Here’s a warm, bold, and traditional Pozole Rojo (Mexican Red Posole) recipe — a rich, comforting stew made with pork, dried chiles, and hominy. It’s perfect for family dinners, celebrations, or cold-weather cravings.
🌶️ Pozole Rojo (Mexican Red Posole)
Servings: 6–8
Prep Time: 20–30 minutes
Cook Time: 2½–3 hours (stovetop)
🛒 Ingredients:
For the stew:
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2½–3 lbs pork shoulder (butt), cut into large chunks
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1 large onion, halved
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4 cloves garlic, smashed
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2 bay leaves
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Salt, to taste
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10 cups water or low-sodium broth
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2 (25 oz) cans white hominy, drained and rinsed
(or 4–5 cups cooked if using dried hominy)
For the red chile sauce:
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4 dried guajillo chiles (stemmed & seeded)
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2 dried ancho chiles (stemmed & seeded)
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2 cloves garlic
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½ tsp cumin
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1 tsp Mexican oregano
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1 cup water or pork broth (from the pot)
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Salt, to taste
🧑🍳 Instructions:
1. Cook the Pork:
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In a large pot, combine pork, onion, garlic, bay leaves, and 10 cups water or broth. Bring to a boil, skim off foam, then reduce to a simmer.
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Cook uncovered for 1½–2 hours, until pork is fork-tender.
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Remove onion, garlic, and bay leaves. Shred or chop pork into bite-size pieces and return to the pot.
2. Make the Red Chile Sauce:
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While pork simmers, toast chiles in a dry skillet over medium heat for 30–60 seconds per side (don’t burn them).
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Place toasted chiles in a bowl, cover with hot water, and soak for 15 minutes until soft.
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Blend soaked chiles with 1 cup soaking liquid (or pork broth), garlic, cumin, oregano, and salt until smooth.
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Strain the sauce (optional) for a smoother texture.
3. Add to the Pot:
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Stir the red chile sauce into the pork broth and bring to a simmer.
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Add the hominy and simmer everything together for 30–45 minutes, uncovered, to let the flavors meld.
4. Taste & Adjust:
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Add salt to taste. Add more broth or water if the soup is too thick.
🥗 Traditional Toppings:
Serve pozole hot with any of the following toppings:
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Shredded cabbage or lettuce
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Thinly sliced radishes
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Diced white onion
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Lime wedges
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Dried oregano
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Crushed red pepper flakes
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Avocado slices
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Crispy tostadas or tortilla chips
🔄 Variations:
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Use chicken instead of pork for a lighter version.
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Add dried pasilla or árbol chiles for extra depth or heat.
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Cook in a slow cooker or Instant Pot — ask me if you’d like those instructions!