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It’s been a cold holiday season! I can almost hear people in the Midwest laughing at my California weather. We’ve had some hail, snow in the mountain. That’s definitely out of the norm for us. We’re used to suntanning on the beach on Christmas Day. Tea is good for warming up. Maybe snuggling with your honey. Nothing, though, beats a big bowl of delicious Pozole Rojo, or Red Pork and Hominy Stew.
Pozole Rojo takes hours to make. The smell of the spicy stew when you first walk into the house… Yeah, THAT! Then there’s the first spoonful of yummy goodness… Can you say ah-mazing?! It’s a great dish to make with family. I am using a combination of ancho and guajillo chiles. You need to soak them in hot water in order to use them.
You can buy fresh hominy at your local Northgate Market, but you have to use it right away. That’s why I buy the canned stuff. It can stay longer in my cupboard. Plus it’s cheaper. Because who doesn’t like to save their pesos?
I spend Christmas at my tío and tía’s house every year. We have a big dinner celebration on Noche Buena, followed by opening presents at midnight. I look forward to visiting them every year! They own a Mexican restaurant in Palm Desert, California serving authentic Mexican dishes. Typically, we don’t make this dish with Knorr, but my tío and tía loved my spin on this recipe. They agreed that adding Knorr gives it an authentic flavor that my family loves.
Pozole Rojo is a complete dish because of the toppings. We usually add shredded iceberg lettuce or shredded cabbage. Shredded cabbage holds its shape longer in the hot stew, but I’m not a fan of either in my pozole. Just not my thang! So, I left it out. We also add radishes, diced raw white onion, and lime juice. Can’t forget the tortillas on the side, of course… And right now when you purchase Knorr Bouillon, you can get Guerrero Riquísimas flour tortillas for free at Northgate Market!!!!
Check out another version of this dish: CLICK HERE Let me know how you’ll customize this great soup recipe for your family and search for inspiration with #KnorrCelebrations!
How to Make Pozole Rojo
- For the stew:
- 8 cups water
- 3 lbs pork shoulder cubed
- 1 white onion rough chopped
- 6 large garlic cloves
- 2 chicken bouillon
- 1 bay leaf
- 3 15-ounce cans white hominy drained and rinsed
- For the red sauce:
- 4 5 guajillo peppers cleaned, seeded, and deveined
- 4 5 ancho chile cleaned, seeded, and deveined
- 4 garlic cloves
- 1 small white onion chopped
- 1/2 teaspoon dried oregano
- 2 tablespoon oil
- Salt to taste
- For the toppings:
- shredded iceberg lettuce or shredded cabbage
- finely diced onion
- sliced radishes
- dried oregano
- Heat water in a large stock pot.
- Add pork meat, onion, garlic, bouillon.
- Bring to a boil, then lower heat. Let simmer for 3 hours until meat is tender.
- Be sure to take the fat from the top of the pot.
- Remove pork from broth.
- Reserve broth.
- Trim any excess fat off the pork.
- Shred meat and cover.
- Discard onion and garlic from the broth.
- While the meat is cooking, soak the ancho and guajillo chiles in hot water for 30 minutes or until they are soft.
- Blend the chiles, garlic cloves, onion, oregano, and 1 cup of the water used to soak the chiles.
- Puree mixture until smooth.
- Heat oil in a large skillet.
- Add the chile puree and salt to taste.
- It will splatter. Stir constantly.
- Reduce heat to medium.
- Simmer for 15 minutes.
- Add the sauce to the broth.
- Bring it to a boil.
- Add meat.
- Stir to combine.
- Let simmer for 15 minutes.
- Add white hominy.
- Taste for salt.
- Simmer for 10 minutes, or until hominy is heated.
- Serve along with toppings.