Description
Pozole Rojo is a traditional Mexican stew made with tender pork shoulder, hominy, and a rich red chile broth. Simmered for hours to develop deep flavors, this hearty dish is garnished with fresh toppings like shredded cabbage, radishes, and lime for a perfect balance of smoky, savory, and fresh elements, ideal for family gatherings or comfort meals.
Ingredients
Scale
Meat and Broth
- 2 pounds pork shoulder, cut into large chunks
- 1/2 onion, halved
- 3 garlic cloves
- 2 bay leaves
- Salt, to taste
- Pepper, to taste
- Water, as needed (to cover pork)
- 4 cups chicken broth
Chile Paste
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 3 garlic cloves
- 1/2 onion
- 1 teaspoon Mexican oregano
- 1 cup chile soaking liquid or pork broth
Other
- 2 (15 oz) cans hominy, drained
Toppings
- Shredded cabbage
- Sliced radishes
- Chopped onion
- Lime wedges
- Dried oregano
- Tostadas or tortilla chips
Instructions
- Prepare the Pork: Cut the pork shoulder into large chunks and season them with salt. Place the pork in a large stockpot with half the onion, 3 garlic cloves, 2 bay leaves, and enough water to cover the meat. Bring to a simmer and cook for about 1.5 hours until the pork is very tender. Skim off any foam that forms on the surface.
- Toast and Soak Chiles: Remove the stems and seeds from the guajillo and ancho chiles. Toast them lightly in a dry pan for about 30 seconds on each side until they become fragrant. Then, soak the toasted chiles in hot water for 15 minutes to soften them.
- Make Chile Puree: Drain the chiles, reserving 1 cup of the soaking liquid. In a blender, combine the soaked chiles, 3 garlic cloves, the remaining half onion, Mexican oregano, and the reserved chile soaking liquid or pork broth. Blend until smooth. Strain the puree if you prefer a smoother texture.
- Combine and Simmer: Once the pork is tender, shred it in the pot. Add the chile puree, drained hominy, and chicken broth to the pot with the pork. Simmer the mixture uncovered for 30 minutes to allow the flavors to meld together. Taste and adjust seasoning with salt and pepper as needed.
- Serve with Toppings: Serve the pozole hot, garnished with shredded cabbage, sliced radishes, chopped onion, lime wedges, and dried oregano. Offer tostadas or tortilla chips on the side to add a crunchy texture to each bite.
Notes
- For a spicier pozole, add a few dried chipotle chiles to the chile puree.
- Skimming the foam during pork simmering helps keep the broth clear and clean-tasting.
- Straining the chile puree is optional but recommended for a smoother stew texture.
- Hominy can be substituted with fresh maize if available, but canned hominy is more convenient.
- This dish tastes even better the next day as the flavors deepen overnight.
