Pork Pozole Rojo

Pork Pozole Rojo Recipe

Serves: 8
Prep Time: 20 minutes
Cook Time: 2-3 hours

Pozole Rojo is a hearty and flavorful Mexican stew made with pork, hominy, and a rich red chile broth. This traditional dish is perfect for family gatherings or a comforting dinner on a chilly evening.

Ingredients

For the Broth:

• 3 lbs pork shoulder or pork butt, cut into large chunks
• 1 onion, halved
• 6 garlic cloves, peeled
• 2 bay leaves
• 1 tbsp salt
• 10 cups water

For the Chile Sauce:

• 4 dried guajillo chiles, stemmed and seeded
• 4 dried ancho chiles, stemmed and seeded
• 2 dried chiles de árbol (optional, for extra heat)
• 4 cups hot water (for soaking chiles)
• 2 garlic cloves
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp salt

Additional Ingredients:

• 2 (30-ounce) cans hominy, drained and rinsed
• 1 tbsp vegetable oil
• Salt and pepper to taste

For Garnish:

• Shredded cabbage
• Sliced radishes
• Diced onion
• Lime wedges
• Chopped cilantro
• Tortilla chips or tostadas

Instructions

Step 1: Prepare the Broth

1. In a large pot or Dutch oven, combine the pork chunks, onion, garlic cloves, bay leaves, and salt. Add 10 cups of water and bring to a boil over medium-high heat.
2. Once boiling, reduce the heat to low and skim off any foam or impurities that rise to the surface.
3. Cover partially and let simmer for about 2 hours or until the pork is tender and easily shredded. Check occasionally, skimming any foam as needed.

Step 2: Make the Chile Sauce

1. While the pork cooks, prepare the chile sauce. In a medium bowl, soak the dried chiles in 4 cups of hot water for 20 minutes or until softened.
2. Transfer the softened chiles to a blender, along with 2 garlic cloves, cumin, oregano, salt, and about 1 ½ cups of the chile soaking liquid. Blend until smooth.
3. Strain the chile sauce through a fine mesh sieve into a bowl to remove any remaining bits of skin or seeds. Set aside.

Step 3: Combine and Simmer

1. Once the pork is tender, remove it from the pot and set it aside to cool slightly. Strain the broth, discarding the onion, garlic, and bay leaves, then return the broth to the pot.
2. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the strained chile sauce and cook for 5-7 minutes, stirring frequently, until the sauce darkens and thickens slightly.
3. Add the cooked chile sauce to the pot with the strained broth. Stir well to combine.
4. Shred the pork into bite-sized pieces and return it to the pot.
5. Stir in the rinsed hominy. Taste and adjust seasoning with salt and pepper as needed.
6. Simmer the pozole for another 30 minutes to allow the flavors to meld together.

Step 4: Serve and Garnish

1. Ladle the pozole into bowls and top with shredded cabbage, sliced radishes, diced onion, and chopped cilantro.
2. Squeeze fresh lime juice over each serving and add a handful of tortilla chips or a crispy tostada on the side.
3. Enjoy this comforting and flavorful dish with friends and family!

Tips and Variations

• Meat Options: While pork shoulder is traditional, you can substitute chicken for a lighter version or beef for a heartier alternative.
• Hominy: If using dried hominy, soak it overnight and cook it separately until tender before adding it to the stew.
• Make Ahead: Pozole tastes even better the next day. Prepare it in advance and reheat it gently on the stove.
• Spice Level: Adjust the heat by adding more chiles de árbol or using fewer for a milder version.

Nutrition (Per Serving)

• Calories: 420
• Protein: 28g
• Fat: 15g
• Carbohydrates: 40g
• Fiber: 6g
• Sodium: 760mg

This Pork Pozole Rojo is a vibrant and satisfying dish, showcasing the deep flavors of Mexican cuisine. Gather around the table and savor the warmth of this traditional favorite!