Description
Traditional Mexican Pozole Rojo is a hearty, flavorful pork and hominy stew simmered with rich red chile sauce and aromatic spices. Perfect for festive gatherings, this comforting dish is topped with fresh cabbage, radishes, onion, lime, and oregano for added crunch and brightness.
Ingredients
Scale
Main Ingredients
- 2 pounds pork shoulder, cut into large chunks
- 2 (15 oz) cans hominy, drained
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 6 garlic cloves, divided
- 1 onion, halved
- 2 bay leaves
- 1 teaspoon Mexican oregano
- 4 cups chicken broth
- Salt, to taste
- Pepper, to taste
- Water, as needed
Toppings
- Shredded cabbage
- Sliced radishes
- Chopped onion
- Lime wedges
- Dried oregano
- Tostadas or tortilla chips
Instructions
- Prepare the pork broth: Season the pork shoulder chunks with salt. Place them in a large stockpot along with half an onion, 3 garlic cloves, 2 bay leaves, and enough water to cover the meat completely. Bring to a simmer and cook gently for 1.5 hours until the pork is very tender. Occasionally skim off any foam that rises to the surface to keep the broth clear.
- Toast and soak chiles: Remove stems and seeds from the guajillo and ancho chiles. Toast them lightly in a dry pan for about 30 seconds per side until fragrant, being careful not to burn them. Then soak the toasted chiles in hot water for 15 minutes to soften.
- Make chile puree: In a blender, combine the soaked chiles, 3 remaining garlic cloves, the other half onion, Mexican oregano, and 1 cup of the chile soaking liquid or pork broth. Blend until smooth. For a smoother texture, strain the puree through a sieve.
- Combine and simmer: Shred the cooked pork and return it to the pot with the original broth. Add the chile puree, drained hominy, and 4 cups chicken broth. Simmer uncovered for 30 minutes to meld the flavors, then taste and adjust salt and pepper seasoning as needed.
- Serve with toppings: Ladle the pozole hot into bowls and serve topped with shredded cabbage, sliced radishes, chopped onion, fresh lime wedges, and a sprinkle of dried oregano. Accompany with tostadas or tortilla chips for added crunch.
Notes
- Removing seeds and stems from the chiles reduces bitterness and bitterness.
- Skimming foam during simmering ensures a clear, clean broth.
- Adjust water and broth quantities to reach your preferred soup consistency.
- For a spicier pozole, add additional chiles or a pinch of cayenne pepper.
- Leftovers reheat well and develop even more flavor overnight.
