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.
