Pozole Rojo (Mexican Stew with Pork and Hominy)

I can see my Mexican friends yelling at me. “But there’s no cabbage!”, “Where’s the cabbage?” Yes. I am fully aware that I missed the most important garnish to this rustic soup, but I still hope I made all my Latin friends proud by making their classic and so delicious Pozole Rojo.

Pozole Rojo (Mexican Stew with Pork and Hominy) via LittleFerraroKitchen.com

For months my mouth would water as I listened my Mexican friends brag and show off photos of this “amazing” pozole made by their mom, aunt, cousin, sister or family friend and no one would give away the recipe. They would bloat and show off how comforting and time consuming this soup was and then here’s this white girl begging to find out what the flavors of this masterpiece was made up of.

Pozole Rojo (Mexican Stew with Pork and Hominy) via LittleFerraroKitchen.com

Pozole is a deliciously hearty Mexican stew with hominy and either pork or chicken. The deep red broth is made with dried chile’s and aromatics such as onion, garlic and fresh oregano. I used both guajillo and ancho chile’s which gave it a rich deep smokey flavor. My tip: take out ALL the seeds and stems from the chile’s. The peppers still have a nice smokey kick to it with a little heat, but by removing the seeds,  you won’t be running to the fire extinguisher and will still have all the flavor.

Also, I should note that this is a somewhat time consuming soup, easy, but takes time. You first have to make the pork or chicken broth and allow your meet to cook and broth to come together for at least 3 hours. Then you add in all the rest of the ingredients and allow it to simmer for another 30 minutes (at least). It’s a tad time consuming but so so worth it. And like any labor intensive meal, it tastes even better the next day. And the next.

Method:

1) In a large soup pot, add pork, 1 onion cut in quarters, 1 garlic bulb cut in half, 3 bay leaves, salt and pepper. Cover everything with water and allow to simmer for 2 hours. As water begins to evaporate, add hot water to keep the broth at the same amount.

Pozole Rojo (Mexican Stew with Pork and Hominy) via LittleFerraroKitchen.com

2) While stock is cooking, make the chile sauce.  Cut open your dried chile’s and remove all the seeds and stems. Soak the chiles in water for at least 30 minutes to soften.

Pozole Rojo (Mexican Stew with Pork and Hominy) via LittleFerraroKitchen.com

3) When chiles are soft, add them to your blender (or food processor) as well as 1 onion (roughly chopped), 6 garlic cloves, few sprigs of fresh oregano, drizzle of olive oil and about 1/2 cup of the chile water (from soaking). You may need more depending on consistency. Blend everything together until it is all pureed.

Pozole Rojo (Mexican Stew with Pork and Hominy) via LittleFerraroKitchen.com

4) When stock is done and pork is cooked through, remove pork to cutting board and shred or cut into bite size pieces. Discard stocks onion, garlic and bay. Then add the pureed chile sauce to pork stock and store through. Add hominy and cubed pork. Taste for seasoning.

Pozole Rojo (Mexican Stew with Pork and Hominy) via LittleFerraroKitchen.com

5) Bring soup to a gentle simmer and allow to continue cooking for an additional 30 minutes.

6) When done, ladle soup into bowls and top with garnishes, such as sliced cabbage, sliced radishes, fresh oregano, avocado, like and tortilla chips.

Pozole Rojo (Mexican Stew with Pork and Hominy)

Recipe adapted from Epicurious and Mexico in my Kitchen

Ingredients

    Stock
  • 2 lbs pork butt or chicken
  • 1 yellow onion, cut in quarters
  • 1 garlic bulb, cut in half
  • 3 bay leaves
  • Water
  • Chile Sauce
  • 5 dried ancho chiles, seeds and stem removed
  • 5 dried guajillo chiles, seeds and stem removed
  • 1 yellow onion, roughly chopped
  • 6 garlic cloves
  • Few sprigs of fresh oregano
  • Olive oil, for drizzling
  • Reserved water from soaked chiles
  • 2 19oz cans hominy, drained and rinsed
  • Pozole Toppings
  • Cabbage, sliced
  • Tortilla chips
  • Avocado
  • Lime
  • Radishes, sliced
  • Fresh oregano and/or cilantro
  • Queso fresco
  • Crema

Instructions

  1. In a large soup pot, add pork, 1 onion cut in quarters, 1 garlic bulb cut in half, 3 bay leaves, salt and pepper. Cover everything with water and allow to simmer for 2 hours. As water begins to evaporate, add hot water to keep the broth at the same amount.
  2. While stock is cooking, make the chile sauce. Cut open your dried chile's and remove all the seeds and stems. Soak the chiles in water for at least 30 minutes to soften.
  3. When chiles are soft, add them to your blender (or food processor) as well as 1 onion (roughly chopped), 6 garlic cloves, few sprigs of fresh oregano, drizzle of olive oil and about 1/2 cup of the chile water (from soaking). You may need more depending on consistency. Blend everything together until it is all pureed.
  4. When stock is done and pork is cooked through, remove pork to cutting board and shred or cut into bite size pieces. Discard stocks onion, garlic and bay. Then add the pureed chile sauce to pork stock and store through. Add hominy and cubed pork. Taste for seasoning.
  5. Bring soup to a gentle simmer and allow to continue cooking for an additional 30 minutes.
  6. When done, ladle soup into bowls and top with garnishes, such as sliced cabbage, sliced radishes, fresh oregano, avocado, like and tortilla chips.
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Pozole Rojo (Mexican Stew with Pork and Hominy) via LittleFerraroKitchen.com

Comments

  1. Jaime says

    I just wanted to say thank you for the recipe. I made this pozole a couple of days ago and my family loved it!

  2. Bob says

    Totally, like and tortilla chips!

    Then add the pureed chile sauce to pork stock and store through. Store through!

  3. Vanessa says

    ummm…we don’t put cheese “queso fresco” or table cream “crema” in pozole???? that’s just weird. but good job!! :)

  4. Jennifer says

    Thank you so much!! I’m going to make this tomorrow. I searched but love your way of doing it. I’m so curious about that fresh cheese!! Can’t wait to taste it :) thanks a million!

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