If you’ve never experienced the cozy magic of Pozole Rojo, you’re in for an absolute treat. This traditional Mexican soup marries tender pork, earthy hominy, and a smoky red chile broth for a stew that’s hearty, soul-warming, and deeply flavorful. Every spoonful is like a celebration: vivid, gently spicy, and richly layered, perfect for family gatherings or warming up on a chilly evening. Get ready to discover why Pozole Rojo is a cherished classic in so many homes!
Ingredients You’ll Need
Each ingredient in Pozole Rojo plays a starring role, coming together to create a bowlful of texture, color, and unforgettable taste. Don’t let the list intimidate you; once you see how everything fits, you’ll fall in love with the process.
- Pork Shoulder: Marbled and tender, this cut gives Pozole Rojo its signature richness and satisfying bite.
- White Onion: Adds natural sweetness and depth to the broth while keeping things balanced.
- Garlic Cloves: Aromatic and savory, garlic sneaks into every layer of flavor—don’t skip it!
- Bay Leaves: Bring a subtle herbal note to the background, making the broth taste complete.
- Water: The humble base for simmering all this goodness into something magical.
- Salt: Absolutely essential for drawing out and elevating every flavor in the pot.
- Dried Guajillo Chiles: Offer bright, fruity warmth that gives the broth its gorgeous red color.
- Dried Ancho Chiles: Deep and mellow, ancho chiles ground the sauce with a hint of smokiness.
- Cumin Seeds: Add an earthy, slightly citrusy punch that fits perfectly with the rich pork.
- Dried Oregano: Invites a touch of aromatic greenery, boosting complexity in the broth.
- Vegetable Oil: For blooming the chile sauce, unlocking even more aroma and color.
- Canned Hominy: These chewy corn kernels are Pozole Rojo’s secret weapon—super satisfying and unique.
- Additional Salt to Taste: Just a pinch at the end ensures everything is perfectly seasoned.
How to Make Pozole Rojo
Step 1: Simmer the Pork
Begin your Pozole Rojo journey by placing the pork shoulder, onion halves, garlic, bay leaves, salt, and the full 10 cups of water in a large pot. Bring everything to a steady boil, then reduce the heat and let it simmer uncovered for 1 and a half to 2 hours. Skim off any foam that bubbles to the top—this is your chance to ensure a clear, clean-tasting broth while the pork becomes irresistibly tender.
Step 2: Prepare the Chiles
While the pork is working its magic, grab a dry skillet and toast the guajillo and ancho chiles over medium heat. Just one or two minutes is enough to make them fragrant—a little goes a long way. Soak the toasted chiles in hot water for about 20 minutes to soften them up, making sure they’re completely submerged for even texture.
Step 3: Make the Chile Sauce
Drain the softened chiles and add them to a blender, along with the cumin seeds, dried oregano, and a cup of the porky broth you’ve been simmering. Blitz everything until it’s ultra-smooth and vividly red. Next, heat the vegetable oil in a skillet and gently cook the blended chile sauce for about 5 to 7 minutes. This step really intensifies those flavors. If you like a silky, refined broth, strain the sauce before moving on.
Step 4: Shred the Pork
Once the pork is nice and tender, fish it out of the pot and set aside to cool slightly. Discard the bay leaves and onion pieces. With a couple of forks, shred the pork into hearty pieces—the texture will be melt-in-your-mouth perfect for Pozole Rojo!
Step 5: Combine and Simmer
Return the shredded pork back to the pot and pour in your vibrant chile sauce, then stir in the drained and rinsed hominy. Simmer everything together for another 30 minutes, giving those flavors plenty of time to meld into the robust, spicy-sweet stew that makes Pozole Rojo so unforgettable. Taste and add a sprinkle of salt if needed.
How to Serve Pozole Rojo
Garnishes
Presentation is half the joy! Traditional Pozole Rojo is all about a vivid rainbow of toppings: crunchy shredded cabbage, peppery sliced radishes, sharp diced onion, squeezes of bright lime, and a dusting of dried oregano. Invite everyone to load up their own bowl for a burst of color, flavor, and texture in every bite.
Side Dishes
Warm, pillowy tortillas or crisp tostadas make fantastic sides, perfect for scooping up juicy bites of pork and spoonfuls of broth. For a bigger spread, try serving your Pozole Rojo with Mexican rice, simple black beans, or even a fresh avocado salad for a cool, creamy contrast.
Creative Ways to Present
For a festive twist, serve Pozole Rojo in wide mugs or mini ceramic appetizer bowls so guests can mingle and slurp. Turn it into a fun party affair with a build-your-own pozole bar—set out bowls of garnishes and let everyone customize their own masterpiece. Even the leftovers shine as a hearty lunch the next day!
Make Ahead and Storage
Storing Leftovers
Pozole Rojo holds up beautifully in the fridge. After it cools completely, transfer leftovers to airtight containers and store them for up to four days. The flavors only get better as the soup sits, making for an easy, delicious meal on a busy night.
Freezing
Want to get ahead? Pozole Rojo freezes well! Let it cool, then ladle it into freezer-safe bags or containers—you can stash it away for up to three months. Thaw in the fridge overnight before reheating.
Reheating
To bring Pozole Rojo back to piping hot glory, gently reheat it on the stovetop over medium-low, stirring often. Splash in a bit of broth or water if it’s thickened up. You can also microwave single servings, covered, in short bursts, stirring each time for even warmth.
FAQs
Can I make Pozole Rojo with chicken instead of pork?
Absolutely! Simply substitute pork with skin-on, bone-in chicken thighs or breasts. Simmer them until tender, then shred and proceed with the rest of the recipe for a lighter but equally flavorful take on Pozole Rojo.
What type Main Course
Canned white or yellow hominy is most convenient and easy to find. Just make sure to drain and rinse it well before adding it to your Pozole Rojo for the best texture and taste.
Is Pozole Rojo spicy?
Pozole Rojo is typically gently spicy, but the heat can be easily adjusted. Remove all the seeds from your chiles for a milder stew, or add another chile or two if you love a fiery kick!
Can I make Pozole Rojo ahead of time?
This dish is actually even tastier the next day, so making Pozole Rojo in advance is a great idea. Let it cool, refrigerate overnight, and gently reheat for a perfect, flavor-packed meal.
What’s the best way to serve Pozole Rojo at a party?
Set up a toppings bar with cabbage, radishes, onions, oregano, lime wedges, and tostadas. Let guests build their ideal bowl, making Pozole Rojo an engaging and communal centerpiece!
Final Thoughts
Pozole Rojo isn’t just a stew; it’s an experience worth sharing. Whether it’s steaming up your kitchen on a weekend or starring at your next gathering, it guarantees happy faces and empty bowls. Dive right in—your new favorite comfort food is waiting!
Print
Pozole Rojo Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 3 hours
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Non-Vegetarian
Description
This Pozole Rojo recipe is a traditional Mexican stew with tender pork, hominy, and a rich, flavorful chile sauce. Perfect for a comforting and hearty meal.
Ingredients
Pork Broth:
- 2 pounds pork shoulder, cut into chunks
- 1 white onion, halved
- 6 cloves garlic, peeled
- 2 bay leaves
- 10 cups water
- 1 tablespoon salt
Chile Sauce:
- 3 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 1 teaspoon cumin seeds
- 1 teaspoon dried oregano
- 1 tablespoon vegetable oil
Additional Ingredients:
- 2 (15-ounce) cans hominy, drained and rinsed
- Salt to taste
Instructions
- Prepare Pork Broth: In a large pot, combine pork shoulder, onion, garlic, bay leaves, water, and salt. Bring to a boil, then simmer for 1.5 to 2 hours.
- Make Chile Sauce: Toast dried chiles, soak, then blend with cumin, oregano, and pork broth. Cook the sauce in oil for 5-7 minutes.
- Finish Pozole: Shred pork, discard onion and bay leaves. Return pork to the pot, add chile sauce and hominy. Simmer for 30 minutes. Adjust salt to taste.
Notes
- Garnish with shredded cabbage, radishes, onions, lime wedges, and oregano.
- Chicken can be used as a substitute for pork.
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