Craving something heartwarming and flavorful? Let me introduce you to Pozole Rojo, a beloved traditional Mexican stew that’s made with tender pork, rich red chili sauce, and hominy.
It’s bold, soulful, and a perfect crowd-pleaser for family gatherings or festive dinners.
Why You’ll Love This Dish
- It’s packed with deep, smoky flavors from guajillo chilies.
- Great for meal prep — even better the next day!
- Perfect for cozy evenings or special occasions.
Ingredients
| No. | Ingredient | Quantity |
|---|---|---|
| 1 | Boneless pork shoulder, cubed | 1 lb |
| 2 | Boneless pork loin, cubed | 1 lb |
| 3 | Pork neck bones | 1/2 lb |
| 4 | Water | As needed |
| 5 | Whole head of garlic, peeled | 1 |
| 6 | Salt | To taste |
| 7 | Large plum tomato | 1 |
| 8 | Dried guajillo chilies, stems and seeds removed | 4 oz |
| 9 | Garlic clove | 1 |
| 10 | Dried oregano | 1/4 tsp |
| 11 | Ground cumin | Pinch |
| 12 | Water (for blending) | 2 cups |
| 13 | Canned white hominy, drained | 2 (16 oz) cans |
Optional Toppings
- Shredded lettuce or cabbage
- Diced onion
- Lime wedges
- Radish slices
- Crushed oregano
- Chili flakes or hot sauce (for a spicy twist!)
Step-by-Step Cooking Instructions
Step 1: Boil the Pork
In a large pot, combine the cubed pork shoulder, pork loin, and pork neck bones. Add enough water to cover the meat. Toss in the peeled head of garlic and a generous pinch of salt. Bring everything to a boil, then reduce heat to a gentle simmer. Let it cook uncovered for about 1 hour, skimming off any foam that rises to the surface.
Step 2: Prepare the Chili Sauce
While the pork simmers, bring a small pot of water to boil. Add the tomato and dried guajillo chilies. Simmer for 10–15 minutes until the chilies soften. Transfer them to a blender along with a garlic clove, oregano, cumin, and 2 cups of water. Blend until smooth, then strain the mixture through a fine mesh sieve to get a silky chili sauce.
Step 3: Shred the Pork
Once the meat is tender, use tongs to remove it from the pot. Discard the neck bones and garlic. Shred the pork with two forks — it should pull apart easily.
Step 4: Combine and Simmer
Return the shredded pork to the pot. Stir in the drained hominy and the chili sauce. Let the stew simmer together for another 20–30 minutes so the flavors can marry beautifully. Adjust salt if needed.
Step 5: Serve and Enjoy
Ladle your hot pozole rojo into bowls and top with your favorite garnishes — we love a little crunch from cabbage, some zing from lime, and heat from chili flakes!
Chef’s Tips
- Chili options: If you like it spicier, add a few arbol chilies to the guajillo mix.
- Make-ahead: Pozole tastes even better the next day — perfect for meal prep!
- Freezer-friendly: You can freeze leftover pozole for up to 2 months.
Final Thoughts
If you’re someone who appreciates bold, traditional flavors with soul, Pozole Rojo is your next must-try. It’s more than a stew — it’s an experience passed down through generations. Try it once, and you’ll crave it forever!
So put on that apron, chef — and bring the rich warmth of Mexico into your kitchen tonight.