Pozole Rojo Recipe
A hearty and flavorful Mexican stew with hominy and pork, perfect for gatherings.
Imagine a steaming bowl of Pozole Rojo on a chilly evening, its rich aroma curling through the kitchen. This Mexican stew, vibrant with red chilies and hearty with pork and hominy, is more than just a meal—it's an experience. Perfectly suited for warming the soul, it's a dish that brings family and friends together. Pozole has deep roots in Mexican history, traditionally served during celebrations. I remember my grandmother's pot simmering away, filling the house with its fragrant promise. This recipe is a tribute to her style, with a small twist to enhance the depth of flavor: toasting the chilies. By toasting the dried chilies before blending, you unlock a smoky, earthy richness, making the broth deeply satisfying. This Pozole Rojo is ideal for Sunday dinners or festive occasions, when you want to create a sense of warmth and comfort around the table.
Step-by-Step
- 01Step 1 / 6
In a large pot, combine the pork, onion, garlic, bay leaves, salt, and water.
Bring to a boil, then reduce the heat and simmer for 1.5 hours, until the pork is tender.
- 02Step 2 / 6
While the pork is cooking, heat a dry skillet over medium heat.
Toast the guajillo and ancho chilies for 1-2 minutes until fragrant and slightly darkened.
Be careful not to burn them.
- 03Step 3 / 6
Transfer the toasted chilies to a bowl and cover them with 2 cups of warm water.
Let them soak for about 20 minutes until softened.
- 04Step 4 / 6
Blend the soaked chilies with their soaking liquid, garlic, oregano, and cumin into a smooth sauce.
Set aside.
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- 05Step 5 / 6
Once the pork is tender, remove the onion, garlic, and bay leaves from the pot.
Stir in the hominy and the chili sauce, and simmer for another 30 minutes.
- 06Step 6 / 6
Adjust seasoning with salt as needed.
Serve the pozole hot, topping with lime wedges, sliced radishes, shredded cabbage, and cilantro.
Chef Tips
- •To stabilize the pot while toasting chilies, use a damp cloth underneath.
- •For a deeper flavor, let the pork simmer longer if time permits.
- •Use fresh lime juice for the best brightness in flavor.
- •Leftover pozole reheats well, and flavors often deepen overnight.
- •If the broth is too thick for your liking, add a splash of chicken stock.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, pozole can be made a day in advance. The flavors meld and improve with time.
What can I substitute?+
You can use chicken instead of pork, and vegetable broth for a lighter version.
How do I store leftovers?+
Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
