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Cozy Authentic Mexican Pozole Rojo Recipe Easy Tender Pork Stew

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A warm, soulful Mexican stew featuring tender slow-simmered pork shoulder, smoky red chile broth, and hearty hominy. Perfect for cozy gatherings and comfort food lovers.

Ingredients

Scale
  • 3 pounds pork shoulder, cut into chunks
  • 2 cans hominy (about 15 oz each), drained and rinsed
  • 5–6 dried guajillo chiles, stems and seeds removed
  • 2–3 dried ancho chiles, stems and seeds removed
  • 1 medium white onion, quartered
  • 4 large garlic cloves, peeled
  • 6 cups chicken broth (or vegetable broth for lighter taste)
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon ground cumin
  • Salt to taste (kosher salt recommended)
  • 2 fresh limes, cut into wedges
  • 1 cup shredded cabbage (optional topping)
  • Thinly sliced radishes (for garnish)
  • Diced avocado (optional garnish)
  • Chopped fresh cilantro (for sprinkling)
  • Chili powder (optional, for extra spice)

Instructions

  1. Remove stems and seeds from guajillo and ancho chiles. Soak them in hot water for 20 minutes until softened.
  2. Transfer soaked chiles and 1 cup of soaking water to a blender. Add half the onion quarters and 2 garlic cloves. Blend until smooth, adding more soaking water if needed.
  3. Pat pork shoulder chunks dry. Heat 1 tablespoon oil in a large pot over medium-high heat and brown pork in batches until golden on all sides.
  4. Return all pork to the pot. Add remaining onion quarters, remaining garlic cloves, chicken broth, oregano, cumin, and a pinch of salt. Bring to a boil, then reduce heat to low and simmer covered for 1 hour 30 minutes until pork is tender.
  5. Strain chile sauce through a fine sieve into the pot, discarding skins and seeds. Stir well and simmer uncovered for 30 minutes to meld flavors and thicken broth.
  6. Stir in drained hominy and cook for an additional 15-20 minutes until hominy softens.
  7. Taste and adjust seasoning with salt or chili powder if more heat is desired.
  8. Ladle pozole rojo into bowls and serve with garnishes: shredded cabbage, radishes, avocado, cilantro, and lime wedges.

Notes

Soak chiles in hot (not boiling) water to avoid bitterness. Brown pork before simmering to add depth. Blend chile sauce until silky smooth. Adjust broth thickness by simmering uncovered or covered. Can substitute chicken thighs for pork shoulder with adjusted cooking time. Naturally gluten-free if broth is gluten-free.

Nutrition

Keywords: pozole rojo, Mexican stew, pork stew, hominy, guajillo chiles, ancho chiles, comfort food, slow simmer, authentic Mexican recipe

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