Pozole Rojo

30 mins Prep Time

3 hours 30 mins Cook Time

Written By

Vicky Tran

This dish is served very widely in Mexico as an everyday dish but is also served quite often around festivities like Christmas and New years.

Not that pork shoulder braised with chilies and hominy for several hours until fork-tender needs a reason to be made, but let me humour you. At its core lies the 3 distinguishing ingredients: the pork (or sometimes chicken), the hominy, and the ‘Chile’ sauce, but wait… there’s more! Pozole is often served with an array of do-as-you-please garnishes or ‘toppings’. From shaved cabbage and radish, to cheese and crema, to crispy tortillas and fresh cilantro, with so many possible combinations it’ll feel like a new bowl with every topping iteration.

Ingredients

Pozole Rojo

2 pounds pork shoulder, preferably bone-in
8 cups low sodium chicken stock
4 cups canned hominy, drained
1 large Spanish onion, small dice
4 garlic cloves, minced
2 garlic cloves, smashed
2 tablespoons canola oil
2 teaspoons dried oregano (Mexican preferred)
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon ground coriander
2 bay leaves, whole
Freshly ground black pepper, to taste
2 pieces roma tomatoes, large dice
2 whole dried ancho chilis, stems and seeds removed
2 whole dried chili de arbol, stems and seeds removed
2 whole dried guajillo chilies, stems and seeds removed

Optional Garnishes

1 cup white cabbage, shaved
1 cup crushed tortilla chips
1/2 cup crumbled cotija cheese
1/2 cup red radishes, shaved
1/2 cup red onions, thinly sliced
1/4 cup fresh cilantro, chopped
2 limes, sliced
2 jalapeño peppers, sliced
1 avocado, sliced

Directions

Chile Sauce

2 Steps

Step 1

Place the dried ancho, guajillo and chili de arbol chilies that have had their stems and seeds removed into a large bowl and cover with boiling water. Place a bowl or plate on top to keep submerged and allow to steep until soft, approximately 15 minutes.
Step 2

Take the softened peppers out of the bowl and transfer to a blender, add in 1 cup of the steeping liquid, the smashed garlic cloves and diced tomatoes and blend until smooth. Set aside.

Pozole

10 Steps

Step 1

Season the exterior of the pork shoulder piece with half of the kosher salt and some freshly cracked black pepper.
Step 2

Pre-heat a large braising pot or Dutch oven on medium-high heat, add in the canola oil and begin searing the pork shoulder on all sides until golden brown, approximately 3-4 minutes per side.
Step 3

Once all sides of the pork shoulder are browned, remove from the pot, lower the heat to medium and add in the diced onions, cook until softened and just lightly colored, approximately 5 minutes. Be sure to scrape up any browned bits from the bottom of the pot.
Step 4

Add in the minced garlic, ground coriander, ground cumin, oregano, bay leaves and remaining kosher salt. Cook for an additional 2 minutes until spices become fragrant.
Step 5

Add chicken stock and half of the chile sauce to start, mix. Return the seared pork shoulder to the pot.
Step 6

Bring to a simmer, cover and allow to to cook for 2 hours and 30 minutes, flipping the pork shoulder halfway through.
Step 7

After two and a half hours, add in the drained hominy and simmer for an additional 30-45 minutes until the pork is very tender and falling apart.
Step 8

Remove the pork and transfer to a cutting board and rough chop using a knife.
Step 9

Return the shredded pork to the pot, stir to combine and adjust seasoning and consistency with additional salt, chile sauce and chicken stock if necessary.
Step 10

Serve with all desired garnishes on the side.