Pork Pozole Rojo with tender pork, hominy, and red chile broth is the ultimate Mexican comfort food. Hearty and tasty with all trimmings, this pork hominy stew makes a satisfying meal for holidays and year round.
Keyword pork pozole, pork pozole with red chili broth, pozole with hominy
Prep Time 20minutes
Cook Time 3hours
Total Time 3hours20minutes
6poundspork pozole mix (trotters, neck bones, and pork shoulder cubes)
1onion, peeled and quartered
1headgarlic, peeled and crushed
8ouncesdried Guajillo chile pods
1tablespoonMexican dry oregano
1can(108 ounces) hominy, drained
2bunchesradishes, stemmed and sliced thinly
1onion, peeled and chopped
1bunchcilantro, stemmed and chopped
limes, cut into wedges
In a large deep pot, combine pork and water. Bring to a boil, skimming scum that floats on top.
When the broth clears, add onion, garlic, bay leaves, and 2 tablespoons of salt. Lower heat, cover and simmer for about 1 to 1 1/2 hours, adding more water in 1 cup increments as needed to maintain about 4 quarts.
Remove stems off chili pods. Pry open and remove seeds. In a bowl, soak in about 2 cups warm water for about 30 minutes or until softened.
In a blender, process softened chilies and the soaking liquid until smooth. Using a fine mesh sieve, strain the red sauce to remove any stray bits and pieces.
Add red sauce to the pot of simmering meat. Add Mexican oregano and cumin.
Add hominy. Continue to simmer, covered, for about 1 to 1 1/2 hours or until meat is fork tender. Season with salt to taste.
Ladle soup into bowls and garnish with toppings. Serve piping hot with tostadas and lime wedges.
Nutritional information calculated without the garnishes.