Description
Red Pozole (Pozole Rojo) is a traditional Mexican hominy stew made with tender pork shoulder simmered in a rich, flavorful broth infused with dried guajillo and ancho chiles. This hearty dish is garnished with fresh radishes, shredded cabbage, onions, cilantro, and lime wedges for a vibrant, comforting meal perfect for gatherings.
Ingredients
Scale
Meat and Broth
- 2 lbs pork shoulder and pork flank (a mix and optionally pork feet for added flavor)
- 1 white or yellow onion, cut into wedges
- 3 whole cloves garlic
- 1 tablespoon oregano, divided
- 1 teaspoon cumin seeds
- 2 bay leaves
- 2 teaspoons sea salt or kosher salt
- 6 cups vegetable or chicken broth
Chili Paste
- 7 dried guajillo chilis, washed, seeded, and destemmed
- 3 dried ancho chilis, washed, seeded, and destemmed (can use all guajillo if preferred)
Other Ingredients and Garnishes
- 2 cans (25 ounces each) hominy, drained and rinsed
- 2 limes, cut into wedges
- 4–5 radishes, thinly sliced
- 1 cup sliced cabbage
- ½ cup cilantro, chopped
- ½ cup onion, diced
- Additional 1 tablespoon Mexican oregano and chili flakes for serving
Instructions
- Prepare the pork: Wash and cut the pork into large 2-inch cubes. Place them into a Dutch oven.
- Add aromatics: Slice the onion into wedges and add to the pot along with half the oregano, bay leaves, cumin seeds, and salt for seasoning.
- Add broth: Pour the vegetable or chicken broth over the meat ensuring it covers the pieces completely.
- Simmer the meat: Cook the meat for 1.5 hours over medium heat until tender and falling apart.
- Soak the chilis: While meat cooks, bring 3 cups of water to a boil. Place the cleaned chilis in a bowl and cover with boiling water, placing a plate on top to keep them submerged. Let soak for 30 minutes to rehydrate and soften.
- Blend the chili paste: Remove chilis from water and place in a blender with half the soaking water. Blend for 3–5 minutes until smooth.
- Strain chili mixture: Pour the blended chilis through a fine sieve, pressing with a spoon to extract the smooth sauce while discarding the pulp.
- Shred the meat: Remove meat from the pot with a slotted spoon, place on plate, and shred into bite-sized pieces using two forks.
- Prepare hominy: Drain and rinse the hominy well.
- Combine all: Add hominy, shredded meat, and chili paste to the broth in the pot and stir to combine.
- Simmer again: Let the pozole simmer for an additional 1 to 1.5 hours to develop flavors.
- Prepare garnishes: Thinly slice radishes, shred cabbage, dice onion, chop cilantro, and cut limes into wedges.
- Serve: Place oregano, chili flakes, and vegetables on a platter. Serve pozole hot, allowing each person to add garnishes and condiments to taste.
Notes
- Using a mix of pork shoulder and flank adds depth of texture and flavor. Adding pork feet can give extra richness.
- Hominy is a key ingredient that can usually be found canned in Latin markets or well-stocked grocery stores.
- Ensure to remove seeds and stems from dried chilis to avoid bitterness.
- Blending and straining the chili sauce helps achieve a smooth, rich broth without gritty bits.
- Simmering times are approximate; cook until pork is tender and easily shredded.
- Adjust seasoning and garnishes to personal preference for spice and acidity.
- Prep Time: 30 minutes
- Cook Time: 2 hours 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Keywords: Pozole Rojo, Red Pozole, Mexican Soup, Pork Pozole, Hominy Stew, Traditional Mexican Recipe
