📝 About This Recipe
This iconic Mexican stew is a celebration of deep, complex flavors and centuries of tradition, centered around tender pork shoulder and nixtamalized corn. Our Pozole Rojo features a vibrant, velvety broth made from a custom blend of toasted dried chilies that provides a smoky warmth without overwhelming heat. It is a true 'one-pot' masterpiece that transforms simple ingredients into a festive, communal feast perfect for cold nights or special family gatherings.
🥗 Ingredients
The Broth and Meat
- 3 pounds Pork Shoulder (Boston Butt) (cut into 1.5-inch cubes, excess fat trimmed)
- 1 pound Pork Neck Bones or Spare Ribs (for added body and depth in the broth)
- 2 cans (29 oz each) White Hominy (rinsed and drained)
- 1 White Onion (halved)
- 1 head Garlic (top sliced off to expose cloves)
- 3 pieces Bay Leaves
- 2 tablespoons Kosher Salt (plus more to taste)
The Red Chili Base
- 5-6 pieces Guajillo Chilies (stemmed and seeded)
- 2-3 pieces Ancho Chilies (stemmed and seeded)
- 2-4 pieces Chiles de Árbol (optional, for extra heat)
- 4 pieces Garlic Cloves (peeled)
- 1 tablespoon Mexican Oregano (crushed between palms)
- 1/2 teaspoon Ground Cumin
- 2 tablespoons Vegetable Oil
Traditional Garnishes
- 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 Mexican Oregano (for sprinkling)
- 1 package Tostadas (crispy corn tortillas)
👨🍳 Instructions
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1
In a large, heavy-bottomed stockpot or Dutch oven (at least 8-10 quarts), add the cubed pork shoulder, pork bones, halved onion, head of garlic, bay leaves, and salt.
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2
Cover the meat with 5-6 quarts of water. Bring to a boil over high heat, then immediately reduce to a gentle simmer. Skim off any grey foam that rises to the surface during the first 20 minutes to ensure a clear broth.
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3
While the pork simmers, prepare the chili sauce. In a dry skillet over medium heat, lightly toast the dried Guajillo, Ancho, and Árbol chilies for 30-60 seconds per side until fragrant but not burnt.
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4
Place the toasted chilies in a bowl and cover with 2 cups of very hot water. Let them soak for 15-20 minutes until soft and pliable.
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5
Transfer the soaked chilies to a blender. Add 1 cup of the soaking liquid, the 4 garlic cloves, cumin, and 1 tablespoon of Mexican oregano. Blend until completely smooth.
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6
Strain the chili puree through a fine-mesh sieve into a bowl, using a spatula to push the pulp through. Discard the tough skins and seeds left in the sieve.
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7
In a small skillet, heat 2 tablespoons of oil over medium heat. Carefully pour in the chili sauce (it may splatter) and 'fry' it for about 5 minutes, stirring constantly, until the color deepens. Set aside.
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8
Once the pork has simmered for about 1.5 hours, remove the onion, the head of garlic, and the bay leaves from the pot and discard them.
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9
Stir the fried chili sauce and the drained hominy into the pot with the pork. The hominy will begin to 'bloom' (open up like little flowers) as it cooks.
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10
Continue to simmer the stew for another 45-60 minutes, or until the pork is fork-tender and the broth has thickened slightly and turned a deep, rich red.
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11
Taste the broth and adjust the seasoning with more salt or oregano if needed. If the liquid has reduced too much, add a splash of water or chicken stock.
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12
Ladle the hot pozole into deep bowls, ensuring everyone gets a generous portion of pork and hominy. Serve immediately with the spread of garnishes on the table for guests to customize their bowls.
💡 Chef's Tips
Always use Mexican Oregano rather than Mediterranean; it has citrusy notes that are essential for the authentic profile. Don't skip the pork bones! They provide the gelatin and body that makes the broth feel luxurious on the palate. If you prefer a thicker stew, you can blend 1/2 cup of the cooked hominy with a little broth and stir it back into the pot. Pozole tastes even better the next day after the flavors have had time to marry in the refrigerator. Be careful not to over-toast the dried chilies; if they turn black, they will make your entire stew taste bitter.
🍽️ Serving Suggestions
Serve with ice-cold Mexican Lager or a refreshing Hibiscus (Jamaica) Agua Fresca. Pair with crispy tostadas spread with a thin layer of crema or refried beans. Offer a side of diced avocado to add a creamy contrast to the spicy broth. A small dish of salsa macha on the side is perfect for those who want to dial up the heat level.