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Authentic Pozole Rojo Recipe Easy Homemade Tender Pork Comfort Meal

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A traditional Mexican stew featuring tender pork shoulder simmered in a rich, smoky red chile broth with hominy, perfect for cozy dinners and casual gatherings.

Ingredients

Scale
  • 3–4 lbs pork shoulder, cut into large chunks
  • 5–6 dried guajillo chiles, stemmed and seeded
  • 3–4 dried ancho chiles, stemmed and seeded
  • 2 cups hominy (canned or soaked dried), drained and rinsed
  • 1 large white onion, roughly chopped
  • 4–5 garlic cloves, peeled
  • 2 bay leaves
  • 6 cups chicken broth or stock (low-sodium preferred)
  • Salt and black pepper to taste
  • 1 tsp oregano, preferably Mexican oregano
  • Optional fresh garnishes: shredded cabbage, radish slices, lime wedges, chopped cilantro, diced onion, tostadas or tortilla chips

Instructions

  1. Prepare the chiles: Remove stems and seeds from guajillo and ancho chiles. Toast lightly in a dry skillet over medium heat for 1-2 minutes per side until fragrant. Soak in hot water for about 15 minutes until softened.
  2. Make the chile sauce: Drain chiles, reserving 1 cup of soaking liquid. In a blender, combine chiles, reserved liquid, garlic cloves, and half the onion. Blend until smooth. Add more liquid if needed. Strain through a fine sieve for a smoother sauce.
  3. Brown the pork: Pat pork dry and season with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Brown pork pieces in batches, about 3-4 minutes per batch. Remove and set aside.
  4. Build the stew base: In the same pot, sauté remaining onion until translucent, about 3 minutes. Add chile sauce and stir for 1-2 minutes.
  5. Simmer the pozole: Return pork to pot. Add hominy, bay leaves, oregano, and chicken broth. Bring to a boil, then reduce heat to low and cover. Simmer gently for 1.5 to 2 hours until pork is fork-tender. Add broth or water if liquid reduces too much.
  6. Final seasoning and serve: Remove bay leaves. Adjust salt and pepper to taste. Serve hot with garnishes like shredded cabbage, radishes, lime wedges, chopped onion, cilantro, and tostadas or tortilla chips.

Notes

Toast chiles lightly to avoid bitterness. Browning pork adds depth of flavor. Slow simmering ensures tender pork and rich broth. Strain chile sauce for smooth texture. Garnishes add freshness and crunch. Can pressure cook pork for 45 minutes as a time-saving option. Soaking chiles is essential for smooth sauce. Adjust spice level by varying chile amounts. Leftovers improve in flavor after a day. Freeze up to 3 months.

Nutrition

Keywords: pozole rojo, pork stew, Mexican recipe, hominy, guajillo chiles, ancho chiles, comfort food, slow simmer, traditional Mexican stew

Find it online: https://lucydishes.com/authentic-pozole-rojo-recipe-easy-homemade-tender-pork-comfort-meal/