There is something truly comforting and festive about a hearty bowl of Pozole Rojo Recipe, a traditional Mexican stew bursting with rich flavors and vibrant colors. This dish combines tender pork shoulder, hominy, and a deep, smoky red chile broth that warms you from the inside out. Whether you’re gathering friends, celebrating a special occasion, or craving a soul-satisfying meal, this pozole rojo is an absolute showstopper that will have everyone coming back for seconds!
Ingredients You’ll Need
These ingredients might seem simple, but each one plays a crucial role in creating the authentic taste, texture, and beautiful red hue of Pozole Rojo Recipe.
- 2 pounds pork shoulder: The star protein, providing tenderness and rich flavor after slow cooking.
- 2 (15 oz) cans hominy, drained: Adds a chewy, satisfying bite and soaks up the broth’s spicy essence.
- 4 dried guajillo chiles: These give the broth its signature smoky and mildly spicy flavor with a vibrant red color.
- 2 dried ancho chiles: Contribute a deep, fruity warmth that balances the heat perfectly.
- 6 garlic cloves, divided: Offer a fragrant pungency that infuses the broth and meat.
- 1 onion, halved: Brings natural sweetness and depth to the stew.
- 2 bay leaves: Impart subtle earthy notes that round out the flavors.
- 1 teaspoon Mexican oregano: Essential for a slightly citrusy, herbal undertone classic to Mexican cuisine.
- 4 cups chicken broth: Acts as the savory base, enhancing every ingredient.
- Salt, to taste: Brings all the elements together and enhances the natural flavors.
- Pepper, to taste: Adds a subtle heat and complexity.
- Water, as needed: Used to simmer the pork until perfectly tender.
- Toppings: Shredded cabbage, sliced radishes, chopped onion, lime wedges, dried oregano, tostadas or tortilla chips—these fresh and crunchy accompaniments elevate every spoonful.
How to Make Pozole Rojo Recipe
Step 1: Prepare the Pork
Begin by cutting the pork shoulder into large chunks and seasoning it generously with salt. Place the meat in a large stockpot along with half an onion, three garlic cloves, two bay leaves, and cover with enough water. Let this gently simmer for about 1.5 hours until the pork is meltingly tender. Don’t forget to skim off the foam that rises—it keeps your broth clear and clean.
Step 2: Toast and Soak the Chiles
While the pork cooks, remove the stems and seeds from your dried guajillo and ancho chiles. Toast them lightly in a dry pan for about 30 seconds on each side until you can smell their rich fragrance. Then, soak the toasted chiles in hot water for 15 minutes to soften, which will release their beautiful deep red colors and earthy flavors.
Step 3: Make the Chile Puree
After soaking, blend the softened chiles together with the remaining three garlic cloves, the other half of the onion, Mexican oregano, and about 1 cup of the soaking liquid or pork broth until silky smooth. If you prefer a smoother stew, go ahead and strain the puree, but a little texture adds character to the Pozole Rojo Recipe.
Step 4: Combine and Simmer
Return the shredded pork to the pot along with your chile puree, drained hominy, and chicken broth. Simmer everything uncovered for 30 minutes, allowing all those flavors to marry beautifully. Taste at the end and adjust salt and pepper as needed to suit your palate.
Step 5: Serve Hot with Toppings
Finally, ladle your steaming pozole rojo into bowls and pile on the toppings: crisp shredded cabbage, crunchy radishes, fresh chopped onion, zesty lime wedges, and a sprinkle of dried oregano. Don’t forget tostadas or tortilla chips on the side for that amazing crunch. This is when the dish truly shines, letting everyone customize each spoonful!
How to Serve Pozole Rojo Recipe
Garnishes
Garnishes are what turn this Pozole Rojo Recipe from comforting stew to a festive celebration in a bowl. The crisp cabbage adds freshness, radishes bring peppery crunch, lime wedges offer bright citrus zing, and the sprinkle of dried oregano enhances the herbal aroma. The diced onion adds a pungent bite, perfect for balancing the rich broth.
Side Dishes
Pozole rojo pairs wonderfully with simple, complementary sides like warm tostadas or tortilla chips for scooping, or even refried beans and Mexican rice for a fuller feast. A cold Mexican cerveza or a refreshing agua fresca will round out the meal perfectly.
Creative Ways to Present
If you’re serving guests, consider setting out a “pozole bar” with bowls of each topping so everyone can customize to their heart’s desire. You can also serve the stew in small bowls as an appetizer or in large bowls for a hearty main course. Adding a dash of hot sauce or a sprinkle of queso fresco can add your own creative twist.
Make Ahead and Storage
Storing Leftovers
Pozole rojo flavors deepen when left overnight, so storing leftovers in an airtight container in the refrigerator is ideal. It will keep well for up to 3-4 days and tastes even more delicious the next day.
Freezing
You can freeze pozole rojo for longer storage. Portion it into freezer-safe containers or bags, leaving some room for expansion. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
When reheating, warm gently on the stovetop over medium heat, stirring occasionally to prevent sticking. Add a splash of water or broth if the stew has thickened too much. Top with fresh garnishes just before serving to keep that brightness and crunch.
FAQs
What makes Pozole Rojo different from other types of pozole?
Pozole rojo stands out due to its vibrant red chile broth made chiefly from guajillo and ancho chiles, giving it a smoky, slightly spicy flavor that is distinct from green or white pozole varieties.
Can I use chicken instead of pork in this Pozole Rojo Recipe?
Absolutely! While pork shoulder is traditional, chicken thighs can be a great alternative. You’ll want to adjust the cooking time since chicken cooks faster, ensuring it remains tender and juicy.
Is hominy necessary for Pozole Rojo?
Yes, hominy is a fundamental ingredient that gives pozole its unique texture and authenticity. It’s large, softened corn kernels that have been nixtamalized, and it soaks up all the wonderful flavors of the stew.
How spicy is Pozole Rojo?
The heat level depends on the chiles used and how much chile puree you add. Guajillo and ancho chiles offer mild to moderate heat with a rich smoky flavor, making Pozole Rojo flavorful without overwhelming spiciness unless you add extra hot chile or hot sauce toppings.
Can I make Pozole Rojo Recipe in a slow cooker?
Yes! You can brown the pork first, then transfer all ingredients to a slow cooker and cook on low for 6-8 hours or until the pork is tender. Add the chile puree and hominy in the last 30 minutes to preserve their flavors and textures.
Final Thoughts
Trying this Pozole Rojo Recipe is like taking a warm, delicious journey to the heart of Mexican comfort food. Its deep flavors and rich textures make it the perfect dish for sharing with loved ones on any occasion. Trust me, once you make it, it’ll become one of your favorite go-to recipes that you’ll want to enjoy again and again!
Print
Pozole Rojo Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
Pozole Rojo is a traditional Mexican hearty soup made with tender pork shoulder, hominy, and a rich, flavorful red chile broth. This comforting stew simmers meat and roasted dried chiles to create a deep and vibrant taste, perfect for serving with fresh toppings like shredded cabbage, radishes, onion, lime, and tortilla chips.
Ingredients
Meat and Broth
- 2 pounds pork shoulder
- 1/2 onion
- 3 garlic cloves
- 2 bay leaves
- Salt, to taste
- Water, as needed to cover pork
Chile Puree
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 3 garlic cloves
- 1/2 onion
- 1 teaspoon Mexican oregano
- 1 cup soaking liquid from chiles or pork broth
Final Soup Additions
- 2 (15 oz) cans hominy, drained
- 4 cups chicken broth
- Salt, to taste
- Pepper, to taste
Toppings
- Shredded cabbage
- Sliced radishes
- Chopped onion
- Lime wedges
- Dried oregano
- Tostadas or tortilla chips
Instructions
- Prepare the Pork: Cut the pork shoulder into large chunks and season with salt. Add to a large stockpot along with 1/2 onion, 3 garlic cloves, 2 bay leaves, and enough water to cover the meat. Bring to a simmer and cook gently for 1.5 hours until the pork is very tender. Skim off any foam that forms on the surface.
- Prepare the Chiles: Remove stems and seeds from the guajillo and ancho chiles. Toast them lightly in a dry pan over medium heat for about 30 seconds per side until they become fragrant. Then soak the toasted chiles in hot water for 15 minutes to soften.
- Make the Chile Puree: In a blender, combine the soaked chiles with 3 garlic cloves, 1/2 onion, Mexican oregano, and 1 cup of the soaking liquid or pork broth. Blend until smooth. For a smoother texture, strain the puree if desired.
- Combine and Simmer: Remove the pork from the pot, shred it, and return it to the pot. Add the chile puree, drained hominy, and 4 cups of chicken broth. Simmer uncovered for 30 minutes to allow flavors to meld. Season with salt and pepper to taste.
- Serve: Ladle the pozole hot into bowls. Garnish with shredded cabbage, sliced radishes, chopped onion, lime wedges, and dried oregano. Serve alongside tostadas or tortilla chips for added crunch.
Notes
- Skimming the foam during the pork simmering helps achieve a clearer broth.
- Chiles can be strained for a smoother broth or left with some texture depending on preference.
- Adjust salt and pepper at the end for the best balance of flavors.
- Toppings add freshness and crunch that contrast the rich stew.
- Use freshly made chicken broth for deeper flavor if possible.
