Pozole Rojo
A festive Mexican stew of tender pork and puffy hominy in a deeply red chile broth, loaded with crunchy toppings.
Details
Ingredients
- 2 lbs pork shoulder, cut into 2-inch cubes
- 2 cans (29 oz each) hominy, drained
- 4 dried guajillo chiles
- 3 dried ancho chiles
- 4 cloves garlic
- 1 onion, quartered
- 1 tsp dried oregano (Mexican if available)
- 6 cups chicken broth
- Shredded cabbage, radishes, oregano, lime wedges, tostadas, and hot sauce for serving
- Salt to taste
Instructions
- 1
Simmer pork in chicken broth with onion and salt for 1.5-2 hours until fork-tender. Skim foam as needed.
- 2
Meanwhile, toast dried chiles in a dry skillet, then soak in hot water for 15 minutes.
- 3
Blend soaked chiles with garlic, oregano, and 1 cup of soaking liquid until very smooth. Strain.
- 4
Remove pork from broth. Shred into large pieces. Stir chile sauce and hominy into the broth.
- 5
Return shredded pork to the pot. Simmer 20 minutes to meld flavors. Season with salt.
- 6
Serve in deep bowls with all the toppings: shredded cabbage, sliced radishes, dried oregano, lime wedges, and tostadas.
About This Recipe
A cornerstone of Mexican culinary tradition, Pozole Rojo embodies the spirit of celebration and communal feasting. This deeply flavorful stew, with its roots tracing back to pre-Hispanic Mesoamerica, is traditionally enjoyed during holidays like Christmas, New Year's, and Mexican Independence Day. What makes Pozole Rojo truly special is the harmonious interplay of tender, slow-cooked pork, chewy, nixtamalized hominy, and a rich, deeply crimson broth derived from rehydrated dried chiles. Key techniques include the careful selection and toasting of guajillo and ancho chiles to unlock their full aromatic potential before blending them into a smooth, vibrant base. The long, gentle simmer renders the pork shoulder fall-apart tender, infusing it with the chile-infused broth, while the hominy plumpens to absorb all the savory goodness. While this recipe highlights the classic 'rojo' variation, utilizing a red chile base, other popular versions include Pozole Verde (green with tomatillos and jalapeños) and Pozole Blanco (a clear broth). Serving Pozole is an event in itself, with a crucial array of fresh, crunchy toppings like shredded cabbage, thinly sliced radishes, a sprinkle of Mexican oregano, and a squeeze of fresh lime, all designed to add texture and bright acidity, often accompanied by crispy tostadas for scooping.
Tips & Tricks
- • To achieve the most complex and flavorful broth, briefly toast the dried chiles in a dry pan over medium heat until fragrant, about 30 seconds per side, before rehydrating. This step deepens their smoky notes and enhances the overall richness of the stew.
- • For a leaner or quicker option, you can substitute half of the pork shoulder with boneless, skinless chicken thighs or breasts. Cook the chicken until just tender, then shred it and add back to the broth towards the end of the cooking process.
- • Pozole Rojo is an excellent make-ahead dish; the flavors deepen beautifully overnight. Prepare the stew (meat and broth) a day or two in advance and refrigerate. Reheat gently on the stovetop, adding the drained hominy during the last 30 minutes of simmering.
- • Beyond the traditional toppings, consider adding diced avocado for a creamy counterpoint, or crumbled cotija cheese for a salty, tangy finish. Pair this hearty stew with a refreshing agua fresca, such as hibiscus or horchata, to balance the rich flavors.
Nutrition Facts
Per serving (approximate)