Red Pozole (Pozole Rojo)
Red Pozole (Pozole Rojo)
Ingredients
For the Pork and Broth
- 2 1/2 pounds pork butt, cut into 1-inch cubes, bone reserved
- 12 cups water
- 1/2 white onion, halved
- 4 garlic cloves, peeled
- 2 bay leaves
- 1 tablespoon salt, or to taste
For the Chili Sauce
- 6 guajillo chiles, stems and seeds removed
- 3 ancho chiles, stems and seeds removed
- 2 garlic cloves, peeled
- 1/2 teaspoon cumin, ground
- 1/2 teaspoon Mexican oregano, dried
- 1 cup water
For the Pozole
- 2 cans canned hominy, 15-ounce each, drained and rinsed
For Serving (Optional)
- 1 cup shredded cabbage
- 1/2 cup radishes, thinly sliced
- 1 lime, cut into wedges
- 1/4 cup diced white onion
- 1/4 cup cilantro, chopped
- 1 avocado, diced
- 4 tostadas
Instructions
- 1
Place the cubed pork, pork bone, 12 cups of water, halved white onion, 4 peeled garlic cloves, bay leaves, and 1 tablespoon of salt in a large stockpot or Dutch oven. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the pork is very tender.
⏱️ 120 min
- 2
While the pork is simmering, prepare the chili sauce. Heat a dry skillet over medium heat. Toast the guajillo and ancho chiles for 1-2 minutes per side, until fragrant and slightly softened. Be careful not to burn them.
⏱️ 5 min
- 3
Transfer the toasted chiles to a heatproof bowl and cover with hot water. Let them rehydrate for 20-30 minutes, until very soft.
⏱️ 30 min
- 4
Drain the rehydrated chiles, reserving a small amount of the soaking liquid. Transfer the chiles to a blender along with the 2 peeled garlic cloves, ground cumin, dried Mexican oregano, and 1 cup of fresh water. Blend until completely smooth. If the sauce is too thick, add a tablespoon or two of the reserved chile soaking liquid until desired consistency is reached.
⏱️ 10 min
- 5
Once the pork is tender, remove the pork bone, onion halves, and bay leaves from the pot and discard. Carefully remove the cooked pork cubes and set aside. Strain the broth through a fine-mesh sieve into a clean bowl, pressing on the solids to extract all liquid. Discard the solids.
⏱️ 10 min
- 6
Return the strained broth to the cleaned stockpot. Pour the blended chili sauce through the same fine-mesh sieve into the broth, pressing the solids to ensure only the smooth sauce passes through. Discard any remaining solids in the sieve.
⏱️ 5 min
- 7
Add the cooked pork cubes and the drained and rinsed hominy to the pot with the broth and chili sauce. Bring the pozole to a simmer over medium heat and cook for another 20-30 minutes, allowing the flavors to meld. Taste and adjust salt as needed.
⏱️ 30 min
- 8
Ladle the hot pozole into bowls. Serve with your desired toppings such as shredded cabbage, sliced radishes, lime wedges, diced white onion, chopped cilantro, and diced avocado. Serve with tostadas on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Red Pozole (Pozole Rojo)
Ingredients
For the Pork and Broth
- 2 1/2 pounds pork butt, cut into 1-inch cubes, bone reserved
- 12 cups water
- 1/2 white onion, halved
- 4 garlic cloves, peeled
- 2 bay leaves
- 1 tablespoon salt, or to taste
For the Chili Sauce
- 6 guajillo chiles, stems and seeds removed
- 3 ancho chiles, stems and seeds removed
- 2 garlic cloves, peeled
- 1/2 teaspoon cumin, ground
- 1/2 teaspoon Mexican oregano, dried
- 1 cup water
For the Pozole
- 2 cans canned hominy, 15-ounce each, drained and rinsed
For Serving (Optional)
- 1 cup shredded cabbage
- 1/2 cup radishes, thinly sliced
- 1 lime, cut into wedges
- 1/4 cup diced white onion
- 1/4 cup cilantro, chopped
- 1 avocado, diced
- 4 tostadas
Instructions
- 1
Place the cubed pork, pork bone, 12 cups of water, halved white onion, 4 peeled garlic cloves, bay leaves, and 1 tablespoon of salt in a large stockpot or Dutch oven. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the pork is very tender.
⏱️ 120 min - 2
While the pork is simmering, prepare the chili sauce. Heat a dry skillet over medium heat. Toast the guajillo and ancho chiles for 1-2 minutes per side, until fragrant and slightly softened. Be careful not to burn them.
⏱️ 5 min - 3
Transfer the toasted chiles to a heatproof bowl and cover with hot water. Let them rehydrate for 20-30 minutes, until very soft.
⏱️ 30 min - 4
Drain the rehydrated chiles, reserving a small amount of the soaking liquid. Transfer the chiles to a blender along with the 2 peeled garlic cloves, ground cumin, dried Mexican oregano, and 1 cup of fresh water. Blend until completely smooth. If the sauce is too thick, add a tablespoon or two of the reserved chile soaking liquid until desired consistency is reached.
⏱️ 10 min - 5
Once the pork is tender, remove the pork bone, onion halves, and bay leaves from the pot and discard. Carefully remove the cooked pork cubes and set aside. Strain the broth through a fine-mesh sieve into a clean bowl, pressing on the solids to extract all liquid. Discard the solids.
⏱️ 10 min - 6
Return the strained broth to the cleaned stockpot. Pour the blended chili sauce through the same fine-mesh sieve into the broth, pressing the solids to ensure only the smooth sauce passes through. Discard any remaining solids in the sieve.
⏱️ 5 min - 7
Add the cooked pork cubes and the drained and rinsed hominy to the pot with the broth and chili sauce. Bring the pozole to a simmer over medium heat and cook for another 20-30 minutes, allowing the flavors to meld. Taste and adjust salt as needed.
⏱️ 30 min - 8
Ladle the hot pozole into bowls. Serve with your desired toppings such as shredded cabbage, sliced radishes, lime wedges, diced white onion, chopped cilantro, and diced avocado. Serve with tostadas on the side.
⏱️ 5 min