Pork Pozole Rojo (Authentic Red Pozole)
Pork Pozole Rojo is a rich and flavorful Mexican stew loaded with tender braised pork shoulder and hominy in a spicy red chile broth. It's one of my childhood favorites and it's so cozy for this time of year.The pork is fall-off-the-bone tender swimming in a flavorful and nourishing broth--the ultimate vessel for all your favorite toppings. It's a one-pot recipe that's perfect for cooler weather and cozying up at home!
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Makes: 8 servings
Video
Ingredients
Red Chile Sauce
- 4 cups water
- 6 guajillo chilies, stem and seeds removed
- 4 ancho chilies, stem and seeds removed
- 4 morita chilies, stem and seeds removed
- 2-4 chile de arbol, stem and seeds removed
- 2 teaspoons ground cumin
- 4 garlic cloves
- 2 teaspoons mexican oregano
- 3 tablespoons white vinegar
- 2 teaspoons kosher salt
Pozole
- 2 tablespoons neutral oil
- 4 lbs bone-in pork shoulder or butt
- 1 white onion, thinly sliced
- 2 fresh bay leaves
- 6 cups chicken stock, (homemade is best)
- 32 oz canned white hominy, drained and rinsed
Toppings
- Thinly shredded cabbage
- Sliced radishes
- Diced white onion
- Cilantro
- Limes
- Diced avocado
- Warm Tortillas, for dipping
Instructions
- Make the red chile sauce: Add the water to a small saucepan with all the dried chilies. Bring to a gentle simmer for 5 minutes. Let the chilies rest in the hot water for 10 minutes. Carefully transfer the chilies and liquid to a blender with the garlic, cumin, oregano, vinegar, and salt and blend until completely smooth. Set aside.
- Preheat an oven to 350 F.
- Sear the pork. If your pork has a large fat cap, trim it down to 1/8 of an inch. Pat the pork dry and season all over with salt and pepper. Heat the oil in a large dutch oven over medium heat. Once the oil is very hot, sear the pork for 4-5 minutes per side.
- Braise the pork. Scatter the sliced onions and pour the red chile sauce over the pork. Add the bay leaves, cover, and transfer to the oven. Braise for 3 hours, turning the pork once halfway through, until the pork is tender.
- Shred the pork. Remove the dutch oven from the oven and let the pork rest in the juices for 20 minutes. Carefully transfer the pork to a cutting board. Shred the pork into large pieces, discarding any large bits of fat.
- Simmer the pozole. Return the shredded pork and bone to the dutch oven and add in the chicken stock and hominy. Simmer for 45 minutes. Discard the bone and bay leaves and season to taste. If the soup is too thick, add more stock as needed. Season the pozole to taste with salt and pepper.
- Serve. Ladle the pozole into bowls and top with shredded cabbage, sliced radish, white onion, cilantro, and serve with lime wedges for squeezing and warm tortillas for dipping.
