Authentic Pozole Rojo Recipe: Pork and Hominy Stew
Warm up with this authentic pozole rojo recipe featuring tender pork shoulder, hominy, and a rich, toasted guajillo chile broth. A classic Mexican pork hominy stew with chile.
A great pozole rojo recipe is the ultimate labor of love, delivering a deep, earthy heat that only comes from rehydrating dried chiles. This traditional Mexican pozole rojo relies on searing pork shoulder until golden, then simmering it alongside bloomed corn until the meat falls apart at the touch of a spoon.
What sets this pork hominy stew with chile apart is the balance of textures. The chewy, floral bite of the nixtamalized corn (hominy) provides a perfect foil to the silky, fatty pork and the vibrant, brick-red broth. It is a celebratory dish that feels both humble and grand.
Don't skip the toppings. A bowl of pozole is only as good as its garnishes; the crunch of raw cabbage, the sharp bite of radish, and a heavy dusting of dried oregano transform the heavy stew into a bright, multi-dimensional meal.
Ingredients
The Pork and Broth
- 3 lbs (1.4 kg) pork shoulder (butt), cut into 2-inch chunks
- 1 lb (450g) pork neck bones or a split pig's trotter (optional, for extra body)
- 1 large white onion, halved
- 1 head of garlic, top sliced off to expose cloves
- 2 tablespoons kosher salt
- 4 quarts (3.8 liters) water
The Red Chile Base
- 6 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 2 cloves garlic, peeled
- 1 teaspoon ground cumin
- 1 tablespoon vegetable oil
The Hominy and Finishing
- 2 cans (29 oz / 800g each) white hominy, rinsed and drained
- 2 tablespoons dried Mexican oregano
For Serving
- 1/2 head green cabbage, finely shredded
- 1 bunch red radishes, thinly sliced
- 3 limes, cut into wedges
- Dried oregano and red chili flakes
- Warm corn tortillas or tostadas
Instructions
- 1
Place the pork shoulder chunks, neck bones, halved onion, head of garlic, and salt in a large stockpot or Dutch oven.
- 2
Cover with 4 quarts of water and bring to a boil; skim off any grey foam that rises to the surface to ensure a clear broth.
- 3
Reduce heat to low, cover partially, and simmer for about 1.5 to 2 hours until the pork is very tender but not yet falling apart.
- 4
While the pork simmers, toast the guajillo and ancho chiles in a dry skillet over medium heat for 30 seconds per side until fragrant but not burnt.
- 5
Place the toasted chiles in a bowl of hot water and soak for 20 minutes; blend the soaked chiles with 1 cup of their soaking liquid, the 2 garlic cloves, and cumin until completely smooth.
- 6
Heat 1 tablespoon of oil in a small skillet and carefully pour in the chile puree (it may splatter); fry the sauce for 5 minutes, stirring constantly, then strain it through a fine-mesh sieve into the main pork pot.
- 7
Add the rinsed hominy to the pot and continue to simmer for another 30 to 45 minutes, allowing the hominy to 'bloom' and the flavors to meld.
- 8
Remove the onion halves and the head of garlic; taste the broth and add more salt if necessary.
- 9
Remove the pork chunks, shred them coarsely with two forks, and return the meat to the pot.
- 10
Serve the hot stew in deep bowls, allowing guests to pile on cabbage, radishes, a squeeze of lime, and a pinch of oregano.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 615 kcal
- Protein
- 42 g
- Carbs
- 34 g
- Fat
- 36 g
- Fiber
- 8 g
- Sugar
- 4 g
- Sodium
- 1280 mg
Tips
- → For the best texture, use Mexican oregano rather than Mediterranean; it has a citrusy, camphor-like profile that cuts through the fat of the pork.
- → If your broth tastes thin, mash a half cup of the hominy against the side of the pot and stir it back in to release natural starches.
- → Always strain your chile puree. Even a high-powered blender can leave behind small bits of tough chile skin that ruin the velvety mouthfeel of the broth.
FAQ
Can I make this pozole rojo recipe in a slow cooker?
Yes. Place the pork, aromatics, and water in the slow cooker on low for 7-8 hours. Add the fried chile puree and hominy during the last hour of cooking.
Why does my pozole broth look orange instead of deep red?
This usually happens if the chiles aren't toasted enough or if you didn't 'fry' the salsa in oil before adding it to the broth. Frying deepens the pigment and flavor of the chiles.
How do I store and reheat leftovers?
Pozole actually tastes better the next day. Store in an airtight container for up to 4 days. Reheat gently on the stove, adding a splash of water if the hominy has absorbed too much liquid.
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