Authentic Pozole Rojo - Traditional Mexican Pork and Hominy Stew
Experience the richness of Mexican culinary tradition with this authentic Pozole Rojo. A hearty and flavorful stew, perfect for sharing during celebratory occasions like Christmas or New Year's. This recipe is a culinary journey, combining tender pork with the earthiness of hominy and the vibrancy of chili-infused broth. A squeeze of lime brings the flavors together into a harmonious dish. Originally featured in the September 2007 issue of Gourmet magazine, this dish is sure to become a favorite in your recipe collection.
10
Servings
400
Calories
15
Ingredients
Ingredients
Mint
1 ounce (whole bunch)
Cilantro
1 ounce (whole bunch)
Country-style pork ribs
4 pounds (not lean)
Water
10 cups (none)
Garlic cloves
26 (peeled, divided)
White onion
1/2 pound (quartered, plus 1/2 cup chopped)
Dried oregano
1 teaspoon (preferably Mexican)
Whole black peppercorns
5 (none)
Dried guajillo chilies
2 ounces (wiped clean)
Dried ancho chiles
1 1/2 ounces (wiped clean)
Whole clove
1 (none)
Vegetable oil
2 tablespoons (none)
Hominy
3 cans (15 ounces each) (rinsed and drained)
Crema or queso fresco
to taste (for serving)
Dried oregano or hot red pepper flakes
to taste (for garnishing)
Instructions
1
Start by tying the mint and cilantro together with kitchen string to create a bundle of aromatic herbs.
2
In a large pot, bring the pork ribs and water to a boil. Skim off any froth that rises to the top, then reduce the heat to a simmer. Add the herb bundle, 20 garlic cloves, quartered onion, oregano, peppercorns, and salt, and gently simmer uncovered until the pork is very tender, approximately 2 hours.
3
Strain the broth through a large sieve into a heatproof bowl, then return it to the pot. Discard the mint and cilantro bundle.
4
Transfer the cooked onion and garlic to a blender, adding 1 1/2 cups of the broth. Blend until smooth, being careful with hot liquids. Return the puree to the broth. Discard the pork bones and shred the meat into the broth.
5
Prepare the chiles: slit them lengthwise, remove the stems and seeds. Heat a large cast-iron skillet over medium heat. Toast the chiles in batches until they become pliable and change color slightly, about 30 seconds per batch. Transfer to a bowl and cover with 2 1/2 cups boiling water, allowing them to soak for about 30 minutes until softened.
6
In a clean blender, puree the softened chiles with 1 1/2 cups of their soaking liquid, chopped onion, the remaining garlic cloves, clove, and salt until a smooth paste forms, about 2 minutes.
7
Heat oil in the cast-iron skillet over medium heat until shimmering, then carefully add the chile paste. Cook, stirring occasionally, until slightly thickened, about 5 minutes.
8
Add the chile paste and hominy to the simmering broth and cook for an additional 5 minutes. Adjust seasoning with salt as needed.
9
This Pozole can be made up to 3 days in advance. Allow it to cool uncovered before covering and refrigerating.
10
Serve hot, garnished with crema or queso fresco, and finish with a sprinkle of dried oregano or hot red pepper flakes if desired.
Nutrition Information
15g
Carbs
32g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Pozole Rojo?
Authentic Pozole Rojo is a traditional Mexican pork and hominy stew featuring a rich, chili-infused broth, often served during celebratory occasions.
What type of meat is used in this recipe?
This recipe uses 4 pounds of country-style pork ribs, which are not lean to ensure a flavorful and tender result.
How many servings does this Pozole Rojo recipe provide?
The recipe is designed to yield 10 servings.
How many garlic cloves are required?
A total of 26 garlic cloves are used, divided between the broth base and the chili paste.
What kinds of dried chilies are needed?
The recipe calls for 2 ounces of dried guajillo chilies and 1.5 ounces of dried ancho chiles.
How long does the pork need to simmer?
The pork should simmer uncovered for approximately 2 hours until it is very tender.
Can I prepare Pozole Rojo in advance?
Yes, this dish can be made up to 3 days in advance; just allow it to cool uncovered before refrigerating.
What are the recommended garnishes for this stew?
Common garnishes include crema, queso fresco, dried oregano, or hot red pepper flakes.
How much hominy is used in this recipe?
The recipe requires three 15-ounce cans of hominy, which should be rinsed and drained.
What aromatics are tied into the herb bundle?
The bundle consists of one ounce each of fresh mint and cilantro tied with kitchen string.
What is the calorie count per serving?
Each serving contains approximately 400 calories.
How much protein is in one serving of this Pozole?
There are 32 grams of protein per serving.
What should I do with the cooked onion and garlic from the broth?
They should be blended with some broth until smooth and then returned to the main pot.
How do I prepare the dried chilies for the paste?
Slit them, remove seeds, toast them for 30 seconds, and then soak them in boiling water for 30 minutes.
What do I do with the pork bones?
The pork bones should be discarded after the meat is shredded back into the broth.
Is there a specific type of oregano recommended?
The recipe suggests using dried Mexican oregano for an authentic flavor.
How many cups of water are needed for the broth?
The recipe starts with 10 cups of water to boil the pork ribs.
What happens to the herb bundle after simmering?
The mint and cilantro bundle should be discarded after the broth has been strained.
How do I cook the chili paste?
Heat vegetable oil in a skillet and cook the blended chili paste for about 5 minutes until slightly thickened.
What kind of onion is used in the broth?
Half a pound of white onion, quartered, is added to the initial simmering broth.
What spices are added to the chili paste?
The paste includes chopped onion, garlic cloves, salt, and one whole clove.
Should the broth be strained?
Yes, the broth should be strained through a large sieve into a heatproof bowl before being returned to the pot.
How much carbohydrate content is in a serving?
Each serving contains about 15 grams of carbohydrates.
Where did this recipe originate?
This recipe was originally featured in the September 2007 issue of Gourmet magazine.
What is the purpose of toasting the chilies?
Toasting makes the chilies more pliable and enhances their flavor before they are soaked and blended.
When should the hominy be added to the pot?
The hominy is added along with the chili paste for the final 5 minutes of simmering.
Is vegetable oil necessary?
Yes, two tablespoons of vegetable oil are used to fry the chili paste to develop its flavor.
How do I finish the dish before serving?
Finish the dish with a squeeze of lime to harmonize the rich and earthy flavors.
Can I add extra heat to the Pozole?
Yes, you can garnish with hot red pepper flakes if you prefer a spicier stew.
How should I cool the Pozole for storage?
Allow it to cool completely uncovered before covering and placing it in the refrigerator.