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Pozole Rojo (The Best Authentic Version)

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A comforting and flavorful traditional Mexican stew made with tender pork and vibrant chiles, perfect for family gatherings and celebrations.

Ingredients

Scale
  • 3 lbs boneless pork shoulder (cut into 2-inch chunks)
  • 1 large white onion (halved)
  • 4 cloves garlic (peeled)
  • 2 cans hominy (25 oz each, rinsed and drained)
  • 1 tbsp Mexican oregano
  • 1 tsp ground cumin
  • 2 tsp salt (or to taste)
  • 5 dried Guajillo chiles (stems and seeds removed)
  • 3 dried Ancho chiles (stems and seeds removed)

Instructions

  1. Wipe chiles clean and toast in a dry skillet over medium heat for 30-60 seconds per side until fragrant.
  2. Place the chiles in a bowl and cover with hot water; let rehydrate for 20-30 minutes.
  3. Transfer softened chiles to a blender with 1 cup of soaking water, half an onion, and 2 garlic cloves; blend until smooth.
  4. Strain the mixture through a fine-mesh sieve; set aside.
  5. In a large stockpot, place pork chunks and cover with water, adding the other half of the onion, remaining garlic cloves, and salt.
  6. Bring to a boil, then reduce heat and simmer, skimming off any foam, for 90-120 minutes until pork is tender.
  7. Remove cooked pork and shred it, discarding the onion and garlic.
  8. Pour the strained red chile sauce into the pork broth and stir; bring to a simmer.
  9. Add shredded pork and rinsed hominy to the pot, stirring in Mexican oregano and cumin.
  10. Simmer for at least 30 more minutes to allow flavors to meld.
  11. Taste and adjust seasoning if needed.
  12. Ladle hot pozole into bowls and serve immediately with garnishes like shredded cabbage, radishes, onion, cilantro, and lime wedges.

Notes

Perfect for family dinners and festive occasions. Pair with your favorite garnishes for a personalized touch.

Nutrition

Find it online: https://www.glutenfreez.com/pozole-rojo-recipe/