Pozole Rojo
A hearty and soulful Mexican stew, featuring tender pork and chewy hominy in a rich, smoky red chile broth. Perfect for gatherings, and customizable with fresh garnishes.
For 6 servings
4 steps. 165 minutes total.
- 1
Step 1
- a.Prepare the Chile Base
- b.Wipe the dried chiles clean. Toast them in a dry, heavy skillet over medium heat for 30-60 seconds per side until fragrant. Do not let them burn, or they will become bitter.
- c.Place the toasted chiles in a heatproof bowl and cover with 4 cups of hot water. Let them soak for 30 minutes until fully softened.
- d.Transfer the soaked chiles, 2 cups of the soaking liquid, the roughly chopped onion, garlic cloves, oregano, and cumin to a blender.
- e.Blend on high until completely smooth, about 2-3 minutes. For a silky broth, strain the sauce through a fine-mesh sieve into a bowl, pressing on the solids to extract all the liquid. Discard the solids left in the sieve.
- 2
Step 2
- a.Sear the Pork
- b.Pat the pork cubes dry with paper towels and season them generously with 1 tsp of salt and 0.5 tsp of black pepper.
- c.Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
- d.Working in batches to avoid overcrowding the pot, sear the pork on all sides until deeply browned, about 5-7 minutes per batch. Transfer the seared pork to a plate and set aside.
- 3
Step 3
- a.Simmer the Pozole
- b.Reduce the heat to medium. Carefully pour the strained red chile sauce into the same pot. Cook for 3-4 minutes, stirring constantly, until it darkens in color and thickens slightly.
- c.Return all the seared pork to the pot. Add the chicken broth, bay leaves, and the remaining 0.5 tsp of salt. Stir everything to combine.
- d.Bring the liquid to a boil, then reduce the heat to a low simmer. Cover the pot and cook for 2 to 2.5 hours, or until the pork is fork-tender and shreds easily.
- 4
Step 4
- a.Finish and Serve
- b.Remove the pork from the pot with a slotted spoon and place it on a cutting board. Shred the meat using two forks, then return it to the pot.
- c.Stir in the drained and rinsed hominy. Continue to simmer, uncovered, for another 20-30 minutes to allow the flavors to meld and the hominy to heat through.
- d.Taste and adjust seasoning with more salt if needed. Remove the bay leaves before serving.
- e.Ladle the hot pozole into bowls. Serve immediately with bowls of shredded cabbage, sliced radishes, chopped onion, cilantro, and lime wedges for everyone to garnish their own soup.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Toasting the dried chiles is a crucial step that awakens their deep, smoky flavor. Don't skip it!
- 2For a silkier broth, take the time to strain the chile sauce. It removes any tough bits of chile skin.
- 3The fresh garnishes are essential! The crunch of cabbage, radish, and onion provides a perfect contrast to the rich stew.
- 4Pozole tastes even better the next day as the flavors have more time to meld. It also freezes beautifully for up to 3 months.
- 5For a richer, more flavorful broth, add a pound of bone-in pork neck bones or a pig's foot along with the shoulder, and remove the bones before shredding the meat.
Adapt it for your goals.
Protein Swap
Substitute the pork with boneless, skinless chicken thighs to make Pozole de Pollo. Adjust the simmering time to about 1-1.5 hours, or until the chicken is tender.
VegetarianVegetarian
For a vegetarian version, replace the pork with 2 lbs of mixed mushrooms (like cremini and shiitake) and use vegetable broth. Add a can of pinto or black beans along with the hominy for extra protein.
Spicier VersionSpicier Version
Add 2-3 dried chiles de árbol along with the ancho and guajillo chiles to increase the heat level significantly.
Pozole VerdePozole Verde
Create a green pozole by replacing the red chile sauce with a blended sauce of tomatillos, jalapeños, cilantro, and pumpkin seeds (pepitas).
Why this is on our healthy list.
Excellent Source of Protein
Pork shoulder provides high-quality protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Rich in B Vitamins
Pork is a great source of B vitamins, particularly thiamine (B1), niacin (B3), and B6, which are vital for energy metabolism and nervous system health.
High in Fiber
Hominy is a good source of dietary fiber, which promotes digestive health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
Immunity Support
The garlic, onions, and chiles in the broth contain antioxidants and compounds like allicin and capsaicin, which have anti-inflammatory and immune-boosting properties.
Frequently asked questions
A typical serving of this Pozole Rojo (about 2.5 cups) contains approximately 650-700 calories, primarily from the pork and hominy. The final count can vary based on the fat content of the pork and the amount of garnishes used.