📝 About This Recipe
This iconic Mexican stew is a vibrant celebration of culture, featuring tender pork shoulder and nixtamalized hominy bathed in a rich, smoky guajillo chili broth. Traditionally served at large family gatherings and holidays, Pozole Rojo offers a complex depth of flavor that balances earthy dried chilies with bright, crunchy fresh garnishes. It is more than just a meal; it is a comforting, aromatic embrace that brings the festive spirit of Mexico right to your dinner table.
🥗 Ingredients
The Broth and Meat
- 3 pounds Pork Shoulder (Butt) (cut into 1.5-inch cubes)
- 1 pound Pork Neck Bones (for added broth richness)
- 2 cans (29 oz each) White Hominy (drained and rinsed thoroughly)
- 1 large White Onion (halved)
- 1 head Garlic (top sliced off to expose cloves)
- 3 pieces Bay Leaves
- 2 tablespoons Kosher Salt (adjust to taste)
The Red Chili Sauce
- 6 pieces Guajillo Chilies (dried, stemmed, and seeded)
- 4 pieces Ancho Chilies (dried, stemmed, and seeded)
- 3 pieces Garlic Cloves (peeled)
- 1 teaspoon Dried Mexican Oregano
- 1/2 teaspoon Ground Cumin
- 1 tablespoon Vegetable Oil
For Garnish
- 1 bunch Radishes (thinly sliced)
- 1/2 head Green Cabbage (finely shredded)
- 1 bunch Fresh Cilantro (chopped)
- 3-4 pieces Limes (cut into wedges)
- 2 tablespoons Dried Oregano (for sprinkling)
- 1 package Tostadas (crispy corn tortillas)
👨🍳 Instructions
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1
In a large 8-10 quart stockpot, add the cubed pork shoulder, neck bones, halved onion, the head of garlic, and bay leaves. Fill with approximately 6 quarts of water until the meat is well covered.
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2
Bring the pot to a rolling boil. Once boiling, reduce the heat to a simmer. Use a large spoon to skim off any gray foam or impurities that rise to the surface during the first 20 minutes of cooking for a clear broth.
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3
Cover partially and simmer the meat for about 1.5 to 2 hours, or until the pork is tender and starting to pull apart easily.
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4
While the meat simmers, prepare the chili sauce. Lightly toast the dried guajillo and ancho chilies in a dry skillet over medium heat for 1-2 minutes until fragrant, being careful not to burn them.
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5
Place the toasted chilies in a bowl of hot water and let them soak for 15-20 minutes until they are soft and pliable.
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6
Transfer the soaked chilies to a blender. Add the 3 garlic cloves, cumin, Mexican oregano, and about 1 cup of the chili soaking liquid. Blend until completely smooth.
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7
Strain the chili puree through a fine-mesh sieve into a bowl to remove any bits of skin or seeds, ensuring a silky texture for your soup.
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8
Heat 1 tablespoon of oil in a small skillet. Add the strained chili sauce and fry it for 3-5 minutes, stirring constantly, until it darkens slightly and thickens. Set aside.
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9
Once the meat in the large pot is tender, remove the onion, the head of garlic, and the bay leaves and discard them. Remove the neck bones if desired.
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10
Stir in the rinsed hominy and the fried chili sauce into the stockpot. Season with the 2 tablespoons of salt.
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11
Continue to simmer the pozole for another 30-45 minutes. This allows the hominy to 'bloom' (open up like little flowers) and absorb the rich chili flavor.
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12
Taste the broth and add more salt if necessary. The broth should be robust and deeply savory.
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13
Ladle the hot pozole into deep bowls, ensuring everyone gets plenty of pork and hominy. Serve immediately with the platters of garnishes on the side.
💡 Chef's Tips
For the best flavor, make the pozole a day in advance; the spices meld and deepen beautifully overnight. Always use Mexican oregano rather than Mediterranean; it has citrusy notes that are essential for an authentic profile. Don't skip the neck bones! They provide the gelatin and body that makes the broth feel luxurious. If the broth reduces too much, replenish with a little chicken stock or water to keep it soup-like. Thoroughly rinse the canned hominy to remove the metallic 'tinny' taste from the canning liquid.
🍽️ Serving Suggestions
Serve with crispy corn tostadas spread with a thin layer of crema or mayonnaise. Pair with a cold Mexican Lager or a glass of tart Hibiscus (Jamaica) Agua Fresca. Offer a side of spicy Salsa Macha for those who want an extra kick of heat. Provide plenty of fresh lime wedges; the acidity is crucial to cutting through the richness of the pork.