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Hearty Pozole Rojo Recipe Easy Traditional Hominy Pork Stew for Perfect Comfort Food

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A traditional Mexican hominy pork stew with a rich, smoky red chile broth that delivers comforting, robust flavors perfect for cozy gatherings or festive occasions.

Ingredients

Scale
  • 2 lbs pork shoulder, cut into chunks
  • 4 cups hominy, drained and rinsed (canned or pre-cooked)
  • 3–4 dried guajillo chiles, stemmed and seeded
  • 1 dried ancho chile, stemmed and seeded
  • 1 medium white onion, roughly chopped
  • 4–5 garlic cloves, peeled
  • 6 cups chicken broth (homemade or low-sodium store-bought)
  • 1 tsp oregano (preferably Mexican oregano)
  • 1 tsp ground cumin
  • Salt and freshly ground black pepper, to taste
  • Fresh lime wedges, for serving
  • Radishes, thinly sliced (optional)
  • Shredded cabbage or lettuce (optional)
  • Fresh cilantro, chopped

Instructions

  1. Remove stems and seeds from the guajillo and ancho chiles. Place them in a bowl and cover with hot water. Let soak for 20 minutes until softened.
  2. While chiles soak, season the pork chunks generously with salt and pepper. Heat a tablespoon of oil in your pot over medium-high heat. Brown the pork in batches, about 3-4 minutes per side, until nicely caramelized. Remove and set aside.
  3. Drain the chiles and transfer them to a blender. Add chopped onion, garlic cloves, 1 cup (240 ml) of the chicken broth, oregano, and cumin. Blend until smooth. If needed, add a little more broth to reach a thick but pourable consistency.
  4. Pour the chile sauce back into the pot and cook over medium heat for about 5 minutes, stirring occasionally.
  5. Return the browned pork to the pot and add the remaining 5 cups (1.2 liters) of chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer gently for about 1 hour until the pork is tender.
  6. Stir in the drained hominy and continue simmering for another 20-30 minutes.
  7. Taste and adjust salt and pepper as needed. If desired, squeeze in some lime juice.
  8. Ladle the pozole rojo into bowls and top with shredded cabbage, radish slices, fresh cilantro, and lime wedges.

Notes

Toast chiles lightly before soaking to enhance flavor. Blend sauce until silky smooth to avoid lumps. Simmer gently to keep pork tender. Browning pork adds depth. If stew is too thick, add broth or water. Slow cooker adaptation possible by cooking on low for 6-8 hours after browning pork and making sauce.

Nutrition

Keywords: pozole rojo, hominy pork stew, Mexican stew, traditional pozole, comfort food, slow-cooked pork, red chile stew

Find it online: https://perkypan.com/hearty-pozole-rojo-recipe-easy-traditional-hominy-pork-stew-for-perfect-comfort-food/