Pozole Rojo

Pozole Rojo is the ultimate comfort food in Mexican cuisine. It's rich, smoky, and packed with deep, complex flavors from a blend of dried chiles and tender pork. This dish brings together the boldness of Mexican spices, hominy’s earthy texture, and a bright medley of garnishes that elevate each bite. Whether you’re new to pozole or already a fan, this recipe will become a staple in your kitchen.

Pozole Rojo (Red Chile Pork and Hominy Stew)

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Servings: 8

Prep Time: 25 min

Total Time: 3 hrs

Ingredients

• 1 oz ancho chiles (2–3), stemmed & seeded
• 1 oz guajillo chiles (3–4), stemmed & seeded
• 1 oz pasilla chiles (3–4), stemmed & seeded
• 1 Morita chile, stemmed
• 4 (15 oz) cans white/golden hominy, rinsed & drained
• 2 tbsp avocado oil
• 3 lbs boneless pork shoulder, cubed
• 16 garlic cloves, lightly crushed
• 1 large white onion, chopped
• Kosher salt, to taste
• 2 tsp dried Mexican oregano, plus more for serving
• ¼ tsp black peppercorns
• 1 whole clove
• 1 small bunch cilantro (1 oz)
• 1 small bunch mint (1 oz)
• 2 bay leaves

Instructions

1. Toast chiles in a dry pan until fragrant. Soak in hot water for 15–20 minutes. Blend with 2–3 cups water and strain.
2. Sear pork in oil until browned. Add garlic, onion, oregano, peppercorns, clove, bay leaves, cilantro, and mint. Cover with water. Simmer 2 hours.
3. Remove pork, shred it. Discard herb stems and whole spices. Add chile puree and hominy to the broth. Return pork and simmer 30–45 min.
4. Serve hot with toppings like shredded cabbage, radish, lime wedges, diced onion, and cilantro.

Nutrition
Per serving (1/8 of recipe):

Calories: ~480 • Protein: ~41g • Carbs: ~21g • Fat: ~26g

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