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Hearty Pozole Rojo Recipe with Tender Pork

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A comforting and authentic Mexican stew featuring slow-simmered pork shoulder, hominy, and a smoky red chili broth, perfect for family gatherings and cozy meals.

Ingredients

Scale
  • 3 pounds pork shoulder, cut into large chunks
  • 4 cups hominy (about 1 cup dried or 2 cans, drained)
  • 6 large dried guajillo chilies, stems and seeds removed
  • 2 large dried ancho chilies, stems and seeds removed
  • 1 large yellow onion, quartered
  • 4 garlic cloves, peeled
  • 2 whole bay leaves
  • 1 teaspoon dried Mexican oregano
  • ½ teaspoon ground cumin (optional)
  • Salt to taste (start with 1 tablespoon)
  • Freshly ground black pepper to taste
  • 8 cups low sodium vegetable or chicken broth
  • 2 tablespoons vegetable oil (for toasting chilies)

Instructions

  1. Toast dried guajillo and ancho chilies in a dry skillet over medium heat for 1-2 minutes per side until fragrant but not burnt. Remove and soak in hot water for 20 minutes to soften.
  2. Season pork chunks generously with salt and pepper. Heat 1 tablespoon vegetable oil in a large pot or Dutch oven over medium-high heat. Brown pork pieces on all sides (5-7 minutes), working in batches if needed. Remove browned pork and set aside.
  3. Drain softened chilies and add to blender with quartered onion, garlic cloves, 1 cup broth, oregano, and cumin. Blend until smooth, adding more broth if needed to thin sauce.
  4. Return pork to pot. Pour in chili sauce and remaining broth. Add bay leaves. Bring to a boil, then reduce heat to low and simmer uncovered for 1.5 to 2 hours until pork is tender and falling apart. Stir occasionally and skim off foam or excess fat.
  5. Add hominy (drained and rinsed if canned) to pot. Continue simmering for another 30 minutes to meld flavors and soften hominy.
  6. Taste and adjust seasoning with salt and pepper. Remove bay leaves before serving.
  7. Ladle pozole rojo into bowls and serve with optional toppings such as shredded cabbage, radishes, chopped onion, cilantro, lime wedges, avocado slices, dried oregano, crushed red pepper flakes, and warm corn tortillas or tostadas.

Notes

If broth reduces too much during simmering, add hot water or broth to maintain a rich, slightly thickened consistency. For a silkier broth, strain chili sauce before adding to pot. Browning pork adds flavor and should not be skipped. Toast chilies carefully to avoid bitterness. Slow simmering on low heat ensures tender pork and clear broth. Store toppings separately to keep them fresh.

Nutrition

Keywords: pozole rojo, Mexican stew, pork shoulder, hominy, chili sauce, comfort food, authentic Mexican recipe

Find it online: https://fizzlefork.com/hearty-pozole-rojo-recipe-with-tender-pork-easy-authentic-mexican-comfort-meal/