Description
A traditional Mexican stew featuring tender pork shoulder simmered with aromatic dried chiles, hominy, and classic seasonings, served with fresh and zesty toppings. Pozole Rojo is a comforting and flavorful dish perfect for gatherings and special occasions.
Ingredients
Scale
Main Ingredients
- 2 pounds pork shoulder, cut into large chunks
- 2 (15 oz) cans hominy, drained
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 6 garlic cloves, divided
- 1 onion, halved
- 2 bay leaves
- 1 teaspoon Mexican oregano
- 4 cups chicken broth
- Salt, to taste
- Pepper, to taste
- Water, as needed
Toppings
- Shredded cabbage
- Sliced radishes
- Chopped onion
- Lime wedges
- Dried oregano
- Tostadas or tortilla chips
Instructions
- Prepare the Pork Broth: Season the pork shoulder chunks with salt. Place them in a large stockpot with half an onion, 3 garlic cloves, 2 bay leaves, and enough water to cover the meat completely. Bring to a simmer over medium heat and cook for 1.5 hours until the pork is very tender. Skim off any foam that forms on the surface to keep the broth clear.
- Toast and Soak Chiles: Remove the stems and seeds from the guajillo and ancho chiles. Heat a dry pan over medium heat and toast each chile for about 30 seconds per side until fragrant but not burnt. Place the toasted chiles in hot water and let them soak for 15 minutes to soften.
- Make the Chile Puree: In a blender, combine the soaked chiles (including 1 cup of the soaking liquid or pork broth), the remaining 3 garlic cloves, the other half of the onion, and Mexican oregano. Blend until smooth. For a smoother sauce, strain the puree through a fine-mesh sieve if desired.
- Assemble and Simmer: Return the shredded pork to the stockpot. Stir in the chile puree, drained hominy, and chicken broth. Bring the mixture to a simmer and cook uncovered for 30 minutes to meld flavors. Taste and adjust the salt and pepper as needed.
- Serve with Toppings: Ladle the pozole hot into bowls and offer toppings including shredded cabbage, sliced radishes, chopped onion, lime wedges, dried oregano, and tostadas or tortilla chips on the side for added texture and flavor.
Notes
- Removing seeds from chiles reduces bitterness and excessive heat, providing a balanced flavor.
- Skimming the foam from the broth ensures a cleaner, clearer soup.
- Straining the chile puree is optional but results in a smoother pozole broth.
- Adjust seasoning after simmering since the broth and hominy contribute saltiness.
- Serve with plenty of fresh toppings for contrast and texture.
