Pozole Rojo Pork and Hominy Stew
Savor the rich, bold flavors of Pozole Rojo Pork and Hominy Stew, a traditional Mexican dish that's a feast for both the palate and the soul. This hearty stew features tender, slow-cooked pork shoulder simmered in a robust, smoky chili sauce made from dried guajillo, ancho, and (optional) arbol chilies, balanced with aromatics like cumin and oregano. Hominy adds a unique, chewy texture, while vibrant garnishes like crisp radishes, fresh cilantro, shredded cabbage, and tangy lime wedges add a burst of color and flavor. Perfect for cozy family dinners or festive gatherings, this comforting recipe is easy to customize and even better when served with crunchy corn tostadas on the side. Ready in just a few hours, this authentic pozole rojo is sure to impress!
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Recipe Information
Ingredients
- 2 pounds Pork shoulder (boneless, trimmed)
- 1 medium White onion
- 6 large Garlic cloves
- 2 pieces Bay leaves
- 8 cups Chicken broth
- 6 cups Nixtamalized hominy (canned, drained and rinsed)
- 6 pieces Dried guajillo chilies
- 3 pieces Dried ancho chilies
- 2 pieces Dried arbol chilies (optional for heat)
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 2 tablespoons Vegetable oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 cups Water (for soaking chilies)
- 6 pieces Radishes (thinly sliced)
- 2 cups Green cabbage (shredded)
- 4 pieces Lime wedges
- 0.5 cup Fresh cilantro (chopped)
- 6 pieces Corn tostadas (optional, for serving)
Instructions
Cut the pork shoulder into large chunks (about 2 inches) and set aside.
In a large pot or Dutch oven, add the pork, onion (halved), garlic cloves, bay leaves, and 8 cups of chicken broth. Bring to a boil, then reduce the heat to low and simmer for 1.5-2 hours or until the pork is tender and easy to shred. Skim off any foam or impurities that rise to the surface.
While the pork cooks, prepare the chili sauce. Remove the stems and seeds from the guajillo, ancho, and (optional) arbol chilies. Place the chilies in a heatproof bowl and cover them with 4 cups of boiling water. Let them soak for 20 minutes, or until softened.
Transfer the softened chilies to a blender, along with 2 cups of the soaking liquid, cumin, oregano, and a pinch of salt. Blend until smooth.
Heat the vegetable oil in a skillet over medium heat. Once hot, carefully pour the chili sauce into the skillet and cook for 5 minutes, stirring often, until it darkens in color. Remove from heat and set aside.
Once the pork is tender, remove it from the pot and shred it using two forks. Discard the onion, garlic, and bay leaves from the broth.
Return the shredded pork to the pot, and add the drained and rinsed hominy.
Strain the prepared chili sauce into the pot with the pork and hominy, pressing with a spoon or spatula to extract as much liquid as possible. Discard any solids remaining in the strainer.
Stir everything together and season with additional salt and pepper to taste. Simmer for another 30 minutes to allow the flavors to meld.
To serve, ladle the stew into bowls and garnish with radishes, cabbage, lime wedges, cilantro, and tostadas if desired. Enjoy!
Nutrition Facts
Calories |
4992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.1 g | 350% | |
| Saturated Fat | 76.5 g | 382% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 10726 mg | 466% | |
| Total Carbohydrate | 438.0 g | 159% | |
| Dietary Fiber | 82.9 g | 296% | |
| Total Sugars | 24.7 g | ||
| Protein | 241.9 g | 484% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 745 mg | 57% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 7703 mg | 164% | |
*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.
