📝 About This Recipe
Pozole Rojo is a legendary Mexican soup that embodies the heart of traditional family gatherings, featuring tender pork and nixtamalized corn in a vibrant, smoky chili broth. This gluten-free masterpiece achieves its deep crimson hue from a blend of sun-dried chiles, creating a complex flavor profile that is earthy, spicy, and incredibly comforting. Topped with a garden of fresh, crunchy garnishes, every spoonful offers a perfect balance of textures that has made this dish a beloved staple for centuries.
🥗 Ingredients
The Broth and Meat
- 3 pounds Pork shoulder (butt) (cut into 1.5-inch cubes)
- 1 pound Pork neck bones (for extra body and flavor in the broth)
- 2 cans (29 oz each) White hominy (rinsed and drained; ensure certified gluten-free)
- 1 large White onion (halved)
- 1 head Garlic (top sliced off to expose cloves)
- 6 quarts Water (or enough to cover meat by 3 inches)
- 2 tablespoons Kosher salt (plus more to taste)
The Red Chile Sauce
- 5-6 pieces Guajillo chiles (dried, stemmed, and deseeded)
- 3-4 pieces Ancho chiles (dried, stemmed, and deseeded)
- 3 pieces Garlic cloves (peeled)
- 1 teaspoon Dried Mexican oregano (crushed)
- 1/2 teaspoon Ground cumin
- 1 tablespoon Vegetable oil (neutral flavor)
For Garnish
- 6-8 pieces Radishes (thinly sliced)
- 2 cups Iceberg lettuce or cabbage (finely shredded)
- 2 tablespoons Dried Mexican oregano (for sprinkling)
- 3 pieces Limes (cut into wedges)
- 1 tablespoon Dried red chili flakes (optional for extra heat)
- 1 package Corn tostadas (ensure gluten-free certification)
👨🍳 Instructions
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1
In a very large stockpot (at least 10-12 quarts), combine the cubed pork shoulder, neck bones, halved onion, and the head of garlic. Cover with 6 quarts of water.
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2
Bring the pot to a rolling boil over high heat. Once boiling, reduce the heat to a simmer and use a slotted spoon to skim off the grey foam (impurities) that rises to the surface for a clearer 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 beginning to fall apart.
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4
While the meat simmers, prepare the chiles. Lightly toast the dried Guajillo and Ancho chiles in a dry skillet over medium heat for 30-60 seconds per side until fragrant but not burnt.
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5
Place the toasted chiles in a bowl of hot water and let them soak for 15-20 minutes until soft and pliable.
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6
Transfer the soaked chiles to a blender. Add the 3 garlic cloves, cumin, Mexican oregano, and 1 cup of the chile soaking liquid. Blend on high until completely smooth.
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7
Strain the chile puree through a fine-mesh sieve into a bowl to remove any bits of skin or seeds, ensuring a velvety sauce.
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8
Heat 1 tablespoon of oil in a small skillet. Add the strained chile sauce and 'fry' it for 3-5 minutes, stirring constantly until it darkens slightly and thickens.
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9
Once the meat in the large pot is tender, remove the onion and the head of garlic and discard them. Also remove the neck bones if desired.
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10
Stir the fried chile sauce and the rinsed hominy into the pot. Season with the 2 tablespoons of kosher salt.
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11
Simmer everything together uncovered for another 30-45 minutes. This allows the hominy to 'bloom' (open up like little flowers) and absorb the red chile flavor.
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12
Taste the broth and add more salt if necessary. The broth should be robust and deeply seasoned.
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13
Ladle the hot pozole into deep bowls, ensuring everyone gets plenty of pork and hominy.
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14
Serve immediately, allowing guests to customize their bowls with the shredded lettuce, sliced radishes, a pinch of oregano, and a generous squeeze of lime.
💡 Chef's Tips
Always use Mexican oregano rather than Mediterranean; it has citrusy notes that are essential for an authentic profile. Don't skip the pork neck bones; the collagen they release creates a rich, silky mouthfeel that meat alone cannot provide. If the broth reduces too much, add a little more water or gluten-free chicken stock to maintain a soup-like consistency. For the best flavor, make the pozole a day in advance; the spices meld and deepen beautifully overnight in the fridge. Ensure your hominy is thoroughly rinsed to remove the metallic taste from the canning liquid.
🍽️ Serving Suggestions
Serve with crispy corn tostadas on the side for a satisfying crunch. Pair with a cold Mexican lager (ensure it is a gluten-free brand) or a refreshing Hibiscus Agua Fresca. A side of creamy avocado slices can help temper the heat of the red chiles. For a traditional touch, offer a small bowl of diced white onions mixed with cilantro as an additional topping.