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Traditional Pozole Rojo with Pork

Close-up of a steaming bowl of rich, red Pozole rojo with shredded pork and hominy kernels.
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A recipe for authentic Mexican red chile pork and hominy stew, perfect for celebrations.

Ingredients

Scale
  • 3 lbs pork shoulder, cut into 2-inch chunks
  • 1 (28 ounce) can white hominy, drained and rinsed
  • 1 large white onion, halved
  • 4 cloves garlic, peeled
  • 1 tablespoon dried oregano
  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • Salt to taste
  • 12 dried guajillo chiles, stemmed and seeded
  • 4 dried ancho chiles, stemmed and seeded
  • 4 cups water, for soaking chiles
  • Garnish: shredded cabbage or lettuce, sliced radishes, chopped white onion, lime wedges, dried Mexican oregano

Instructions

  1. Place pork, half of the onion, 2 cloves of garlic, oregano, cumin, and bay leaf in a large pot. Cover with water by about 2 inches. Add salt.
  2. Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until the pork is very tender. Skim off any foam that rises to the surface during the first 30 minutes.
  3. While the pork cooks, prepare the chile sauce. Place the dried guajillo and ancho chiles in a saucepan. Cover with 4 cups of water and bring to a simmer. Remove from heat, cover, and let the chiles soak for 30 minutes until soft.
  4. Transfer the soaked chiles and about 1 cup of their soaking liquid to a blender. Add the remaining half onion and 2 cloves of garlic. Blend until completely smooth. Strain the chile mixture through a fine-mesh sieve into a bowl, pressing the solids to extract all liquid. Discard the solids.
  5. Once the pork is tender, remove it from the broth and shred it using two forks. Strain the cooking broth and return the clear broth to the pot. Discard the solids.
  6. Add the strained chile sauce to the strained broth. Bring the mixture to a simmer.
  7. Add the drained hominy and the shredded pork back into the pot. Simmer gently for 30 minutes, allowing the flavors to combine. Taste and adjust salt as needed.
  8. Serve hot, allowing each person to garnish their bowl with cabbage, radishes, onion, lime, and a sprinkle of dried oregano.

Notes

  • For a deeper flavor, toast the dried chiles lightly in a dry skillet before soaking them.
  • If you prefer a spicier pozole, add 1-2 dried árbol chiles to the soaking mixture.
  • You can prepare the pork and chile sauce a day ahead of time.

Nutrition

Find it online: https://tasteportfolio.com/pozole-rojo-recipe-pork-and-red-chile-soup/