📝 About This Recipe
This Pozole Rojo is a vibrant, deeply flavored celebration of Southwestern and Tex-Mex heritage, featuring tender pork shoulder simmered in a rich, earthy broth of toasted guajillo and ancho chilies. The star of the show is the nixtamalized hominy, which provides a unique nutty flavor and satisfying chew that perfectly balances the smoky heat of the red sauce. It is a communal masterpiece, traditionally served at gatherings where the bright, crunchy garnishes allow every guest to customize their bowl to perfection.
🥗 Ingredients
The Meat and Broth
- 3 pounds Pork Shoulder (Butt) (cut into 1-inch cubes, excess fat trimmed)
- 1 pound Pork Neck Bones (optional, for added body and depth)
- 1 White Onion (halved)
- 6 cloves Garlic (smashed)
- 8 cups Chicken Broth (low sodium)
- 2 teaspoons Dried Oregano (preferably Mexican oregano)
The Red Chile Base
- 6 pieces Guajillo Chilies (dried, stems and seeds removed)
- 4 pieces Ancho Chilies (dried, stems and seeds removed)
- 3 cloves Garlic (peeled)
- 1/2 teaspoon Cumin (ground)
- 2 tablespoons Vegetable Oil
The Heart of the Dish
- 2 cans (29 oz each) White Hominy (drained and rinsed)
- 2 tablespoons Kosher Salt (adjust to taste)
Fresh Garnishes
- 6 pieces Radishes (thinly sliced)
- 2 cups Green Cabbage (finely shredded)
- 1/2 cup Fresh Cilantro (chopped)
- 3 pieces Limes (cut into wedges)
- 1 tablespoon Dried Oregano (for sprinkling)
👨🍳 Instructions
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1
In a large heavy-bottomed stockpot or Dutch oven, add the cubed pork shoulder, neck bones (if using), halved onion, 6 smashed garlic cloves, and the chicken broth. Add more water if necessary to ensure the meat is covered by at least 2 inches.
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2
Bring the pot to a boil over medium-high heat. Once boiling, use a slotted spoon to skim off any grey foam that rises to the surface for a clearer broth.
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3
Reduce heat to low, cover partially, and simmer gently for about 1.5 to 2 hours until the pork is tender but not yet falling apart.
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4
While the pork simmers, prepare the chile sauce. Heat a dry skillet over medium heat and lightly toast the dried guajillo and ancho chilies 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 cloves of garlic, cumin, and 1 cup of the chili 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 or seeds. This ensures a silky texture for your soup.
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8
In a medium skillet, heat 2 tablespoons of oil. Carefully pour in the chile puree (it may splatter) and 'fry' the sauce for 5 minutes, stirring constantly, until it darkens and thickens. Set aside.
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9
Once the pork is tender, remove the onion halves and the neck bones from the stockpot and discard them.
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10
Stir the fried chile sauce and the rinsed hominy into the pot with the pork. Season with the 2 teaspoons of oregano and salt.
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11
Continue to simmer the stew uncovered for another 45-60 minutes. This allows the hominy to 'bloom' (soften and open slightly) and the flavors to meld beautifully.
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12
Taste the broth and adjust the salt as needed. The broth should be robust and savory.
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13
Ladle the hot pozole into deep bowls, ensuring everyone gets plenty of pork and hominy.
💡 Chef's Tips
Don't skip straining the chile sauce; it is the difference between a gritty broth and a professional, velvety finish. If the stew becomes too thick, add a splash of water or broth to maintain a soup-like consistency. For the best flavor, make the pozole a day in advance; the spices deepen and the pork absorbs more of the chile heat overnight. Use Mexican oregano if possible—it has citrusy notes that regular Mediterranean oregano lacks. To save time, you can use a pressure cooker for the pork (35 minutes), then finish the recipe on the stovetop with the hominy and sauce.
🍽️ Serving Suggestions
Serve with crispy corn tostadas on the side for a necessary crunch. A cold Mexican lager or a refreshing Hibiscus (Jamaica) tea balances the heat perfectly. Add a few slices of creamy avocado to each bowl to contrast the spicy broth. Offer a small bowl of dried crushed piquin chilies for those who want an extra kick of heat. Warm flour tortillas are great for dipping into the rich red broth.