Pozole Rojo (Mexican Pork and Hominy Stew)

Holy Pozole, this stew is amazing! Picture it, a bowl filled with brothy stew featuring tender pork, hominy, and a savory red chili sauce. Garnished with cabbage, sliced radishes, fresh herbs, and fresh lime. The deep, rich flavors satisfy your appetite and soothe your soul.

6 to 8 servings

A vibrant bowl of traditional Mexican pozole, garnished with crisp radish slices, fresh cilantro, lime wedges, and shredded cabbage, offering a burst of color and flavor.

Ancho chilis

Guajillo chilis

Chili de arbol

Ingredients:

3 pounds country pork ribs or pork shoulder (cut in 2-inch chunks)

2 pounds pork hocks or split pork feet (Bones and fat contribute significantly to flavor.)

2 tablespoons neutral oil

1/2 onion

1 or 2 celery stocks

2 bay leaves

2 teaspoons salt (or to suit your taste)

1/2 teaspoons peppers

8 to 10 cups of chicken stock or water

Homemade chili sauce or a 28 ounce can of enchilada sauce

1 teaspoon oregano

2 25-ounce cans hominy

Chili Sauce

3 dry ancho chilis

3 dry guajillo chilis

1 or 2 chili de arbol (This pepper brings the heat)

4 cups water

1/4 onion roughly chopped

8 cloves garlic, smashed

1-ounce dark chocolate

1 tablespoon red wine vinegar

1 teaspoon salt

Toppings

Shredded cabbage

Sliced radishes

Diced onions

Cilantro

Lime wedges

In a large soup pot, heat the oil over medium-high heat and brown the pork. Next, add the onion, celery, bay leaves, salt, pepper, and water to the pot. Bring the mixture to a boil, then reduce to a simmer and cover the pot. Cook for 2 to 3 hours until the pork is tender. Remove and discard the onion, celery, and bay leaves. Once the pork is cool enough to handle, shred into large pieces, discarding any bones and fat.

Tender chunks of pork simmering in a savory broth with onion, celery and bay leaves creating a rich and aromatic dish.

Place the shredded pork back into the cooking broth. Stir in the chili sauce, hominy, and oregano. Let it simmer uncovered for another 30 minutes. Taste and adjust the seasoning as needed. Serve the soup in a bowl and add your preferred toppings. Enjoy!

A close-up view of a hearty bowl of red pozole, featuring tender shredded meat and hominy in a rich, flavorful broth, perfectly capturing the essence of this traditional Mexican dish.

To make chili sauce, start by removing the stems and seeds from the peppers. Keep in mind that chili de arbol is quite spicy, so use it sparingly. Put the chilis in a medium pot with 4 cups of water and let them simmer for 7 to 10 minutes. Transfer the softened chilis and 1 cup of the cooking liquid to a blender. Add the remaining ingredients and blend until smooth.

Rich, deep red chilies are soaked and blended into a vibrant and smooth homemade chili sauce, showcasing the beautiful transition from dried peppers to a flavorful base for culinary creations.