pork and chicken to bowl; discard cilantro. When meat is cool enough to handle, shred into small pieces. Discard skin, bones and cartilage. Transfer meat back to broth; stir in hominy and guajillo sauce. Bring stew to a boil; lower heat to medium-low and simmer, uncovered, until flavors come together, 5–10 minutes more. Season with Adobo.
  5. Serve Pozole in large, deep bowls with toppings on the side.
Red Pozole
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