Authentic Pozole Rojo Recipe: A Flavorful Mexican Pork Stew

Craving authentic Mexican cuisine? Pozole rojo, a hearty pork and hominy stew, satisfies with rich flavors. This pozole rojo recipe brings the taste of Mexico to your kitchen. Discover how to make this traditional dish in four easy steps.

What is Pozole Rojo?

Now, let's explore the star of our culinary journey. Pozole Rojo is a rich Mexican soup with deep roots. This hearty dish dates back to Aztec times. It blends tender pork shoulder with hominy corn in a spicy red broth.

Pozole Rojo is the heart of Mexican comfort food.

The red color comes from dried chiles like ancho and guajillo. These peppers give the soup its signature flavor and heat. Pozole Rojo often graces tables during special events and holidays in Mexico.

Essential Ingredients for Pozole Rojo

Pozole Rojo needs key items to shine. You'll need pork, hominy, and special chiles to make this tasty Mexican stew.

Pork shoulder

Pork shoulder is the star of pozole rojo. This cut comes from the pig's upper front leg. It has lots of fat and connective tissue. These break down during slow cooking. The result? Tender, flavorful meat that shreds easily.

For pozole rojo, you'll need 3-4 pounds of pork shoulder. Cut it into bite-sized pieces before cooking. Trim off excess fat first. This helps the meat cook evenly and keeps the stew from getting too greasy.

Hominy

Hominy is a key ingredient in pozole rojo. It's made from corn kernels soaked in lime water. This process makes the corn puff up and get bigger. You'll need 3 cans of hominy for this recipe.

White or yellow hominy works well.

Hominy adds a unique texture and flavor to pozole rojo.

Ancho and guajillo chiles

Moving from hominy, let's explore the key chiles in pozole rojo. Ancho and guajillo chiles form the backbone of this dish's flavor. Ancho chiles offer a mild to medium heat with a smoky taste.

Guajillo chiles bring a sweet, fruity note to the mix. For extra kick, chiles de arbol add spice and nuttiness. Use 5 dried ancho chiles, 5 dried guajillo chiles, and 2 dried chiles de arbol in your pozole.

These chiles create a rich, complex sauce that defines authentic pozole rojo.

Garlic, onion, and Mexican oregano

Garlic, onion, and Mexican oregano form the flavor base of pozole rojo. You'll need 6 cloves of garlic and 1 medium onion. Add 1 tablespoon of Mexican oregano for an authentic taste.

These ingredients create a rich, savory blend. They mix with chiles to make a tasty sauce. The garlic adds punch, while onion brings sweetness. Mexican oregano offers a unique, earthy flavor.

Step-by-Step Cooking Instructions

Making pozole rojo is easy. Follow our simple steps to create this tasty Mexican stew.

Preparing the pork

Preparing pork for pozole rojo is key to a tasty dish. Follow these steps for perfect results:

1. Cut 3 pounds of pork shoulder into 1-inch cubes.
2. Heat oil in a large pot over medium-high heat.
3. Add pork cubes to the pot in batches. Don't crowd the pan.
4. Sear each batch for 3-4 minutes until brown on all sides.
5. Remove browned pork and set aside.
6. In the same pot, add 1 chopped onion and 4 minced garlic cloves.
7. Cook for 2 minutes until soft.
8. Return pork to the pot.
9. Add 4 quarts of water and 3 bay leaves.
10. Stir in 1 teaspoon of coarse salt.
11. Bring to a boil, then lower heat to simmer.
12. Cook for 2 hours or until pork is tender.

Next, we'll look at making the chile sauce for our pozole rojo.

Making the chile sauce

Chile sauce gives pozole its rich flavor and color. Here's how to make it:

• Toast dried chiles in a hot pan for 30 seconds per side
• Soak chiles in hot water for 30 minutes to soften
• Blend softened chiles with 2 cups soaking liquid
• Strain sauce through a fine mesh sieve
• Heat 2 tablespoons oil in a pot over medium heat
• Cook sauce for 5 minutes, stirring often
• Add 4 cups chicken broth and 2 teaspoons cumin
• Simmer for 10 minutes until slightly thickened

Simmering the stew

After making the chile sauce, it's time to simmer the stew. This step brings all the flavors together and makes the pork tender.

• Add the chile sauce to the pot with pork and hominy.
• Bring the mixture to a boil over medium-high heat.
• Lower the heat to medium-low and let it simmer for 2 hours.
• Stir the stew every 30 minutes to prevent sticking.
• Check the pork after 1.5 hours. It should be very tender.
• Taste and add salt if needed.
• The stew is ready when the pork falls apart easily.
• Turn off the heat and let it sit for 10 minutes before serving.

Variations of Pozole Rojo

Pozole Rojo can be made in different ways. You can use an Instant Pot or slow cooker for easier cooking.

Instant Pot method

Instant Pot makes pozole rojo quick and easy. You'll have a tasty Mexican stew in no time.

• Set Instant Pot to sauté mode. Brown pork pieces in batches.
• Add onions, garlic, and spices. Cook until fragrant.
• Pour in broth, hominy, and chile sauce. Stir well.
• Close lid and pressure cook for 40 minutes.
• Let pressure release naturally for 10 minutes.
• Open lid and shred pork. Adjust seasoning.
• Ladle into bowls. Top with radish, lime, and cilantro.

Slow cooker method

Slow cookers make pozole rojo easy. This method saves time and effort.

1. Prep ingredients: Cut pork into chunks. Rinse hominy. Blend chiles, garlic, and onion.
2. Layer in cooker: Add pork, hominy, and chile sauce. Pour in broth.
3. Set and forget: Cook on low for 6-8 hours. Stir once halfway through.
4. Check doneness: Pork should fall apart easily with a fork.
5. Adjust seasoning: Add salt and oregano to taste.
6. Serve hot: Ladle into bowls. Top with radish, lime, and cilantro.

Next, we'll look at serving suggestions for your pozole rojo.

Serving Suggestions

Pozole Rojo tastes best with fresh toppings. Add sliced radishes, lime wedges, and chopped cilantro to your bowl.

Toppings: radish, lime, cilantro

Pozole Rojo tastes great with fresh toppings. These add crunch and zest to the rich stew.

• Radishes: Slice them thin. They give a crisp, peppery bite.
• Lime: Squeeze wedges over the soup. The juice adds tang and brightens flavors.
• Cilantro: Chop it fine. This herb brings a fresh, citrusy note.
• Shredded cabbage: Adds crunch and mild flavor.
• Diced onions: Offer a sharp, sweet taste.
• Avocado slices: Provide creamy texture.
• Tortilla chips: Crush for extra crunch.
• Chile peppers: Mince for added heat.

Accompaniments: tortilla chips, bread

Pozole's toppings add zest. Its accompaniments bring crunch and comfort. Here's what to serve with your pozole:

1. Tortilla chips: Crispy corn chips offer a satisfying crunch. They soak up the broth and add texture to each bite.
2. Bread: Warm, crusty bread is perfect for dipping. It soaks up the rich flavors of the stew and makes the meal more filling.
3. Tostadas: These flat, crispy tortillas can be used as a base. Top them with pozole for a crunchy twist on the classic dish.
4. Bolillos: These Mexican rolls have a crisp crust and soft inside. They're great for mopping up every last drop of broth.
5. Saltine crackers: These simple crackers add a salty crunch. They're a common choice in many Mexican homes.

Tips for Perfect Pozole Rojo

Want tasty pozole rojo? Season it well and get the right thickness. These tips will make your soup perfect.

Properly seasoning

Seasoning pozole rojo right makes it taste great. Add ground cumin and Mexican oregano for deep flavor. Salt brings out the pork and hominy taste. Mix spices into the broth as it cooks.

Taste and adjust seasoning near the end. A pinch more salt or oregano can make a big difference.

Don't forget to season the pork before cooking. Rub salt, cumin, and oregano on the meat chunks. This step adds flavor layers to your pozole. Let the seasoned pork sit for 30 minutes before cooking.

The spices will soak in and make the meat tastier.

Achieving the right consistency

Pozole rojo needs the right thickness. A good pozole has a broth that's not too thin or thick. You want it to coat your spoon but still be soupy. Simmer the stew until the pork is tender and falls apart easily.

This takes about 2-3 hours. The hominy should be soft but not mushy. If the broth gets too thick, add more stock or water. If it's too thin, let it cook longer to reduce. Taste and adjust the seasoning as it cooks.

The final result should be a rich, flavorful broth with tender meat and plump hominy.

Storage and Reheating Tips

Pozole rojo tastes even better the next day. Here's how to store and reheat it:

• Keep pozole in an airtight container in the fridge for 3-5 days.
• Freeze pozole for up to 3 months in freezer-safe bags or containers.
• Thaw frozen pozole in the fridge overnight before reheating.
• Reheat pozole on the stove over medium heat, stirring often.
• Add a splash of broth or water if the pozole is too thick when reheating.
• Microwave small portions in 1-minute bursts, stirring between each.
• Garnish reheated pozole with fresh toppings like radish and cilantro.

Let's explore some tasty ways to serve this flavorful Mexican pork stew.

Conclusion

Pozole Rojo brings Mexican flavor to your table. This hearty pork stew warms you up on cold days. You'll love the mix of tender meat and soft hominy. Add your favorite toppings for extra crunch and zest.

Try this recipe soon – it's sure to become a family favorite.

FAQs

1. What's pozole rojo?

Pozole rojo is a traditional Mexican soup. It's made with tender pork, hominy, and red chiles. This hearty stew is popular for celebrations.

2. How do I make pozole rojo?

Start by cooking pork in a large Dutch oven. Add hominy and a blend of guajillo and ancho chiles. Simmer until the meat is tender. Serve with toppings like radishes and lime.

3. Can I use a pressure cooker for pozole?

Yes! A pressure cooker speeds up cooking. It makes the pork soft faster. Just adjust the cooking time. The flavor will be just as good as the stovetop method.

4. What toppings go with pozole rojo?

Common toppings are sliced radishes, shredded lettuce, diced onions, and lime wedges. Some folks add hot sauce or crispy corn tortillas for extra crunch.

5. How long does pozole rojo last in the fridge?

Leftover pozole rojo keeps well. Store it in an airtight container. It'll stay good for 3-4 days in the refrigerator. The flavors often get better with time.

6. Is there a vegetarian version of pozole?

Sure! Skip the pork and use vegetable stock. Add more veggies like carrots and zucchini. You can also try using jackfruit or mushrooms for a meaty texture. The chile base stays the same.