How to Make the Perfect Pozole Rojo
Mexican · Medium · 150 min · 6 servings
A rich and hearty Mexican hominy stew made with tender pork and a deep red chile broth. This traditional dish is topped with fresh garnishes for a satisfying meal.
Why this recipe works
This Pozole Rojo recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 150 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 480 calories with 38g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 10 simple ingredients that you can find at any grocery store:
- 2 lbs pork shoulder cut into chunks
- 2 cans hominy drained and rinsed
- 4 whole dried guajillo chiles stemmed and seeded
- 3 whole dried ancho chiles stemmed and seeded
- 6 cloves garlic
- 1 whole white onion halved
- 1 tsp dried oregano
- 6 cups chicken or pork broth
- 2 tsp kosher salt
- 2 tbsp vegetable oil
Step by step instructions
Step 1: Toast and Soak Chiles
Heat a dry skillet over medium heat and toast the guajillo and ancho chiles for about 30 seconds per side until fragrant. Place them in a bowl of hot water and soak for 20 minutes until softened.
Step 2: Brown the Pork
Heat vegetable oil in a large pot over high heat. Season the pork chunks with salt and sear them in batches until browned on all sides. Remove and set aside.
Step 3: Build the Chile Sauce
Blend the soaked chiles with garlic, half the onion, and 1 cup of the soaking liquid until completely smooth. Strain the sauce through a fine mesh sieve.
Step 4: Simmer the Stew
Return the pork to the pot and pour in the chile sauce and remaining broth. Add oregano and bring to a boil, then reduce heat and simmer covered for 90 minutes until pork is very tender. Add hominy in the last 30 minutes.
Step 5: Shred and Serve
Remove the pork and shred it with two forks, then return it to the pot. Taste and adjust seasoning. Serve hot with toppings such as shredded cabbage, radishes, lime wedges, and dried oregano.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- pork shoulder → chicken thighs for a lighter version
- guajillo chiles → New Mexico dried chiles for a milder flavor
- hominy → canned white beans for a different texture
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Skipping the toasting step which removes bitterness from the dried chiles
- Not straining the chile sauce resulting in a gritty texture
- Adding hominy too early which causes it to become mushy
Nutrition facts
Per serving: 480 calories, 38g protein, 42g carbs, 16g fat, 7g fiber.
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