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Hearty Pozole Rojo Recipe Easy Homemade Mexican Pork Stew Perfect for Winter

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A hearty and flavorful Mexican hominy stew with pork, perfect for warming up on chilly winter nights. This recipe features a smoky chili base and tender pork shoulder simmered low and slow.

Ingredients

Scale
  • 2 lbs pork shoulder, cut into chunks
  • 2 cans (15 oz each) white hominy, drained and rinsed
  • 4–5 dried guajillo chilies, toasted and soaked
  • 2–3 dried ancho chilies, toasted and soaked
  • 1–2 dried pasilla chilies (optional), toasted and soaked
  • 4–5 garlic cloves, peeled
  • 1 medium white onion, quartered
  • 2 bay leaves
  • 6 cups chicken or pork broth
  • Salt and black pepper, to taste
  • 1–2 fresh limes, cut into wedges
  • Fresh garnishes: shredded cabbage or lettuce, sliced radishes, chopped cilantro, thinly sliced white onion, avocado slices (optional)

Instructions

  1. Prepare the chilies: Remove stems and seeds from guajillo, ancho, and pasilla chilies. Toast them lightly in a dry skillet over medium heat until fragrant (about 1-2 minutes per side). Transfer to a bowl and cover with hot water. Let soak for 15-20 minutes until softened.
  2. Make the chili sauce: Drain the chilies, reserving some soaking liquid. In a blender, combine soaked chilies, garlic cloves, and a splash of soaking water. Blend until smooth—add more soaking liquid if needed for a pourable sauce. Set aside.
  3. Brown the pork: Heat a tablespoon of oil in your pot over medium-high heat. Season pork chunks with salt and pepper. Brown pork on all sides until golden (about 3 minutes per side). Remove pork and set aside.
  4. Sauté onions: In the same pot, add quartered onion and sauté until translucent, scraping up browned bits from the bottom.
  5. Combine and simmer: Return pork to the pot. Pour in the chili sauce and broth. Add bay leaves. Bring to a boil, then reduce heat to low and cover partially. Let simmer gently for 1.5 to 2 hours, stirring occasionally. The pork should become tender enough to shred easily. Add water or broth if stew thickens too much.
  6. Add hominy: Stir in drained hominy and cook uncovered for an additional 15 minutes to heat through and let flavors meld.
  7. Final seasoning and garnish prep: Taste and adjust salt and pepper. Remove bay leaves. Prepare garnishes: shred cabbage, slice radishes and onions, chop cilantro, and cut lime wedges.
  8. Serve hot: Ladle the pozole rojo into bowls. Top with fresh garnishes and a squeeze of lime. Optionally add sliced avocado or a drizzle of Mexican crema.

Notes

Toast dried chilies carefully to avoid burning as burnt chilies will make the stew bitter. Patience is key for tender pork; low and slow simmering yields the best results. If pressed for time, a pressure cooker can reduce simmering time without sacrificing flavor. Add soaking liquid gradually when blending chilies to achieve a smooth sauce. Fresh garnishes like lime wedges and radishes brighten the dish and balance richness. Leftovers taste better the next day as flavors meld. Freeze portions for up to 3 months.

Nutrition

Keywords: pozole rojo, Mexican stew, pork stew, hominy stew, winter comfort food, slow cooked pork, spicy stew

Find it online: https://tomyumy.com/hearty-pozole-rojo-recipe-easy-homemade-mexican-pork-stew-perfect-for-winter/