🌶️ Pork Pozole Rojo
A rich, comforting Mexican stew made with tender pork, hominy, and a deep red chile broth. Traditionally served for celebrations and holidays — but perfect any time you want something hearty and soulful.
🧾 Ingredients (Serves 6–8)
🐖 Meat & Base
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2½–3 lbs pork shoulder (cut into chunks)
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1 small onion, halved
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4 cloves garlic
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1 bay leaf
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Salt to taste
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10 cups water or pork stock
🌽 Hominy
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2 cans (25 oz each) white hominy, drained & rinsed
(or 3 cups dried hominy, soaked and cooked)
🌶️ Red Chile Sauce
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3 dried guajillo chiles (stems & seeds removed)
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2 dried ancho chiles
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2 cloves garlic
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½ tsp cumin
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½ tsp dried oregano (preferably Mexican oregano)
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1–2 cups hot broth (for blending)
👩🍳 Instructions
1️⃣ Cook the Pork
In a large pot:
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Add pork, onion, garlic, bay leaf, salt, and water.
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Bring to a boil, skim foam.
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Reduce to simmer and cook 1½–2 hours until tender.
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Remove onion and bay leaf.
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Shred or chunk pork as desired.
2️⃣ Make the Red Chile Sauce
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Toast dried chiles lightly in a dry pan (30 seconds per side).
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Soak in hot water 15–20 minutes until soft.
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Blend chiles with garlic, cumin, oregano, and 1–2 cups broth until smooth.
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Strain for a silky sauce.
3️⃣ Build the Pozole
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Add hominy to the pork pot.
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Stir in red chile sauce.
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Simmer 20–30 minutes.
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Adjust salt to taste.
The broth should be deep red, rich, and slightly smoky.
🌮 Traditional Toppings (Essential!)
Serve with bowls of:
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Shredded cabbage or lettuce
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Sliced radishes
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Diced onion
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Fresh cilantro
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Lime wedges
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Dried oregano
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Crushed red chile flakes
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Tostadas or tortilla chips
🔥 Flavor Tips
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Use bone-in pork for deeper flavor.
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Add a splash of apple cider vinegar if it needs brightness.
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Let it rest overnight — even better the next day.
🧊 Storage
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Refrigerate up to 4 days
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Freeze up to 3 months
If you’d like, I can also share:
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A quick Instant Pot version
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A chicken pozole variation
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Or a traditional Mexican-style method from Guerrero or Jalisco 🌶️