Description
Pozole Rojo is a traditional Mexican stew featuring tender pork shoulder simmered with dried guajillo and ancho chiles, hominy, and aromatic spices. This hearty dish is perfect for gatherings, served with fresh toppings like shredded cabbage, radishes, lime, and crunchy tostadas to create a perfect balance of flavors and textures.
Ingredients
Scale
Main Ingredients
- 2 pounds pork shoulder, cut into large chunks
- 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 the Pork: Cut the pork shoulder into large chunks and season generously with salt. Place them in a large stockpot with half an onion, 3 garlic cloves, 2 bay leaves, and enough water to cover the meat. Simmer gently for about 1.5 hours until the pork becomes very tender, skimming off any foam that forms on the surface.
- Toast and Soak 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. Then soak the toasted chiles in hot water for 15 minutes to rehydrate and soften.
- Make the Chile Puree: In a blender, combine the soaked chiles along with 3 garlic cloves, the remaining half onion, Mexican oregano, and 1 cup of the soaking liquid or broth from the pork. Blend until smooth. For a smoother texture, strain the puree through a fine mesh sieve if desired.
- Combine and Simmer: Shred the cooked pork and return it to the pot. Add the chile puree, drained hominy, and chicken broth. Simmer uncovered for 30 minutes to meld the flavors. Taste and adjust with salt and pepper as needed.
- Serve with Toppings: Ladle the pozole hot into bowls and serve alongside shredded cabbage, sliced radishes, chopped onion, lime wedges, dried oregano, and tostadas or tortilla chips. Customize your bowl with these fresh toppings to enjoy a vibrant and hearty meal.
Notes
- Skimming the foam while simmering the pork results in a clearer broth and cleaner flavor.
- Removing seeds from the chiles reduces bitterness and controls heat.
- Straining the chile puree makes the stew smoother, but some prefer it unstrained for more texture.
- Leftover pozole tastes great the next day as the flavors continue to develop.
- You can substitute pork shoulder with pork butt or a mix of pork cuts if desired.
- Prep Time: 20 minutes
- Cook Time: 2 hours 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
