Who doesn’t love a delicious pozole rojo with pork? This mouth-watering pork and hominy stew is a staple in Mexican homes. There are different types of pozoles, like white pozole and pozole verde. I lean towards the red because I love the chiles of Mexico. Their flavors are reminiscent of New Mexico Hatch Red Chile, of course, and even the TexMex that I grew up loving in Texas that was made from dried chile. Pozole has a rich history in Mexico, dating back to pre-Hispanic times, and it brings people together for celebrations and family gatherings. Making pozole rojo is not just about the food; it’s about sharing warmth and tradition with loved ones.
What ingredients do you need for this Pozole Rojo?
- Pork ribs
- Pork shoulder
- onion
- bay leaves
- precooked hominy
- guajillo chile
- ancho chile
- chicken bullion
- Mexican orgegano
- cumin seeds
For the garnishes:
- Shredded lettuce or cabbage
- diced white onion
- chopped cilantro
- lime wedges
- sliced radishes
- Mexican oregano
If you are not able to locate the chile in your area, here is a link What tools I use to make the red sauce:https://amzn.to/4rjviCF
I use a Nutribullet because it really pulverizes the chile which omits the necessity to strain the sauce. Here is the link for the model I use because it’s multi purpose: https://amzn.to/4r29Fqd
Here is an additional recipe I think you will love:a favorite – authentic carne con chile colorado.
Here’s the recipe for this delicious bowl of goodness!
Pozole Rojo
Ingredients
- 1 lb pork ribs
- 2 lbs pork shoulder, cubed
- tbsp salt
- 2-4 large garlic cloves, peeled
- 1/2 white onion
- 2-3 14oz cans white hominy, drained
- 3-4 quarts of water adding more as needed
For the Red chile Sauce
- 2 ancho chile
- 8 guajillo chile
- 2 garlic cloves
- 1/4 onion
- 1 tbsp chicken bullion
- 1 tsp Mexican oregano
- 1 tbsp cumin seeds
For the condiments
- shredded lettuce or cabbage
- sliced radishes
- fresh cilantro
- lime wedges
- dried mexican oregano
Instructions
For the pork and broth
- To a large pot add the water and the salt. Add the pork and bring to a boil. Skim off all of the im[urities from the meats and discard. Add the onion, garlic and bay leaves. Reduce the heat to medium low and allow to cook for about an hour and a half or until the pork is tender.
- After the meat is tender, add your hominy and your chile pods. Allow the chile pods to cook a couple of minutes then remove them and place in your blender. Blend until smooth. Add the sauce to the broth, strain if necessary. Continue to cook for about 30 minutes.
- At this point, ladle into bowls and garnish as desired. Enjoy!