Description
Pozole Rojo is a traditional Mexican stew made with tender pork shoulder, hominy, and a flavorful red chile sauce. This hearty recipe blends dried guajillo and ancho chiles to create a rich, smoky broth, simmered slowly to develop deep flavors. Served with fresh toppings like shredded cabbage, radishes, onion, and lime, it’s a comforting dish perfect for gatherings and special occasions.
Ingredients
Scale
Soup Base
- 2 pounds pork shoulder, cut into large chunks
- Salt, to taste
- 1/2 onion, halved
- 3 garlic cloves, divided
- 2 bay leaves
- Water, enough to cover pork
Chile Sauce
- 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 soaking liquid from chiles or pork broth
Additional Ingredients
- 2 (15 oz) cans hominy, drained
- 4 cups chicken broth
- Salt, to taste
- Pepper, to taste
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 with salt. Place in a large stockpot with 1/2 onion, 3 garlic cloves, 2 bay leaves, and enough water to cover the meat. Bring to a simmer over medium heat and cook for about 1 hour and 30 minutes, or until the pork is very tender. Skim off any foam that rises to the surface during cooking to keep the broth clear.
- Toast and Soften Chiles: Remove the stems and seeds from the guajillo and ancho chiles. Toast them lightly in a dry skillet for about 30 seconds on each side until fragrant, being careful not to burn them. Then, soak the toasted chiles in hot water for 15 minutes to soften, which will help blend them into a smooth sauce.
- Make the Chile Puree: In a blender, combine the soaked chiles (discard soaking water or reserve 1 cup), 3 garlic cloves, 1/2 onion, Mexican oregano, and 1 cup of the chile soaking liquid or pork broth. Blend until smooth. For a smoother texture, strain the puree through a fine-mesh sieve if desired.
- Combine and Simmer: Remove the pork from the stockpot and shred it into bite-size pieces. Return the shredded pork to the pot. Add the chile puree, drained hominy, and chicken broth. Simmer uncovered for 30 minutes to allow flavors to meld and the hominy to absorb the broth. Adjust seasoning with salt and pepper to taste.
- Serve with Toppings: Ladle the pozole hot into bowls. Offer shredded cabbage, sliced radishes, chopped onion, lime wedges, dried oregano, and tostadas or tortilla chips on the side so each person can customize their bowl to their liking.
Notes
- To reduce sodium, use low-sodium chicken broth and moderate the added salt.
- For a spicier pozole, add a pinch of cayenne pepper or some chopped jalapeños to the chile puree.
- Hominy is key to pozole and is available canned or dried; canned is quicker and easier.
- Removing the seeds from dried chiles ensures the stew is flavorful without being overly bitter or spicy.
- Leftover pozole tastes even better the next day as flavors continue to develop.
