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If you are craving a dish that embodies the heart and soul of traditional Mexican cuisine, the Pozole Rojo Recipe is an absolute must-try. This rich, comforting stew brims with tender cubes of pork shoulder, earthy hominy, and a vibrant red chili sauce that delivers a perfect balance of smoky and spicy flavors. The Pozole Rojo Recipe is not just food; it’s a festive experience filled with textures and colors that excite the senses, making it an ideal dish to share with loved ones on any occasion.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing the authentic taste and soul of this stew. Each component plays a distinct role, from the succulent pork creating hearty depth, to the chilies that paint the dish with bold, warm color and flavor.
- Pork shoulder: Using 2 pounds cut into 2-inch cubes ensures tender meat that holds up beautifully during slow cooking.
- Chicken broth: 6 cups provide a flavorful base, enriching the stew’s broth naturally.
- Vegetable oil: Three tablespoons help brown the pork and bring out the layers of flavor.
- Onion: One large, chopped onion offers sweetness and a subtle bite.
- Garlic: Six cloves minced add aromatic depth and warmth.
- Ground cumin: One tablespoon infuses an earthy spice that complements the chilies.
- Dried oregano: Two teaspoons lend a herby note enriching the overall complexity.
- Dried guajillo chilies: Three, seeded and deveined, bring vibrant, smoky heat and brilliant red color.
- Dried ancho chilies: Three, seeded and deveined, add a mild, sweet smoky flavor balancing the guajillo’s punch.
- Hominy: Six cups, drained and rinsed, provide that iconic chewy, slightly nutty texture crucial to pozole.
- Salt and pepper: To taste, essential for bringing all the flavors into harmony.
- Lime: One lime cut into wedges offers bright acidity for finishing touches.
- Shredded cabbage: One cup adds crisp freshness and a satisfying crunch at serving.
- Radishes: Half a cup thinly sliced for peppery bite and color contrast.
- Cilantro: Half a cup chopped to inject herbal brightness.
- Avocado: Half a cup diced for creamy richness that balances the spices.
- Tortilla chips: Perfect for scooping up every precious bite of this amazing stew.
How to Make Pozole Rojo Recipe
Step 1: Brown the Pork
Start by heating vegetable oil in a large pot over medium-high heat. Add the pork cubes and cook until they develop a beautiful golden brown crust on all sides. This browning step is crucial because it locks in juices and builds deep flavor. Once browned, remove the pork and set it aside for the next phase.
Step 2: Sauté the Aromatics
Reduce the heat to medium and toss in the chopped onion. Let it gently cook until translucent and soft, releasing natural sweetness. Then, add minced garlic, cumin, and oregano. Stir everything together until the mixture becomes fragrant — about one minute — creating a savory foundation for the chili sauce.
Step 3: Prepare the Chili Sauce
While the aromatics cook, soak the dried guajillo and ancho chilies in hot water for about 10 minutes until they soften. Once ready, drain and blend them with one cup of the chicken broth until silky smooth. Pour the sauce through a fine strainer to remove any skins or seeds, ensuring a velvety texture in the stew.
Step 4: Combine and Simmer
Return the browned pork cubes to the pot. Pour in the vibrant chili sauce along with the remaining chicken broth. Stir everything together and bring it to a boil. Then reduce the heat to low, cover the pot, and let it simmer gently for approximately one and a half to two hours until the pork is tender and infused with deep chili flavors.
Step 5: Add the Hominy
Once the pork is tender, stir in the hominy. Season the pot with salt and pepper to taste. Continue simmering for another 30 minutes so all the flavors meld perfectly, giving the hominy time to soak up the delicious broth.
Step 6: Serve and Garnish
Serve the Pozole Rojo Recipe piping hot in large bowls. Let everyone garnish their bowls with shredded cabbage, thinly sliced radishes, chopped cilantro, creamy avocado, and a squeeze of fresh lime juice. Don’t forget the tortilla chips on the side—they are the perfect crunchy companion to scoop up this soul-warming stew.
How to Serve Pozole Rojo Recipe
Garnishes
Garnishes are what transform this stew into an interactive, vibrant meal. The shredded cabbage and radishes bring a cool crunch that contrasts beautifully with the tender pork. Cilantro adds herbal brightness, while avocado lends a creamy texture to soften the chili heat. A fresh lime wedge on the side allows everyone to add a splash of tangy brightness according to their taste.
Side Dishes
To complement this hearty stew, consider serving warm corn tortillas or refried beans for a well-rounded meal. A simple Mexican-style rice or grilled street corn with cotija cheese pairs wonderfully as well, adding layers of flavor without overpowering the Pozole Rojo Recipe’s distinctive character.
Creative Ways to Present
For a festive gathering, serve the pozole in rustic bowls with all garnishes in individual small dishes so guests can customize their bowls. Try topping with queso fresco or adding a drizzle of homemade chili oil for an extra kick. You can even turn leftovers into a spicy pozole taco filling topped with fresh slaw—so many creative possibilities!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover pozole to an airtight container and refrigerate. Properly stored, it keeps well for up to four days, allowing the flavors to intensify even further. Just be sure to keep the garnishes separate until serving for maximum freshness.
Freezing
Pozole Rojo Recipe freezes beautifully. Place cooled stew in freezer-safe containers or heavy-duty bags, leaving some space for expansion. It can be frozen for up to three months without losing its hearty texture or rich flavor.
Reheating
To reheat, thaw frozen pozole overnight in the refrigerator, then warm gently on the stovetop over medium heat, stirring occasionally. If needed, add a splash of broth or water to loosen it up. Garnish fresh before serving to keep the dish bright and lively.
FAQs
What type of hominy should I use for Pozole Rojo Recipe?
The best choice is canned or pre-cooked large-kernel hominy. It’s important to drain and rinse it well before adding to the stew to remove excess sodium and any canning liquids, ensuring the true flavor shines through.
Can I use chicken instead of pork for this Pozole Rojo Recipe?
Absolutely! While pork shoulder is traditional and gives that rich depth, chicken thighs or breasts can be a lighter alternative. Cooking times will vary, so keep an eye to ensure the meat stays tender but not overcooked.
Are guajillo and ancho chilies very spicy?
Both chilies are mild to medium in heat. Guajillo adds bright, smoky flavor with a gentle heat, while ancho lends sweet, fruity undertones. Together they create a flavorful and approachable heat level perfect for this stew.
How can I make this recipe vegetarian?
To make a vegetarian version, substitute the pork with hearty mushrooms or jackfruit and use vegetable broth instead of chicken. Roast the chilies and add beans for protein to keep the stew filling and delicious.
Can Pozole Rojo Recipe be made in a slow cooker?
Yes! Brown the pork and prepare the chili sauce as usual, then combine all ingredients in a slow cooker. Cook on low for 6 to 8 hours or until the pork is tender, then add the hominy in the last 30 minutes of cooking.
Final Thoughts
There’s something truly magical about a bowl of Pozole Rojo Recipe—it’s warm, comforting, and full of vibrant, authentic flavors that make every spoonful a celebration. Whether you’re making it for a special occasion or just because you need a hearty meal that feels like a hug, this recipe will quickly become a treasured favorite. So go ahead, gather your loved ones, and dive into this delicious journey of Mexican culinary tradition!
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Print
Pozole Rojo Recipe
- Prep Time: 0h 30m
- Cook Time: 2h 0m
- Total Time: 2h 30m
- Yield: 6 servings
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: Mexican
Description
A traditional Mexican Pozole Rojo recipe featuring tender pork shoulder simmered in a rich, flavorful red chili broth with hominy, garnished with fresh cabbage, radishes, cilantro, avocado, and lime. This hearty stew is perfect for gatherings and showcases authentic flavors with a balanced blend of spices and fresh toppings.
Ingredients
Meat and Broth
- 2 pounds pork shoulder, cut into 2-inch cubes
- 6 cups chicken broth
Spices and Aromatics
- 3 tablespoons vegetable oil
- 1 large onion, chopped
- 6 cloves garlic, minced
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
Chilies and Hominy
- 3 dried guajillo chilies, seeded and deveined
- 3 dried ancho chilies, seeded and deveined
- 6 cups hominy, drained and rinsed
Seasonings and Garnishes
- Salt and pepper to taste
- 1 lime, cut into wedges
- 1 cup shredded cabbage
- 1/2 cup radishes, thinly sliced
- 1/2 cup chopped cilantro
- 1/2 cup diced avocado
- Tortilla chips for serving
Instructions
- Brown the Pork: In a large pot, heat the vegetable oil over medium-high heat. Add the pork cubes and cook until browned on all sides. Remove the pork from the pot and set aside, preserving the flavorful browned bits in the pot.
- Sauté Aromatics: Reduce the heat to medium, add the chopped onion to the pot, and sauté until translucent, about 5 minutes. Add the minced garlic, ground cumin, and dried oregano. Cook for about 1 minute until fragrant, stirring frequently to prevent burning.
- Prepare Chili Sauce: While the aromatics cook, soak the dried guajillo and ancho chilies in hot water for approximately 10 minutes until softened. Drain and transfer them to a blender along with 1 cup of chicken broth. Blend until smooth, then strain the mixture through a fine mesh strainer into a bowl to remove seeds and solid bits, creating a smooth chili sauce.
- Simmer Pork with Chili Sauce: Return the browned pork to the pot with the sautéed aromatics. Pour in the prepared chili sauce and the remaining chicken broth. Stir well to combine. Bring the mixture to a boil, then reduce heat to low, cover, and let simmer for 1.5 to 2 hours, or until the pork is tender and flavors meld.
- Add Hominy and Season: Stir in the drained hominy to the pot. Season with salt and pepper to taste. Continue simmering uncovered for an additional 30 minutes, allowing the hominy to soak up the flavors and the stew to thicken slightly.
- Serve and Garnish: Ladle the hot pozole into large bowls. Garnish each serving with shredded cabbage, thinly sliced radishes, chopped cilantro, diced avocado, and a wedge of lime. Serve alongside tortilla chips for added crunch and authenticity.
Notes
- Use fresh chicken broth for richer flavor.
- Adjust the number of dried chilies depending on your preferred spiciness level.
- Soaking chilies properly is key to attaining a smooth sauce without bitterness.
- Hominy can be canned or dried; if using dried, soak and cook in advance.
- Leftovers can be refrigerated for up to 3 days and taste even better the next day.
- Optional: Add sliced radishes and cabbage just before serving to keep them crisp.
