Pozole Rojo con Costillas de Cerdo (Pork Rib Pozole)
Meaty pork ribs simmered until tender in a smoky red chilli broth, finished with hominy and lots of fresh toppings.
Made with Pozole rojo base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr 30
- LevelMedium
- Costabout £6.94 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the pork ribs, onion halves, garlic and water into a large pot with your ready made pozole rojo base (see the base recipe). Bring to a boil, skim off any grey foam, then reduce to a low simmer.
- 2
Cover and cook gently for 1 hour 30 minutes, until the pork is tender and pulls off the bone.
90 min - 3
Lift out the ribs. Leave until cool enough to handle, then pull the meat into chunks and return it to the pot with the bones for a few minutes to flavour the broth. Remove the bones.
- 4
Add the hominy and simmer for 15 minutes.
15 min - 5
Taste and add salt and lime. Fish out the onion halves.
- 6
Serve the pozole hot with the cabbage, radish, lime and oregano on the side.
Tips
- Pork on the bone gives the broth body. Boneless shoulder works but add a pork bone or two if you can.
- Skim the foam in the first 10 minutes for a clear, red broth.
- Serve with warm tortillas or tostadas for scooping.
Storing and freezing
Keeps in the fridge for 3 days. Freeze portions for up to 3 months and reheat until steaming hot all the way through.
Questions
Which cut of pork is best for pozole?
Pork shoulder and spare ribs are the usual choices. Shoulder gives clean meaty shreds, ribs give a richer broth. Use either or half of each.
Can I make it ahead?
Yes. It tastes better the next day. Make it up to the point before the garnish and reheat gently.
Is it spicy?
It has a gentle chilli warmth. The heat of the base depends on whether you included the arbol chillies when you made it.
More made with pozole rojo base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.