Yes! Here’s a classic Pork Pozole Rojo recipe — a rich, deeply flavored Mexican stew made with tender pork, dried chiles, and hominy. It’s bold, comforting, and perfect for sharing with family or friends.
🍲 Pork Pozole Rojo (Red Pozole)
🧂 Ingredients:
For the Pozole:
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2 ½–3 lbs pork shoulder, cut into large chunks (bone-in or boneless)
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1 medium onion, quartered
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4 cloves garlic
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2 bay leaves
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2 tsp salt
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10 cups water
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2 (15 oz) cans or ~3 cups hominy, rinsed and drained (white or yellow)
For the Red Chile Sauce:
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3–4 dried guajillo chiles, stemmed and seeded
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2 dried ancho chiles, stemmed and seeded
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2 cloves garlic
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1/4 small onion
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1/2 tsp dried oregano (Mexican oregano if possible)
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1/2 tsp ground cumin
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1 cup pork broth (from the pot)
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Salt to taste
🔥 Instructions:
1. Cook the Pork:
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In a large stockpot, add pork, quartered onion, garlic, bay leaves, salt, and water.
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Bring to a boil, then reduce heat and simmer for about 1.5 to 2 hours, or until pork is fork-tender.
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Skim off foam or fat as needed.
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Once done, remove pork, shred it into large chunks, and set aside. Reserve the broth (strain if needed).
2. Make the Red Sauce:
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Toast the dried chiles in a dry skillet over medium heat for 30 seconds per side until fragrant (don’t burn them).
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Soak them in hot water for 15 minutes until soft.
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Blend softened chiles with garlic, onion, oregano, cumin, and 1 cup pork broth until smooth.
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Strain the sauce into a pan or back into the broth pot to remove skins/seeds (optional for smoother texture).
3. Combine and Simmer:
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Add shredded pork, red chile sauce, and hominy into the broth.
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Simmer everything together for another 30–45 minutes over medium-low heat to let the flavors meld.
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Taste and adjust seasoning — add more salt, a pinch of oregano, or a splash of lime if needed.
🥬 Toppings (traditional & optional):
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Shredded cabbage or lettuce
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Diced onion
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Sliced radishes
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Lime wedges
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Crushed oregano
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Chili flakes or hot sauce
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Tostadas or tortilla chips
💡 Tips:
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Make ahead: Pozole tastes even better the next day.
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Spicier version? Add a chile de árbol or two to the red sauce.
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Pork alternatives: You can also use a mix of pork and chicken if preferred.