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Bowl of Pork Pozole Rojo topped with cabbage, radishes, cilantro, avocado, and hominy in rich red broth.

Pork Pozole Rojo

5 from 1 vote
A rich and flavorful Mexican stew filled with tender pork, hominy, and a spicy red chile broth – perfect for cozy meals.
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Prep Time 20 minutes
Cook Time 4 hours
Chill Time 20 minutes
Total Time 4 hours 40 minutes
Servings: 8
Course: Main Dish
Cuisine: Mexican
Calories: 520
Ingredients Method Nutrition Notes

Ingredients
  

Red Chile Sauce
  • 4 cups water for blending the chilies
  • 6 guajillo chilies stemmed and seeds removed mild flavorful chili
  • 4 ancho chilies stemmed and seeds removed mild smoky chili
  • 4 morita chilies stemmed and seeds removed slightly smoky sweet flavor
  • 2-4 chile de arbol stemmed and seeds removed for heat
  • 2 teaspoons ground cumin adds earthy flavor
  • 4 garlic cloves peeled adds depth
  • 2 teaspoons Mexican oregano traditional herb for pozole
  • 3 tablespoons white vinegar for tanginess
  • 2 teaspoons kosher salt for seasoning
Pozole
  • 2 tablespoons neutral oil such as vegetable or canola oil
  • 4 lbs bone-in pork shoulder or butt tender cut perfect for braising
  • 1 white onion thinly sliced adds sweetness
  • 2 fresh bay leaves adds fragrance
  • 6 cups chicken stock homemade or store-bought
  • 32 oz canned white hominy drained and rinsed key ingredient for pozole
Toppings
  • Thinly shredded cabbage adds crunch
  • Sliced radishes adds freshness
  • Diced white onion adds crunch and sharpness
  • Cilantro for garnish
  • Limes for squeezing over the pozole
  • Diced avocado for creaminess
  • Warm tortillas for dipping

Method
 

  1. Make the red chile sauce: Add water and all dried chilies to a saucepan. Bring to a gentle simmer for 5 minutes. Let the chilies sit in the hot water for 10 minutes. Carefully transfer the chilies and liquid to a blender with garlic, cumin, oregano, vinegar, and salt. Blend until smooth. Set aside.
  2. Preheat the oven to 350°F.
  3. Sear the pork: Trim excess fat from the pork (leaving about ⅛ inch of fat). Pat the pork dry and season all over with salt and pepper. Heat oil in a large Dutch oven over medium heat. Once the oil is hot, sear the pork for 4-5 minutes per side.
  4. Braise the pork: Add sliced onion and pour the red chile sauce over the pork. Add bay leaves, cover, and transfer to the oven. Braise for 3 hours, turning the pork halfway through, until tender.
  5. Shred the pork: Remove the Dutch oven from the oven and let the pork rest for 20 minutes. Transfer pork to a cutting board and shred into large pieces, discarding excess fat.
  6. Simmer the pozole: Return the shredded pork and bone to the Dutch oven. Add chicken stock and hominy. Simmer for 45 minutes. Remove the bone and bay leaves. Adjust the consistency with additional stock if needed. Season to taste with salt and pepper.
  7. Serve: Ladle the pozole into bowls and top with shredded cabbage, sliced radishes, diced onion, cilantro, lime wedges, and warm tortillas for dipping.

Nutrition

Serving: 450gCalories: 520kcalCarbohydrates: 45gProtein: 38gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 900mgPotassium: 850mgFiber: 6gSugar: 3gVitamin A: 15IUVitamin C: 35mgCalcium: 4mgIron: 20mg

Notes

Pozole Rojo is a cozy, comforting dish perfect for colder weather. The tender pork paired with the spicy broth is best enjoyed with fresh toppings like shredded cabbage, radishes, and avocado.

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