Pork Pozole Rojo

Classic Mexican Pork Pozole Recipe

Pozole is a traditional Mexican stew made with hominy and pork, enriched with a vibrant red chile sauce and garnished with fresh vegetables. It’s a comforting, flavorful dish perfect for gatherings or cozy nights. In this recipe, we’ll guide you through the steps of making authentic pork pozole, from preparing the broth to blending the chiles and adding traditional garnishes. Let’s dive into the details to make a hearty, delicious pot of pozole.

Ingredients

For the Pork Pozole:

• 6 pounds pork pozole mix (a combination of pork trotters, neck bones, and pork shoulder cubes)
• 5 quarts water
• 1 onion, peeled and quartered
• 1 head garlic, peeled and crushed
• 2 bay leaves
• 8 ounces dried Guajillo chile pods
• 1 tablespoon Mexican dry oregano
• 1 teaspoon cumin
• 1 can (108 ounces) hominy, drained

For Garnishes:

• 1 cabbage, shredded
• 2 bunches radishes, stemmed and sliced thinly
• 1 onion, peeled and chopped
• 1 bunch cilantro, stemmed and chopped
• Limes, cut into wedges
• Tostadas

Preparing the Broth

A rich, flavorful broth is the heart of any good pozole. In this step, you’ll combine the pork and aromatics to create a deep, savory base for the stew.

1. Combine Pork and Water: In a large, deep pot, place the pork pozole mix and cover with 5 quarts of water. Bring to a boil over medium-high heat. As the mixture comes to a boil, skim off any foam or scum that floats to the surface. This step is essential for a clear, clean broth.
2. Add Aromatics: Once the broth is clear, add the quartered onion, crushed garlic, bay leaves, and about 2 tablespoons of salt to the pot. Stir gently to mix.
3. Simmer the Broth: Lower the heat to a simmer, cover the pot, and let the mixture cook for about 1 to 1 1/2 hours, until the pork is tender. You may need to add water occasionally to maintain the volume of liquid; add it in 1-cup increments as needed to keep about 4 quarts of broth in the pot.

Preparing the Guajillo Chile Sauce

The chile sauce is what gives pozole its signature color and depth of flavor. Dried Guajillo chiles add a smoky, slightly sweet taste to the stew.

1. Prepare the Chiles: Remove the stems from the Guajillo chile pods. Split each pod open and remove the seeds. This step is important to avoid bitterness in the final sauce.
2. Soak the Chiles: Place the cleaned chiles in a bowl and add about 2 cups of warm water. Let them soak for 30 minutes or until they’re softened.
3. Blend the Chiles: Transfer the softened chiles, along with their soaking liquid, to a blender. Process until smooth to create a thick red sauce.
4. Strain the Sauce: Pour the blended chile sauce through a fine mesh sieve into a bowl to remove any stray seeds, skins, or pieces. This step ensures a smooth, velvety consistency in the pozole.

Adding the Chile Sauce and Seasonings

1. Incorporate the Chile Sauce: Carefully add the strained red chile sauce into the pot of simmering pork broth. Stir gently to mix the flavors throughout the stew.
2. Add Seasonings: Add the Mexican dry oregano and cumin to the pot, stirring well to incorporate. The oregano adds a hint of earthiness, while the cumin brings a touch of warmth.
3. Add the Hominy: Drain and rinse the canned hominy, then add it to the pot. Stir to combine. Continue to simmer, covered, for another 1 to 1 1/2 hours or until the meat is very tender and the flavors are well-developed.
4. Adjust Salt: Taste the pozole and adjust the salt as needed to bring out the full flavor of the broth and seasonings.

Serving the Pozole

Now comes the fun part: garnishing your pozole! Fresh toppings add a wonderful contrast to the rich, savory stew, bringing brightness and texture to each bowl.

1. Ladle the Pozole into Bowls: Carefully ladle the hot pozole into individual serving bowls. Make sure each bowl gets a generous portion of tender pork, hominy, and broth.
2. Add Garnishes: Top each bowl with shredded cabbage, thinly sliced radishes, chopped onion, and fresh cilantro for a colorful, fresh contrast. Serve with lime wedges for squeezing on top, which adds a bright acidity to balance the flavors.
3. Serve with Tostadas: Offer a side of tostadas for a crunchy complement to the pozole. Guests can dip the tostadas into the broth or eat them alongside each spoonful.

Tips for Perfect Pozole

• Choosing the Right Meat: Pozole is traditionally made with a mix of pork cuts, including some with bones. Using bones adds depth and richness to the broth, so don’t skip them if possible.
• Hominy Options: While canned hominy is convenient, dried hominy is another option. If you choose to use dried hominy, soak it overnight and cook it separately until tender before adding it to the pozole.
• Blending the Chile Sauce: For a smoother sauce, blend the softened chiles until very fine, then strain thoroughly. If you don’t have a sieve, consider blending for an extra minute or two.
• Adjusting Spice Level: If you prefer a spicier pozole, add a couple of dried chile de árbol pods to the Guajillo chiles when soaking. Be cautious, as this can add significant heat.

FAQs

Can I make pozole in advance?
Yes! Pozole often tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3 days.

How do I reheat pozole?
To reheat pozole, place it in a pot over low to medium heat and let it warm through. Add a bit of water or broth if it has thickened too much.

Can I freeze pozole?
Absolutely. Pozole freezes well for up to 2-3 months. Allow it to cool completely, then transfer to freezer-safe containers, leaving some space at the top for expansion. When ready to serve, thaw overnight in the refrigerator and reheat as instructed.

What other garnishes can I use?
Pozole is highly customizable. You can add chopped avocado, sliced jalapeños, shredded cheese, or even a dash of hot sauce to enhance the flavors. Experiment with toppings based on your preferences.

Is there a vegetarian version of pozole?
Yes! Substitute the pork with hearty vegetables like mushrooms, zucchini, and poblano peppers. Use vegetable broth instead of pork broth, and consider adding beans for extra protein.

What’s the difference between red, green, and white pozole?
Red pozole, like this recipe, is made with red chiles for a rich, smoky flavor. Green pozole uses green ingredients like tomatillos and green chiles, while white pozole has a simpler flavor profile, omitting the chile sauce.

Can I use other types of meat in pozole?
While pork is traditional, pozole can also be made with chicken or beef. For chicken pozole, use bone-in chicken thighs or drumsticks for a flavorful broth.

This hearty pork pozole is a satisfying and traditional Mexican dish that’s perfect for gatherings, special occasions, or simply enjoying a comforting bowl of stew at home. Customize your toppings and savor each layer of flavor and texture!