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Overhead view of a bowl Pozole Rojo
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4.75 stars (8 reviews)

Pozole Rojo (Mexican Stew with Pork and Hominy)

Pozole Rojo is a rich and comforting Mexican stew. Made with pork and hominy, and loaded with fresh toppings. The perfect bowl of comfort for any time.
Course Mexican Inspired, Soup, Soups and Stews
Cuisine Mexican
Keyword mexican food, pozole, pozole rojo, soup
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 12 servings
Calories 461kcal
Author Tamara J.

Equipment

Ingredients

  • 2-3 pound Pork shoulder (or pork butt)
  • 2 tablespoons Olive oil
  • 1/2 tablespoon Salt
  • 1/2 tablespoon Black pepper
  • 4 cups Chicken broth
  • 3 15 ounce cans White hominy (set aside until towards the end)

Red Chile Sauce for Pozole

  • 10 dried Guajillo chiles
  • 3 dried Chiles de arbol optional for spice
  • 4 cups Water
  • 3 cloves Garlic whole
  • 1 large Onion chopped
  • 2 teaspoons Dried Oregano
  • 2 teaspoons Salt
  • 2 teaspoon Ground cumin
  • 1 teaspoon Smoked paprika
  • 2 whole Bay leaves
  • Salt adjust to taste at the end of cooking

Instructions

  • Rub salt and pepper all over the pork shoulder. Preheat a large stockpot over medium-high heat. Add olive oil into the pot.
  • Place the pork directly into the pot with the olive oil, and sear on all sides for 3 minutes per side. Pour chicken broth into the pot then reduce heat to medium, cover the pot and simmer the pork for 2 hours.
    cooked pork with rendered fat
  • Remove the pork and set it aside to cool. When it is cool to touch, use your hand to shred it into bite size piece.
    A hand holding a bite sized chunk of pork shoulder over a pot of broth.
  • Skim any fat that floats to the top of the water that the pork was cooked in.
    Scraping fat off of the surface of the stew
  • While the pork is cooking, make the red chile sauce for the base of the soup. Remove all of the seeds and stems from the dried chiles.
  • Add the dried chiles, water, garlic cloves, and chopped onion to a saucepan and bring to a slow boil for 10 minutes. Remove all of the solids from the water, including the bay leaves, and place them in a blender.
    dried chiles and onions in a pot of water to make pozole rojo
  • Gently pour half of the water into the blender, (be careful if it is hot) and reserve the remaining water. Add all of the seasonings to the blender: oregano, salt, ground cumin, and smoked paprika. Blend on high for 2 minutes.
  • Use a fine mesh strainer, and strain the red chile mixture directly into the pot with the pork. Push the mixture through with a spoon, and add the reserved boiling liquid if needed to help loosen it up.
    Straining the red chile sauce
  • Next, open the cans of hominy, and rinse them well under cool water. Add the hominy into the pot with the pork. Cook for 1 more hour. Taste, and add salt to your taste.
    Adding hominy to the pork broth.
  • Serve the pozole, and top with garnishments if desired, (see post above for ideas).

Notes

Slow cooker or pressure cooker method can be used in place of cooking on stove.

Nutrition

Serving: 1 | Calories: 461kcal | Carbohydrates: 22g | Protein: 30g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 16g | Cholesterol: 104mg | Sodium: 1426mg | Fiber: 4g | Sugar: 5g