Pozole Rojo (Hominy Pork Stew)
A traditional Mexican pork and hominy stew known for its rich red chili broth. Tender pork and chewy hominy are simmered to perfection, creating a deeply flavorful and comforting meal for two.
Cook the pork
Season the pork shoulder cubes with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon vegetable oil in a large pot or Dutch oven over medium-high heat. Add the pork cubes and cook for 8-10 minutes, stirring occasionally, until browned on all sides. Remove the pork from the pot and set it aside, leaving any drippings in the pot. Pozole is a traditional Mexican stew.
💡 Pro Tips:
- •Browning the pork adds depth of flavor to the stew.
- •Do not overcrowd the pot; cook in batches if needed.
Prepare the chili sauce
While pork cooks, remove the stems and seeds from the 2 large dried guajillo chilies and 1 large dried ancho chili (these are dried Mexican peppers). Place the chilies in a heatproof bowl and pour 1 cup boiling water over them. Let them rehydrate (soak to soften) for 15-20 minutes until soft. Drain the chilies, reserving the soaking liquid. In a blender, combine the rehydrated chilies, 1/2 roughly chopped white onion, 3 peeled cloves garlic, 1/2 teaspoon ground cumin, and 1/4 teaspoon dried oregano. Add 1/2 cup fresh chicken broth. Blend until completely smooth. Strain the chili mixture through a fine-mesh sieve into the pot with the pork drippings, pressing on the solids to extract all liquid. This creates your red chili sauce.
💡 Pro Tips:
- •Rehydrating chilies makes them soft and easy to blend.
- •Straining the sauce creates a smooth consistency.
Simmer the pozole
Return the browned pork to the pot with the strained chili sauce. Add 1 can rinsed and drained white hominy (dried corn kernels that have been treated to be soft and fluffy). Pour in the remaining 1 1/2 cups chicken broth (or more if needed to cover the ingredients). Add the remaining 1/2 teaspoon salt. Bring the mixture to a gentle simmer (cook gently just below boiling, with small bubbles). Cover the pot, reduce heat to low, and simmer for 1 hour to 1 hour 15 minutes, or until the pork is very tender and easily pulls apart. Stir occasionally to prevent sticking.
💡 Pro Tips:
- •Simmer means to cook gently just below boiling, with small bubbles.
- •Long, slow simmering is key for tender pork and melded flavors.
Serve
Taste the Pozole and adjust salt or seasoning if needed. Ladle the hot Pozole into bowls. Serve with individual bowls of toppings including 1/2 cup shredded green cabbage, 4-6 thinly sliced radishes, 1/4 finely diced red onion, lime wedges for squeezing, and 1/4 cup tortilla chips for crunch.
💡 Pro Tips:
- •The fresh toppings add essential crunch and brightness to the rich stew.
- •Serve immediately while hot for best enjoyment.
- Large pot or Dutch oven
- Blender
- Fine-mesh sieve
- Measuring cups
- Measuring spoons
- Knife and cutting board
- Heatproof bowl (for chilies)
- 💡For spicier Pozole, you can add 1-2 dried árbol chilies (spicier than guajillo/ancho) to the blender with the other chilies.
- 💡The flavor of Pozole often improves the next day. It can be stored in the refrigerator for up to 3 days.
- 💡You can make the chili sauce ahead of time and store it in the refrigerator for quick assembly later.
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