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Pozole Rojo (Mexican Pork and Hominy Stew)
Pozole Rojo (Mexican Pork and Hominy Stew)
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Prep Time:
30 minutes
Cook Time:
180 minutes
Total Time:
210 minutes
Savor the flavors of Mexico with a hearty pozole soup featuring tender pork, hominy, and spicy red chiles. Top with vibrant cabbage, radishes, cilantro, lime, and creamy avocado for the perfect finish.
Ingredients:
  • 4 ounces dried guajillo , ancho, or a combination of both, chili pods
  • 1 large (108 ounce, 6 lb 12 oz, 3 kg) can white hominy, drained and rinsed
  • 3 pounds pork shoulder (preferably with bone), cut into 1 to 1 1/2 inch cubes (can also use pork shanks), make sure to use a cut well marbled with fat
  • 8 cloves garlic, 4 cloves roughly chopped, and 4 whole cloves
  • 3 bay leaves
  • 1 teaspoon ground cumin
  • 2 Tbsp of dry oregano (Mexican oregano if available)
  • Garnishes (can prep while pozole is cooking):
  • Half a small cabbage, thinly sliced
  • One bunch cilantro, chopped
  • 1/2 white onion, chopped
  • 2 avocados, chopped
  • 4 limes, quartered
  • A bunch of red radishes, sliced thin
  • A couple dozen tostada shells (see Recipe Note)
Instructions:
  • In a large stockpot, bring 5 quarts of water to a boil.
  • Prepare the chiles: Remove stems, seeds, and veins from the chili pods. Heat the chili pods in a cast iron pan on medium-high heat for a couple of minutes until softened, being careful not to burn them. Meanwhile, bring 3 cups of water to a simmer in a medium pot. Add the softened chiles to the hot water, cover, and let soak for 15 to 20 minutes.
  • Heat olive oil in a large sauté pan over medium-high heat. Pat dry the pork pieces and season generously with salt. Brown the meat in batches without stirring much. Just before finishing, add roughly chopped garlic to the pan and cook for about a minute with the meat.
  • Add the pork, spices, garlic, and rinsed hominy to a large pot of boiling water. Be sure to scrape up any browned bits from the pan for extra flavor. Add bay leaves, cumin, oregano (smoosh it between your hands for a better infusion), and a tablespoon of salt. Simmer, reduce heat, and cook for 15 minutes.
  • Create a flavorful red sauce by blending chilies, 2 1/2 cups of their soaking liquid, 1 teaspoon of salt, and 4 cloves of garlic until smooth in a blender. To ensure proper blending, start with chilies, garlic, and 1 cup of liquid, gradually adding the rest. Strain the sauce through a sieve, removing any tough bits.
  • Stir in the red chili sauce, season with a couple more teaspoons of salt, and bring the pot back to a gentle simmer with the lid slightly ajar.
  • Simmer the pork for 2 to 3 hours until it's fork-tender. Remove any excess fat. Adjust the seasoning by adding more salt to taste (around a tablespoon or more). The soup should be flavorful and broth-like to accommodate various garnishes. Add extra water if needed.
  • Prepare the garnishes by slicing the cabbage, chopping the cilantro, etc. Arrange the garnishes in bowls on the table. Serve the pozole soup in bowls and let guests customize their bowls with their preferred garnishes. Accompany with tostada shells or tortilla chips. Enjoy the dish and please consider leaving a review!

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