Pozole Rojo
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.
Classic Mexican red chile and hominy stew with tender braised pork.
Nutrition per serving
Ingredients
protein
base
chile sauce
aromatics
seasoning
cooking
Instructions
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.
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.
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.
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.
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.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.