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MOLé de Lola G.


20 dried Guajillo chilies
5 dried ancho chilies
half roasted onion
1 roasted tomato
3 dried tortillas
1/4 dried French bread
2 tablespoons sesame seeds
2 tablespoons pumpkin seeds
15 almonds
1/2 a cinnamon stick
8 cloves
10 pieces of black pepper/ peppercorn
2 tablets of Abuelita chocolate
2 tablespoon of oregano
8 pieces of allspice
1 head of garlic
salt to taste
2 tablespoons of brown sugar
2 tablespoons of chicken bouillon
3/4 cup oil


Toast garlic, cinnamon, allspice, oregano, cloves, almonds, sesame seeds, peppercorn, and pumpkin seeds until golden brown.
Remove seeds from Guajillo chilies, toast them and boil them in water for 10 minutes.
Toast ancho chiles in oil ( don’t let them burn)
Blend Guajillo chilies with the water they were boiled in and then strain it to remove any seeds/ chunks.
Bend ancho chilies with the oil they were toasted in with the roasted tomato and roasted onion.
Blend the garlic, cinnamon, allspice, oregano, cloves, almonds, sesame seeds, peppercorn, dried tortillas, dried bread, and pumpkin seeds with water.
Once everything is blended put all the blended items in a large pot and mix.
In another pot put 3/4 cup of oil into the pot, once the oil is hot pour in the blended items from the other pot into the pot with the hot oil and let it boil, and stir so it does not stick to the pot.
Add the salt to taste as well as the brown sugar at the end.


This traditional Pozole Rojo recipe is made with tender pork and hominy, slow-simmered with the most delicious chile seasoning, and it’s sure to warm you up through and through!


4 ounces dried ancho chiles, dried guajillo chiles, or a combination of both
option to add more heat: 2-3 chiles de arbol*
2 tablespoons avocado oil or vegetable oil, divided
2 pounds boneless pork shoulder**, cut into 1.5-inch cubes
1 medium white onion, peeled and diced
8 cloves garlic, peeled and minced
6–8 cups chicken stock
3 (15-ounce) cans hominy, rinsed and drained
2 bay leaves
1 tablespoon ground cumin
1 tablespoon dried oregano (preferably Mexican oregano)
optional toppings: chopped fresh cilantro, crumbled cotija cheese, diced avocado, fresh lime juice, shredded cabbage, and/or thinly-sliced radishes



Remove and discard the stems and seeds from the chiles.  (You may need to give them a shake to get all of those seeds out!)  Place the chiles in a medium mixing bowl, and cover them completely with boiling water.  Let the chiles soak for about 30 minutes, or until softened.  Once they are soft, transfer the chiles to a blender or food processor, along with 2 cups of the soaking water.  Puree for 1 minute, or until completely smooth.  (Always be careful when pureeing hot liquids — the hot water tends to expand, so be sure that your blender or food processor isn’t too full!)  Set the mixture aside for later.  (You can also strain the mixture through a fine-mesh strainer to make it extra-smooth if there are some little chunks still in there, but I usually skip that step.)

Heat 1 tablespoon oil in a large stockpot over medium-high heat.  Add the pork and saute, turning occasionally, until all sides are seared and browned, about 5-7 minutes.  Transfer the pork with a separate spoon to a fresh plate and set aside.

Add the remaining 1 tablespoon oil to the stockpot.  Add the diced onion, and saute for 4-5 minutes until softened, stirring occasionally.  Stir in the garlic, then saute for 1-2 minutes more until fragrant, stirring occasionally.

Add in the 6 cups chicken stock, hominy, bay leaves, cumin, oregano, cooked pork, and the chile mixture.  (I recommend stirring in 2/3 of the chile mixture to begin, then taste the soup and add the rest of the chile mixture if you’d like).  Stir to combine.  Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low so that the soup is just barely simmering, cover partially, and cook for 1.5 to 2 hours, or until the pork is tender and shreds easily.

Once the pork is tender, use some tongs to transfer it onto a cutting board.  Then shred it into bite-sized pieces using two forks.  Return the pork to the soup and stir to combine.  Also, if you’d like a thinner broth, add in an extra cup or two of chicken stock to thin it out.

Taste, and season generously with salt and pepper if needed.  (Heads up — I used nearly a tablespoon of salt, but go with whatever tastes good to you.  The brand of your chicken stock will also make a difference here.)

Serve warm with your desired toppings.  Or transfer to a sealed container and refrigerate for up to 3 days.


*Chiles de arbol are definitely spicier (i.e. more heat) than the guajillo and ancho chiles.  I only recommend adding them if you’d like a spicier soup.

**I recommend trimming off the noticeable sections of excess fat.

To Make This In The Slow Cooker:

Follow Step 1 above to make the chili paste in a blender or food processor.  Then add the chili paste and all of the remaining ingredients (excluding toppings) to a large slow cooker.  Cook for 6-8 hours on low, or 4-6 hours on high, or until the pork shreds easily with a fork.  Then follow Steps 5-7 (shredding the pork, etc.) to complete the recipe.