Pozole Rojo Homemade Tortillas bring the heart and soul of Mexican cooking straight to your table, combining rich, deeply flavored pork and hominy stew with warm, soft tortillas you’ve shaped by hand. Each spoonful is brimming with comforting chili broth, meltingly tender pork, and the bright crunch of fresh garnishes—all scooped up with those irresistible, just-off-the-skillet tortillas. If you’re looking for a meal that turns any gathering into a true fiesta, Pozole Rojo Homemade Tortillas are the festive, soul-satisfying showstopper you’ll return to again and again.
Ingredients You’ll Need
Every ingredient in Pozole Rojo Homemade Tortillas is a building block to layers of flavor and aroma. Most are easy to find, but each has a purpose—whether adding color, depth, warmth, or freshness. Don’t skip a thing; this is a dish where every element shines!
- 3 pounds pork shoulder, cut into chunks: This cut gives the stew its rich flavor and fall-apart texture.
- 8 cups chicken broth: Forms a savory base that soaks up all those chili and pork juices.
- 3 dried guajillo chiles, stemmed and seeded: Essential for creating the bold red color and mild heat.
- 3 dried ancho chiles, stemmed and seeded: These add earthy, slightly sweet undertones and body to the broth.
- 1 medium white onion, quartered: Infuses the chile sauce with mild, aromatic sweetness.
- 4 cloves garlic, peeled: Gives the stew a rich, savory punch.
- 2 teaspoons dried oregano: Brings an herbal brightness that balances the earthy chiles.
- 1 teaspoon cumin: Adds deep, warm spice notes classic to pozole.
- 1 tablespoon salt: Draws out the flavors of the pork, hominy, and broth.
- 1 teaspoon black pepper: Lends a gentle bite that wakes up the whole stew.
- 2 (15 oz) cans hominy, drained and rinsed: The hearty, chewy corn kernels that make pozole so satisfying.
- Lime wedges, chopped radishes, shredded cabbage, diced onion, and fresh cilantro for garnish: Bring a burst of freshness and crunch to each bowl.
- 2 cups masa harina: The secret to authentic, flavorful homemade tortillas.
- 1/2 teaspoon salt (for tortillas): Lifts the flavor of your masa without overpowering.
- 1 1/2 cups warm water (for tortillas): The key to creating a soft, pliable tortilla dough by hand.
How to Make Pozole Rojo Homemade Tortillas
Step 1: Prepare the Pork and Broth
Start by placing your pork shoulder chunks in a large pot along with the chicken broth. Bring the mixture to a gentle boil, skimming off foam as needed to keep your broth clear and clean. Lower the heat, cover, and let the pork simmer for a full hour—this coaxing, slow cook is what gives Pozole Rojo Homemade Tortillas its luxurious, melt-in-your-mouth pork.
Step 2: Toast and Soften the Chiles
While the pork simmers, heat a dry skillet over medium and gently toast the guajillo and ancho chiles for one or two minutes, just until they become fragrant. This toasting is where the magic starts, unlocking those deep ruby colors and earthy aromas that make Pozole Rojo Homemade Tortillas so special. Soak the chiles in very hot water for fifteen minutes to soften them up, making them easy to blend into a smooth sauce.
Step 3: Blend the Chili Sauce
Drain the softened chiles and add them to a blender with the quartered onion, garlic, oregano, cumin, salt, pepper, and one cup of your broth from the pot. Blitz everything until you get a silky, fiery-red sauce. Strain it through a fine mesh sieve right into the pot with the pork, scraping out every last drop of that smoky, spicy goodness.
Step 4: Add the Hominy and Simmer
Now stir your drained and rinsed hominy into the pot, and let everything simmer uncovered for another forty-five minutes. The stew will thicken, the pork will grow even more tender, and all the flavors will become friends. Season to taste—the magic of Pozole Rojo Homemade Tortillas is all in that final balance of salty, spicy, and savory flavors.
Step 5: Make the Homemade Tortillas
In a mixing bowl, combine the masa harina and salt, then gradually stir in the warm water to form a softly pliant dough. Knead until smooth, then divide into twelve even balls. Place each ball between plastic wrap and flatten using a tortilla press or the base of a heavy pan. Cook each tortilla in a hot, dry skillet for about a minute per side, until puffed and beautifully speckled in brown. Keep your tortillas warm wrapped in a cozy towel until it’s time to serve—you want them soft and steamy with your Pozole Rojo Homemade Tortillas.
How to Serve Pozole Rojo Homemade Tortillas
Garnishes
This is where Pozole Rojo Homemade Tortillas really become your own. Heap bowls of pozole high, then offer lime wedges, finely chopped radishes, shredded cabbage, diced onion, and fresh cilantro on the side. Let everyone add as much brightness, crunch, and tang as they like—the contrasts are pure bliss.
Side Dishes
Your fresh, warm homemade tortillas are nonnegotiable, but don’t be afraid to round out the meal. Creamy refried beans, a tangy tomato salad, or sweet fried plantains make vibrant companions to Pozole Rojo Homemade Tortillas, each adding their own flavors to the fiesta.
Creative Ways to Present
For a playful twist, try serving smaller bowls of pozole as an appetizer at a party, or let guests build their own with a “pozole bar” of toppings and homemade tortillas. Pozole Rojo Homemade Tortillas are just as welcome as a rustic family dinner centerpiece or as festive fare for your next celebration.
Make Ahead and Storage
Storing Leftovers
Keep leftover pozole in an airtight container in the fridge, where it’ll get even better as the flavors continue mingling together. Separate the tortillas and wrap them in a towel inside a bag to keep them soft. Pozole Rojo Homemade Tortillas will keep for up to four days—if you even have leftovers!
Freezing
Pozole freezes beautifully. Portion it into freezer-friendly containers, leaving a little room at the top, and keep tortillas wrapped tightly in foil or a sealable bag. Pozole Rojo Homemade Tortillas will taste almost as perfect after reheating—just thaw overnight in the fridge for easy weeknight dinners.
Reheating
To reheat pozole, warm it gently on the stovetop, stirring occasionally and adding a splash of water or broth if it’s thickened too much. Tortillas are best reheated in a steamy skillet or wrapped in a damp towel in the microwave. Serving Pozole Rojo Homemade Tortillas hot and fresh brings all those comforting flavors right back to the table.
FAQs
Can I make Pozole Rojo Homemade Tortillas with chicken instead of pork?
Absolutely! Swap pork shoulder for bone-in chicken thighs or breasts, simmer until cooked, then shred and proceed as usual. The broth will be lighter but still deliciously satisfying.
How spicy is Pozole Rojo Homemade Tortillas?
Guajillo and ancho chiles are mild, so the stew has plenty of deep flavor without overwhelming heat. If you like extra kick, add a dried arbol chile or your favorite hot sauce at the end.
Can I use fresh hominy instead of canned?
Yes! If you have access to fresh or dried hominy, cook it according to package directions before adding. The flavor and texture upgrade are worth the effort for true Pozole Rojo Homemade Tortillas magic.
What if I don’t have a tortilla press?
No press? No problem! Place each dough ball between pieces of plastic wrap or parchment and flatten with a cast iron pan or even a heavy skillet—just press evenly for round, thin tortillas every time.
Are Pozole Rojo Homemade Tortillas gluten-free?
Yes, both the pozole and the homemade tortillas are naturally gluten-free, since masa harina is corn-based. Just be sure your store-bought broth and garnishes don’t contain any additives with gluten.
Final Thoughts
If you’re craving something soul-warming, festive, and absolutely unforgettable, give Pozole Rojo Homemade Tortillas a spot on your menu. Every bowl is a little celebration of real Mexican flavor, and making tortillas by hand just takes it to the next level. Gather your loved ones, set out the toppings, and get ready for plenty of smiles and second servings.
Print
Pozole Rojo Homemade Tortillas Recipe
- Total Time: 2 hours 30 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
Warm up with a bowl of hearty Pozole Rojo served with homemade tortillas for a truly satisfying meal. This traditional Mexican dish features tender chunks of pork shoulder in a rich and flavorful broth, accented with hominy and a blend of aromatic spices. Top it off with lime wedges, radishes, cabbage, diced onion, and fresh cilantro for a burst of freshness. The warm, freshly made tortillas are the perfect accompaniment to soak up all the delicious flavors of the pozole.
Ingredients
Pozole Rojo:
- 3 pounds pork shoulder, cut into chunks
- 8 cups chicken broth
- 3 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 1 medium white onion, quartered
- 4 cloves garlic, peeled
- 2 teaspoons dried oregano
- 1 teaspoon cumin
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 cans (15 oz each) hominy, drained and rinsed
- Lime wedges, chopped radishes, shredded cabbage, diced onion, and fresh cilantro for garnish
For the tortillas:
- 2 cups masa harina
- 1/2 teaspoon salt
- 1 1/2 cups warm water
Instructions
- Cook the Pozole: In a large pot, combine pork shoulder and chicken broth. Bring to a boil, then simmer for 1 hour. Meanwhile, toast dried chiles in a skillet, then blend with onion, garlic, oregano, cumin, salt, pepper, and broth. Strain and add to the pot with pork. Stir in hominy and simmer for 45 minutes.
- Make the Tortillas: Mix masa harina and salt, gradually adding water until a dough forms. Divide into balls, flatten, and cook in a skillet until browned.
- Serve the pozole hot in bowls with tortillas and garnishes.
Notes
- Pozole can be made a day ahead for enhanced flavors.
- Warm tortillas just before serving for best taste.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl with 2 tortillas
- Calories: 520
- Sugar: 3g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 85mg
