Description
Pozole Rojo is a traditional Mexican stew featuring tender pork shoulder simmered with hominy and rich red chile sauce. This comforting dish is flavored with dried guajillo and ancho chiles, garlic, onion, and Mexican oregano, delivering a hearty and aromatic experience. Served with an array of fresh toppings like shredded cabbage, radishes, onions, and lime wedges, Pozole Rojo is a festive meal perfect for family gatherings and celebrations.
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 with salt. Place in a large stockpot with half the onion, 3 garlic cloves, 2 bay leaves, and enough water to cover all ingredients. Bring to a simmer and cook for about 1.5 hours until the pork is very tender. Skim off any foam that forms on the surface during cooking.
- Toast and soak chiles: Remove stems and seeds from the guajillo and ancho chiles. Toast them lightly in a dry pan for about 30 seconds on each side until 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 remaining garlic cloves, the other half of the onion, Mexican oregano, and 1 cup of the chile soaking liquid or pork broth. Blend until smooth. You may strain the puree to achieve a finer consistency if desired.
- Combine and simmer: Return the shredded pork to the pot. Add the chile puree, drained hominy, and chicken broth. Simmer uncovered for 30 minutes to allow flavors to meld together. Taste the pozole and adjust seasoning with salt and pepper as needed.
- Serve with toppings: Ladle the hot pozole into bowls and serve with shredded cabbage, sliced radishes, chopped onion, lime wedges, dried oregano, and tostadas or tortilla chips on the side for added texture and flavor.
Notes
- Skimming the foam during the initial simmering helps keep the broth clear and improves flavor.
- Removing seeds from dried chiles reduces bitterness and enhances the depth of flavor.
- Soaking and blending chiles creates a smooth, rich sauce integral to the authentic red pozole taste.
- Adjust thickness by adding more or less chicken broth according to preference.
- Feel free to add additional toppings like avocado, radish slices, or hot sauce for extra flavor.
- Hominy is key to pozole; if unavailable canned, dried hominy can also be used but requires longer soaking and cooking times.
