🌽 Pozole Rojo (Mexican Hominy and Pork Stew)

 

🌽 Pozole Rojo (Mexican Hominy and Pork Stew)

Ingredients (serves ~6–8)

• 2 lbs (900 g) pork shoulder (cut into large chunks)

• 1 lb (450 g) pork ribs (optional, for richer broth)

• 1 white onion (halved)

• 5 garlic cloves (peeled)

• 2 bay leaves

• 10 cups water (or enough to cover meat)

• 2 cans (15 oz each) hominy (or 4 cups cooked hominy), rinsed & drained

For the red chile sauce:

• 5 dried guajillo chiles (stemmed & seeded)

• 3 dried ancho chiles (stemmed & seeded)

• 2 dried pasilla chiles (optional, for depth)

• 2 garlic cloves

• ½ white onion

• 1 tsp cumin seeds (or ground cumin)

• 1 tsp Mexican oregano

• 1–2 cups pork broth (from the pot)

Toppings (very important!)

• Shredded cabbage or lettuce

• Sliced radishes

• Chopped white onion

• Dried oregano

• Lime wedges

• Chile flakes or salsa

• Crispy tostadas or corn tortillas

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Instructions

1. Cook the meat:

   • In a large pot, add pork shoulder, ribs, onion halves, garlic cloves, bay leaves, and water.

   • Bring to a boil, then reduce to a simmer. Skim off any foam.

   • Simmer for ~1.5 hours, until the pork is very tender. Remove onion/garlic. Reserve broth.

2. Make the red chile sauce:

   • Toast dried chiles lightly in a skillet (don’t burn).

   • Soak them in hot water 15–20 min until soft.

   • Blend soaked chiles with onion, garlic, cumin, oregano, and 1–2 cups of the pork broth until smooth.

   • Strain sauce through a fine sieve for a silky texture.

3. Combine:

   • Add the chile sauce and hominy into the pot with pork.

   • Simmer another 30–40 minutes so flavors combine. Adjust salt to taste.

4. Serve:

   • Shred pork into chunks.

   • Ladle pozole into bowls, then add toppings at the table (everyone customizes their bowl).