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
Scale
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.
