📝 About This Recipe
Originating from the heart of pre-Hispanic Mexican tradition, Pozole Rojo is a deep, crimson-hued stew that marries tender pork with nixtamalized corn (hominy) in a broth flavored by a complex blend of dried chilies. This dish is the ultimate labor of love, traditionally served at large family gatherings and national holidays for its festive appearance and comforting, smoky depth. Every spoonful offers a symphony of textures, from the chewy kernels to the crunchy fresh garnishes that brighten the rich, earthy base.
🥗 Ingredients
The Broth and Meat
- 3 pounds Pork shoulder (butt) (cut into 1.5-inch cubes)
- 1 pound Pork neck bones or trotters (adds essential body and gelatin to the broth)
- 2 cans (29 oz each) White hominy (rinsed and drained; use 'cacahuazintle' if available)
- 1 large White onion (halved)
- 1 head Garlic (top sliced off to expose cloves)
- 3 pieces Bay leaves (dried)
- 2 tablespoons Salt (plus more to taste)
The Red Chile Sauce
- 5-6 pieces Guajillo chilies (stemmed and seeded for mild heat and color)
- 2-3 pieces Ancho chilies (stemmed and seeded for sweetness and depth)
- 3 pieces Garlic cloves (peeled)
- 1 teaspoon Dried Mexican oregano (crushed between palms)
- 1/2 teaspoon Ground cumin (optional)
- 1 tablespoon Vegetable oil
Traditional Garnishes
- 1 bunch Radishes (thinly sliced)
- 1/2 head Iceberg lettuce or cabbage (finely shredded)
- 1 small White onion (finely diced)
- 4 pieces Limes (cut into wedges)
- 2 tablespoons Dried Mexican oregano (for sprinkling)
- 1 pack Tostadas (crispy corn tortillas)
👨🍳 Instructions
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1
In a very large stockpot (at least 10-12 quarts), add the pork shoulder cubes, 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 boil over high heat. Once boiling, 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
Reduce heat to low, add the bay leaves and salt. Cover partially and simmer for about 1.5 to 2 hours, or until the meat is tender and starting to fall apart.
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4
While the meat simmers, prepare the chile sauce. Lightly toast the guajillo and ancho chilies 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 chilies 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 chilies to a blender. Add the 3 garlic cloves, oregano, cumin, and 1 cup of the chile soaking liquid (or fresh water). Blend 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; discard the solids.
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8
Heat 1 tablespoon of oil in a skillet. Carefully pour in the chile sauce (it may splatter) and 'fry' it for 5 minutes, stirring constantly, to deepen the flavor. Set aside.
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9
Once the pork is tender, remove the onion halves, the head of garlic, and the bay leaves from the stockpot and discard them.
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10
Add the rinsed hominy and the fried red chile sauce to the stockpot. Stir well to incorporate the vibrant red color into the broth.
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11
Simmer everything together for another 45-60 minutes. This allows the hominy to 'bloom' (open up like little flowers) and absorb the chile flavor.
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12
Taste the broth. Adjust seasoning with more salt if necessary. The broth should be robust and savory.
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13
Ladle the hot pozole into deep bowls, ensuring everyone gets a generous portion of pork and hominy.
💡 Chef's Tips
Don't skip the pork bones; they provide the gelatinous mouthfeel that defines a great pozole. Always use Mexican oregano rather than Mediterranean; it has citrusy notes that perfectly complement the chilies. If the broth reduces too much, add a little boiling water to maintain a soup-like consistency. For a spicier kick, add 2-3 toasted Chiles de Árbol to the blender when making the sauce. Pozole tastes even better the next day, as the flavors continue to meld in the refrigerator.
🍽️ Serving Suggestions
Serve with a side of crispy corn tostadas spread with a thin layer of crema. Pair with a cold Hibiscus (Jamaica) iced tea to balance the richness of the pork. Provide small bowls for each garnish so guests can customize their own texture and acidity levels. A cold Mexican lager with a lime wedge is the perfect alcoholic accompaniment. For an extra creamy touch, some regions serve it with diced avocado on top.