Description
Pozole Rojo is a traditional Mexican stew made with tender pork shoulder simmered in a rich, flavorful red chile broth and hominy. This comforting dish is garnished with fresh toppings like shredded cabbage, radishes, chopped onion, lime wedges, and dried oregano, offering a perfect balance of smoky, spicy, and tangy flavors. Ideal for gatherings, this authentic recipe delivers a hearty and satisfying meal that celebrates classic Mexican cuisine.
Ingredients
Scale
Meat and Broth
- 2 pounds pork shoulder, cut into large chunks
- 4 cups chicken broth
- Water, as needed
- Salt, to taste
- Pepper, to taste
Chiles and Seasonings
- 2 dried guajillo chiles
- 2 dried ancho chiles
- 6 garlic cloves, divided
- 1 onion, halved
- 2 bay leaves
- 1 teaspoon Mexican oregano
Other Ingredients
- 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 broth: Cut the pork shoulder into large chunks and season with salt. Place the pork in a large stockpot with half of the onion, 3 garlic cloves, 2 bay leaves, and enough water to cover the meat. Bring to a simmer and cook gently for 1.5 hours until the pork is very tender. Skim off any foam that forms on the surface during cooking.
- Toast and soak chiles: Remove the stems and seeds from the guajillo and ancho chiles. Lightly toast them in a dry pan for about 30 seconds on each side until fragrant. Place the toasted chiles in hot water and soak for 15 minutes to soften.
- Make the chile puree: Drain the chiles, reserving 1 cup of soaking liquid or pork broth. Blend the softened chiles together with the remaining 3 garlic cloves, the other half of the onion, Mexican oregano, and the reserved liquid until smooth. If desired, strain the puree to remove any solids for a silkier texture.
- Combine and simmer: Return the shredded pork to the stockpot. Add the chile puree, drained hominy, and chicken broth. Simmer uncovered for 30 minutes to allow flavors to meld. Adjust seasoning with salt and pepper to taste.
- Serve with toppings: Ladle the pozole into bowls and garnish with shredded cabbage, sliced radishes, chopped onion, lime wedges, and dried oregano. Serve alongside tostadas or tortilla chips for added crunch and enjoyment.
Notes
- For a spicier pozole, consider adding additional dried chiles like chipotle or cayenne.
- To make the dish ahead, prepare the pork and chile base in advance and store separately; combine and simmer before serving.
- Hominy can be found canned in Latin grocery stores or specialty aisles in many supermarkets.
- Leftover pozole tastes great the next day as the flavors continue to develop.
