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Pozole Rojo
Created by: Howcan Team
Ingredients
- 3 lbs pork shoulder, cut into chunks
- 2 cans (29 oz) of hominy, drained and rinsed
- 6 dried guajillo chilies, stemmed and seeded
- 4 dried ancho chilies, stemmed and seeded
- 1 onion, chopped
- 4 cloves of garlic, minced
- 1 tsp dried oregano
- 1 tsp ground cumin
- 8 cups of chicken broth
- Salt to taste
- Toppings: shredded cabbage, sliced radishes, chopped cilantro, lime wedges, and diced onion
Instructions
- In a large pot, add the pork shoulder chunks and cover with water. Bring to a boil, then reduce heat and simmer for 1 hour or until the pork is tender. Skim off any foam that rises to the surface.
- While the pork is cooking, place the dried guajillo and ancho chilies in a bowl and cover with hot water. Let them soak for 15-20 minutes until softened. Drain the chilies, then transfer to a blender along with the chopped onion, minced garlic, dried oregano, and ground cumin. Blend until smooth, adding a little water if needed to help the blending process.
- Once the pork is tender, remove it from the pot and set aside. Discard the cooking water and rinse the pot. Return the pot to the stove and add the blended chili mixture. Cook over medium heat for 5 minutes, stirring constantly.
- Add the cooked pork back to the pot, along with the drained and rinsed hominy and chicken broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes, stirring occasionally. Season with salt to taste.
- Serve the pozole rojo hot, with shredded cabbage, sliced radishes, chopped cilantro, lime wedges, and diced onion as toppings. Enjoy!
Pozole Rojo is a traditional Mexican stew with a rich history dating back to pre-Columbian times. This hearty dish features tender pork or chicken, hominy, and a flavorful red chili broth, garnished with fresh toppings like radishes, cabbage, and lime. The dish is often served during celebrations and special occasions, making it a beloved part of Mexican culinary culture. Renowned chefs like Diana Kennedy and Rick Bayless have popularized this dish, and it can be found in restaurants across Mexico, particularly in the regions of Guerrero and Jalisco. For an authentic experience, visit Mexico City's La Casa de Toño or El Pozole de Moctezuma in Guadalajara. The key to a delicious Pozole Rojo lies in the balance of spices and the quality of the hominy, which should be tender yet toothsome. While the traditional recipe calls for pork, there are also variations with chicken or vegetarian options for a lighter twist. Whether enjoyed at a bustling street stall or a cozy family kitchen, Pozole Rojo is a true taste of Mexico's vibrant culinary heritage.
150 min
8
350 calories
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