Pozole Rojo

  • Total time - 3.5 hours
  • Prep time - 30 minutes
  • Cooking time - 3 hours
  • Servings: 6
  • Country: Mexico
A large bowl of red pozole stew with pork and hominy, garnished with shredded cabbage, radishes, and lime

Pozole, a ceremonial stew with roots dating back to the Aztecs, is a symbol of Mexican comfort food. Pozole Rojo, with its deep red color from dried chiles, is a weekend staple and a must-have for holidays. The long, slow simmer is key to achieving a rich broth and perfectly tender pork. The magic of pozole lies in its garnishes—a simple bowl of stew is transformed into a personalized feast with shredded cabbage, fresh radishes, zesty lime, and a sprinkle of oregano. It’s a meal that brings people together.

Ingredients

For the Pork and Broth

  • 1.5 kg pork shoulder, cut into large cubes
  • 2 pork hocks or trotters (optional, for flavor)
  • 1 white onion, halved
  • 4 garlic cloves, smashed
  • 2 bay leaves
  • 2 tablespoons salt

For the Red Sauce

  • 6 dried Guajillo chiles
  • 3 dried Ancho chiles
  • 2 garlic cloves
  • 0.25 onion, quartered
  • 0.5 teaspoon cumin powder
  • 0.5 teaspoon oregano

For the Stew

  • 2 430g large cans of white hominy, drained and rinsed

For Serving

  • shredded cabbage or lettuce
  • sliced radishes
  • diced white onion
  • lime wedges
  • dried oregano
  • tortilla chips or tostadas

Instructions

Step 1: Cook the Pork

In a large pot, combine the pork, halved onion, 4 smashed garlic cloves, bay leaves, and salt. Cover with water and bring to a boil. Reduce the heat and simmer gently, covered, for 2.5 hours, or until the pork is very tender. Skim any foam that rises to the top.

Remove the pork from the pot and set it aside to cool. Shred the pork when it's cool enough to handle. Strain the broth and discard the solids; reserve the broth.

Step 2: Prepare the Red Sauce

Remove the stems and seeds from the dried chiles. Toast them briefly in a dry skillet over medium heat for about 30 seconds per side. Be careful not to burn them. Place the chiles in a bowl and cover with hot water to rehydrate for 20 minutes.

In a blender, combine the drained chiles, 2 garlic cloves, a quartered onion, cumin, and oregano. Add 1-2 cups of the reserved pork broth and blend until completely smooth. Strain the sauce through a fine-mesh sieve into a bowl to remove any coarse bits. This step is crucial for a smooth sauce.

Step 3: Combine and Simmer

Return the strained broth to the pot and bring to a simmer. Add the strained red chile sauce and rinsed hominy. Stir to combine. Add the shredded pork to the pot.

Continue to simmer for at least 30 minutes, or longer if you have time, to allow the flavors to meld together. Taste and adjust seasoning with salt as needed.

Step 4: Serve

Ladle the hot pozole into bowls. Serve with a variety of garnishes on the side, allowing each person to top their bowl as they wish with shredded cabbage, sliced radishes, diced onion, a squeeze of fresh lime, and a sprinkle of dried oregano. Serve with tortilla chips or tostadas for scooping.