Uploaded October 2025 | Updated September 2026, 11 hours ago
This pozole rojo is my take on the traditional Mexican soup! It's rich and hearty, layered with smoky chile flavor, and perfect for sharing with the family.
I first experienced a pozole verde with shredded chicken and the most amazing green broth for a Mexican Christmas dinner at my friend's house decades ago. And I loved every spoonful of it! Since then I've enjoyed pozole all the different ways including blanco (a lighter version without chiles) and pozole rojo, which is what I'll be sharing today! Pozole rojo is somewhat similar to birria in the way it's prepared, but with a brothier base that makes it perfect for soup season. I hope you love it as much as I do!
🖨 Printable Pozole Recipe: downshiftology.com/recipes/pozole
Sign up for weekly emails (never miss a recipe!): https://mailchi.mp/downshiftology/youtube/
Join the private Facebook group of fellow Downshifters around the world: facebook.com/groups/downshiftologycommunity
► ORDER MY COOKBOOK!!!
Get 100+ make-ahead and quick-assembly recipes in my NEW Healthy Meal Prep cookbook: downshiftology.com/cookbook
► FEATURED IN VIDEO:
Stainless Steel Stockpot: amzn.to/4hm7d9Q
Hominy: amzn.to/49faUfs
► ALWAYS IN MY KITCHEN:
Counter Stools: bit.ly/2tUNvZG
Vitamix Blender: amzn.to/2NjFp75
Spiralizer: amzn.to/2N37WRy
Tea Kettle: amzn.to/2uuNSMp
Utensil Holder: bit.ly/2tVfGaH
Flour Jars: amzn.to/30UZESn
Salt Cellar: amzn.to/2UUyK9r
Knife Set: bit.ly/2tUGzMa
White Chef's Knife: amzn.to/3rwocy9
Cutting Board: amzn.to/2Vskgv9
Magnetic Measuring Spoons: amzn.to/2YIeKYT
Magnetic Measuring Cups: amzn.to/3hAJu6A
Food Scraper: amzn.to/3B3ki3w
For everything else I use in my videos, check out the SHOP page on my website: downshiftology.com/shop
► TIMESTAMPS:
00:00 Intro — Why this pozole rojo is so special
00:52 Trim & cut pork shoulder into large chunks
01:35 Add pork, whole onion, garlic, bay leaves & water to the pot
02:16 Simmer pork 1½–2 hours until fall-apart tender (skim foam)
02:42 Prep the dried chilies: guajillo and ancho (what to use & why)
03:18 Deseed, rinse and simmer chilies until soft (about 15 min)
03:59 Roast garlic cloves and half an onion (broil or pan-char)
04:33 Blend chilies, roasted garlic + onion, oregano & salt into red sauce
05:21 Drain & rinse 2 cans (25 oz) white hominy
05:39 Shred the cooked pork (remove aromatics first)
05:55 Add shredded pork, hominy and red chile sauce back to pot
06:03 Simmer the pozole another hour (partially covered)
06:33 Prep classic toppings: shredded cabbage, radish, onion, cilantro & lime
06:48 Assemble a bowl and add the squeeze of lime (finishing touch)
07:00 Taste test — flavor, heat and texture notes
08:14 Ingredients I leave out (no cumin & no vinegar — why)
09:54 Final thoughts and serving ideas
► WHAT I'M WEARING
Sweater: bit.ly/4nlkWiy
Jeans: bit.ly/3PNcxpT
The music I use: bit.ly/2Ms5nF2 - Great music for YouTubers!
Disclaimer: product links may include affiliate links.
#pozole #pozolerojo #pozolerecipe
This pozole rojo is my take on the traditional Mexican soup! It's rich and hearty, layered with smoky chile flavor, and perfect for sharing with the family.
I first experienced a pozole verde with shredded chicken and the most amazing green broth for a Mexican Christmas dinner at my friend's house decades ago. And I loved every spoonful of it! Since then I've enjoyed pozole all the different ways including blanco (a lighter version without chiles) and pozole rojo, which is what I'll be sharing today! Pozole rojo is somewhat similar to birria in the way it's prepared, but with a brothier base that makes it perfect for soup season. I hope you love it as much as I do!
🖨 Printable Pozole Recipe: downshiftology.com/recipes/pozole
Sign up for weekly emails (never miss a recipe!): https://mailchi.mp/downshiftology/youtube/
Join the private Facebook group of fellow Downshifters around the world: facebook.com/groups/downshiftologycommunity
► ORDER MY COOKBOOK!!!
Get 100+ make-ahead and quick-assembly recipes in my NEW Healthy Meal Prep cookbook: downshiftology.com/cookbook
► FEATURED IN VIDEO:
Stainless Steel Stockpot: amzn.to/4hm7d9Q
Hominy: amzn.to/49faUfs
► ALWAYS IN MY KITCHEN:
Counter Stools: bit.ly/2tUNvZG
Vitamix Blender: amzn.to/2NjFp75
Spiralizer: amzn.to/2N37WRy
Tea Kettle: amzn.to/2uuNSMp
Utensil Holder: bit.ly/2tVfGaH
Flour Jars: amzn.to/30UZESn
Salt Cellar: amzn.to/2UUyK9r
Knife Set: bit.ly/2tUGzMa
White Chef's Knife: amzn.to/3rwocy9
Cutting Board: amzn.to/2Vskgv9
Magnetic Measuring Spoons: amzn.to/2YIeKYT
Magnetic Measuring Cups: amzn.to/3hAJu6A
Food Scraper: amzn.to/3B3ki3w
For everything else I use in my videos, check out the SHOP page on my website: downshiftology.com/shop
► TIMESTAMPS:
00:00 Intro — Why this pozole rojo is so special
00:52 Trim & cut pork shoulder into large chunks
01:35 Add pork, whole onion, garlic, bay leaves & water to the pot
02:16 Simmer pork 1½–2 hours until fall-apart tender (skim foam)
02:42 Prep the dried chilies: guajillo and ancho (what to use & why)
03:18 Deseed, rinse and simmer chilies until soft (about 15 min)
03:59 Roast garlic cloves and half an onion (broil or pan-char)
04:33 Blend chilies, roasted garlic + onion, oregano & salt into red sauce
05:21 Drain & rinse 2 cans (25 oz) white hominy
05:39 Shred the cooked pork (remove aromatics first)
05:55 Add shredded pork, hominy and red chile sauce back to pot
06:03 Simmer the pozole another hour (partially covered)
06:33 Prep classic toppings: shredded cabbage, radish, onion, cilantro & lime
06:48 Assemble a bowl and add the squeeze of lime (finishing touch)
07:00 Taste test — flavor, heat and texture notes
08:14 Ingredients I leave out (no cumin & no vinegar — why)
09:54 Final thoughts and serving ideas
► WHAT I'M WEARING
Sweater: bit.ly/4nlkWiy
Jeans: bit.ly/3PNcxpT
The music I use: bit.ly/2Ms5nF2 - Great music for YouTubers!
Disclaimer: product links may include affiliate links.
#pozole #pozolerojo #pozolerecipe
