Pozole Rojo
Pozole Rojo is a bold and flavorful Mexican stew that’s perfect for any gathering. This traditional recipe features tender shredded pork shoulder simmered in a rich and smoky guajillo and ancho chile broth, giving the dish its signature deep red hue. Combined with hearty white hominy and spiced with oregano and cumin, this comforting soup is a celebration of authentic Mexican cuisine. Garnished with crunchy cabbage, crisp radishes, diced onion, lime wedges, and a sprinkle of dried oregano, each bowl can be tailored to your taste. Serve with tortilla chips for added texture and enjoy this vibrant, crowd-pleasing dish that’s as satisfying as it is flavorful. Perfect for family dinners, special occasions, or simply warming up on a chilly day!
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 6 cups white hominy (rinsed and drained)
- 5 whole dried guajillo chiles
- 3 whole dried ancho chiles
- 1 whole white onion (quartered)
- 6 whole garlic cloves
- 2 whole bay leaves
- 1 teaspoon oregano
- 1 teaspoon cumin
- 8 cups chicken or pork stock
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 cup radishes (thinly sliced)
- 2 cups shredded cabbage
- 4 whole lime wedges
- 0.5 cup diced white onion (for garnish)
- 1 teaspoon dried oregano (for garnish)
- 1 cup tortilla chips
Instructions
In a large pot, combine the pork shoulder, quartered onion, 4 garlic cloves, bay leaves, and a pinch of salt. Add enough water to cover the ingredients by about 2 inches. Bring to a boil, reduce to a simmer, and cook for about 1.5 hours, skimming off any foam, until the pork is tender and easily shredded.
Meanwhile, prepare the chile sauce. Remove the stems and seeds from the dried guajillo and ancho chiles. In a dry skillet over medium heat, lightly toast the chiles for 1-2 minutes until fragrant, being careful not to burn them.
Place the toasted chiles in a large bowl and cover them with hot water. Let them soak for about 20 minutes until softened.
In a blender, combine the softened chiles, 2 remaining garlic cloves, oregano, cumin, and 1 cup of the soaking liquid. Blend until smooth, then strain the sauce through a fine-mesh sieve to remove any solids.
Once the pork is tender, remove it from the pot and shred it into bite-sized pieces. Strain the broth and return it to the pot. Discard the solids.
Add the chile sauce to the pot along with the hominy. Stir well to combine. Simmer the soup for 20-30 minutes to allow the flavors to meld. Taste and season with additional salt and pepper as needed.
Serve the Pozole Rojo hot with shredded cabbage, radishes, diced white onion, lime wedges, dried oregano, and tortilla chips as garnishes. Let guests customize their bowls to their liking. Enjoy!
Nutrition Facts
Calories |
4029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.8 g | 193% | |
| Saturated Fat | 43.7 g | 218% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 12765 mg | 555% | |
| Total Carbohydrate | 401.1 g | 146% | |
| Dietary Fiber | 81.8 g | 292% | |
| Total Sugars | 29.3 g | ||
| Protein | 274.4 g | 549% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 841 mg | 65% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 6570 mg | 140% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
