Pozole Rojo (Authentic Red Pork and Hominy Stew)
This Pozole Rojo recipe delivers authentic Mexican flavor with tender pork, hominy, and a bold red chile sauce. It's comfort food in a bowl!
Servings: 6
Calories: 352kcal
Ingredients
To Make the Pork:
- 10 cups water
- 3 lbs pork shoulder cut 1-inch pieces
- 1 white onion chopped
- 6 large garlic cloves
- 2 chicken bouillon cubes
- 1 bay leaf
For the Red Chile Sauce:
- 4 guajillo peppers cleaned, seeded, and deveined
- 4 ancho chile cleaned, seeded, and deveined
- 6 cups water
- 4 garlic cloves
- 1 small white onion rough chopped
- ½ teaspoon dried oregano
- Salt to taste
For the Pozole:
- 3 15-ounce cans white hominy drained and rinsed
For the Toppings:
- shredded iceberg lettuce or shredded cabbage
- onion finely diced
- radishes sliced
- dried oregano
- lime
- avocado
Instructions
To Make the Pork:
- Add water in a large stock pot.
- To the stock pot, add the pork meat, onion, garlic, bouillon, bay leaf.
- Bring to a boil, then lower heat. Let simmer for 2/12 to 3 hours, until meat is tender.
- Once it's cooked, discard onion, garlic, and bay leaf from the broth.
- Be sure to skim the fat from the top of the pot.
For the Red Chile Sauce:
- While the meat is cooking, soak the ancho and guajillo chiles in 6 cups of hot water for 30 minutes or until they are soft.
- Blend the chiles, garlic cloves, onion, oregano, salt, and 1 cup of the water used to soak the chiles.
- Puree mixture until smooth. Discard the remaining 5 cups of water.
For the Pozole:
- Place a stainer over the pot with the pork.
- Strain the sauce into the pot.
- Bring it to a boil.
- Add white hominy.
- Taste for salt.
- Simmer for 10 minutes, or until hominy is heated.
- Serve along with toppings.
- Enjoy!
Video
Notes
Instead of chicken bouillon, use 2 cups of chicken broth, and reduce the water to 8 cups instead of 10.
For Instant Pot Pozole Rojo:
- Press the STEW/MEAT button. 45 minutes.
- Release the pressure – Full natural release.
- Skim the grease from the top of the pot.
- Add the chile sauce and hominy.
- Stir, cook for 5 minutes, and serve.
- Cook the pork on low for 8 hours, or high for 6 hours.
- Skim the grease from the top of the pot.
- Add the chile sauce and hominy. Stir.
- Cook for 1 hour. Serve.
- Pozole lasts up to 5 days in the fridge.
- For the freezer, remove as much as possible in a sealable. The pozole will last up to 4 months.
Nutrition
Calories: 352kcal | Carbohydrates: 23g | Protein: 31g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 93mg | Sodium: 155mg | Potassium: 1025mg | Fiber: 8g | Sugar: 12g | Vitamin A: 6799IU | Vitamin C: 13mg | Calcium: 63mg | Iron: 3mg