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Traditional Pozole Rojo with Pork

Close-up of a white bowl filled with steaming Pozole rojo, showing hominy and shredded meat in a deep red broth.
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Make a rich, traditional Mexican hominy stew featuring tender pork simmered in a deep red chile broth. This recipe is perfect for holiday gatherings.

Ingredients

Scale
  • 4 lb pork shoulder, cut into 2-inch chunks
  • 1 large white onion, halved
  • 4 cloves garlic, smashed
  • 1 tablespoon salt
  • 1 teaspoon dried oregano
  • 1 (29 ounce) can white hominy, drained and rinsed
  • 12 dried guajillo chiles, stems and seeds removed
  • 4 dried ancho chiles, stems and seeds removed
  • 4 cups water, for soaking chiles
  • 1/2 cup reserved pork cooking liquid
  • For Serving: shredded cabbage or lettuce, sliced radishes, diced white onion, lime wedges, dried Mexican oregano

Instructions

  1. Place the pork shoulder, onion halves, smashed garlic, salt, and oregano in a large pot or Dutch oven. Cover with water by about two inches. Bring to a boil, then reduce heat, cover partially, and simmer until the pork is very tender, about 2 to 2.5 hours. Skim off any foam that rises to the top during the first 30 minutes.
  2. Remove the pork from the pot and set aside to cool slightly. Strain the cooking liquid into a bowl, reserving 1/2 cup for the chile sauce. Discard the boiled onion and garlic. Shred the pork using two forks.
  3. While the pork cooks, prepare the chile sauce. Place the dried guajillo and ancho chiles in a small saucepan. Cover with 4 cups of fresh water and bring to a simmer. Cook for 15 to 20 minutes until the chiles are soft.
  4. Transfer the softened chiles and their soaking water to a blender. Add the reserved 1/2 cup of pork cooking liquid. Blend until completely smooth. Strain the chile mixture through a fine-mesh sieve into a clean bowl, pressing down on the solids to extract all the liquid. Discard the solids left in the sieve. This straining step is key for a smooth sauce.
  5. Return the shredded pork to the large pot. Add the drained hominy and the strained red chile sauce. Add enough of the reserved pork cooking liquid to reach your desired stew consistency; you may not need all of it.
  6. Bring the stew to a gentle simmer over medium-low heat. Cook uncovered for at least 30 minutes, allowing the flavors to meld. Taste and adjust salt if needed.
  7. Serve the pozole hot in bowls. Set out the garnishes so each person can customize their own bowl with cabbage, radishes, onion, and a squeeze of lime. This stew is a wonderful alternative to standard meal planning for a special occasion.

Notes

  • For the deepest color and flavor, do not skip straining the blended chiles.
  • If you prefer a less intense flavor, you can substitute some of the dried chiles with New Mexico chiles.
  • This stew tastes even better the next day, making it good for batch cooking.

Nutrition

Find it online: https://carlacooking.com/pozole-rojo-traditional-pork-chile-soup/