Pork Pozole Rojo

Absolutely! Pork Pozole Rojo is a classic Mexican stew with rich red chile flavor, hominy, and tender pork. Here’s a solid, traditional recipe you can try at home:

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Pork Pozole Rojo

Servings: 6–8
Prep time: 30 min
Cook time: 2–2.5 hours

Ingredients:

For the stew:

• 2 lbs (900 g) pork shoulder or pork butt, cut into 1–2 inch chunks

• 1 medium onion, quartered

• 4 cloves garlic

• 2 tsp salt (adjust to taste)

• 1 tsp black pepper

• 8 cups (2 L) water or chicken broth

• 2 (15 oz) cans hominy, drained and rinsed

For the red chile sauce:

• 6–8 dried guajillo chiles

• 2–3 dried ancho chiles

• 2 cloves garlic

• ½ tsp cumin

• 1 tsp oregano (preferably Mexican oregano)

• 1 small onion

• 2 cups (480 ml) pork or chicken broth

For garnish:

• Shredded cabbage or lettuce

• Sliced radishes

• Diced onion

• Fresh cilantro

• Lime wedges

• Avocado slices (optional)

• Tortilla chips or tostadas (optional)

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Instructions:

1. Cook the pork:

   • In a large pot, add pork, quartered onion, garlic, salt, pepper, and water or broth.

   • Bring to a boil, then reduce heat and simmer 1.5–2 hours, until pork is tender. Skim foam as needed.

2. Prepare the red chile sauce:

   • Remove stems and seeds from dried chiles.

   • Toast lightly in a dry skillet for 1–2 minutes until fragrant (don’t burn).

   • Soak chiles in hot water for 20 minutes until soft.

   • Blend softened chiles with garlic, onion, cumin, oregano, and 2 cups broth until smooth.

   • Strain sauce through a fine sieve to remove solids.

3. Combine pork and sauce:

   • Remove pork from broth and discard onion/garlic.

   • Stir chile sauce into the broth, then return pork to the pot.

   • Add hominy and simmer 30 minutes more so flavors meld.

4. Adjust seasoning:

   • Taste for salt, pepper, or additional oregano.

5. Serve:

   • Ladle pozole into bowls and let everyone add garnishes: cabbage, radishes, onion, cilantro, lime, avocado.

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✅ Tips:

• For extra depth, add a small dried chile de árbol or chipotle to the sauce for smokiness.

• Pozole is even better the next day, after flavors have had time to meld.

• Traditionally served with tostadas or warm corn tortillas.

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If you want, I can also give you a quick 1-hour version that’s faster but still rich in flavor, perfect for weeknight cooking.

Do you want me to make that quick version too?