Description
Pozole Rojo is a traditional Mexican hearty stew made with tender pork shoulder, hominy, and a rich red chile broth. Simmered slowly to develop deep flavors, this comforting dish is garnished with fresh toppings like shredded cabbage, radishes, lime, and oregano, served alongside crunchy tostadas or tortilla chips for a delightful meal perfect for family gatherings or festive occasions.
Ingredients
Scale
Main Ingredients
- 2 pounds pork shoulder
- 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 Pork Broth: Cut the pork shoulder into large chunks and season them with salt. Place the pork in a large stockpot along with half of the onion, three garlic cloves, two bay leaves, and enough water to cover all the ingredients. Bring to a simmer and cook for about 1.5 hours until the pork is very tender, skimming off any foam that forms on the surface.
- Toast and Soak Chiles: Remove stems and seeds from the guajillo and ancho chiles. Toast them in a dry pan over medium heat for about 30 seconds per side or until fragrant, being careful not to burn. Then soak the toasted chiles in hot water for 15 minutes to soften.
- Make Chile Puree: Drain the soaked chiles, reserving 1 cup of the soaking liquid. In a blender, combine the softened chiles, the remaining three garlic cloves, the other half of the onion, Mexican oregano, and the reserved soaking liquid or some pork broth. Blend until smooth and strain the mixture if you prefer a smoother texture.
- Combine and Simmer: Shred the cooked pork and return it to the stockpot. Add the chile puree, drained hominy, and chicken broth. Bring the mixture to a simmer uncovered and cook for another 30 minutes to meld the flavors together. Taste and adjust seasoning with salt and pepper as needed.
- Serve with Toppings: Ladle the pozole rojo into bowls and serve hot topped with shredded cabbage, sliced radishes, chopped onion, lime wedges, and dried oregano. Offer tostadas or tortilla chips on the side for added crunch.
Notes
- To control the spice level, adjust the number of dried chiles or remove seeds before blending.
- For a thicker broth, cook uncovered longer or mash some of the hominy.
- Leftover pozole tastes even better the next day after flavors meld.
- Can be prepared with chicken instead of pork for a variation.
- Use fresh lime juice for a bright, zesty finish.
