Description
Pozole Rojo is a traditional Mexican pork stew made with hominy and a rich red chile broth. This authentic pozole recipe brings together dried guajillo and ancho chiles, tender pork shoulder, and zesty toppings for a comforting, flavorful bowl. Perfect for gatherings or cozy nights.
Ingredients
2.5 pounds pork shoulder
2 cans hominy (15 oz each), drained and rinsed
4 dried guajillo chiles
2 dried ancho chiles
4 garlic cloves
1 large white onion
2 bay leaves
4 cups chicken broth
1 teaspoon Mexican oregano
1 teaspoon cumin
2 teaspoons salt
Toppings: shredded cabbage, sliced radishes, chopped onion, avocado, lime wedges
Instructions
1. In a large pot, combine pork shoulder, onion, garlic, bay leaves, and salt. Cover with water and simmer for 1.5 to 2 hours until pork is tender.
2. Meanwhile, remove stems and seeds from guajillo and ancho chiles. Toast them in a dry skillet until fragrant, then soak in hot water for 15–20 minutes.
3. Blend soaked chiles with garlic, onion, cumin, and a bit of the soaking liquid until smooth.
4. Strain the chile sauce and cook it in a saucepan over medium heat for 10 minutes to deepen the flavor.
5. Shred the pork and return it to the pot. Add chile sauce, hominy, and chicken broth. Simmer for 30 minutes.
6. Taste and adjust salt or spices.
7. Serve hot with desired toppings: cabbage, radishes, avocado, lime, and chopped onion.
Notes
Pozole Rojo is perfect for make-ahead meals and gets better the next day.
You can substitute chicken or beef if you prefer different proteins.
For a deeper flavor, use homemade chicken broth.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Soup, Stew
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 85mg