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Authentic Pozole Rojo with Pork

Close-up of a rich, red Pozole rojo soup topped with shredded meat, hominy, radishes, cabbage, and cilantro.
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Make a traditional, warming Mexican hominy stew featuring tender pork simmered in a rich, deep red chile broth. This recipe is perfect for holiday gatherings.

Ingredients

Scale
  • 4 lb pork shoulder, cut into 2-inch chunks
  • 1 large white onion, halved
  • 4 cloves garlic, smashed
  • 1 tablespoon salt
  • 1 (29 ounce) can white hominy, drained and rinsed
  • 12 dried guajillo chiles, stems and seeds removed
  • 4 dried ancho chiles, stems and seeds removed
  • 4 cups water, for soaking chiles
  • 1 teaspoon dried Mexican oregano
  • 1/2 teaspoon ground cumin
  • Garnish: shredded cabbage or lettuce, sliced radishes, diced white onion, lime wedges

Instructions

  1. Place the pork shoulder chunks in a large stockpot. Add the onion halves, smashed garlic, and salt. Cover the pork with water, about 1 inch above the meat. Bring to a boil, then reduce heat and simmer, partially covered, for 1.5 to 2 hours, or until the pork is very tender. Skim off any foam that rises to the top during the first 30 minutes.
  2. While the pork cooks, prepare the chile sauce. Place the dried guajillo and ancho chiles in a saucepan. Cover with 4 cups of fresh water and bring to a simmer. Remove from heat, cover, and let the chiles soak for 30 minutes until soft.
  3. Transfer the softened chiles and about 1 cup of the soaking liquid to a blender. Add the oregano and cumin. Blend until completely smooth. If the mixture is too thick, add a little more soaking liquid, one tablespoon at a time.
  4. Strain the chile puree through a fine-mesh sieve into a bowl, pressing the solids with the back of a spoon to extract all the liquid. Discard the solids left in the sieve. This step is important for a smooth broth.
  5. Once the pork is tender, remove the meat from the pot and shred it using two forks. Discard the onion and garlic cloves from the broth. You should have about 6-8 cups of broth remaining.
  6. Pour the strained chile sauce into the broth in the stockpot. Stir well to combine. Bring the mixture to a gentle simmer.
  7. Add the drained hominy and the shredded pork back into the pot. Simmer for another 30 minutes, allowing the flavors to meld. Taste and adjust salt if necessary.
  8. Serve the pozole hot in bowls. Provide the garnishes—cabbage, radishes, onion, and lime—on the side so each person can customize their bowl.

Notes

  • For a deeper flavor, toast the dried chiles lightly in a dry skillet before soaking them. Watch them closely to prevent burning.
  • If you prefer a less spicy pozole, remove the seeds and veins from the ancho chiles completely.
  • You can prepare the pork and chile sauce a day ahead. Store them separately in the refrigerator and combine them before serving.

Nutrition

Find it online: https://yumdrizzle.com/pozole-rojo-recipe-mexican-hominy-stew/