Pozole Rojo
Pozole rojo is a slow-simmered stew built on pork shoulder and dried red chiles. The hallmark is the hominy—large, nixtamalized corn kernels that bloom into chewy pillows in the broth. Success depends on giving the pork enough time to shred under the weight of a fork and ensuring the chile sauce is strained until it is silk-smooth.
Patience is your primary ingredient.
The broth needs time to extract the collagen from the pork, so do not rush the simmer. Have your garnishes ready before you start, as the soup demands specific textures for contrast.
- Large heavy-bottomed stockpot
- Blender
- Fine-mesh sieve
- Tongs
What goes in.
- 3 lbpork shoulder, cut into 2-inch chunks
- 2 (29 oz) canswhite hominy, rinsed and drained
- 5dried guajillo chiles, stems and seeds removed
- 3dried ancho chiles, stems and seeds removed
- 1white onion, quartered
- 6 clovesgarlic, peeled
- 1 tspdried Mexican oregano
- 1/2 tspground cumin
- To tasteKosher salt
Rehydrate and Refine
Soak the dried chiles in hot water until soft, then blend them with garlic and a splash of the soaking liquid. You must pass this paste through a fine-mesh sieve into the pot to remove the tough chile skins, leaving behind only the vibrant, concentrated liquid.
The method.
Sear the pork
In the stockpot over medium-high heat, brown the pork chunks in small batches. Remove and set aside.
Build the base
Return the pork to the pot. Add 4 quarts of water, the quartered onion, and 3 cloves of garlic. Bring to a boil, then reduce heat to low and simmer for 2 hours, skimming the foam from the surface as it appears.
Prepare the sauce
While the pork simmers, soak the dried chiles in boiling water for 20 minutes. Blend them with the remaining garlic, oregano, and cumin. Strain the mixture into a bowl.
Combine
After the pork has simmered for 2 hours, stir in the hominy and the strained chile sauce. Simmer for an additional hour until the pork pulls apart easily with a fork.
Finish
Season with salt. Taste the broth; it should be deep and grounded, not overly acidic.
Other turns to take.
Chicken Pozole
Replace the pork shoulder with bone-in, skin-on chicken thighs. Reduce the cooking time for the meat to 45 minutes before adding the hominy.
When it doesn't go to plan.
Serve with a platter of shredded cabbage, thinly sliced radishes, fresh lime wedges, and dried oregano so each person can season their own bowl.
If the broth looks thin, smash a few pieces of hominy against the side of the pot to thicken the liquid with the starch.
Pozole is always better the next day; store it in the refrigerator to allow the flavors to deepen.
The ones that keep coming up.
Can I use canned hominy?
Yes, canned hominy is standard. Just ensure you rinse it thoroughly under cold water to remove the metallic taste from the canning liquid.
How do I know the pork is done?
The pork is ready when you can press a piece against the side of the pot with a wooden spoon and it falls into distinct, tender fibers.
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