Pozole Rojo with Pork
A hearty and soulful Mexican stew featuring tender pork and chewy hominy in a rich, smoky red chile broth. Perfect for gatherings, this classic dish is brought to life with an array of fresh garnishes.
For 6 servings
4 steps. 150 minutes total.
- 1
Step 1
- a.Cook the pork
- b.Place the pork cubes, quartered onion, 6 smashed garlic cloves, and bay leaves in a large stockpot or Dutch oven.
- c.Add enough cold water to cover by about 2 inches (around 10-12 cups).
- d.Bring to a boil over high heat, then reduce the heat to maintain a gentle simmer. Skim off any foam that rises to the surface.
- e.Cover partially and cook for 1.5 to 2 hours, or until the pork is very tender.
- f.Carefully remove the pork from the pot and set aside. When cool enough to handle, shred it with two forks.
- g.Strain the broth through a fine-mesh sieve into a large bowl; discard the solids. You should have about 8-10 cups of broth.
- 2
Step 2
- a.Prepare the red chile sauce
- b.While the pork is cooking, toast the dried chiles in a dry skillet over medium heat for 30-60 seconds per side until fragrant. Be careful not to burn them.
- c.Place the toasted chiles in a bowl and cover with hot water. Let them soak for 30 minutes to soften.
- d.Drain the chiles and add them to a blender along with the 1/2 chopped onion, 4 whole garlic cloves, Mexican oregano, cumin seeds, and 2 cups of the reserved pork broth.
- e.Blend on high until completely smooth, about 2-3 minutes.
- f.For a silky texture, strain the sauce through a fine-mesh sieve into a bowl, pressing on the solids to extract all the liquid. Discard the solids.
- 3
Step 3
- a.Assemble the pozole
- b.Heat the vegetable oil in the now-empty stockpot over medium-high heat.
- c.Carefully pour in the strained chile sauce. It will splatter. Cook, stirring constantly, for 5-7 minutes until it darkens in color and thickens slightly.
- d.Stir in the shredded pork and the drained, rinsed hominy.
- e.Pour in 6 to 8 cups of the reserved pork broth, until the stew reaches your desired consistency.
- f.Bring to a simmer, then reduce the heat to low. Season with salt and pepper. Let it gently simmer for at least 30 minutes to allow the flavors to meld together.
- 4
Step 4
- a.Serve the pozole
- b.Ladle the hot pozole into large bowls.
- c.Serve immediately with small bowls of all the garnishes (radishes, cabbage, onion, cilantro, and lime wedges) on the side, allowing everyone to customize their own bowl.
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 awakens their flavor, but watch them closely as they can burn quickly and become bitter.
- 2Don't skip straining the chile sauce. This step is crucial for achieving the smooth, velvety broth that is characteristic of good pozole.
- 3The garnishes are essential to the experience, providing fresh, crunchy contrast to the rich stew.
- 4Pozole develops more flavor as it sits. It's often even better the next day.
- 5For a cleaner broth, you can chill the pork broth after straining and easily remove the solidified fat from the top before using.
Adapt it for your goals.
Quick
For a faster version, use store-bought red enchilada sauce and substitute the pork with 2 lbs of boneless, skinless chicken breast, simmering for just 20-25 minutes until cooked through.
vegetarianVegetarian
Replace the pork with 2 lbs of mixed mushrooms (like cremini and shiitake) and use a rich vegetable broth. Sauté the mushrooms before adding them to the stew.
spicySpicy
For extra heat, add 2-4 dried chiles de árbol to the blender along with the ancho and guajillo chiles when making the sauce.
high proteinHigh protein
Add one 15-ounce can of rinsed pinto or black beans along with the hominy during the final simmer for an extra boost of protein and fiber.