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Flavorful Pozole Rojo Recipe Easy Homemade Pork & Chiles Stew

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A traditional Mexican hominy stew with slow-simmered pork and a rich, smoky red chile broth. This comforting dish is perfect for chilly evenings and family gatherings.

Ingredients

Scale
  • 2 lbs pork shoulder, cut into large chunks
  • 2 cups white hominy, drained and rinsed (canned or soaked dried)
  • 4–5 guajillo chiles, stemmed and seeded
  • 2 ancho chiles, stemmed and seeded
  • 1 large white onion, quartered (for broth) and finely chopped (for garnish)
  • 4 garlic cloves, peeled and smashed
  • 1 tsp dried oregano (preferably Mexican oregano)
  • 2 bay leaves
  • 6 cups low sodium chicken or pork broth
  • Salt and black pepper to taste
  • Fresh radishes, thinly sliced (for serving)
  • Fresh lime wedges (for serving)
  • Shredded cabbage (for serving)
  • Optional: corn tortillas or tostadas

Instructions

  1. Remove stems and seeds from guajillo and ancho chiles. Toast them lightly in a dry skillet over medium heat for 1-2 minutes per side until fragrant but not burnt. Transfer to a bowl and cover with hot water. Let soak for 15 minutes until softened.
  2. While chiles soak, cut pork shoulder into 1.5-inch chunks. Season lightly with salt and pepper.
  3. In a large Dutch oven, add pork chunks, quartered onion, smashed garlic cloves, bay leaves, and broth. Bring to a boil over medium-high heat, then reduce to a simmer. Skim off any foam or impurities that rise to the top. Let simmer gently for about 1 hour 15 minutes, or until pork is tender.
  4. Drain soaked chiles, reserving some soaking liquid. Transfer chiles to a blender along with 2 garlic cloves, half the chopped onion, oregano, and a pinch of salt. Add about ½ cup (120 ml) of the soaking liquid and blend until silky smooth. Add more liquid if needed to reach desired consistency.
  5. Strain the chile sauce through a fine sieve into the pork broth to remove any bits. Stir well and add rinsed hominy to the pot. Simmer gently for 30 minutes until hominy is tender and stew thickens slightly. Taste and adjust salt and pepper.
  6. While the stew simmers, prepare garnishes: thinly slice radishes, shred cabbage finely, and cut lime wedges.
  7. Ladle pozole rojo into bowls and top with radishes, cabbage, extra chopped onion, and a squeeze of lime. Serve with warm corn tortillas or tostadas.

Notes

Toast chiles gently to avoid bitterness. Skim broth to keep it clear. Vent blender lid slightly when pureeing hot chiles to avoid splatters. If stew is too spicy, add sour cream or queso fresco to mellow heat. For tender pork, simmer low and slow. Canned hominy can be used to save time; if using dried, soak overnight.

Nutrition

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

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