Description
Pozole Rojo is a traditional Mexican stew featuring tender pork shoulder simmered with dried guajillo and ancho chiles, hominy, and a blend of spices. This hearty and flavorful dish is perfect for family gatherings and celebrations, served with fresh toppings like shredded cabbage, radishes, lime, and tostadas for added crunch and zest.
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 broth: Season the pork shoulder chunks with salt. Place them in a large stockpot along with half an onion, 3 garlic cloves, 2 bay leaves, and enough water to cover the meat. Bring to a simmer and cook for 1.5 hours until the pork is very tender. Occasionally skim off any foam that rises to the surface to keep the broth clear.
- Prepare the chiles: Remove the stems and seeds from the guajillo and ancho chiles. Lightly toast them in a dry skillet for about 30 seconds on each side until they become fragrant. Then soak the toasted chiles in hot water for 15 minutes to soften.
- Make the chile puree: In a blender, combine the soaked chiles, 3 garlic cloves, the remaining half onion, Mexican oregano, and 1 cup of the soaking liquid or pork broth. Blend until smooth. Optionally, strain the puree to remove any remaining solids for a smoother texture.
- Combine and simmer: Shred the cooked pork and return it to the pot. Add the chile puree, drained hominy, and chicken broth to the pot. Simmer uncovered for an additional 30 minutes to allow flavors to meld. Taste and adjust salt and pepper as needed.
- Serve: Ladle the hot pozole rojo into bowls and offer toppings such as shredded cabbage, sliced radishes, chopped onion, lime wedges, and dried oregano. Serve with tostadas or tortilla chips on the side for added texture and flavor.
Notes
- Toast chiles gently to avoid burning, which can make the stew bitter.
- Hominy can be found canned or dried; if using dried, soak and cook it as per package instructions before adding.
- For a richer broth, you can use homemade chicken broth instead of store-bought.
- Adjust the spiciness by varying the amount or type of chiles used.
- Pozole is often better the next day as flavors deepen overnight.
